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How to Make Pecan Pie Video
PECAN PIE RECIPE
Do you love pecan pie? You will after be sinking your teeth into this recipe. This easy pecan pie recipe is my favorite pie. in. the. world. It’s a bold statement, but this pecan pie is boldly delicious with its tantalizing layers of sweet and salty, rich, caramel-like custard and the crunchy crust of pecans that naturally toast as the pie bakes. Drool. I made this pecan pie while hosting family for a few days and every time I went to sample some, there was another huge piece missing. Needless to say, everyone was a fan. Here’s why:
What is Pecan Pie?
In short, pecan pie is an old-fashioned southern dessert; a delightful play of creamy, crunchy textures and rich, sweet and salty flavors. It’s made by pouring pecans into a pie shell and topping with a filling made with butter, sugar, eggs, and Karo® Corn Syrup. As the pie bakes, the filling thickens into a silky custard, pushing the pecans to the top of the pie. As with all classic recipes, countless variations have emerged over the years. Some popular additions include molasses, bourbon, rum, whiskey, butterscotch, maple, pumpkin, shredded coconut, and/or chocolate. There are also countless pecan pie spin-offs like pecan hand pies, pecan pie cookies, pecan pie brownies, pecan pie bars, chocolate pecan pie bars, pecan pie cobbler and pecan pie-cheesecake.
Pecan Pie: A Brief History
Pecan pie is as American as Thanksgiving itself. Pecans are native to America, originally cultivated alongside the Mississippi river then propagated by Native Americans as far north as Illinois. After the Civil War, commercial developers began growing pecans in Georgia which remains the top producers of pecans to this day. The earliest printed pecan pie recipes appear in Texas cookbooks in the 1870s, but pecan pie didn’t become popular nationwide until the 1920s when Karo Syrup began printing a recipe for pecan pie on cans of its product. So, how exactly did pecan pie become a Thanksgiving staple? Thanks to a perfect storm of pecan harvesting between October and December and the need to use the surplus, the advent of corn syrup, and the fact that pecans are native to the states, along with our other native foods like turkey, pumpkin, and cranberries. And let’s not forget the fact that homemade pecan pie is delicious. It’s just the perfect fit.
What’s the Difference Between Pecan Pie and Southern Pecan Pie?
The main difference between pecan pie and southern pecan pie is the sweetness. Southern pecan pie is usually much sweeter than regular pecan pie. As Chef Jessica Shillato describes: “Like their tea, South Carolinians traditionally prefer their pies on the sweet side, which supports the old Southern baker’s saying that a pie should be ‘sweet enough so that the fillings in your teeth hurt.’
Pecan Pronunciation
How you pronounce pecan depends on where you are from. The pronunciation varies from pee-KAHNs to pee-CANs, PEE-cans, pick-AHNs. I’m from California and have always said pick-AHNs. Studies shows that pee-KAHN is dominant nationwide, but in areas of Texas, Oklahoma, Louisiana and Mississippi, pick-AHN is the most popular. PEE-can is popular on the East Coast and in New England, while PEE-kahn is the most popular in Wisconsin, northern Minnesota and Michigan’s Upper Peninsula. How do YOU say pecans?
HOMEMADE PECAN PIE INGREDIENTS
The homemade pecan pie filling features many staple fall baking ingredients. You will need:
Pecans: I prefer using chopped pecans.Eggs: 3 eggs will do the trick. They will whisk together more easily if at room temperature.Granulated sugar: sweetens the pecan pie filling without adding flavor.Dark brown sugar: sweetens the filling while adding a rich caramel-y flavor.Corn syrup: helps sweeten the filling, glue it together and prevents crystallization while the pie bakes. I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work (the flavor just won’t be as intense). Unsalted butter: use unsalted butter so we can control the salt. The butter should be fully melted but slightly cooled so it doesn’t scramble the eggs.Vanilla extract: use pure vanilla extract for the best flavor if possible.Salt: a good pinch of salt balances out the sweetness in the filling.Spices: a little ground cinnamon, nutmeg, and cloves flavor the rich filling.
Can I make Pecan Pie Without Corn Syrup?
I don’t typically cook with corn syrup, but it is a classic ingredient in pecan pie for a reason and 110% worth splurging on. The corn syrup helps the filling set and essentially glues all of the ingredients together. Additionally, it provides the classic flavor. You can substitute the corn syrup with an equal amount (1 cup): pure maple syrup or honey and 1 tablespoon flour in the filling but be aware that this will drastically change the flavor profile from classic pecan pie to honey/maple pecan pie.
Possible Recipe Variations
mix in chocolate chips: mix 1 cup bittersweet or semi-sweet chocolate chips directly into the filling.add coconut: replace the ½ cup granulated sugar with 1 cup sweetened, shredded coconut. add chocolate and coconut: reduce the pecans to 2 cups, omit the ½ cup granulated sugar and add 1 cup sweetened shredded coconut and 1 cup bittersweet or dark chocolate chips.add bourbon or whisky: whisk 2 tablespoons bourbon or whisky directly into the filling. The alcohol will burn off, and leave behind a warm, tangy, bite.maple pecan pie: swap the corn syrup for pure maple syrup and 1 tablespoon flour for a strong maple flavor.
HOW TO MAKE THE BEST PECAN PIE
If you have never made homemade pecan pie before, it is one of the easiest pies to make (especially with our super easy crust)! To make:
Step 1: Make the pie crust. Use my favorite homemade pie crust. I suggest making the crust the night before so it’s all ready to roll out and fill the next morning. The crust post is full of tips and tricks for fool proof pie crust even if you’ve never made it before – so don’t be intimidated!
**To use prepared frozen pie crust: pour the filling into the frozen crust and bake on preheated cookie sheet.Step 2: Add pecans. Roughly chop the pecans and spread them inside the unbaked pie crust.Step 3: Make the filling. Whisk together the eggs, sugars, corn syrup, butter, vanilla extract, salt, ground cinnamon, ground cloves and ground nutmeg.
Step 4: Assemble. Pour the filling over the pecans. The pecans will look buried but will rise to the top as the pie bakes.
Step 5: Bake. See my tips below to tell when the pie is done. Step 6: Cool. Allow the pie to cool completely to room temperature so it can properly set. It is also fabulous the next day!
HOW TO TELL WHEN PECAN PIE IS DONE
Pecan pie is notorious for being difficult to bake. Bake the pie too long and the filling will become rock hard after cooling. Don’t bake the pie long enough and the filling will ooze all over the place and the pie will fall apart. There are three okay ways to kind-of tell when your pecan pie is done but only ONE foolproof way to tell when your pecan pie is done. I stick with the foolproof method: THE BEST WAY TO TELL IF PECAN PIE IS DONE: use an instant read thermometer and insert it into the center of the pie without touching the bottom. The internal temperature of a pecan pan when done should register 200 degrees F (93 degrees C.). If you use a thermometer, then there is zero guesswork and your pecan pie will be cooked perfectly every time. If you don’t have a thermometer, you can try:
The jiggle test. Give the pie a little shake. The center should be set but jiggle slightly. If there is any wavy movement from the center to the edge, your pie isn’t set quite yet.The spoon test. The center should yield slightly and spring back like Jell-O when pressed with the back of a spoon.The knife test. Bake until a knife inserted into the center comes out clean.
How do I serve pecan pie?
Allow the pecan pie to cool completely to room temperature before serving or the filling will be runny and your pie slices will fall apart.Typically, pecan pie is served at room temperature, but you can also serve it chilled or warmed, but do not serve it hot. To warm, wait until the pie has cooled completely so the filling can set. Reheat in the oven at a 275°F for 10 minutes. Serve pecan pie slices plain or top with whipped cream or ice cream to beautifully complement the richness and nuttiness of the pie.
How do I cut pecan pie?
Wait for the pie to cool completely. Fill a glass with hot water then dip a serrated knife into the glass to warm the knife up, then dry the knife with a paper towel. The warm knife will easily glide through the custard without sticking. Use the serrated knife to cut through the pecan crust slowly, then push down to slice the custard. Wipe the knife in between slices as needed and dip into the hot water. Can homemade Pecan Pie be Made Ahead? Yes, the entire pecan pie recipe be made ahead of time or prepped in stages:
DOES PECAN PIE NEED TO BE REFRIGERATED?
Yes, according to the U.S. Department of Agriculture, pecan pie needs to be refrigerated because the filling contains eggs. Let the pie cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 4 days. Let it come to room temperature before serving or reheat at a 275°F for 10 minutes. If you’d like to store your pie for a longer period of time, I recommend freezing it.
How long is pecan pie good for at room temperature?
After the pecan pie has cooled, it should only be left at room temperature for up to 2 hours because the pie contains eggs that can grow bacteria in temperatures between 40 °F and 140 °F. You will need to serve the pecan pie within two hours or transfer it to the refrigerator or freezer.
Can you reheat pecan pie?
Yes, you can microwave individual servings at 10 second intervals or reheat the entire pie at a 275°F for 10 minutes or until it reaches desired temperature. Note, you can only reheat pecan pie after it has cooled completely and the filling has completely set.
CAN YOU FREEZE PECAN PIE?
Yes, pecan pie freezes very well, making it a wonderful dessert to make ahead of time. To freeze, bake the pie as directly then allow it to cool completely. Double wrap the pie in plastic wrap followed by double layers of foil or place it in an airtight freezer safe container. Freeze the pie for up to one month. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. If you like, warm it in the oven for 10 minutes at 275 degrees F before serving.
Looking for Homemade Pie Recipes?
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