USA · Dessert · Medium
Pecan Pie
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Pecan Pie, in 5 ideas
- Toast the pecans. Eight minutes in the oven deepens their flavor against all that sweetness. Raw pecans taste flat by comparison.
- Shield the crust. If the edges brown too fast, wrap them in foil strips for the second half of baking.
- Dark corn syrup works too. It gives a deeper, almost molasses flavor. Light is classic, dark is dramatic.
- Three hours minimum cooling. Cutting early gives you pecan soup. Patience is an ingredient here.
- A pinch of bourbon. A tablespoon in the filling adds warmth that plays beautifully with the caramel. Optional but wonderful.
What you need
Ingredients
- 1 unbaked 9 inch pie crust
- 2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/3 cup butter, melted
- 2 tsp vanilla extract
- 1/2 tsp salt
How to make it
Directions
- Heat the oven to 350F. Spread the pecans on a baking sheet and toast 8 minutes until fragrant. Let cool.
- Fit the pie crust into a 9 inch pie plate. Crimp the edges. Keep it cold in the fridge while you mix the filling.
- Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Arrange 1 1/2 cups of the pecans in the crust. Pour the filling over them. Top with the remaining 1/2 cup pecans in a decorative pattern.
- Bake 55 to 65 minutes. The edges should be set and puffed, the center still slightly wobbly when you nudge the pan.
- Cool completely on a rack, at least 3 hours. The filling sets as it cools.
- Serve at room temperature, with whipped cream if you like.
Pull it while it wobbles. The center should jiggle like gelatin when you take it out. It finishes setting on the counter. A fully firm pie in the oven is an overbaked pie on the plate.