Sharing is caring!

Pecan Pie: A Timeless Treat for Every Occasion

If you’ve ever savored the buttery sweetness of pecan pie, you know it’s more than just a dessert—it’s a warm hug in a slice. This classic treat has a special place in many American kitchens, often gracing tables during the holidays or family gatherings. And let’s be honest: it’s the perfect way to impress your loved ones without having to pull an all-nighter in the kitchen!

So, whether you are a busy mom in search of the perfect dish for Thanksgiving, or you simply want to whip up something delicious on a Sunday afternoon, this pecan pie recipe is here for you. Trust me, your taste buds will thank you!

Why You’ll Love This Pecan Pie

Pecan pie is easy to make, with simple ingredients that pack a punch of flavor. The combination of toasty pecans, a gooey filling, and a flaky crust creates a delightful symphony that dances on your palate. It’s a dessert that can be enjoyed warm or chilled, making it versatile for any occasion. Plus, it only takes about an hour from start to finish—perfect for the busy bees out there!

Ingredients

Before we jump into the delicious details, here’s what you’ll need to make your pecan pie shine:

• 1 (9-inch) unbaked pie crust
• 1 cup corn syrup
• 1 cup brown sugar
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1/4 teaspoon salt

Directions

1. Prepare the Crust: If you’re using a store-bought crust (no judgment here; I do it too!), lay it in a 9-inch pie dish and crimp the edges. If you’re feeling adventurous, you can whip up a homemade crust. But let’s save that for another day, shall we?

2. Preheat the Oven: Preheat your oven to 350°F (175°C). This will get your pie bubbling away in no time!

3. Mix the Filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth. The mixture should look glossy and feel like liquid gold—oh, the joys of baking!

4. Add the Pecans: Stir in the pecans until they are evenly coated in the sweet syrupy goodness.

5. Combine and Bake: Pour the pecan mixture into the prepared crust, spreading it out evenly (because we like order, right?). Bake for about 60 minutes or until the filling is set and slightly puffed. If the crust edges start to brown too quickly, you can cover them with strips of aluminum foil.

6. Cool and Serve: Once it’s out of the oven, let it cool for at least 2 hours before slicing. Serve it up plain, or add a scoop of vanilla ice cream on top—because let’s face it, everything is better with ice cream!

Cooking Tips

• Pecan Substitutions: If you find yourself low on pecans, feel free to mix in other nuts like walnuts or hazelnuts for a slightly different flavor. However, let’s be honest—pecans are the real stars here!
• Storage: This pie keeps well in the fridge, covered with plastic wrap for up to four days. But I would be shocked if it lasts that long!
• Make-ahead: You can make the filling a day ahead and just pop it together with the crust the next day. Your future self will thank you!

Personal Anecdotes

I remember my first attempt at making pecan pie back in college. It was for a Thanksgiving potluck, and I wanted to impress my friends. Well, I burnt the bottom, and instead of a beautiful golden brown pie, I served a crunchy disaster! Thankfully, I learned to keep an eye on the oven (and the timer), and now it’s one of my favorites to make. This beloved recipe has become a staple at my own family gatherings, eliciting smiles and, most importantly, yummy sounds from the crowd.

FAQs

Can I substitute corn syrup?
Yes! You can use maple syrup or honey for a more natural sweetener, though the flavor will vary a tad.

How can I store leftovers?
Store your pecan pie in the refrigerator, covered. It’ll stay delicious for up to four days—if you can resist it for that long!

Can I freeze pecan pie?
Absolutely! Just wrap it tightly in plastic wrap and foil before freezing, and it should be good for up to three months. Thaw it in the fridge overnight before serving!

Pecan pie is a delightful dessert that will undoubtedly add warmth and joy to any gathering. With its rich history and universal appeal, it has earned a permanent spot in our hearts (and kitchens). So grab your ingredients, channel your inner chef, and let this pecan pie recipe become part of your cherished family traditions. Happy baking!

Meta Description

Pecan pie is the perfect recipe for a delightful treat! Quick, easy, and delicious, this dish will become a go-to in your kitchen. Try it today!

Feel free to explore more delicious recipes here!

Pecan Pie

This classic pecan pie recipe features a buttery, gooey filling with toasty pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Crust and Filling Ingredients

• 1 9-inch unbaked pie crust Store-bought or homemade
• 1 cup corn syrup Can substitute with maple syrup or honey
• 1 cup brown sugar
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves Can substitute with walnuts or hazelnuts
• 1/4 teaspoon salt

Method

 

Preparation

1. If using a store-bought crust, lay it in a 9-inch pie dish and crimp the edges.
2. Preheat your oven to 350°F (175°C).
3. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
4. Stir in the pecans until they are evenly coated in the mixture.

Baking

1. Pour the pecan mixture into the prepared crust, spreading it out evenly.
2. Bake for about 60 minutes or until the filling is set and slightly puffed.
3. If the crust edges brown too quickly, cover them with strips of aluminum foil.

Cooling and Serving

1. Let the pie cool for at least 2 hours before slicing.
2. Serve it plain or add a scoop of vanilla ice cream.

Notes

This pie can be stored in the fridge for up to four days and is a wonderful make-ahead option. Consider making the filling a day in advance and combining it with the crust the following day.