Easy Southern Pecan Pie

How to make Pecan Pie ?

Start by adding the coarsely chopped pecans to the unbaked pie crust. Whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl. Pour the mixture over the pecans.

Bake for about 55-60 minutes or until the center has just a slight jiggle, but the edges are stable and set. Cover the top with a loose piece of aluminum foil if the crust browns too much. The pie needs to cool for at least 2 hours on a wire rack before you slice it. Top with fresh whipped cream or a scoop of vanilla ice cream.

Preparation Tips and Storage

If you have the time, make a delicious homemade pie crust. Cut this recipe in half since it is for a double crust. It won’t take long, and your guests will be impressed with your cooking.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Flavor Variations

Bourbon Pecan Pie – Add 2 tablespoons of good quality bourbon to the egg mixture.
Chocolate Pecan Pie – Add 3/4 cup semisweet or bittersweet chocolate chips to the egg mixture.
Bourbon Chocolate Pecan Pie – Add 2 tablespoons of good quality bourbon and 3/4 cup semisweet chocolate chips to the egg mixture.

Frequently Asked Questions

Can you freeze pecan pie?

Yes, this pecan pie freezes well double-wrapped in plastic wrap for up to 2 months. For best results, thaw in the refrigerator so condensation does not build up in the freezer bag and affect the crust or the consistency of the pie.

Why did pecan pie not set?

The most common reason your pecan pie did not set was that it was not baked long enough for the custard to set or the oven temperature was off. Place it back in the oven for a few minutes, but cover it loosely with aluminum foil to keep it from over-browning.

Best Pecan Pie Recipe

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Course: Dessert

Cuisine: Southern

Prep Time: 10minutes

Cook Time: 55minutes

Servings: 8 servings

Calories: 590kcal

Ingredients

1 (9 inch) unbaked or frozen pie crust
2 ½ cups pecans coarsely chopped
3 large eggs room temperature
1 cup light corn syrup or dark corn syrup
¾ cup packed light or dark brown sugar
3 tablespoons melted unsalted butter slightly cooled
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Notes

If you have the time, make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won’t take long at all, and your guests will be so impressed with your cooking.
Don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Pages: 1 2