This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Jump to Recipe
This pecan pie recipe is easy to follow and results in a delicious, classic pecan pie that will have your friends and family begging for more. Loaded with a sweet, gooey filling and lots of pecans, it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
What are you waiting for? Let’s get baking! Here’s how you can make your own pie that will impress anyone – whether they’re from the South or not!
Ingredients
To make this classic pecan pie recipe, you need the following ingredients:
Place the unbaked pie on a rimmed baking sheet or a cookie sheet. It will make it much easier to put in and take out of the oven. A bonus is that it helps to catch any spillage.
How do you tell if a pecan pie is done?
The pecan pie is done when the filling is set and only slightly jiggles when you shake the pan. If it makes a wave-like motion, then the pie needs to cook longer.
Do I need to refrigerate pecan pie?
Pecan pie does not need to be refrigerated and can be stored at room temperature for up to 3 days. If you plan on storing it longer, it’s best to keep it in the fridge.
Can I freeze pecan pie?
Yes! Pecan pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap or place in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge.
The History of the Pecan Pie
Nobody knows for sure when or where the pecan pie was first created. It has been surmised that the humble pie first came to be in New Orleans by the French shortly after they settled in The Big Easy. Other thoughts are that they may have originated in the early 1800s in Alabama.
Regardless of where or when they came into being, you can enjoy them today thanks to this easy recipe by Anita Musgrove which is in her book,Tennessee Back Road Restaurant Recipes.
Pecan Pie
Loaded with a sweet, gooey filling and lots of pecans, this pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 8slices
Calories: 534kcal
Author: Lynda – Southern Kissed
Ingredients
4eggs
1cupsugar
1cupwhite Karo syrup
½cupmelted butter
1 ½cupspecan pieces
1unbaked pie shell
Instructions
Combine eggs, sugar, and syrup. Stir in melted butter. Add pecans and mix thoroughly.
Pour into an uncooked pie shell. Bake at 350 degrees for 30 to 40 minutes.
Notes
This recipe comes from Renate & Gary’s Restaurant in Big Sandy, Tennessee.It’s excerpted from Tennessee Back Road Restaurant recipes by Anita Musgrove, copyright 2015.Reprinted with permission.
Tennessee Back Road Restaurant Recipes by Anita Musgrovepulls double duty as both a cookbook and restaurant guide. The book is divided into three sections, each representing a region of Tennessee. Here are some of the tasty dishes you will find in the sections:
Western Region: Chocolate Gravy, Cat Head Biscuits, Skillet Peach Cobbler, Quiche Lorraine, Cheese Straw Twists, and BBQ Spaghetti
Central Region: Sydney’s Bluff Chicken, Chow Chow, Grits Cake, Square Market Crab Bisque, Amish Friendship Bread Muffins, and Barrel House Brunswick Stew
Eastern Region: Bourbon Street Pecan Pie, Banana Torte, Jalapeno Clam Bisque, Santa Fe Salsa, The Michael Allman Burger, Tomato Jam, and Plaid Apron’s Winter Stew
The author includes information about the various restaurants that have contributed recipes to the book, including the restaurants’ addresses, websites, and hours. It’s a great resource to have on hand for a road trip in Tennessee.
Look forTennessee Back Road Restaurant Recipesat your local bookstore or at Amazon.com.
If you like good old-fashioned southern recipes, be sure to check out my recipe for Chicken and Dumplings, Peppered Cornbread, and Southern Buttermilk Biscuits.
Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.
The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.
Pumpkin Pie: This one is our winner! When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar. It's also loaded with vitamins and minerals such as vitamin B12, thiamin, riboflavin, folate, niacin, phosphorous, calcium, and iron.
Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. However, for best results we recommend using before the "Best by" date stamped on the container. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour.
Imagine, you want to surprise your family with a homemade pecan pie, only to find the slices won't hold. The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.
How Long Can Pecan Pie Be Left at Room Temperature? Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth.
What are the signs of a perfect pecan pie? - Quora. Golden Brown Color: The crust should be a golden brown color, indicating it's baked to perfection. Set Filling: The filling should be set around the edges but still slightly soft in the center. It shouldn't be runny.
The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F.
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.
It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly. Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar. It is about 50 percent sugar so you have to cut back on the amount of sugar called for in your recipe.
The pie crust helps serve as a contrast to the pie's ultra-sweet filling. The pecans do the same while providing a nice soft crunch. The consensus when it comes to the taste of the crust and the pecans is that they are buttery. This complements the sweet filling and completes the gooey, delicious dessert.
Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398
Phone: +26417467956738
Job: District Marketing Strategist
Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports
Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
