Classic pecan pie, with its sweet and gooey filling topped with pecans to balance it all out, is one of the most delightful holiday desserts. Caramel-like in taste and enveloped in a buttery pie crust, it’s a favorite for everyone.
What Goes Into Classic Pecan Pie?
Pecan pie only requires 10 ingredients, and obviously, pecans are part of that equation. It also takes eggs, sugar, dark corn syrup, butter, vanilla extract, salt, and a little water to bring this perfect pie to life.
It all starts with preparing the filling, which needs to cook on the stovetop. You’ll have to let it cool before you add it to your beaten eggs. The pecans, vanilla, and salt are then added and it all goes into your awaiting pie shell.
In just about 45 minutes, you’ll have a pecan pie coming out of the oven. During that time, you’ll soon start to smell a blissful aroma in your kitchen and throughout your home, one that really makes it feel like the holidays!
It’s believed that French settlers in New Orleans first created this pie not long after settling there. Thanks to the Native Americans, they found the pecan nut and began using it in their cooking.
Despite this legacy supposedly coming from French settlers, what is known and documented is that pecan pie recipes were found in cookbooks in Texas starting in the 1870s. However, these pies didn’t resemble pecan pie as we now know it. That distinction goes to a pecan pie recipe from 1898 that was sent in from a Texas woman to a cookbook for church charity in St. Louis.
Homemade pecan pie can’t be left out beyond 2 hours. It contains eggs and we all know the best place for things with eggs in them is in the fridge.
Pecan pie is one pie that freezes very well, making it easy to prepare ahead of time to reduce your stress. Just bake it according to the recipe directions, let it completely cool, and then wrap it up tightly in foil. You’ll also want to put it in a freezer bag, This will keep it well for up to 3 months.
You can keep your pecan pie from getting hard by covering it with foil for the last 15 minutes of baking. This will keep the crust from getting too dark as well. If the heating element of your oven is on the top, you should put your pie on a lower rack which will also help.
- Don’t overboil the filling mixture. Turn off the heat as soon as it begins to boil and then let it cool.
- Be sure the stovetop mixture has completely cooled before you add the beaten eggs to it. If not, the eggs will scramble from the heat and you’ll have to start over.
- Use chopped pecans. It makes it easier to slice and serve your pecan pie.
- Have plenty of whipped cream and vanilla ice cream on hand to serve with your pecan pie. It balances the sweetness in such a sublime way!
Do you say pee-can or puh-con?
Classic Pecan Pie Bars
- 2 teaspoons cornstarch
- 1 9 inch unbaked pie shell
- 1 ¾ cups white sugar
- 1 ¼ cups pecans, chopped
- ¼ cup dark corn syrup
- 1 teaspoon vanilla extract
- ¼ cup butter
- ¼ teaspoon salt
- 1 tablespoon cold water
- 3 eggs
- Combine together ¼ cup butter, ¼ cup dark corn syrup, 2 teaspoons cornstarch, 1 ¾ cups white sugar, and 1 tablespoon cold water in a saucepan and bring to a boil. Then turn off the heat.
- To a bowl add eggs and beat until frothy. Add in the cooked mixture gradually.
- Stir in 1 ¼ cups chopped pecans, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Pour mixture into a pie shell.
- Bake in a preheated oven at 350 F for 45 to 50 minutes.
- Serve and enjoy!