Pecan Pie is a perfect gooey, crunchy, rich and easy holiday favorite pie you can make in less than an hour! The perfect Southern classic comfort food dessert!
Pecan pies are a favorite Southern dessert, and they are a delicious way to end a hearty meal. First time pie makers, don’t be scared: this recipe is quick and couldn’t be easier. This recipe has a long cook time and a short prep time, which gives you an opportunity to work on a main course.
How to Make Pecan Pie:
- Preheat your oven and prepare your pie crust in your pie pan or pie plate.
- Mix together the Light Corn Syrup, eggs, sugar, unsalted butter and vanilla extract.
- Stir in pecans and pour the pie filling into pie crust.
- Place 1/2 cup whole pecans on top of the pie.
- Bake on center rack of oven for 50-55.
- Cool on wire rack for at least 2 hours on wire rack before serving.
Once your pie is done, take it out of the oven and set it on a wire rack. It will look and smell delicious, but resist the urge to eat it just yet, it needs to cool for at least 2 hours. You can serve it as-is, or sprinkle pecan halves on the top of the pie.
MAIN HOLIDAY COURSES
- Red Wine Pot Roast: this is a savory, filling main course that will feed a small party or a very hungry family and a more dressed up version of our most popular recipe on the site: Ultimate Slow Cooker Pot Roast.
- Baked Ham: baked ham is both savory and sweet. Great for parties or cozy nights in.
- Roast Turkey: turkey is a holiday favorite, but it is excellent all year round. Our roast turkey is delicious, and it makes plenty of leftovers for later weeknight meals.
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CAN I MAKE PECAN PIE THE DAY BEFORE?
You absolutely can. Bake the pie completely and then let it cool down to room temperature before putting it an airtight container and storing it in the fridge. To warm it up, put it in your oven at 200 degrees F ( 93.3 degrees C) for about ten minutes, or until warmed through.
What’s the difference between light corn syrup and dark corn syrup?
According to Karo’s website, there are a few key differences between light and dark corn syrup that are important to keep in mind.
- Light corn syrup: you use light corn syrup when you want a less pronounced flavor. To substitute, for 1 cup light corn syrup, use 1/4 cup water and 1 cup sugar.
- Dark corn syrup: thicker, more flavorful, dark corn syrup is made from molasses. To substitute, use 1/4 cup water and 1 cup brown sugar.
- Serve: pecan pie is different from cream pies, in that you can store it covered at room temperature for up to 2 days.
- Store: once in the fridge, your pecan pie will last up to 4 days.
- Freeze: to freeze your pie, let it cool to room temperature and put it in an airtight container. It will last up to 2 months.
HOW DO I STORE PECANS?
If you end up with extra pecans, you can keep them for future use by sealing them in an airtight container and keeping them in a dry place. Storing them like this will keep them good for up to a year, which means that your future pies are in luck.
Origins of Southern Pecan Pie
Pecans come from the American south, and the name comes from the Algonquin word “pakani.” Pecan pie is also Southern and some say that it got started when French settlers first came to Louisiana and were introduced to pecans, but the oldest recorded recipe comes from Harper’s Bazaar in 1886.
This classic pecan pie recipe is perfect for wowing your guests (or yourself) because of how tasty and simple it is. All you have to do with mix the ingredients together into a pie shell and put it in the oven.
- 1 cup Light Corn Syrup
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter , melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecans chopped
- 1 pie crust
- 1/2 cup pecan halves
- Preheat oven to 350°F.
Mix Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
Stir in pecans and pour the mixture into pie crust.
Add pecan halves over the mixture evenly.
Bake on center rack of oven for 50-55 minutes.
Cool for at least 2 hours on wire rack before serving.