Pecan pie is a beloved dessert with a rich history, tantalizing taste, and enduring popularity. Its roots can be traced back to the southern United States, where pecan trees flourish and pecans are a cherished ingredient in regional cuisine. The combination of buttery crust, sweet and gooey filling, and crunchy pecan topping creates a symphony of flavors and textures that delights the taste buds. The pie’s distinctively nutty and caramel-like taste, coupled with a hint of vanilla, offers a comforting and indulgent experience. Over the years, pecan pie has gained widespread recognition and is often associated with holiday gatherings and special occasions. Its popularity has transcended regional boundaries and has become a staple on dessert menus across the country. Whether served warm or cold, on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, pecan pie remains an all-time favorite, providing a slice of culinary bliss and a nod to tradition.
Pecan pie
Ingredients
- 1 prepared pie crust store-bought or homemade
- 1 ½ Cups pecan halves
- 3 large eggs
- 1 Cup dark corn syrup
- ½ Cup granulated sugar
- ½ Cup packed light brown sugar
- ¼ Cup unsalted butter melted
- 2 Tsp vanilla extract
- ½ Tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges as desired and set it aside.
- In a dry skillet, toast the pecan halves over medium heat for about 3-4 minutes until they become fragrant. Make sure to stir them constantly to prevent burning. Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs, dark corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Arrange the toasted pecan halves evenly on the bottom of the prepared pie crust.
- Pour the filling mixture over the pecans, ensuring they are well-coated and evenly distributed.
- Place the pie on a baking sheet to catch any spills or drips, and then transfer it to the preheated oven.
- Bake for about 50-60 minutes or until the filling is set. The center should be slightly jiggly but not runny.
- Remove the pie from the oven and allow it to cool completely on a wire rack before serving. The pie will continue to set as it cools.
- Once cooled, slice and serve the pecan pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
