Try this Simple Pecan Pie recipe, or contribute your own.
- Carbohydrate 36.288500007244 g
- Cholesterol 974.438333540623 mg
- Fat 222.104590911569 g
- Fiber 15.696000623703 g
- Protein 40.4952991675203 g
- Saturated Fat 69.3208946328649 g
- Serving Size 1 1 recipe (612g)
- Sodium 791.788000560456 mg
- Sugar 20.592499383541 g
- Trans Fat 15.7676215888281 g
- Calories 2367 calories
Step-by-step
- Preheat oven to 355 F
- Line 9-inch pie plate with pastry shell; crimp edges
- For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts. Remove from heat, cool slightly.
- Add eggs and vanilla; stir well to combine. Stir in pecan halves.
- Pour filling into pastry shell. Bake 55-60 minutes or until knife inserted near center comes out clean. Remove from oven; cool completely before serving.
Pecan Pie Evolution
Rich toasted nuts crown a glossy, amber filling that sets firm yet yields smoothly beneath a fork. Originally popularized in the American South during the late nineteenth century, this pastry evolved from earlier British chess pies once corn syrup became commercially viable. Modern bakers frequently swap light corn syrup for dark agave nectar at a one-to-one ratio without altering the structural integrity of the custard.Managing Dietary Adjustments
Dairy-free alternatives demand careful selection when replacing the standard butter and eggs. Refined coconut oil provides the necessary saturated fat content required to solidify the filling during the fifty-five minute bake time at 355 degrees Fahrenheit. Commercial egg replacers lack sufficient protein coagulation properties, making liquid whole-egg substitutes the safer choice for achieving a clean knife test near the center.Storage and Texture
Leftover slices retain optimal crispness when stored loosely covered in the refrigerator for up to three days. Condensation softens the pastry crust over time, so crisping the pie plate in a 350-degree oven for five minutes revives the bottom pastry.
