A timeless recipe for a delectable pecan pie, passed down through generations.
- Carbohydrate 67.1312906234881 g
- Cholesterol 537.885 mg
- Fat 50.4973462499806 g
- Fiber 4.52765639530733 g
- Protein 22.6295243747953 g
- Saturated Fat 10.2043703124969 g
- Serving Size 1 1 Serving (274g)
- Sodium 352.25412499996 mg
- Sugar 62.6036342281807 g
- Trans Fat 4.17381743749356 g
- Calories 785 calories
Step-by-step
- Heat the oven to 375 degrees.
- In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt.
- Beat in 2 eggs, one at a time.
- Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well.
- Pour the mixture into the unbaked pie crust.
- Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust.
- Bake 40 minutes, or until a toothpick inserted in the middle comes out clean.
Swapping dark corn syrup for light syrup alters both the final viscosity and the caramelized depth of the filling, yielding a paler, less distinct flavor profile. Achieving a properly set custard without burning the pastry requires specific handling of both heat and metal.
- Shield the fluted 9-inch pastry rim with aluminum foil strips during the first 30 minutes of the 375 degree bake to prevent premature scorching.
- Whisk the eggs individually into the sugar and flour mixture rather than dumping them in together, which prevents flour lumps from forming in the dense batter.
- Check doneness at the 40-minute mark by inserting a toothpick into the center; it should emerge clean without wet batter clinging to the wood.
- Allow the baked dessert to cool completely at room temperature for at least two hours so the dairy and sugar matrix fully solidifies before slicing.
Precise thermal control separates a runny custard from a stable slice. Monitoring the oven closely prevents the delicate pecan halves from burning on the surface before the interior finishes setting.
