Pecan Pie
I think chopping the pecans in the recipe is what makes this a favorite. Every bite has some pecan goodness in it!
I think chopping the pecans in the recipe is what makes this a favorite. Every bite has some pecan goodness in it!
- Carbohydrate 35.3247922498716 g
- Cholesterol 123.563125038867 mg
- Fat 30.958394053581 g
- Fiber 2.4714723036163 g
- Protein 5.08690041836309 g
- Saturated Fat 10.6648086213608 g
- Serving Size 1 1 Serving (117g)
- Sodium 222.95302791911 mg
- Sugar 32.8533199462554 g
- Trans Fat 2.18719469603265 g
- Calories 422 calories
Step-by-step
- Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt to mixture; mix well.
- Stir in pecans.
- Pour filling into unbaked pie crust.
- Bake at 450 for 7 minutes to set crust and then at 325 for 50-55 minutes until set.
Thermal management defines successful scaling, especially when managing the complex ratio of eggs, sugar, and butter in a dense custard filling. When adjusting this recipe for a smaller or larger yield, linear multiplication does not always apply to baking times because volume scales cubically while surface area scales quadratically. Maintaining the exact initial 450 degree Fahrenheit burst for 7 minutes remains critical regardless of batch size, as this aggressive thermal transfer rapidly sets the pastry structure before moisture absorption can compromise the bottom crust. If scaling the volume up significantly in a larger vessel, monitor the internal temperature closely because deep fillings require extended heat penetration to coagulate the protein matrix without boiling the surrounding sugars.
The Mechanics of Custard Coagulation
Eggs serve as the primary structural agent, utilizing heat-induced protein denaturation to transform a liquid mixture into a sliceable gel. Cooking the butter, sugar, and corn syrup over low heat initially dissolves the crystalline structure of the sucrose completely, preventing a gritty mouthfeel in the final product. Cooling this heated base slightly before incorporating the beaten eggs prevents premature scrambling of the albumin proteins, which would otherwise ruin the smooth, glossy texture of the filling. Thorough incorporation of the salt and vanilla ensures even flavor distribution throughout the viscous matrix before the chopped nuts are introduced.
Timing and Real-World Sequencing
Kitchen efficiency relies on proper staging, meaning the unbaked pie crust must remain cold until the moment the warm filling is poured inside. Preparing the filling components while the oven preheats maximizes workflow, but always ensure the cooked sugar mixture cools sufficiently so it does not melt the shortening fats in the pastry dough upon contact. Baking transitions from the high 450 degree initial phase down to 325 degrees for 50 to 55 minutes, requiring careful observation for a firmly set center that retains a slight jiggle before removal.
