Kim Hall's Mom's Pecan Pie
This pie has the perfect blend of sweet, nut and salt. It takes minutes to put together for baking. I use store bought crust in a pinch but it's best in a homemade crust.
This pie has the perfect blend of sweet, nut and salt. It takes minutes to put together for baking. I use store bought crust in a pinch but it's best in a homemade crust.
- Carbohydrate 5.60475437749465 g
- Cholesterol 90.7258333333333 mg
- Fat 43.765122091627 g
- Fiber 1.30800005308097 g
- Protein 3.39449166772712 g
- Saturated Fat 22.2000962090459 g
- Serving Size 1 1 Serving (120g)
- Sodium 278.614187500639 mg
- Sugar 4.29675432441368 g
- Trans Fat 2.96643745872461 g
- Calories 436 calories
Step-by-step
- Mix all of the ingredients.
- Pour into unbanked pie crust.
- Bake at 375 degrees for 40 to 50 minutes. When you lightly shake pan the filling should be set. If crust starts to get to brown, shield it.
- Let cool completely on a wire rack, on the counter.
Why does the filling sometimes separate into a spongy custard layer beneath a hard sugar crust when baked at too high a temperature? Understanding the protein structure of eggs and the behavior of inverted sugars clarifies how this classic pastry responds to heat. By managing your components carefully, you can achieve a stable, cohesive texture every single time.
- Substituting dark corn syrup for the light variety changes the flavor profile significantly, introducing deeper molasses notes without altering the liquid ratios or requiring adjustments to your baking time.
- Baking the unbaked crust at 375 degrees Fahrenheit for forty to fifty minutes requires vigilance, so shield the edges with aluminum foil if they begin darkening too rapidly before the center finishes setting.
- Testing the pie for doneness relies on a gentle pan shake; if the filling ripples like water rather than jiggling uniformly like gelatin, it needs several more minutes in the oven.
- Allowing the dessert to cool completely on a wire rack on the counter lets the starch and egg proteins fully stabilize, preventing a runny slice when it finally meets the knife.
- Adapting this vegetarian composition for specific dietary needs is straightforward, as gluten-free pastry shells substitute seamlessly into the method without compromising the structural integrity of the sugary filling.
Proper storage at room temperature keeps the pastry crisp for up to two days before refrigeration becomes necessary to extend its shelf life. Precision in monitoring visual cues ultimately dictates your success far more than strict adherence to the timer.
