Pecan Pie, originally a southern US dish because that’s where pecans grow, has become a holiday favorite for many.
This Pecan Pie recipe is an adaptation of several different versions.
9-inch unbaked pie crust
1 1/2-2 cups pecans
3 large eggs
1 cup sugar
1 cup dark corn syrup
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 375°F.
Coarsely chop the pecans, reserving about 16 whole pecans if you would like to use them for decoration. Place the nuts on a baking sheet and roast for about 6-8 minutes. Cool.
In a large mixing bowl, whisk together the eggs, sugar, corn syrup, butter, vanilla and salt. Stir in the chopped toasted nuts.
Warm the pie crust in the oven for about 5 minutes. Pour in the filling. If you are decorating, arrange the reserved whole pecans around the edge. These don’t show up much but give a nice sense of finish to the pie.
Bake 40-45 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools.
Tips from Jane
— The quantity of nuts is not crucial. I tend to use the larger amount, because I love pecans. I’ve seen many recipes that use only 1 cup, so the choice is up to you.
— Toasting the pecans before putting them in the pie brings out the flavor; again, it’s not essential but a nice touch.
— It can be difficult to judge when this pie is done, and I’ve had it take 40 minutes one time and a bit over 45 the next. If you’re not sure, I would err on the side of under baking, because it does firm up nicely.
— Warming the pie crust is supposed to keep it from getting soggy.
— I’m told that you can substitute light corn syrup for a milder flavor, and brown sugar for a more intense, caramel flavor.
— For variety, try the recipes below.