Pecan Pie

Pecan pie is a timeless dessert that brings to mind the warmth of family gatherings and the joy of indulging in something truly sweet and special. With a hint of cinnamon that adds an unexpected twist, this homemade pecan pie recipe is the ultimate balance of sweet and salty. Trust me, after just one bite, you’ll understand why it’s my favorite!

Today, I’m excited to share one of my classic recipes, complete with a new video and plenty of tips for success. I originally posted this recipe four years ago, and it remains a staple at our family Thanksgiving gatherings. This pie is a cherished tradition, passed down from my late grandmother, and it’s my honor to share her old-fashioned pecan pie recipe with you. May it continue to be made in her memory for years to come.

Why You’ll Love This Recipe

This pecan pie is incredibly easy to make, yet it delivers a rich, decadent flavor that will have everyone reaching for seconds. The combination of buttery pecans and a sweet, gooey filling is irresistible, and the addition of cinnamon adds a unique twist that sets it apart from other pecan pies.

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Medium saucepan
• Mixing bowls
• Whisk
• Oven

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 4 eggs, beaten
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 unbaked 9-inch pie crust

Step-by-Step Instructions

1. Gather your ingredients and preheat the oven to 325°F (163°C).
2. Prepare your 9-inch unbaked pie shell and set aside.
3. In a medium saucepan, combine butter, sugar, and corn syrup. Cook over low heat, stirring constantly until the sugar dissolves. Let the mixture cool slightly.
4. In a small bowl, whisk together the eggs, vanilla, and salt. Add this to the syrup mixture, stirring well to combine.
5. Pour the mixture into the prepared pie shell.
6. Add the pecan halves to the pie, allowing them to float to the top naturally. If you prefer a specific design, arrange them after pouring the mixture.
7. Bake for 50 to 55 minutes. Serve warm or cold, with a dollop of fresh whipped cream if desired.

Tips for Success

• Ensure the sugar fully dissolves in the syrup mixture to avoid a grainy texture.
• Let the syrup mixture cool slightly before adding the eggs to prevent them from cooking prematurely.
• For a perfectly set filling, allow the pie to cool completely before slicing.

Additional Tips and Variations

• For a richer flavor, try adding a tablespoon of bourbon to the filling.
• Use dark corn syrup for a deeper, molasses-like flavor.
• Add a touch of orange zest to the filling for a citrusy note.

Nutritional Highlights (Per Serving)

Calories: 500 | Carbs: 60g | Fat: 25g | Protein: 6g

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?

Absolutely! Pecan pie can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature before serving.

Can I freeze pecan pie?

Yes, pecan pie freezes well. Wrap it tightly and store it in the freezer for up to two months. Thaw in the refrigerator overnight before serving.

What if I don’t have corn syrup?

You can use maple syrup or golden syrup as a substitute, though it will slightly alter the flavor.

Conclusion

This homemade pecan pie is a delightful tradition that’s sure to become a favorite in your home. Its perfect blend of flavors and textures makes it a standout dessert for any occasion. I invite you to try this recipe and share your experience with me. Happy baking!