There’s just something about Pecan Pie. It has to be one of my most favorite desserts. The classic caramel flavors combined with the savory toasted pecans and the sweet vanilla filling just make my mouth sing!
In our family, pecans have a strong connection to the holidays, so pecan pies always make me think of those happy times. Perhaps it’s because my grandparents have about 10 huge pecan trees in their yard, and my grandmother always included pecan recipes in the holiday plans. Whether it was pecan pie, her easy Pecan Log, or even her Icebox Fruitcake, pecans were always prevalent around the holidays.
I love this homemade pecan pie all by itself – just slightly warm. But, it’s also great with a dollop of whipped cream or even a scoop of vanilla ice cream.
Tips for making a delicious and perfectly set pie
Include flour in your filling! When it comes to pecan pie in general, many folks complain about their pecan pie not setting up completely and ending up with a runny center. To help prevent that, I include a tablespoon of flour in my filling. This helps the pie set and keeps it all together without affecting the flavor.
Bake completely! The other trick to a set pie is making sure it’s baked completely. For me, 50 to 60 minutes is usually plenty. You’ll want the pecans on the top to be toasted quite well, and the pie should barely have a jiggle when gently shaken. I include more tips on this below!
Choose sugars with milder flavors! I opt for light corn syrup and light brown sugar because I just feel like the milder-flavored sugars allow the pecan flavor to shine through. That said, you can certainly use dark brown sugar and dark corn syrup.
Can you make a pecan pie without corn syrup?
Can I make this pie without corn syrup? Well, honestly… I’m not sure. I have heard from several folks who have swapped the corn syrup for maple syrup, but have had trouble with it setting. Theoretically, the flour should help, but it might require more than the single tablespoon to get it to hold together.
How to cut cost on pecans
I know pecans can be a bit pricey. For this pie, I used some small pecan halves that I had in the freezer. But, pecan pieces work beautifully in this recipe. In fact, they might be my preference. Not only do they make the pie easier to cut, but they’re less expensive, too. And, since my grandmother always makes her pecan pies with chopped pecans, I guess that’s just what I imagine when I think of pecan pie. Regardless, either will work. You just do what’s best for your wallet.
How to fix a runny pie
Let’s say you pull your pie out of the oven, and it’s a bit soupy. No worries! If you act fairly quickly you can easily remedy the situation. Here are a few steps you can take to salvage your pie and save the day:
- Adjust your oven temperature to 325°F.
- Covering the edges of the crust with foil to prevent it from browning.
- Return your pie to the oven for 20-30 minutes.
How to tell if your pie is done
When it comes to determining the doneness of a pecan pie, I recommend you consider three things – movement, rise, and color.
- Movement: Once the timer goes off on your oven, remove your pie with hot pads and give it a gentle shake back and forth. If the top of the pie ripples all the way across the pie, like water when a rock hits the surface, your pie is not quite done. If there is a slight jiggle isolated to the very center of your pie, then your pie is set and ready to eat!
- Rise: When your pie is done the edge right next to the crust should have a little rise to it. I’m not talking an overflowing of the pie crust but just a small noticeable lifting along the inner edge.
- Color: The last thing I recommend you look for in a done pie is the coloring of the pecans and the filling. The top will turn a beautiful deep brown and the filling peeking through will be a golden color.
- Temp it: Use instant read thermometer to ensure the center of the pie reads at least 200°F.
How to store pecan pie
You can store your pecan pie three different ways: on the counter, in the refrigerator, or in the freezer.
- On your counter: A pecan pie can be stored on your counter at room temperature for up to three days. You will want to cover your pie as airtight as possible by using plastic wrap, aluminum foil, or an airtight container.
- In the refrigerator: You can extend the life of your pecan pie to 4-5 days if you choose to store it in the fridge. You will want to place it in an airtight container or tightly wrap it with aluminum foil or plastic wrap to ensure it does not dry out or become stale.
- In the freezer: If you would like to store your pie in the freezer, you absolutely can. It will be good for up to 2-3 months! I recommend you first flash freeze the pie before storing it. To flash freeze your pie, you simply place the pie uncovered in the freezer for 1-2 hours. Once the flash freeze is complete, place the pie in a freezer-safe, airtight container.
Southern Pecan Pie
Ingredients
Instructions
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Preheat oven to 350° F.
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In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
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Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
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Bake for 50 to 60 minutes, or until set. Allow to cool completely.
Note
If you find that your crust begins to darken too much, you can use a pie shield or sculpted aluminum foil to cover the exposed pie crust edges and prevent them from burning.Placing the pie on a rimmed baking sheet will help to prevent spill over into the oven when baking.