Heavenly Southern Pecan Pie

A classic pecan pie is the epitome of indulgent desserts, with its rich, buttery crust and a filling that’s a sweet symphony of gooey, caramel-like goodness, studded with toasted pecans. It’s a dessert that’s deeply rooted in tradition yet continues to be a favorite at modern gatherings, offering a satisfying crunch followed by the melt-in-your-mouth experience of the filling.

Why You’ll Love This Pecan Pie:

• Texture: The contrast between the crunchy pecans and the soft, sweet filling offers an irresistible mouthfeel.
• Flavor: A perfect blend of caramelized sugar and vanilla with a hint of salt makes for a flavor that’s rich yet not overpowering.
• Versatility: Pecan pie is a welcome addition to any occasion, from holiday feasts to summer picnics.
• Comforting: There’s something inherently comforting about the classic flavors and the homemade feel of a pecan pie.

Decoration Tips:

• Classic Design: For a traditional look, arrange whole pecan halves in a circular pattern on the top of the pie before baking.
• Seasonal Flair: Garnish with a sprinkle of powdered sugar or a drizzle of chocolate or caramel sauce to add a festive touch.
• Whipped Cream: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
• Fresh Herbs: A sprig of rosemary or mint can add a pop of color and a fresh contrast to the sweet and nutty flavors.

Heavenly Pecan Pie

Author: content team

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 30 minutesServings:4 servingsCalories: kcal Best Season:Available

Description

This Heavenly Southern Pecan Pie is a classic dessert that embodies the essence of comfort food. With its flaky crust, rich and gooey filling, and a generous topping of toasted pecans, it’s a pie that commands a presence on any dessert table. The filling is sweetened to perfection, allowing the natural nuttiness of the pecans to shine through. It’s a traditional favorite that’s sure to evoke memories of family gatherings and festive celebrations.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water

For the Filling:

• 1 cup light corn syrup
• 1 cup dark brown sugar
• 3 eggs, beaten
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups pecan halves

Instructions

1. Begin by making the crust: In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time,
2. until the crust comes together. Wrap in plastic and refrigerate for at least 30 minutes.
   Preheat your oven to 350°F (175°C).
3. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
4. For the filling, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
5. Stir in the pecan halves and pour the mixture into the pie crust.
6. Bake in the preheated oven for 60-70 minutes, or until the filling is set and the crust is golden brown.
7. Allow the pie to cool before serving. If the crust begins to overbrown, cover the edges with foil for the remainder of the baking time.

Notes

• Pie Crust Tips: If you prefer a shortcut, a store-bought pie crust can work in a pinch. For a homemade crust, ensure that the butter and water are very cold to achieve a flaky texture.
• Filling Consistency: The pie filling will set as it cools. If the filling is jiggly when you remove it from the oven, that’s okay. It should firm up after cooling.
• Toasting Pecans: For an even deeper flavor, consider toasting the pecans in the oven for about 10 minutes at 350°F (175°C) before adding them to the filling.
• Avoiding a Soggy Bottom: To prevent the crust from becoming soggy, you can blind bake it for about 10 minutes before adding the filling.
• Serving Suggestion: This pie is rich and sweet, so small slices are often sufficient. It pairs beautifully with unsweetened coffee or a glass of bourbon for the adults.
• Storage: Pecan pie can be stored at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to four days. Ensure it’s covered to prevent it from drying out.
• Freezing: If you need to, you can freeze pecan pie. Wrap it tightly with plastic wrap and then foil, and freeze for up to two months. Defrost in the refrigerator before serving.
• Remember, baking is both an art and a science. Don’t be afraid to adjust the recipe to suit your taste and the ingredients you have to hand. Enjoy your pecan pie!