This pie is a holiday staple and is so easy to assemble. It’s got an old- timey feel to it but still tastes very modern and simple. This is always a hit with the older folks and the younger generations can be changed with 1 bite, I promise! This was my grandmother Ruth’s recipe and although we did not know each other well, I understood that she loved sugar & butter, and sugar, as do I.
The recipe itself is very straightforward- any cook can make this pie and I mean ANYBODY. If you are looking for a good recipe to test out for the holidays, I recommend starting with a dessert and this one is sure to impress.
Pecan pie is most typically served at Thanksgiving or Christmas holidays, but I would argue that it’s the best way to ring in the new year. Stay at home, in your pajamas, and eat this pecan pie while binge watching your favorite show. Even my kids like this pie!!
Most of your parents and grandparents will prefer pecan pie over many other holiday pies due to it’s rise in popularity during the 1950-1970s. One of the main ingredients in this pie is Karo syrup which gives it a sweet taste. Karo syrup is a sweetener made from the sap of palm trees. It has a high sugar content and is used in many countries, including India, Indonesia, Malaysia, Thailand, and Sri Lanka. In addition to being used as a sweetener, karō is also used for its medicinal properties. Karo syrup can be found in most supermarkets in North America, but it is not widely available outside of Asia
And now, a brief history pecan pie and pecan trees…
What state is famous for pecan pie?
Georgia.!!The state of Georgia has a long history of producing delicious pecans, and the best known product from that state is Pecan Pie. It’s also one of the most popular pies in America. Pecan trees and groves can be found throughout many states. The most common variety is the Texas pecan, which grows in a wide range of soils from sandy to clay loam. It has an average height of 25 feet with a diameter of 2-3 inches at maturity.
The nut itself is about 1 inch long and ½ inch thick. It contains two shells that are separated by a thin membrane. The shell on the outside is hard, smooth, and brownish-yellow in color. The inside of the shell is soft and white. The kernel is small, round, and yellowish-white. When you crack open the nut, it will smell like almonds or hazelnuts. Pecans are harvested from the trees in late summer and fall. The nuts are then dried, cracked open and stored for use throughout the year.
Best practices for keeping your pecans from burning in pecan pie
I’ve been making pecan pies since I was a teenager. My mom would make them every year, and they were always the best ones. She used to put them in the oven at 450 degrees for about 10 minutes and then drop the temperature down to 350 degrees for roughly 20 minutes. This made sure the whole pie, including the crust never got over baked. This also prevented the pecans from burning on the top. Once baked, the pie rested on the countertop for about an hour.
Making a pie crust
While it is very possible for you to make your pie crust from scratch, I highly recommend using a store bought one and then rolling it out just a bit. This will give you a great pie crust and a head start on making this pie recipe- which means it will take even less tie for you to bake it! Store bought pie crusts are usually made with shortening, which is a vegetable oil. Shortening has a high smoke point and will not burn or become rancid as quickly as butter. It also has a neutral flavor that blends well with other ingredients.
I have used it in my own recipes before, and loved how the pies turned out.
What are the ingredients for a pecan pie?
9 inch pie plate
1 pre-made pie crust or previously baked crust
1 cup pecans
3 eggs
1 C dark Karo syrup 1⁄2 c brown sugar
2 TB butter
1 tsp vanilla
1⁄2 tsp salt
Preheat the oven to 450 degrees. Melt butter and let cool. Beat eggs slightly then add sugar, syrup, vanilla & salt. Once butter is cool, add to the mixture as to not cook or curdle the eggs. Mix in pecans. Pecans should be fresh and crunchy. Pour into a raw pie shell and bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes. Depending on your oven you may crust guards to prevent burning. Serve warm or room temp with ice cream and hot coffee.
Should pecan pie be served cold or room temperature?
Pecan pies can be served warm or at room temperature. Although I have always preferred my reheated in the microwave and topped with vanilla ice cream, it’s perfectly fine to serve room temperature. Keep in mind that at room temperature, the pecan pie filling (karo syrup) will maintain a solid, viscous, sticky structure. Once it becomes heated, that internal structure may melt and ooze onto a plate or become harder to serve guests.
Other fantastic pecan pie recipes with twists on the original:
- The Best Chocolate Pecan Pie (Holiday Favorite) – Workweek Lunch – This chocolate pecan pie is salty, sweet, and delectable! It is the perfect dessert for the holiday season that everyone will love. (workweeklunch.com)
- 4 Delicious Pecan Dessert Recipes for the Holidays | Georgia Pecan Trees – With the holiday season in full swing, it’s time to get to cooking and baking. Learn how to bake these 4 delicious pecan desserts for your family. (georgiapecantrees.com)
- Decadent Pecan Pie Recipe – BettyCrocker.com – When it comes to creating decadent desserts for fall, this pecan pie recipe takes the cake! It’s the perfect partner for the season and an all-time favorite that always brings delicious to the table. (bettycrocker.com)
Have an amazing Pecan Pie recipe that you would like to share? Please post it here in the comments. I would love to hear if you made this recipe and how it turned out. See you in 2023!!!
