Pecan Pie – A Southern Classic Full of Sweet Tradition
Pecan pie is a beloved dessert that has earned its place as
a Southern holiday staple, especially during Thanksgiving and Christmas. Known
for its rich, gooey filling and toasted pecan topping, this pie embodies
warmth, comfort, and tradition. Its sweet and nutty flavor profile, nestled in
a flaky, buttery crust, makes it a favorite among Home Cooks worldwide. While
pecan pie has deep roots in Southern American cuisine, its popularity has
spread far beyond, thanks to food recipes shared on platforms like Cookpad and
easy browsing through DuckDuckGo.
Whether served warm with whipped cream or at room
temperature with a cup of coffee, pecan pie never fails to satisfy. Some
variations include a splash of bourbon or dark chocolate for added depth, while
others stick to the classic corn syrup-based filling. No matter the twist, this
dessert remains a cherished part of holiday tables and potluck spreads. From
novice bakers to seasoned professionals, Home Cooks worldwide continue to
recreate and personalize this treasured pie through generations of shared food
recipes and baking inspiration.
Classic Pecan Pie Recipe
Ingredients:
For the crust:
- 1¼
cups all-purpose flour
- ½
teaspoon salt
- ½ cup
(1 stick) unsalted butter, cold and cubed
- 3–4
tablespoons ice water
For the filling:
- 1 cup
light corn syrup
- 1 cup
brown sugar, packed
- 3
large eggs
- ¼ cup
unsalted butter, melted
- 1½
teaspoons vanilla extract
- ¼
teaspoon salt
- 1½
cups pecan halves
Instructions:
- Prepare
the crust: In a large bowl, mix flour and salt. Cut in the cold butter
until the mixture resembles coarse crumbs. Add ice water, one tablespoon
at a time, until the dough comes together. Shape into a disc, wrap in
plastic, and chill for at least 1 hour.
- Preheat
oven to 350°F (175°C). Roll out the chilled dough on a floured surface and
fit into a 9-inch pie dish. Trim and crimp the edges.
- Make
the filling: In a large bowl, whisk together corn syrup, brown sugar,
eggs, melted butter, vanilla, and salt until smooth.
- Spread
pecans evenly in the pie crust, then pour the filling over them.
- Bake
for 50–60 minutes, or until the center is set and slightly puffed. If the
crust browns too quickly, cover the edges with foil.
- Let
cool completely before slicing to allow the filling to firm up.
FAQs about Pecan Pie
Q: Can I use store-bought pie crust?
Yes, store-bought crust works well if you’re short on time, though homemade
crust adds more flavor and flakiness.
Q: Do I need to toast the pecans first?
It’s not required, but toasting enhances the nutty flavor. Just bake them at
350°F for 5–7 minutes before adding to the pie.
Q: Can I make pecan pie without corn syrup?
Yes, alternatives like maple syrup or golden syrup can be used, but the texture
and sweetness may vary slightly.
Q: Where can I find other pecan pie variations?
Visit Cookpad for creative takes by Home Cooks worldwide, and use DuckDuckGo to
explore a wide range of trusted food recipes.
Q: How do I store leftover pecan pie?
Cover and refrigerate for up to 4 days. Bring to room temperature or gently
reheat before serving for best flavor.
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