Homemade Pecan Pie

START • 60 MINUTES • 8 SERVES • MODERATE

Pecan pie has deep roots in American culinary history, with its origins dating back to the 19th century in the Southern United States. The combination of pecans, a native North American nut, and syrup or molasses from African influences created this beloved dessert. Its popularity grew in the early 20th century, and it became a staple of Southern cuisine. Pecan pie's association with the fall and holiday season can be attributed to the pecan harvest, which typically occurs in the autumn months. The rich, buttery filling and the warm, toasty flavor of the pecans make it a comforting and indulgent dessert, perfectly suited for festive gatherings and celebrations during the fall and holiday season. Its sweet, nutty goodness has made it a cherished addition to Thanksgiving and Christmas tables across the country.

Ingredients
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1stick) unsalted butter, cold and diced
2-4 tablespoons ice water

For the Pecan Filling:
1 cup granulated sugar
3large eggs
1 cup corn syrup
2 tablespoons melted butter
1 tablespoon vanilla extract
1 1/2 cups pecan halves
Instructions:

For the Pie Crust:
  • In a large mixing bowl, combine the all-purpose flour and salt.
  • Add the cold, diced butter to the flour mixture.
  • Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together. You may not need all of the water.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Roll out the pie crust on a floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the pie dish and trim any excess dough hanging over the edges.

    • For the Pecan Filling:
  • In a mixing bowl, whisk together the sugar and eggs until well combined.
  • Add the corn syrup, melted butter, and vanilla extract. Mix until smooth.
  • Arrange the pecan halves in the bottom of the pie crust.
  • Pour the filling mixture evenly over the pecans.

    • Baking the Pie:
  • Place the pie on a baking sheet to catch any spills.
  • Bake in the preheated oven for 50-60 minutes or until the pie is set and a toothpick inserted into the center comes out clean. You may need to cover the edges of the pie crust with foil halfway through to prevent over-browning.
  • Remove the pie from the oven and let it cool completely on a wire rack.
    • Nutrition Values (Approximate per serving):


      Calories:
      Total Fat:
      Saturated Fat:
      Cholesterol:
      Sodium:
      Total Carbohydrates:
      Dietary Fiber:
      Sugars:
      Protein:
      450-500
      26-30g
      9-11g
      80-100mg
      250-300mg
      55-60g
      2-3g
      45-50g
      4-5g