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āThe Spruce / Teena Agnel
Nutritional Guidelines (per serving) | |
---|---|
800 | Calories |
50g | Fat |
85g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 800 |
% Daily Value* | |
Total Fat 50g | 64% |
Saturated Fat 16g | 79% |
Cholesterol 116mg | 39% |
Sodium 694mg | 30% |
Total Carbohydrate 85g | 31% |
Dietary Fiber 4g | 14% |
Protein 8g | |
Calcium 96mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This old-fashioned Southern pecan pie is a traditional Thanksgiving dessert.
The pecan pieāalso known as Karo pieāwas originally introduced in 1902 by the company that makes Karo corn syrup. It has become a much-loved pie, always a favorite on the holiday dessert table.
This is a classic pecan pie, made with homemade butter and shortening pastry. You can also use a frozen unbaked pie shell or use a refrigerated crust.
Ingredients
- For the Crust:
- 1 1/4 cups (6 ounces) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons chilled butter (cut into pieces)
- 1/3 cup vegetable shortening (chilled)
- 3 to 5 tablespoons ice water
- For the Filling:
- 1 cup light or dark corn syrup
- 1 cup brown sugar (packed)
- 1/4 teaspoon salt
- 1/3 cup butter (melted)
- 1 teaspoon vanilla
- 3 large eggs (slightly beaten)
- 1 1/2 cups pecan halves
Steps to Make It
Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Make the Crust
-
Gather the ingredients.
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Combine the flour, salt, and sugar; blend well.
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Add the pieces of butter and shortening and work with a pastry blender until the mixture forms crumbs. Some crumbs should be large, about the size of peas. If you use a food processor, pulse for about 5 to 7 times.
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Work about 3 tablespoons of ice water into the mixture, then more water, about 1 teaspoon at a time, until the dough begins to hold together when a little is squeezed.
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Turn the mixture out onto a floured surface and press to form a flattened disc. Wrap in plastic wrap and refrigerate for about 30 to 45 minutes.
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Roll the dough out into a circle about 2 inches larger than the pie plate (upside-down measurement). Fit it into the pie plate and flute the edge as desired. Refrigerate until you are ready to fill the pie.
āThe Spruce / Teena Agnel
Make the Filling
-
Gather the ingredients. Preheat the oven toĀ 350 F.
āThe Spruce / Teena Agnel -
In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix until smooth and well blended.
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Add the slightly beaten eggs and blend well; stir in pecans.
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Pour the pecan mixture into the chilled pie shell.
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Bake for 55 to 65 minutes or until the filling is set. Check the pie for over-browning after about 40 minutes. If necessary, cover the crust edge with a pie shield or homemade foil ring to prevent excessive browning.
āThe Spruce / Teena Agnel -
Cool pecan pie thoroughly and serve with a dollop of whipped cream or vanilla ice cream.
āThe Spruce / Teena Agnel
Tip
- If you are using a frozen pie shell, place it on a baking sheet before you add filling. It's much easier to move to and from the oven that way.
Recipe Variation
- Replace the pecans with the 1 1/2 cups of coarsely chopped walnuts.