Video: How to Make Pecan Pie
Pecan Pie: A History
Pecans are native to North America. So, it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries. Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s to help sell their corn syrup, a necessary ingredient in the pie.
Tips for Making the Best Pecan Pie Recipe
Most pecan pie recipes I’ve found call for two cups of sweetener—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste. So, for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste. The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
How Long to Bake Pecan Pie
This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown. The pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.
How to Serve Pecan Pie
Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, you can heat in a 275°F oven for 10 minutes if you want it warm. But for the most part, pecan pie is served at room temp.
How to Store Pecan Pie
Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter. I’ve never had an issue. Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
How to Freeze Pecan Pie
Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month. To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
Sour Cream Pie Crust Perfect Pie Crust All Butter Pie Crust
Or you can use a storebought crust, if you’re short on time.
Why Freeze Your Pie Crust Before Baking Pecan Pie
We recommend freezing your unbaked pie shell before adding the pecan pie filling. Why? Because the chilling hardens the fat in your dough. That keeps your pie crust from getting soggy and helps maintain its structure.
Troubleshooting Tips for Pecan Pie
Be sure to use unsulphered molasses and not blackstrap molasses for the pie. Blackstrap molasses is bitter and can dominate this pie. Or just leave out the molasses altogether.For a non-doughy bottom crust, preheat a baking stone in your oven right on the rack where you’ll bake the pie. Set the pie in its pan directly on the baking stone, which will retain heat for a more browned bottom crust.Use the freshest pecans you can, since aged nuts can go rancid.If your crust is browning too quickly, loosely tent the pie with foil.If your filling is not setting, the pie is still undercooked. Keep baking the pie (after you’ve shielded the crust) until the filling is gooey, not liquidy. The filling has to reach 200°F for it to set. Remember, it’ll set more as it cools.
Swaps and Substitutions
Out of molasses? You can substitute honey or maple syrup. Or just leave it out altogether.Use dark corn syrup instead of light.You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you’ll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.
More Thanksgiving Pie Recipes:
Our All-Time Best Thanksgiving Pies from Simply Recipes Old Fashioned Pumpkin Pie Apple Slab Pie Old Fashioned Apple Pie Sweet Potato Pie with Pecan Topping
I recommend our easy, flaky, sour cream pie crust.
