My Grandma’s Pecan Pie
My grandma was this tiny girl with a really massive coronary heart who cherished nothing greater than having her big household return to her residence in rural central Kansas for the vacations. The “grown-ups” would all squeeze in across the eating desk, cousins galore would scatter to card tables throughout the basement, and the entire home at all times felt full in the very best approach. And with out fail, the dessert everybody appeared ahead to most was Grandma’s scrumptious pecan pies.
Her model was as traditional because it will get — candy, buttery, and generously studded with pecans. We’ve at all times made it in our household with a mixture of chopped and entire pecans, which supplies each slice that excellent mix of gooey and crunchy. And whereas my grandma’s model undoubtedly included corn syrup, you’re welcome to attempt to this maple syrup model as a substitute if you happen to favor.
I’ve been baking this pie for extra years than I can bear in mind. So if you happen to’re on the lookout for a nostalgic, traditional recipe to strive, it’s a very good one!
Pecan Pie Suggestions
Listed here are just a few fast suggestions to verify your pecan pie seems completely every time:
- Blind-bake the crust to forestall sogginess. This step makes a big distinction in protecting the underside crisp and flaky.
- Brown the butter correctly. Let it bubble and foam till the milk solids flip golden and scent nutty — that toasty depth is the key to a extra flavorful filling.
- Mood the butter slowly. Drizzle the recent butter into the egg combination whereas whisking always so that you don’t unintentionally scramble the eggs.
- Bake lengthy sufficient. Pecan pies typically want 50–65 minutes, particularly with a lot of pecans. Don’t be afraid to go longer.
- Examine doneness by temperature. The middle ought to register round 200°F — that is essentially the most dependable technique to comprehend it’s set.
- Let it cool utterly. The filling solely absolutely units as soon as cooled and chilled, which ensures clear, stunning slices.
Recipe Variations
Listed here are just a few methods to riff on this recipe and make it your personal:
- Add bourbon. A tablespoon or two provides heat, cozy depth with out tasting boozy.
- Use darkish brown sugar. Swapping half the white sugar for darkish brown provides additional caramel notes.
- Strive maple syrup. Substitute ¼ cup of the corn syrup with pure maple syrup for a barely extra complicated sweetness.
- Add chocolate. Stir in ½ cup semisweet chocolate chips for chocolate-pecan-pie heaven.
- Combine in orange zest. Just a little zest brightens the filling and provides a stunning citrus aroma.
- Swap the nuts. Toasted walnuts or hazelnuts can exchange some (or all!) of the pecans.
FAQ
Sure — actually, it’s higher made forward! Bake it the day earlier than and refrigerate. It slices superbly as soon as absolutely chilled.
Corn syrup (which is totally different than excessive fructose corn syrup) is what offers traditional pecan pie its shiny, custardy texture. Be happy to strive my maple pecan pie if you happen to’d favor a naturally sweetened model.
Blind baking is vital. It creates a barrier so the custard doesn’t seep into the crust.
Search for a mild Jell-O-like jiggle and an inside temp of 200°F. If it nonetheless wobbles in waves, preserve baking.
Extra Pie Recipes To Strive!
On the lookout for extra fabulous pie recipes to strive? Listed here are just a few of our favorites:
Description
One of the best pecan pie recipe from my grandma. 🙂
- 1 unbaked 9-inch pie crust
- 1 cup granulated (white) sugar
- 1 cup mild corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/4 teaspoon floor cinnamon
- 4 eggs, whisked
- 1/2 cup (1 stick) salted butter
- 4 cups pecan halves, divided
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Warmth oven. Warmth oven to 400°F.
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Blind bake the crust. Chill the unbaked pie crust for at the least 20 minutes within the fridge or freezer. Line the chilled crust with parchment paper or foil, urgent it gently towards the perimeters. Fill with pie weights or dried beans and bake for quarter-hour. Take away the weights and lining. Scale back oven warmth to 350°F.
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Put together the filling. In a medium bowl, whisk collectively the sugar, corn syrup, vanilla, salt, and cinnamon. Add the eggs and whisk till easy. Soften the butter in a small saucepan over medium warmth for 4–5 minutes, stirring typically, till it begins to brown, scent nutty, and switch golden. Slowly drizzle the recent brown butter into the sugar combination whereas whisking always to forestall the eggs from cooking. Chop 2 cups of the pecans and stir them into the filling.
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Assemble. Pour the filling into the blind-baked crust. Prepare the remaining 2 cups of pecan halves decoratively on high.
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Bake. Bake the pie for 50–65 minutes, or till completed (see notes beneath). If the crust or pecans start browning too rapidly, tent the pie loosely with foil after the primary 20–25 minutes. The pie is prepared when the middle registers 200°F on an instant-read thermometer. The filling ought to have a mild jiggle, like set Jell-O — not unfastened or wavy. The highest can be puffed when it comes out of the oven however will settle flat because it cools. If the middle nonetheless appears very wobbly after 50 minutes, proceed baking in 5-minute increments till the jiggle is simply set.
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Cool. Place the pie on a wire rack and let it cool utterly to room temperature. Then switch to the fridge for at the least 3 hours. (This chilling time helps the custard set absolutely so the slices lower cleanly.)
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Serve. Slice and serve with whipped cream, if you happen to’d like. Cowl and retailer leftovers at room temperature for 1–2 days or refrigerated for 4–5 days.
