Get ready to transform your dessert game with Betty C's legendary Pecan Pie - a mouthwatering Southern classic that will have your family and friends begging for seconds! This isn't just any ordinary pie; it's a perfect harmony of buttery, caramelized pecans nestled in a rich, silky filling that melts in your mouth. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a showstopping dessert that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup melted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the pie crust and ensuring the filling sets properly.
- Prepare the pie crust. If you're using a store-bought crust, place it in a 9-inch pie pan and crimp the edges. If you prefer to make your own, roll out the dough and fit it into the pie pan, trimming any excess dough. Poke a few holes in the bottom with a fork to prevent bubbling.
- In a large mixing bowl, combine 1 cup of light corn syrup and 1 cup of granulated sugar. Whisk them together until the sugar is mostly dissolved and the mixture is well combined.
- Add the 1/2 cup of melted butter to the corn syrup and sugar mixture. Stir well until everything is fully incorporated.
- Crack the 4 large eggs into the bowl, and add 1 teaspoon of vanilla extract. Whisk the mixture until the eggs are fully blended and the filling is smooth.
- Fold in the 1 1/2 cups of pecan halves gently, ensuring they are evenly distributed throughout the filling.
- Pour the pecan filling into the prepared pie crust. Use a spatula to spread the pecans evenly if necessary.
- Place the pie in the preheated oven and bake for 60 minutes. The pie is done when the filling is set and slightly puffed, and the top is golden brown.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This cooling time helps the filling to firm up further.
- After the pie has cooled, slice it into 8 servings. Serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Tips
- Always use fresh pecans for the most vibrant flavor and crunch.
- For a deeper flavor, lightly toast your pecans before adding them to the filling.
- To prevent a soggy bottom crust, brush the crust with a beaten egg white before adding the filling.
- Use a pie shield or aluminum foil edges to prevent over-browning of the crust.
- Check the pie's doneness by gently shaking the pan - the filling should be slightly jiggly but not liquid.
- Allow the pie to cool completely to let the filling set properly, which ensures clean, beautiful slices.
- Store the pie at room temperature, covered, for up to 3 days for maximum freshness.
Nutrition Facts
Calories: 630kcal
Carbohydrates: 72g
Protein: 8g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 145mg
