Pecan Pie

Pecan Pie – This recipe is by far one of the most common desserts to make at thanksgiving time. An iconic American pie. It really is unexpectedly tasty and it hits the right spot for my sweet taste.

A good pecan pie means a good thanksgiving. This is a wonderful combination of buttery crisp pastery and a filling that is sweet, gooey and full of toasted pecans. Since this is a traditional American dessert lets give a brief history of pecan pie.

Brief History

The earliest printed pecan recipes began popping up in Texas cookbooks in 1870s and 1880s; the first recipe that most closely resembles what we know today as pecan pie was published in 1898 in a church charity cookbook in St. Louis, but it was sent in by a Texas woman.

By the beginning of the 20th century, recipes for pecan pie had started appearing outside of Texas, but the pie wouldn’t surge in popularity until the mid-1920s. That’s when the manufacturer of Karo syrup began printing a recipe for pecan pie on cans of the product, as James McWilliams noted in The Pecan: A History of America’s Native Nut. Wide distribution of Karo syrup introduced many people to pecan pie, who found it was quite simple to make.

How did it become a Thanksgiving staple?

With the advent of corn syrup and a pecan surplus, the popularity of the pies spread across the country. Pecan harvesting begins in late September and extends into November, making the timing just right to fuel pecan pie baking for the holiday.

Lets see how it is made.

Ingredients

  • Homemade Pie Crust  or ready pie crusts from the store
  • 2 and 1/2 cups (250g) coarsely chopped pecans (a very rough chop!)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 1/2 cup (100g) packed dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

1-) After you make your pie crust or you have bought it premade, preheat the oven to 350F or 177C.

2-) Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.

3-) The filling: Spread pecans evenly inside pie crust. Set aside. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.

4-) Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

5-) Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

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