Perfect Pecan Pie

8 servings Prep: 10 m Cook: 1 h 10 m Total: 1 h 20 m Beginner
Perfect Pecan Pie
Pecans are classified by the color of their skin - Light, Light Amber, Dark and Dark Amber. Work magic with pecans by baking the Perfect Pecan Pie. Pecan Pie for a Cajun is as classic a dish as Crawfish. Always a popular item for holiday baking with corn syrup, eggs, and butter.

Ingredients

  • 3/4 cup pecan halves
  • 1/2 cup sugar
  • 1 cup Karo white corn syrup
  • 3 eggs
  • 1/2 stick melted margarine or butter
  • 1 (9 inch) pie crust

Step-by-Step Instructions

  1. Preheat oven to 250 degrees F.
  2. Place the pie crust in pan and prick with a fork to avoid bubbling. Line the bottom of the pie crust with pecan halves.
  3. In a medium bowl, combine the eggs, sugar, corn syrup and melted margarine. Mix gently - do not overbeat. Pour the mixture over the pecans in the pie crust.
  4. Bake in the preheated 250 degree oven for 60 to 70 minutes until the crust is light brown or the pie filling pulls away slightly from the crust. The pie will be soft when removed from the oven and will firm upon cooling. Allow to cool completely before slicing.

Common Problems and Solutions

Q: Why is my pecan pie filling runny?

A: The pie needs to cool completely to set properly. It will be soft and jiggly when it comes out of the oven but will firm up as it cools to room temperature. If it's still runny after cooling, it may not have baked long enough - look for the filling to pull slightly away from the crust edges.

Q: Can I bake this at a higher temperature to save time?

A: This recipe specifically uses 250°F for a reason: the low temperature prevents the eggs from curdling and creates a smooth, creamy texture. Higher temperatures often result in a grainy filling or burnt crust edges.

Q: Why do I need to prick the crust?

A: Pricking the crust with a fork (called docking) prevents steam from building up underneath and causing bubbles or an uneven bottom during baking.

Tips and Techniques

Use fresh pecans for the best flavor - pecans can go rancid quickly, so taste them before using. The pie is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.

Ingredient Substitutions

  • white corn syrup: dark corn syrup or cane syrup
  • margarine: butter
  • store-bought pie crust: homemade pie crust

Equipment Needed

  • 9-inch pie pan
  • Medium mixing bowl
  • Fork for pricking crust
  • Whisk or wooden spoon

Historical Context

Pecan pie became a Southern staple after corn syrup companies began printing recipes on their bottles in the early 1900s. In Louisiana, pecans are a native crop and have been used in Cajun and Creole cooking for generations, making pecan pie a natural holiday tradition.