Ella Walter
Pecan pie is a classic dessert, often served during Thanksgiving. It is made with a pie crust, which can be blind-baked or unbaked, and a variety of simple ingredients, including sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, and pecans. While the type of pie pan used for pecan pie is a matter of personal preference, with options such as glass, ceramic, or aluminum, it is important to note that the pie pan should be 9 inches in diameter. The pie is typically baked at high temperatures for a short period, followed by a lower temperature for a longer duration. Once baked, the pie can be frozen for up to three months if properly stored.
| Characteristics | Values |
|---|---|
| Ease of making pecan pie | Pecan pie is easy to make, even for beginners. |
| Basic ingredients | Sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, and pecans. |
| Pie crust | An unbaked pie crust is used, and it can be homemade or store-bought. Some recipes call for blind-baking the crust first for a crispier texture. |
| Pie pan type | Glass, ceramic, or aluminum pie pans can be used. |
| Baking instructions | Bake at 425 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 40 minutes. |
| Doneness test | Gently shake the pie dish; if the center is not overly jiggly and the outer edges are set, it's done. |
| Serving instructions | Pecan pie can be served warm, but it's best when completely set. It can be made a day in advance and served at room temperature. |
| Storage | Pecan pie should be refrigerated after sitting out for about 2 hours. It can also be frozen for up to 3 months. |
| Variations | Variations include Bourbon Pecan Pie, Mini Pecan Pies, and Coconut Pecan Pie. |
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What You'll Learn
Pecan pie recipe
Pecan pie is a traditional dessert, commonly served during Thanksgiving. It is a simple recipe with a rich, sweet, and nutty flavour. The pie has a gooey centre, a crunchy pecan topping, and a flaky, golden crust.
Ingredients:
- Pie crust (shortening or all-butter)
- Corn syrup (or maple syrup)
- Butter
- Sugar
- Brown sugar
- Salt
- Vanilla
- Eggs
- Pecans
Method:
- Prepare the pie crust and place the dough in a deep dish pie plate. Refrigerate.
- In a large bowl, cream together the sugar, brown sugar, salt, corn syrup, and softened (or melted) butter.
- Mix in the eggs and vanilla.
- Stir in the pecans, leaving a small handful to place on top later.
- Pour the mixture into an unbaked 9-inch pie shell.
- Add the reserved pecans on top of the pie.
- Cover the top and crust with foil.
- Bake at 425 degrees Fahrenheit for 10 minutes.
- Remove the foil and continue baking at 350 degrees Fahrenheit for 40-50 minutes.
- Check the pie halfway through cooking and cover with greased aluminium foil if necessary.
- The pie is done when the centre is not overly jiggly and the outer edges are set.
- Allow the pie to cool for several hours or overnight.
Tips:
- The pie can be frozen for up to 3 months.
- It is best served completely set, so making it the day before is ideal.
- Use raw pecans, as toasted pecans may burn during the long baking time.
- Chopped pecans give a crunchy texture and uniform crust on top.
- The pie pan can be glass, ceramic, or aluminium.
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Pie pan type
Pecan pie is a traditional dessert, often served during Thanksgiving. It is a simple recipe that can be made with a few basic ingredients and an unbaked pie crust.
When it comes to the pie pan type, there are a few options to choose from. The most common types of pie pans are glass, ceramic, and aluminum. Each type has its own advantages and disadvantages.
Glass pie pans are popular because they allow you to see the bottom of the pie, ensuring even browning. They also conduct heat well, resulting in a crispy and flaky pie crust. However, glass pie pans can be heavier and more fragile than other options.
Ceramic pie pans offer even heat distribution, ensuring a evenly baked pie. They are also aesthetically pleasing and can be found in a variety of colours and designs. On the downside, ceramic pie pans are heavier than other options and may take longer to heat up.
Aluminum pie pans are lightweight, durable, and excellent heat conductors, resulting in a evenly baked pie. They are also disposable, making them a convenient option for freezing and storing pecan pie. However, aluminium pie pans may not be as aesthetically pleasing as glass or ceramic options.
When choosing a pie pan type, consider factors such as heat conduction, weight, durability, and aesthetics. Additionally, it is important to note that the pie pan should be 9 inches in diameter to ensure the perfect ratio of filling to crust.
Overall, any of these pie pan types can be used to make a delicious pecan pie, and the choice ultimately depends on personal preference and availability.
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Preparing the pie pan
Preparing the perfect pie pan for pecan pie is simple. First, decide on the type of pie pan you want to use. Glass, ceramic, and aluminum pie pans are all good options. You can also use a disposable aluminum pie tin, which is convenient if you plan on freezing your pecan pie.
Next, prepare your pie dough. You can make your own or use premade pie dough. If you're making your own, shape the crust into a pie pan right after it's made, then let it chill in the fridge. This allows the gluten to relax into the pie plate shape, helping the crust hold its shape better.
Now, it's time to transfer the dough to your chosen pie pan. Unroll the dough and press it into the pan, tucking and folding the edges to shape. Crimp the top of the crust to form scalloped edges.
If you prefer a crispier texture for your pie crust, you can blind bake it before adding the filling. To do this, line the chilled crust in the pan with foil, pressing it firmly to the edges to prevent slumping.
Once your pie pan is prepared, you're ready to fill it with the delicious pecan pie filling and bake your pie!
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Blind-baking the pie crust
Blind baking a pie crust is an easy process and is especially useful when making a custard pie or a pie with an unbaked filling. The process involves baking the pie crust on its own before adding the filling. This helps the crust stay firm and ensures that it is fully baked before the filling is added.
To blind bake a pie crust, start by pricking the unbaked crust all over with a fork. This will prevent the crust from puffing up and creating air pockets. Then, line the crust with parchment paper or aluminium foil. You can also use a combination of both, with the foil on top of the paper. This will make it easier to remove the weights later.
Next, fill the pie with weights. Pie weights are recommended, but you can also use dried beans, clean coins, or sugar. Make sure the weights cover the bottom of the pie and press against the sides to keep the crust from puffing up and the sides from sagging. Place the pie on a baking sheet and bake at 350°F until the edges of the crust are barely golden, which should take about 12 to 15 minutes.
Once the edges are golden, remove the pie from the oven and take out the weights by lifting the corners of the parchment paper or foil. Return the crust to the oven and bake until the bottom looks dry and flaky. For a partially baked crust, the bottom should be pale, while a fully baked crust should be a light golden brown. This final step should take about 5 to 10 minutes.
Blind baking a pie crust is a great way to ensure a delicious and sturdy crust for your pecan pie. By following these steps, you can achieve a perfectly baked crust that is neither soggy nor overcooked.
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Storing pecan pie
Pecan pie is an egg-rich dessert, and the USDA recommends storing it in the fridge after it has cooled to prevent the growth of bacteria. The FDA recommends that food be stored at or below 40 degrees F (4 degrees C). If you have just baked a pecan pie, let it cool for up to two hours—preferably on a wire rack to allow for good air circulation—before placing it in the fridge. You can loosely wrap the pie with plastic wrap or aluminium foil to protect it from the dry air of the fridge, but be careful not to warp its shape. Stored this way, pecan pie will stay fresh for about three to four days.
If you have purchased a store-bought pecan pie, you can simply place it in the refrigerator, either in the box it came in or loosely wrapped in plastic wrap or foil. Store-bought pies may have preservatives that extend their shelf life, so you can check the label for proper storage instructions.
Pecan pie can also be frozen. Once the pie has fully cooled, wrap it tightly in a few layers of plastic wrap, then a layer of foil. Freeze the pie flat for up to three months. Before serving, let the pie thaw in the refrigerator overnight.
Some people prefer pecan pie at room temperature or even warm. If you fall into this camp, remove the pie from the fridge about half an hour before serving, or pop it into a low oven until heated through. If you plan to leave the pie out at room temperature, be aware that it should not be left out for more than two hours.
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Frequently asked questions
Yes, you can make pecan pie in a disposable break-away pan. In fact, these are recommended for freezing the pie.
First, prepare your pie crust and place it in a 9-inch pie pan. You can blind-bake the crust for a crispier texture, or leave it unbaked. Then, prepare your filling using sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, and pecans. Pour the mixture into the pie shell and add a few extra pecans on top. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 350 degrees and bake for another 40 minutes. Allow the pie to cool before serving or storing.
Pecan pie should be refrigerated after sitting out for 2 hours. It can be frozen for up to 3 months.
