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How to Make Homemade Pecan Pie - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs
Directions for Making Pecan Pie
from Scratch
Yield: One 9-inch deep dish pie or
two 8-inch shallow pies
Ingredients and Equipment
Equipment
- Large mixing bowl
- Beater/mixer, electric or manual
- 1 large (10 inch) deep-dish pie plate and pie crust (Click here for
illustrated pie crust
instructions! they will open in a new window) - or two small pie
plates (9 inch) and crusts (Metric: a 10 inch pie plate is a pie
plate with a diameter of 25 cm, and a depth of almost 5 cm)
Ingredients
- 6 Tablespoons (which is 3/4 of a stick) of unsalted butter.
Yes, you can use margarine instead.
- 1 cup packed brown sugar (light or dark)
- 1/2 teaspoon salt (optional for those on self-restricted diets)
- 3 large eggs
- 3/4 cup light corn syrup (If you want to reduce calories, use
the new KaroⓇ Lite Syrup)
- 1 Tablespoon natural vanilla extract
- 2.5 cups pecans
Recipe and Directions
Yield: One 9-inch deep dish pie or two 8-inch shallow
pies
Step 1 - Gather the ingredients, start the oven
Make sure your oven is empty (except for the racks) and turn it to
"bake" at 275 F (135 C).
Step 2 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at
the store, but they really are bland and doughy. I will admit the
Pillsbury ready-made pie dough (rolled up) is actually pretty good, and
doesn't use hydrogenated fats. But, a flaky homemade crust is
easy to make! Again, note that unless you use large, deep dish pie
plates, you may have enough for 2 pies. For easy clean up, spray pie pan
with cooking spray before placing the pie crust in the pan.
Click here for illustrated pie crust
instructions!
(it will open in a new window)
Step 3 - Melt the butter
Melt the butter (gently, so it does not burn). I sue the microwave in
10 to 15 second increments.
Step 4 - Mix in the brown sugar
Stir the 1 cup of brown sugar and 1/2 teaspoon of salt (again, the
salt is optional) into the melted butter.
Step 5 - Beat in the eggs
Beat the eggs into the bowl of the sugar-butter-salt mixture.
Then beat in the 3/4 cup of corn syrup and 1 Tablespoon of vanilla
extract.
Step
6 - Lightly toast the pie crust
This means, pop the newly made raw pie crust (pressed into the
pie plate of course) into the oven for about 5 to 10 minutes; until it
just starts to turn golden brown.
Step 7 - While the pie crust is toasting, Heat the mix to 135 F,
then add pecans
There are two ways to do this: microwave in short increments, or
setting the bowl into a pot of simmering water (assuming the bowl is
heat-proof and fits!). Use a thermometer and get the temperature to 135
F. Then mix in the pecans
Step 8 - Remove from the heat.
Pour the pecan pie mixture into the pie crust, just removed from the
oven. The key to this pie is moving quickly, so the 135 F filling goes
into the warm pie crust and back into the oven.
Step 9 - Pop the filled pie plate into the oven
Bake the pie on the middle rack until it looks set, but not hard;
like jello. This should take about 1 hour, but could go to 75 minutes.
If pie crust is overbrowning, cover edges with foil.
According to the makers of Karo corn syrup, the pie is done
when center reaches 200°F. Just tap the center surface of the pie
lightly - it should spring back when done.
The pie will continue to cook and firm up further AFTER you remove it
from the oven!
Step 10 - Remove from the oven, cool
It will take about 3 or 4 hours for the pie to cool completely.
Tips from Visitors
Frequently Asked Questions
Q. I would like to make your pumpkin pie from scratch for my
family for Thanksgiving. What would be the best way to do this? Can I make a pie
now and freeze it?
Yes, the cooked pecan pies freeze pretty well!
