Okay, so we totally flaked and missed the most important day of the year, Pi(e)Day, but have no fear we have the most amazing and perfect Pecan Pie recipe to make up for it. Now normally, most food blogs would reserve this recipe for Fall/Thanksgiving but here at TYL we love to mix it up and we like comfort foods all year long.
And we LOVE pie. Pie should really be it’s own food group, big pies, small pies, fruit pies, savory pies, pot pies, chocolate pies, whipped pies, creme pies, nut pies, hand pies, even quiche(the clothing optional pie)! And we’re sorry we haven’t posted more pie recipes, but the year is still young, so give us time. But until then, lets talk about Pecan Pie.
Pecan Pie is a pie staple. For most, Pecan Pie is a Southern Staple, but did you know that people believe Pecan Pie originated when the French moved from France to New Orleans and were introduced to the Pecan Nut by Native Americans. Pecan Pie is similar to a Chess Pie which is also a butter, sugar, egg-custard based pie. There are some reports, that have Pecan Pie type recipes as early as the 1800’s, but it’s hard to prove. It wasn’t until the 40’s when the Joy of Cooking finally included the recipe in one of it’s cookbooks.
Pecan Pie is known for being gooey, ooey, and delicious. Sometimes coyling sweet, but if done right, Pecan Pie is the perfect ending to any meal (or beginning if you swing that way) and the trick to keeping your Pecan Pie together? Cornstarch. A little cornstarch goes a long way in keeping the shape of your Pecan Pie.
- 1 Cup Dark Corn Syrup
- 3 Large Eggs
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Bakers Sugar
- 1/2 Teaspoon Maple Extract
- 1 Teaspoon Vanilla Paste (or extract)
- 2 Cup Pecans
- 1 Teaspoon Corn Starch
- 1 Unbaked Pie Crust (Store bought
Preheat your oven to 350°F.
In a medium bowl, mix together corn syrup, eggs, sugars, and extracts. Mix well and set aside.
Place the pecans in a sauté pan. Toast them over medium heat for one to two minutes, but be careful not to burn them.
If you want, you can lightly sprinkle them with cinnamon for extra added flavor.
Next, carefully chop the nuts. You just want to roughly chop them so you still have chunks of pecans.
Toss the pecans with the corn starch. This will really help the pie solidify, and not be runny.
Add the chopped pecans to the corn syrup mixture. Mix until the pecan are fully incorporated.
Pour the mixture into the prepared pie shell.
Bake the pie for 65 to 70 minutes. Remove from the oven and cool on a wire rack completely!
This is important. As much as we all want delicious warm pie, a pecan pie is best served completely cool and by doing this will make it so much easier to cut!
Like our recipes? Don’t forget to subscribe, share, and like.