Can you freeze pecan pie?

Yes. Wrap it well and freeze for up to two months. Thaw in the fridge overnight before serving.

Why didn’t my pecan pie set?

It’s usually underbaked or your oven ran a bit cool. Bake longer if the center feels too loose.

How do I know when pecan pie is done?

The edges will be firm, and the center should jiggle slightly, like gelatin, not liquid.

Southern Pecan Pie – Simple, Sweet & Irresistible

Name: Southern Pecan Pie – Simple, Sweet & Irresistible
Prep time: 10 min
Cook time: 55 min
Total time: 2 h 15 min
Cuisine: Southern
Ingredients: 1 (9-inch) unbaked or frozen pie crust; 2 1/2 cups pecans, coarsely chopped (keep some halves and quarters for texture); 3 large eggs, room temperature; 1 cup light or dark corn syrup; 3/4 cup packed light or dark brown sugar; 3 tablespoons unsalted butter, melted and slightly cooled; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt

Description

A gooey, buttery Southern pecan pie with toasty pecans, warm cinnamon, and a glossy caramel-like filling. Quick prep, big holiday flavor, and a gorgeous slice every time.

Ingredients

Scale

1 (9-inch) unbaked or frozen pie crust

2 1/2 cups pecans, coarsely chopped (keep some halves and quarters for texture)

3 large eggs, room temperature

1 cup light or dark corn syrup

3/4 cup packed light or dark brown sugar

3 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

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Instructions

1. Preheat oven to 350°F (175°C).

2. Place the coarsely chopped pecans into the unbaked pie shell.

3. Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt until smooth.

4. Pour the mixture over the pecans in the pie shell.

5. Bake for 55 to 60 minutes until edges are set and the center jiggles slightly.

6. If the crust browns too quickly, tent the pie loosely with foil.

7. Cool on a wire rack for at least 2 hours to let the filling set.

8. Slice and serve as is, or top with whipped cream or vanilla ice cream.

Notes

Preparation Tips:

– Use room-temperature eggs for a silky filling.

– Do not overmix the filling.

– Keep some pecan halves for crunch and visual appeal.

– A slight jiggle in the center means it is done.

Serving:

– Serve warm or at room temperature.

– Add whipped cream or vanilla ice cream.

– Optional pinch of cinnamon on top.

Storage:

– Refrigerate covered for up to 4 days.

– Freeze double-wrapped for up to 2 months; thaw in the fridge overnight.

Flavor Variations:

– Bourbon Pecan Pie: add 2 tablespoons good bourbon.

– Chocolate Pecan Pie: add 3/4 cup semisweet or bittersweet chocolate chips.

– Bourbon Chocolate Pecan Pie: add both bourbon and chocolate.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Thanksgiving Desserts
Method: Baking
Cuisine: Southern, American

Nutrition

Serving Size: 1 slice
Calories: 590
Sugar: 54
Sodium: 304
Fat: 35
Saturated Fat: 7
Unsaturated Fat: 25
Trans Fat: 0.2
Carbohydrates: 70
Fiber: 4
Protein: 7
Cholesterol: 73