Whether you're making pecan pie for Thanksgiving or just because you're craving some, this recipe couldn't be any easier! Serve as a dessert, alone or with a big scoop of vanilla ice cream.
Surprisingly, there isn't much known history about this southern classic. The earliest found recorded recipe wasin Mary Randolph's The Virginia Housewife published in 1824 for a pecan custard pie.
However, pecan pie did not truly popular until the 1930s. It's rise to fame was due to Karo corn syrup printing a recipe on their labels.
Karo claimed that the dish was created by corporate sales executive's wife as a "new use for corn syrup." While she may have been the first to make pecan pie with corn syrup, there are older recipes for pecan pie that call for darker sugar-based syrup or molasses.
The Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s. No one seems to know why, but my guess would be that it's because pecans are native to the South.
Today it is eaten year-round but like sweet potato pie, it is especially popular in the South around Thanksgiving.
If you like this pecan pie, dairy free pecan pie or my dairy free apple.
Adjusting for a Convection Oven
Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.
Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.
When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.
A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
Can it be left out at room temperature?
Pecan pie can be for a day or so at room temperature. So, if you you are serving the pie the same day or the day after you make it there is no need to refrigerate it.
Make ahead
Yes. You can make this pie 1 to 4 days in advance. After baking allow it to completely cool, then cover tightly. If you are making it more than one day ahead chill it in the fridge and bring to room temperature before serving.
How to store
After baking allow it to completely cool. Then cover tightly with plastic wrap or aluminum foil and place in the fridge. The pie will keep for up to 4 days. After that it is still safe to eat but the quality will begin to degrade.
How to freeze
After baking allow it to completely cool. Then cover tightly with plastic freezer wrap, aluminum foil, or place in heavy-duty freezer bag. The pie will keep for 2 or 3 months. After that it is still safe to eat but the quality will begin to degrade.
Other Recipes You May Like:
- Dairy Free Gooey Brownies
- Dairy Free Cinnamon Rolls
- Dairy Free Chocolate Cookies
- Dairy Free Pumpkin Pie
- Dairy Free Chocolate Cake
- Dairy Free Lemon Bars
Pecan Pie without Corn Syrup
This Southern classic goes back to its roots by using sugar instead of corn syrup. This recipe is perfect for those who don't have corn syrup on hand and those who prefer not to use it.
Ingredients
Syrup
- 1 cup white sugar (200 grams)
- ¼ cup warm water (60 millilitres)
Filling
- ¾ cup white sugar (150 grams)
- ¼ cup brown sugar, packed (55 grams)
- 1 ½ tablespoons oil
- 3 eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 (9 inch) unbaked pie shell
- 1 ½ cups pecans, roughly chopped (190 grams)
Instructions
- Preheat oven to 350°F or 175°C with a baking sheet on the middle rack.
- Combine sugar and water in a saucepan. Cook until the sugar dissolves. Let the syrup sit until cool enough to handle.
- Combine the syrup, sugar, brown sugar, oil, eggs, salt, and vanilla. Whisk until well combined.
- Line pie crust with the pecans. Pour the filling mixture over the pecans.
- Bake in preheated oven for about 60 minutes.
- Let cool for 2 hours on wire rack before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 70mgSodium: 127mgCarbohydrates: 58gFiber: 2gSugar: 53gProtein: 4g
How long do you cook the sugar and water to make it syrup?
You cook it until the syrup dissolves
Why don't you have the recipe for the crust included? I decided not to make it because you don't have a full recipe.
The link to the pie crust recipe is directly in the ingredient list. If you click on the red "pie crust" section it will bring you to the recipe.