In order for these types of gel pies to fully set, they must be allowed to slowly cool down to room temperature and firm up. This can take as long as overnight. If you want to serve pecan pie warm, heat it briefly in the microwave. Too much heat for too long a time will cause the filling to liquefy.

So whether you are head-over-heels in love with pecan pie, or you are just curious to try one to see what all the fuss is about, this is a very simple and straightforward recipe for you to cut your teeth upon.

 

INGREDIENTS

1 whole, unbaked pie crust

1 cup white sugar

3 Tablespoons brown sugar

½ teaspoon salt

1 cup corn syrup

¾ teaspoon vanilla

1/3 cup melted butter (salted)

3 whole eggs, beaten

1 cup (heaping) pecans, chopped

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F.

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º F for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

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Quick Tip:  The way you judge whether or not a pecan pie is done is by whether the center of the pie appears to be set. That means it is not jiggly. Also, a knife inserted in the center should come out clean. The trouble with the “jiggle test” for doneness is that everyone interprets “jiggly” differently. But a clean knife is readily apparent.

Recipe and image courtesy of Ree at The Pioneer Woman