Mohamed Shili This delicious pecan pie is a perfect dessert for family gatherings, combining a rich, buttery filling with a warm cinnamon caramel topping. It’s a quick, easy-to-make pie that uses simple pantry ingredients like brown sugar and pecans.
Ingredients Needed:
- 1 1/4 cups pecan pieces
- 1 (10 inch) pre-baked pie crust
- 1 cup light corn syrup
- 2 1/2 cups divided brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon divided ground cinnamon
- 6 tablespoons melted, plus 4 tablespoons for caramel unsalted butter
- 1/2 cup heavy cream
- 1 cup chopped for caramel pecans
How To Make Pecan Pie?
- Preheat the oven: Set your oven to 190°C / 375°F.
- Prepare the pie shell: Spread the pecan pieces evenly into the pre-baked pie crust to cover the bottom.
- Mix the custard: In a large bowl, whisk together the light corn syrup, 100g / 1/2 cup of brown sugar, eggs, vanilla extract, 1.25g / 1/4 teaspoon of ground cinnamon, and 90g / 6 tablespoons of melted butter until smooth.
- Fill and bake the pie: Pour the custard mixture over the pecans in the pie crust. Bake for about 30 minutes until the filling puffs up and sets around the edges.
- Cool the pie: Remove the pie from the oven and allow it to cool completely before adding the caramel topping.
- Make the cinnamon pecan caramel: In a medium saucepan, mix together 400g / 2 cups of brown sugar, 60g / 4 tablespoons of butter, heavy cream, 1.25g / 1/4 teaspoon of ground cinnamon, and chopped pecans. Cook over medium heat, stirring frequently, until the sugar dissolves and the caramel is smooth.
- Finish and serve: Once the pie has cooled, drizzle it generously with the warm cinnamon pecan caramel sauce and serve.
Recipe Tips:
- Blind-bake your pie crust: To keep the pie crust from getting soggy, pre-bake it for about 10 minutes until lightly golden. This helps keep the crust crisp and holds up better against the custard filling.
- Whisk the eggs thoroughly: When whisking the eggs with other ingredients, make sure there are no streaks of egg whites remaining. This prevents a lumpy texture and helps the custard filling set smoothly in the oven.
- Keep an eye on the baking time: The pie should be just slightly puffed with a set center, not jiggly or runny. Overbaking can make the filling dry, so check for doneness at the 30-minute mark.
- Cool the pie completely before adding caramel: If the pie is still warm, the caramel won’t sit properly and may become runny. Let the pie cool entirely so the caramel forms a rich layer on top.
- Use fresh, high-quality pecans: The flavor of this pie heavily depends on the pecans, so choose fresh and good-quality pecans. Stale nuts can impart a bitter taste to the pie, so it’s worth selecting them carefully.
How To Store Leftovers?
- Refrigerate: First, let the leftover pecan pie cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days to keep the filling fresh and firm.
- Freeze: Allow the pie to cool to room temperature. Wrap it securely in plastic wrap and then a layer of foil before placing it in the freezer for up to 2 months.
Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 507
- Total Fat: 27g
- Saturated Fat: 3g
- Cholesterol: 89mg
- Sodium: 197mg
- Potassium: 108mg
- Total Carbohydrate: 54g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 5g
Try More Paula Deen Recipe:
- Paula Deen Monster Cookies
- Paula Deen Velveeta Cheese Fudge
- Paula Deen Fudge Pie
- Paula Deen Peanut Butter Fudge
- Paula Deen Old Fashioned Fudge
Paula Deen Pecan Pie
Description
This delicious pecan pie is a perfect dessert for family gatherings, combining a rich, buttery filling with a warm cinnamon caramel topping. It’s a quick, easy-to-make pie that uses simple pantry ingredients like brown sugar and pecans.
Ingredients
Instructions
- Preheat the oven: Set your oven to 190°C / 375°F.
- Prepare the pie shell: Spread the pecan pieces evenly into the pre-baked pie crust to cover the bottom.
- Mix the custard: In a large bowl, whisk together the light corn syrup, 100g / 1/2 cup of brown sugar, eggs, vanilla extract, 1.25g / 1/4 teaspoon of ground cinnamon, and 90g / 6 tablespoons of melted butter until smooth.
- Fill and bake the pie: Pour the custard mixture over the pecans in the pie crust. Bake for about 30 minutes until the filling puffs up and sets around the edges.
- Cool the pie: Remove the pie from the oven and allow it to cool completely before adding the caramel topping.
- Make the cinnamon pecan caramel: In a medium saucepan, mix together 400g / 2 cups of brown sugar, 60g / 4 tablespoons of butter, heavy cream, 1.25g / 1/4 teaspoon of ground cinnamon, and chopped pecans. Cook over medium heat, stirring frequently, until the sugar dissolves and the caramel is smooth.
- Finish and serve: Once the pie has cooled, drizzle it generously with the warm cinnamon pecan caramel sauce and serve.
Notes
- Blind-bake your pie crust: To keep the pie crust from getting soggy, pre-bake it for about 10 minutes until lightly golden. This helps keep the crust crisp and holds up better against the custard filling.
- Whisk the eggs thoroughly: When whisking the eggs with other ingredients, make sure there are no streaks of egg whites remaining. This prevents a lumpy texture and helps the custard filling set smoothly in the oven.
- Keep an eye on the baking time: The pie should be just slightly puffed with a set center, not jiggly or runny. Overbaking can make the filling dry, so check for doneness at the 30-minute mark.
- Cool the pie completely before adding caramel: If the pie is still warm, the caramel won’t sit properly and may become runny. Let the pie cool entirely so the caramel forms a rich layer on top.
- Use fresh, high-quality pecans: The flavor of this pie heavily depends on the pecans, so choose fresh and good-quality pecans. Stale nuts can impart a bitter taste to the pie, so it’s worth selecting them carefully.
Paula Deen Pecan Pie
