Sandra This Paula Deen Pecan Pie is a rich and classic recipe, which is made with a sweet corn syrup filling and crunchy pecans. It’s the perfect holiday dessert, ready in about 1 hour and 5 minutes, plus cooling time.
Paula Deen Pecan Pie Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 1 cup (200g) granulated sugar
- 3 Tablespoons (40g) light brown sugar
- 1/2 teaspoon (3g) salt
- 1 cup (240ml) light corn syrup
- 1/3 cup (75g) salted butter, softened or melted
- 3 large eggs
- 1 1/2 cups (150g) pecan halves
- ¾ teaspoon (3.75ml) vanilla extract
How To Make Paula Deen Pecan Pie
- Prepare the Crust: Prepare your pie crust and place it in a 9-inch deep-dish pie plate. Place the crust in the refrigerator to chill while you make the filling.
- Make the Filling: In a large bowl, cream together the granulated sugar, brown sugar, salt, corn syrup, and softened or melted butter. Mix in the eggs and the vanilla extract until well combined.
- Add Pecans and Fill: Reserve a handful of the best-looking pecan halves for the top. Stir the rest of the pecans into the filling mixture. Pour the filling into the chilled, unbaked pie shell.
- Arrange Topping and Bake: Arrange the reserved pecans on top of the pie to make it look pretty.
- Bake: Preheat your oven to 425°F (220°C). Bake the pie for 10 minutes at the high temperature. Then, reduce the oven temperature to 350°F (175°C) and continue baking for about 50 more minutes.
- Check for Doneness: The pie is done when you can shake it gently and the center is mostly set (it should not be overly jiggly). If it seems too liquidy, continue baking for another 5-10 minutes. It’s better to slightly overbake than underbake this pie.
- Tent with Foil: Check the pie about halfway through the 350°F baking time. If the crust or pecans are browning too quickly, tent a piece of greased aluminum foil over the top.
- Cool Completely: Allow the pie to cool completely on a wire rack for several hours before cutting and serving. This is a crucial step for the filling to set properly.
Recipe Tips
- How do I know when my pecan pie is done? The “jiggle test” is key. When you gently shake the pie, the edges should be set and the center should only have a slight jiggle, similar to Jell-O. If it ripples or looks very liquid, it needs more time.
- How do I prevent the crust from burning? The initial high-heat baking helps set the bottom crust, but it can cause the edges to brown too fast. Tenting the pie with a piece of greased foil halfway through the lower-temperature baking will protect the crust and pecans from burning while the filling finishes cooking.
- Why does the pie need to cool completely? This is the most important step for a perfect pecan pie. The hot, sugary filling is very liquidy right out of the oven. It needs several hours at room temperature to cool and set into the classic gooey, sliceable consistency.
- Can I use a store-bought crust? Absolutely. To save time, you can use a store-bought 9-inch deep-dish pie crust. Just make sure it’s unbaked.
What To Serve With Pecan Pie
This classic, sweet pie is a holiday staple and is best served with something creamy to cut the richness.
- A large dollop of unsweetened or lightly sweetened whipped cream
- A scoop of vanilla bean ice cream
- A hot cup of black coffee
How To Store Pecan Pie
- Make Ahead: You can bake the pie 1-3 days in advance. Let it cool completely, then cover and store it in the refrigerator. Let it sit at room temperature for about an hour before serving.
- Refrigerate: Store leftover pie, covered, in the refrigerator for up to 4 days.
- Freeze: Let the baked pie cool completely. Wrap it securely in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Pecan Pie Nutrition Facts
- Calories: 368kcal
- Carbohydrates: 50g
- Protein: 3g
- Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 54mg
- Sodium: 230mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use dark corn syrup instead of light?
Yes, you can. Dark corn syrup will give the pie a deeper, more robust molasses flavor and a darker color, which many people enjoy.
Can I use chopped pecans instead of halves?
Of course. You can use chopped pecans mixed into the filling. Using halves allows you to create a traditional, decorative pattern on top.
Why did my pie filling turn out runny?
The most common reason for a runny pecan pie is underbaking. It’s crucial that the pie is baked until the center is mostly set. The long cooling time is also essential for the filling to firm up properly.
Try More Recipes:
Paula Deen Pecan Pie Recipe
Description
A classic and incredibly easy pecan pie with a rich, sweet, caramel-like filling loaded with pecans, all in a flaky, buttery crust.
Ingredients
Instructions
- Place your unbaked pie crust in a deep-dish pie plate and chill it.
- In a large bowl, mix sugars, salt, corn syrup, and butter. Mix in the eggs and vanilla.
- Stir in most of the pecans, reserving a few for the top. Pour the filling into the chilled crust. Arrange the reserved pecans on top.
- Preheat oven to 425°F (220°C). Bake for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for about 50 more minutes, or until the center is mostly set. Tent with foil if the crust gets too brown.
- Cool the pie completely for several hours on a wire rack before slicing and serving.
Notes
- The pie must cool completely for the filling to set properly; do not skip this step.
- Tenting the pie with foil halfway through baking prevents the crust and pecans from burning.
- For a make-ahead option, bake the pie and store it in the refrigerator for up to 3 days.
- This recipe is for a deep-dish 9-inch pie; adjust if your pan is a different size.
