Pecan pie is a beloved dessert, especially during holidays like Thanksgiving. It features a buttery crust filled with a sweet, gooey mixture of pecans, eggs, and corn syrup. This recipe aims to capture the essence of the classic Southern treat, perfect for any special occasion.
History and Origins
Pecan pie’s history is rooted in the Southern United States, where pecans are native. The first known recipe, a pecan custard pie, was published in Harper’s Bazaar in 1886, as noted on Wikipedia. Before corn syrup’s invention, older recipes used molasses or darker sugar-based syrups, according to the same source. The dish’s popularity surged in the mid-1920s, thanks to Karo syrup’s marketing efforts, as detailed in an article on Eater. This marketing included printing recipes on cans, making pecan pie a household name and solidifying its place in American holiday traditions, particularly Thanksgiving.
Research suggests that pecan pie is technically a “sugar pie,” with variations including brown sugar, molasses, or maple syrup, as seen in recipes on Allrecipes. The evidence leans toward its Southern origin, with early recipes appearing in Texas cookbooks in the 1870s and 1880s, as mentioned on Natchitoches Pecans. This historical backdrop highlights its evolution from a regional treat to a national favorite, often served with whipped cream or ice cream.
Recipe Selection and Analysis
To determine the “perfect” pecan pie, multiple recipes were compared, including those from Sally’s Baking Addicition, Allrecipes, and Martha Stewart. The chosen recipe, inspired by Sally’s, was selected for its balance of sweetness and flavor, with 2.5 cups of pecan halves for a rich, nutty texture. This contrasts with Allrecipes, which uses 1.5 cups, and Martha Stewart, which also uses 2.5 cups but includes both dark and light corn syrup (1 cup dark, 0.5 cup light).
Key differences include the type of corn syrup: Sally’s uses dark for a richer flavor, while Allrecipes allows for light or dark. Dark corn syrup, less sweet and more flavorful, seems likely to enhance the pie’s depth, as noted in recipe discussions on Serious Eats. Brown sugar, used in Sally’s recipe at 0.5 cup packed, adds a caramel note, differing from Allrecipes, which uses 1 cup white sugar for a simpler sweetness.
Ingredients and Preparation
The recipe is inspired by Sally’s Baking Addicition, with adjustments for clarity. Below are the ingredients and steps to create a perfect pecan pie.
Pie Crust Ingredients
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Ingredient
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Quantity
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All-purpose flour
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1 and 1/4 cups
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Salt
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1/2 teaspoon
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Cold unsalted butter
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6 tablespoons, cubed
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Cold vegetable shortening
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2 tablespoons
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Ice water
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1/4 cup
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Filling Ingredients
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Ingredient
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Quantity
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Pecan halves
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2 and 1/2 cups (250g)
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Large eggs
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3
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Dark corn syrup
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1 cup (240ml)
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Packed light or dark brown sugar
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1/2 cup (100g)
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Pure vanilla extract
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1 and 1/2 teaspoons
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Unsalted butter
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1/4 cup (4 Tbsp; 56g), melted and cooled
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Salt
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1/2 teaspoon
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Ground cinnamon
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1/2 teaspoon
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Each ingredient plays a crucial role:
- Pecans: Provide crunch and nutty flavor; toasting at 350°F for 5-7 minutes, as suggested on Divas Can Cook, enhances taste.
- Eggs: Bind the filling, with 3 large eggs in Sally’s recipe, compared to 4 in Martha Stewart, affecting texture.
- Corn Syrup: The sweetener base; dark corn syrup (1 cup) in Sally’s recipe offers richness, while Allrecipes notes Karo Lite as an option for reduced calories.
- Brown Sugar: Adds depth; alternatives like white sugar, as in Allrecipes, are common but less complex.
- Butter and Vanilla: Enhance richness and aroma, with Sally’s using 0.25 cup melted butter and 1.5 tsp vanilla, aligning with standard recipes.
- Salt and Cinnamon: Balance sweetness; Sally’s includes 0.5 tsp each, not always present in simpler recipes like Allrecipes.
Variations include adding bourbon (1-2 tbsp), as seen in Martha Stewart, or chocolate chips (0.5 cup), noted on Divas Can Cook, for a modern twist. These additions cater to diverse tastes, with research suggesting they don’t compromise the classic profile.
Steps
- Make the Pie Crust: Mix flour and salt. Add cold butter and shortening, working until it resembles coarse meal. Gradually add ice water, mixing until dough forms. Shape into a disk, wrap, and chill for at least 2 hours.
- Roll Out Dough: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, trim, and crimp edges. Chill while preparing the filling.
- Prepare Filling: Whisk eggs, dark corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon. Stir in pecan halves.
- Bake: Pour filling into the chilled crust. Bake at 350°F for 55-65 minutes, or until the center is set. Cover edges with foil if browning too quickly. Cool for several hours before serving.
Tips and Variations
- Enhance Flavor: Toasting pecans at 350°F for 5-7 minutes can deepen their flavor, though it’s optional.
- Add Twists: Consider adding 1-2 tablespoons of bourbon or 1/2 cup chocolate chips for a unique taste.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Serving and Storage
Serve pecan pie at room temperature, with whipped cream or vanilla ice cream, as suggested on Wikipedia. Store in the refrigerator for up to 5 days, or freeze for up to 3 months, as advised on Sally’s Baking Addicition. Freezing maintains texture, a tip also found on The Kitchn, ensuring versatility for holiday planning.
Conclusion and Recommendations
This comprehensive guide offers a recipe for the perfect pecan pie, balancing tradition with modern twists. For bakers seeking a classic experience, follow Sally’s recipe; for variety, explore bourbon or chocolate additions. The evidence leans toward toasting pecans for enhanced flavor, and dark corn syrup for richness, making this dessert a delightful addition to any table.
