Prepare to revolutionize your dessert game with the ultimate "Not So Gooey Pecan Pie" - a mouthwatering twist on the classic Southern favorite that will have your guests begging for seconds! If you've ever been frustrated by overly runny pecan pies that turn into a messy disaster, this recipe is your delicious salvation. We've perfected a pie that delivers all the rich, nutty flavor you crave, with a perfectly balanced filling that's just the right amount of gooey - not too runny, not too firm, but absolutely perfect!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 1 cup corn syrup
- 1 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups pecan halves
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center of the oven for even baking.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough hanging over the sides.
- In a large mixing bowl, whisk together corn syrup, brown sugar, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Add the eggs to the syrup mixture one at a time, whisking thoroughly after each addition to ensure a uniform consistency.
- Arrange the pecan halves in a single layer across the bottom of the prepared pie crust, creating an even distribution.
- Slowly pour the syrup and egg mixture over the pecans, making sure to cover them evenly without disturbing their arrangement.
- Place the pie on a baking sheet to catch any potential overflow and transfer to the preheated oven.
- Bake for 40-50 minutes, or until the filling is set but still slightly jiggly in the center. The top should be golden brown and slightly puffed.
- Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours. This helps the filling set properly.
- Slice and serve at room temperature. For best results, consider serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- • For the flakiest crust, keep your pie dough cold and handle it as little as possible. • Use fresh, high-quality pecans for the most robust flavor. • To prevent over-browning, tent the pie with aluminum foil if the crust starts to darken too quickly during baking. • Always let the pie cool completely before slicing to ensure the filling sets properly. • For an extra flavor boost, toast the pecans lightly before adding them to the pie for a deeper, nuttier taste. • Use a pie shield or aluminum foil ring to protect the crust edges from burning. • Check the pie's doneness by giving it a gentle shake - it should be set but still slightly jiggly in the center.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 6g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 95mg
