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- Prep 15 min
- Total3 hr30 min
You can’t go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that’s surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that’s about to become your new go-to dessert.
cup packed brown sugar
cup butter, melted
cup light corn syrup
cups pecan halves or pieces
Pillsbury™ Pet•Ritz® frozen deep dish pie crust (from 12-oz package)
- 1Heat oven to 375°F; place cookie sheet in oven to preheat.
- 2In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- 3Bake on preheated cookie sheet 35 to 45 minutes or until center is set.After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
- For a pretty pie, arrange some of pecan halves on the top of the filling in a decorative pattern before it goes into the oven.
- Brown sugar needs to be measured by packing or firmly pressing into a dry measuring cup. What you’re doing is pressing out any pockets of air that get trapped between the sticky grains of sugar.
- Pecan pie is sweet, so if you’d like to garnish slices with whipped cream, there’s no need to sweeten it.
- For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling.
- One Pillsbury™ refrigerated pie crust may be substituted for the Pillsbury™ Pet•Ritz® frozen deep dish pie crust in this recipe. Prepare Pillsbury™ refrigerated pie crust as directed on box for 1 crust pie. Prepare pecan pie filling and fill pie crust as directed in recipe. Do Not Place on cookie sheet. Bake 28 to 34 minutes or until center is set. If necessary, cover crust edges last 15 to 20 minutes to prevent over browning.
- To make this pie extra pretty, arrange a few pecans in a decorative pattern on top of the filling before it goes into the oven.
- Make sure you pack your brown sugar firmly into a dry measuring cup—this helps to avoid air pockets.
- If you don’t have an electric mixer, a whisk works just as well. Just make sure all your ingredients are well-mixed before adding the pecans.
- Use dark brown sugar or dark corn syrup for a deeper caramel flavor.
More About This Recipe
- Pecan pie is quintessentially American because the pecan nut is in fact native to North America. Its versatility has made it extremely popular in the United States—it can be eaten raw, salted or sweetened, and is the star ingredient of classic American recipes like coffee cakes, pralines and, of course pecan pieThe origin of pecan pie can be traced all the way back to the late 1800s, but really reached fame status in the early 20th century when Karo™ syrup began printing recipes for pecan pie on its bottles. Officially dubbed as a “sugar pie,” most pecan pie recipes call for some sort of corn syrup or molasses, sugar, butter, eggs and, of course, pecans. This easy recipe follows the same classic formula, and is the perfect introduction to the famous dessert. Once you’ve tried making it the traditional way, you can try a whole bunch of other twists like adding chocolate, bourbon and more!Are you a pie baking novice? Don’t be intimidated. Making a great pie is easier than you think, and we have some tips to help you along the way.
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