Homemade Pecan Pie Bars
I make a lot of pecan pie in my house, and it’s especially popular over the holidays. At least three pecan pies are made for Thanksgiving, so that everyone has enough pie and no one has to fight over the final piece. My plans for this year include several sweet potato pies, two pecan pies, and two plates of pecan pie bars, among other things. Yes. I’m going to bake my buttocks off! I’m going to share my recipe for pecan pie bars with you in this blog article. Because it’s handmade, it takes a bit more time to prepare, but I guarantee you that it’s well worth it!
Be sure to PIN this recipe on Pinterest!
- These handmade pecan pie bars are the ideal bite-sized version of a Christmas classic and are sure to please. Serve these at your next holiday gathering for a crowd-pleasing dessert that everyone will enjoy. Course Keywords: Dessert / TreatCuisineHoliday Bars of Pecan Pie Preparation time: 15 minutes Preparation Time50 minutes 1 hour and 5 minutes is the total time. Servings12servings
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 cup unsalted butter
- 1/3 cup chopped pecans
- 1 1/2 cups dark corn syrup
- 1/2 cup brown sugar
- 4 medium size eggs
- 6 tablespoons all-purpose flour
- 1 tablespoon vanilla essence
- 1 1/2 cups chopped pecans
- Preheat the oven to 350 degrees Fahrenheit. To begin, prepare the crust as follows: With a hand mixer on medium speed, combine the flour, butter, and sugar until well combined. The chopped pecans should be added at this point, when the mixture resembles coarse crumbs. Using a 9×13 pan that has been oiled, spread the mixture on the bottom. 20 minutes in the oven should enough. Meanwhile, prepare the filling by mixing together the corn syrup, brown sugar (if using), eggs, flour, and vanilla until everything is well combined. Fold in the chopped pecans until everything is well-combined. Place the filling on top of the cooked crust, being care to distribute it evenly
- Bake for another 15 minutes. Bake for a further 30 minutes, or until the filling is set. Remove the pan from the oven and set it aside to cool completely
Loved this pecan pie bars recipe? Try these recipes as well!
Louisiana Pralines Caramel Pecan Cinnamon Rolls Southern Pecan Pie Caramel Pecan Cinnamon Rolls
Get All TheDelicious Recipesstraight to your inbox!
||This article may include affiliate links. ByOliviaon||The following post may contain affiliate links. Please go to myDisclosurePolicy for more information. Pecan Pie Cake is a festive treat that is excellent for your holiday gatherings! Cake layers made of brown sugar and buttercream, with a filling of typical pecan pie filling between them. It costs thirty bucks. The amount I spent on pecans for this cake came to exactly that amount. I’m not making this up. Thirty bucks, to be exact. Is anybody else thinking that’s insane?
- The pecans were also available for purchase.
- I didn’t use all of them (though I did utilize the majority of them), but I usually buy more than I need just in case.
- I’m not whining about it (well, sort of), but this is more of a public service announcement for those who don’t bake.
- And if they are doing it for you at no charge, that is a wonderful buddy of yours.
- Now, let’s speak about this delectable Pecan Pie Cake recipe!
The Ultimate Cake Collection
This collection has over 50 of my personal favorite cake recipes all in one spot! Featuring everything from classic cakes to seasonal favorites and everything in between. Get your hands on a copy right away! My favorite Fall pie is pecan pie, which I make every year. It narrowly defeats apple pie and completely demolishes pumpkin pie (which I actually don’t care for at all — it’s all about the texture). To be quite honest, we never had pecan pie or any other type of Fall pie or dessert when I was growing up.
- Although it is not a part of Polish culture (obviously), my parents were happy to accept it, as well as other Canadian customs such as Halloween, when we were children.
- I’m feeling completely starved.
- I must have been in my twenties when I first had pecan pie for the very first time.
- The filling appeared to be strange, and I feared that the texture would be really unpleasant.
- It’s just wonderful!
Almost to the point of becoming delicious. Due to the fact that this is a cake blog, and I don’t particularly love creating pies, I decided that this would be the ideal occasion to take everything that is good about pecan pie and make it into a gorgeous cake.
How to Make this Pecan Pie Cake
In order to improve the flavor of the cake layers and complement the pecan pie filling, I substituted some granulated sugar with (light) brown sugar in the batter. It is also created with (dark) brown sugar rather than the conventional granulated sugar found in a Swiss meringue, which makes it more flavorful. The flavor is enhanced, but I really enjoy the vibrant color that it imparts to the frosting! I used the same one for my Walnut Cake, which was delicious. After tasting this Pecan Pie Cake, I decided that adding icing between the layers would be too much, especially considering how rich and sweet it already is with the pecan pie filling.
I found that the frosting on the edges and top of the cake was plenty, but you are more than welcome to spread some on the first layer as well.
It’s a slice of pure paradise.
This Pecan Pie Cake is the perfect cake to make for your holiday baking, whether you’re preparing for Thanksgiving, Christmas, or any other occasion in between!
Tips for this Pecan Pie Cake:
- If you make the recipe as written, it will work in three 6′′ pans as well. 1.5 times the recipe will yield three 8-inch pans. Making cupcakes is as simple as reducing the baking time — start checking at 15 minutes or so
- And baking until done. Alternatively, you may bake the cake layers ahead of time and freeze them for up to 3 months if they are double wrapped in plastic wrap. Remove it from the refrigerator 2-3 hours before assembly. You may prepare the pecan pie filling up to two days ahead of time
- Simply store it in an airtight jar in the refrigerator. Make sure it is at room temperature and that it has been well whisked before using. The frosting may be stored in an airtight container for up to 1 week in the refrigerator or frozen for up to 3 months in the freezer. Bring the product to room temperature and rewhip before using
- I chose not to roast the pecans, but you may if you want to add a little more flavor to them, especially the ornamental ones. Preheat the oven to 350 degrees for about 5 minutes, or until they are aromatic. To create the rope border at the top of the cake, I used a Wilton 6B piping tip from Wilton. While flipping the cake, I piped continually in a corkscrew motion, holding my piping bag at almost 90 degrees to the cake surface. This is a difficult concept to express, so I hope this makes sense
- Check out mySwiss Meringue Buttercreampost for helpful hints and troubleshooting information. How to use Simple Syrup to keep your cakes moist and delicious
- Check out my How to Bake Flat Cake Layers post for more information on how to guarantee your cake layers bake up nice and flat.
Pecan Pie Cake
- Pecan Pie Cake is a festive treat that is excellent for your holiday gatherings! Cake layers made of brown sugar and buttercream, with a filling of typical pecan pie filling between them. Course DessertCuisineAmerican Preparation time: 2 hoursCooking time: 40 minutes Time allotted: 2 hours and 50 minutes 12 servings
- 935 kcal per serving
Brown Sugar Swiss Meringue Buttercream:
- 5 big egg whites
- 1 2/3 cup dark brown sugar
- 2 cups unsalted butterroom temperature
- 2 teaspoons vanilla extract
Pecan Pie Filling:
- In a medium-sized saucepan, whisk together the water, egg yolk, and cornstarch until smooth. Whisk in the brown sugar and pecans until everything is well-combined. Cook, whisking constantly, over medium heat, until the mixture comes to a boil, about 5 minutes. Bring to a boil, whisking constantly, for approximately 1 minute
- Remove the pan from the heat and whisk in the butter and vanilla extract. Allow for complete cooling before using on a cake.
Brown Sugar Cake:
- Preheat the oven to 350 degrees Fahrenheit. grease and flour two 8-inch cake circles and line with parchment paper before baking In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly incorporated. Remove from consideration
- To make the frosting, beat the butter and sugars on medium speed in a stand mixer fitted with a paddle attachment until light and fluffy (approx 3mins). Reduce the speed of the mixer and add the eggs one at a time, completely integrating each addition after each addition. Pour in the vanilla extract. Alternately add the flour mixture and the milk, starting and finishing with the flour mixture (3 additions of flour and 2 of milk). After each addition, make sure to fully incorporate it. Preheat the oven to 350°F and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out largely clean. Turn out the cakes onto a wire rack to cool fully after 10 minutes, then repeat the process.
Brown Sugar Swiss Meringue Buttercream:
- *Place the egg whites and sugar in the bowl of a stand mixer and whisk until well blended.
- Place the bowl over a double boiler on the burner and whisk frequently until the mixture is hot and no longer gritty to the touch (approx. 3mins). Alternatively, a candy thermometer reads 160 degrees Fahrenheit. Using a stand mixer, beat the meringue on medium-high speed until it is firm and cooled (the bowl should no longer be warm to the touch, approximately 5-10 minutes)
- Change the paddle attachment to the next position. Using a slow, steady stream, add cubed butter and mix until smooth. **Add vanilla and whip until smooth.
- *Place the egg whites and sugar in the bowl of a stand mixer and whisk until well blended.
- Place the bowl over a double boiler on the burner and whisk continually until the mixture is hot and no longer gritty to the touch (approx. 3mins). A candy thermometer, on the other hand, reads 160 degrees Fahrenheit. Using a stand mixer, beat the meringue on medium-high speed until it is firm and cooled (the bowl should no longer be warm to the touch, approximately 5-10 minutes). Change the attachment to the paddle. Using a slow, steady stream, add cubed butter and mix until smooth.**
- Add vanilla and beat until smooth.
In order for your meringue to stiffen, make sure there is no trace of egg yolks in your whites and that your mixer bowl and whisk are absolutely oil free. There may be a moment where the buttercream appears to have curdled. Continue to mix until the mixture is entirely smooth. Calories:935kcal Carbohydrates:89g Protein:9g Fat:62g 30 g of saturated fat Cholesterol:179mg Sodium:218mg Potassium:354mg Fiber:2g Sugar:66g 1475 International Units (IU) of vitamin A Vitamin C: 0.2 milligrams Calcium:146mg Iron:2.4mg Unless otherwise specified, all nutritional information and metric conversions are determined by computer.
If this is something that is essential to you, please double-check with your preferred nutrition calculator and/or metric conversion tool before proceeding.
Learn How to Bake the Perfect Cake!
How to make your cakes turn out perfectly every time using tips, techniques, and troubleshooting Get your hands on a copy right away!
Pecan Pie Cheesecake
It is really necessary to taste Pecan Pie Cheesecake if you enjoy pecan pie! A crispy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping combine to create the ideal holiday treat. This crowd-pleasing dessert will have your friends and family praising you as a culinary mastermind!
Pecan Pie Cheesecake Recipe
The month of September has finally arrived! Are you making the most of every single second of summer? Or are you like, oh my gosh, you’re SO excited about Fall? I’m now enjoying a slice of pecan cheesecake while lighting pumpkin spice candles, browsing for clothing, and reading a book. So I believe you are aware of which squad I am a member of! TeamFallForever When summer comes to an end, or when autumn arrives, you may take consolation in knowing that this delicious pecan pie cheesecake is waiting for you in the kitchen!.
- And if you’re a fan of pecans like I am, this will undoubtedly become one of your favorite desserts of all time!
- As a result, it makes for an excellent discussion starter!
- So, in general, I wanted it to be creamy and smooth, but also a little heavier in texture.
- What were the outcomes?
- So what distinguishes this cheesecake as a pecan pie cheesecake as opposed to a cheesecake with pecans?
- Starting with the crust, which was made with crushed pecans and a splash of cinnamon, this pie was delicious.
- If you’re short on time or don’t like for spiked sweets, you may eliminate the bourbon.
This is added last to ensure that the gooey caramel sauce stays soft, drippy, and deliciously gooey throughout! You may refrigerate the finished product for a few hours after topping it if you want a firmer topping or want to make it ahead.
Pecan Pie Cheesecake Ingredients
- The crumbs from Graham crackers will be used to make the crust! To make the crumbles, you may use crushed graham cracker crumbs, or you can buy graham cracker sleeves from the shop and smash them yourself. The quickest and most convenient method is to place them in a blender or food processor and pulse until they are totally smashed. After that, measure out and use the amount specified
- Make sure you have enough of pecans on hand because you’ll be using them in both the crust and the topping for the pecan pie. Brown sugar (dark brown): this sugar gives the cheesecake a delicate molasses taste
- I discovered that a mixture of half brown sugar and half granulated sugar works well for the batter when I was recipe testing
- Granulated sugar salt: to bring the tastes together
- Work with butter, salted or unsalted
- Full-fat blocks of cream cheese provide the greatest flavor and texture for making cream cheese frosting. We adore the Philadelphia brand (which is not sponsored, by the way)! Bring your cream cheese to room temperature before using it in this recipe
- It should be quite soft when you do this. Full-fat sour cream is the greatest choice! It is also preferable if this substance is at room temperature. Heavily whipped heavy cream (sometimes known as whipping cream) pure vanilla extract (sometimes known as vanilla bean extract): Just a smidgeon of it brings out the best in the other tastes
- Bourbon: love it. or hate it?! It is entirely up to you! Because I enjoy bourbon pecan pie, I like to include a dash, but if you don’t, simply leave it out. eggs: you’ll want to use big eggs that have been left at room temperature for the best results. Three eggs and two egg yolks are required for this dish. Remove the leftover egg white from the pan or set it aside for later use. It provides a slight spiciness to the dish.
Of course, you’ll also need a cheesecake pan for this project. This 9′′ Springform pan is one of my all-time favorites. ALWAYS CHECK TO MAKE SURE YOU DO NOT OVERBEAT YOUR CHEESECAKE BATTER! This allows an excessive amount of air to enter the batter, causing the cheesecake to rise excessively in the oven before collapsing when it is removed. ALWAYS BE SURE TO COMPLETELY BEAT THE CREAM CHEESE AND SOUR CREAMBEFOREADDING THE REST OF THE INGREDIENTS IN ORDER TO MAKE A SILKY SMOOTHER BATTER WITHOUT OVERBEATING.
Do I have to make a Water Bath for this Cheesecake?
Okay, so generally my response is affirmative! However, when it comes to this dish, I think it’s all up to you! In the absence of one, it is possible that it will break. However, because you’ll be covering the top of the cake with pecan pie filling, it won’t make a significant difference. Having said that, I usually bake my cheesecake in a water bath since, in addition to lowering the possibility of cracking, it allows the cheesecake to bake more slowly and evenly than without it. This guarantees that the texture is perfectly creamy!
- A roasting pan or any other big pan with edges that are at least 2 inches high is the ideal sort of pan to use for a water bath. You’ll need a pan with high sides so that you can pour in enough water without the pan overflowing
- In order to construct a water bath, the ideal method is to place the covered cheesecake pan into a roasting pan, then to bake it in the oven while adding 2 inches of water to the pan very carefully. Because this recipe calls for a springform pan, you’ll need to line the pan with aluminum foil before you begin to prevent water from seeping through. In the words of Mary Berry, “no one enjoys a damp bottom! “
- As a result, use many layers of heavy-duty aluminum foil to be on the safe side. For the greatest results, you’ll want to bring the layer all the way up the sides of the pan and in a crisscross pattern. To avoid using a water bath at all costs, you can place a roasting pan on the rack directly beneath the cheesecake before baking it. For me, this task accounts for around 60% of my time. In addition, because you’ll be covering this cheesecake with pecan pie filling, a few cracks aren’t going to ruin your day.
Can I Freeze this Cheesecake?
Yes, without a doubt! Cheesecakes that have been baked freeze beautifully! Simply allow the cheesecake to cool fully before wrapping the entire cheesecake, or individual slices of the cheesecake, in multiple layers of saran wrap and placing it in a freezer bag to keep it frozen. This cheesecake can keep for two months if it is stored correctly in the freezer. However, I’ve discovered that this cheesecake freezes better without the pecan topping on top.
How do you Defrost a Cheesecake?
To defrost the cheesecake, just place it in the refrigerator overnight after it has been wrapped in plastic wrap. Don’t even try to defrost a frozen cheesecake in the microwave or the oven.
More Pecan Pie Recipes:
- There will be no corn syrup. Pecan Pie, Chocolate Pecan Pie, Overnight Pecan Pie French Toast, and other variations are available.
Pecan Pie Cheesecake
- If you enjoy pecan pie, you really must try Pecan Pie Cheesecake! A crispy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping combine to create the ideal holiday treat. If you make this crowd-pleasing dessert, your friends and family will think you’re an incredible baker. Preparation time: 30 minutes Cooking time: 1 hour and 15 minutes Time spent inactive: 8 hours 9 hours and 45 minutes in total CourseDessertCuisineAmericanServings1Cheesecake (9″)
- 1Cookie (9″)
For the Pecan Graham Cracker Crust:
- 2 cups crushed graham crackers
- 1/2 cup nuts, pounded into crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon powdered cinnamon
- 1/4 teaspoon salt
- 8 tablespoons melted butter
For the Cheesecake:
- Cream cheese in bricks, 8 ounces each, and extremely soft
- 3/4 cup full-fat sour cream
- 1/2 cup dark brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs + 2 egg yolks, at room temperature
- 1 tablespoon bourbon (optional)
- 2 tablespoons all-purpose flour
- 3/4 cup full-fat sour cream
For the Pecan Pie Topping:
- 3/3 cup dark brown sugar, packed, 1/2 teaspoon ground cinnamon, 1/3 cup heavy cream, 1/4 tablespoon salt, 2 cups sultanas, whole or diced, 1 teaspoon vanilla essence, 1 teaspoon bourbon (optional), 6 tablespoons unsalted butter
For the Pecan Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit. Heavy-duty tinfoil should be used to line the bottom and edges of a 9-inch springform pan. In order to guarantee that no water seeps through when the pan is placed in the water bath, I propose applying many layers of diligence here. Using a nonstick spray, lightly coat the pan and set it aside to cool. Preheat a blender or food processor to high speed and pulse until the pecans are thoroughly ground into fine crumbs
- Set aside. Combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt in a large mixing bowl until well combined. Toss in the melted butter and mix thoroughly with a rubber spatula until everything is well combined
- Pour the crust into the pan that has been prepared. Work from the center outwards and up the edges of the prepared pan, pressing firmly to compact the mixture
- 10 minutes in the oven should enough. While you are preparing the filling, place the crust on a cooling rack. Reduce the temperature of the oven to 325 degrees Fahrenheit.
For the Cheesecake:
- Beat the softened cream cheese and sour cream until entirely smooth in the body of a high-powered blender, food processor, stand mixer equipped with the whisk attachment, or in a large mixing bowl using a hand-held mixer until completely smooth
- On medium speed, beat in both sugars as well as the ground cinnamon and the vanilla extract until smooth, stopping to scrape down the sides and bottom of bowl as required. Reduce the speed to low and gradually pour in the eggs and yolks, beating until just incorporated
- Remove the bowl from the mixer and fold in the bourbon with a rubber spatula until well combined. Then fold in the flour, mixing only until it is all incorporated. Pour the contents on top of the half cooked crust and bake for another 5 minutes. The top should be smoothed out using a rubber spatula
- Place the cheesecake pan onto a large, deep baking pan and set aside. 2 inches of boiling water should be added to the pan. This is your water bath, and it will assist you in ensuring that your cheesecake does not come out cracked. Place the pan in the oven and bake for 1 hour and 10 minutes, being careful not to burn the bottom. Bake for 30 minutes, without opening the oven door, after which turn off the oven and allow the cheesecake to cool completely. The cheesecake should still be a little wobbly when you cut into it. Remove the cake from the oven and run a knife very carefully over the edge of the cake to loosen the cake. Place the cheesecake on a cooling rack and allow it to cool fully before lightly covering the pan with plastic wrap and chilling for at least 8 hours
- The cheesecake will keep for up to 5 days, covered, in the refrigerator. Cheesecake may be stored in the freezer for up to 2 months. Allow for thawing overnight before slicing
For the Pecan Pie Topping:
- To make the dressing, combine the softened cream cheese and sour cream in the body of a high-powered blender, food processor, stand mixer fitted with the whisk attachment, or a large mixing bowl using a hand-held mixer until thoroughly combined
- On medium speed, beat in both sugars as well as the ground cinnamon and the vanilla extract just until creamy, scraping down the sides and bottom of bowl as necessary. Slow down the mixer to a low speed and gradually put in the eggs and yolks, mixing until just incorporated. Using a rubber spatula, gently fold in the bourbon until it is thoroughly mixed in. Add the flour and stir just until it’s mixed
- Then fold in the other ingredients. On top of the half cooked crust, spread the filling. Smooth the surface using a rubber spatula. Make sure to use a large, deep pan to place the cheesecake pan into. 2 inches of boiling water should be added to the pan. Using this method, you can ensure that your cheesecake is free of cracks after it is finished baking. Preheat the oven to 1 hour and 10 minutes after placing the pan in it with care. Bake for 30 minutes, without opening the oven door, after which turn it off and leave the cheesecake to cool. The cheesecake should be somewhat wobbly when it has finished baking. Remove the cake from the oven and run a knife very carefully along the edge of the cake to loosen any remaining crumbs. Place the cheesecake on a cooling rack and allow it to cool fully before lightly covering the pan with plastic wrap and chilling for at least 8 hours
- The cheesecake will keep for up to 5 days if kept covered in the fridge
- You may store the cheesecake in the freezer for up to 2 months. Make sure to thaw overnight before cutting.
- Making the Pecan Pie Topping ahead of time and storing it at room temperature for up to an hour is recommended. Because the topping will solidify if refrigerated, I do not advocate doing so.
Taking a photo and sharing it with me on [email protected] by using the hashtag BakerByNature is a great way to get involved!
It is possible that this content contains affiliate links. For further information, please see myFull Disclosure.
Roasted nutty nuts are the ideal complement to the sweet caramel-like filling in this pecan pie dish, especially when piled on top of a soft flaky crust as in this recipe for pecan pie with a crunchy crust. Although this simple pecan pie recipe is the ideal way to cap off a Thanksgiving feast, it is also noteworthy for being the first pecan pie recipe to be made without the use of corn syrup. It is, without a doubt, the greatest pecan pie I have ever tasted. My dislike of pecan pie was first motivated by the “jelly-like” filling; however, this recipe is not like that at all.
It’s sweet, buttery, and studded with crunchy pecan bits, and it’s baked in a buttery crust, making it very delectable.
How do you make Southern pecan pie?
A traditional pecan pie on the Thanksgiving table is a must-have item on the menu.
Typical components in a classic southern pecan pie recipe include: pecans, sugar, eggs, and butter. Pecan pie recipes have been around since the late 1800s and gained in popularity a couple of decades later when Karo syrup took off and began selling it as a “sugar pie.”
- The following ingredients: a pie crust, pecans, corn syrup, vanilla, eggs, brown sugar, butter, and vanilla extract
As previously stated, this recipe does not call for the use of corn syrup. In its place, I’ve made my own sweet foundation, to which I’ve added milk to create a creamy buttery filling. In addition, I roast the nuts, which enhances their nutty taste while also complementing the sweetness. I believe that these small tweaks significantly improve the overall flavor of the pie and elevate it from decent to outstanding. They’re little adjustments that make a significant difference in flavor. If you’re looking for more delicious pie recipes, you can’t go wrong with Key Lime Pie, Peach Pie, and Strawberry Pie.
Is pecan pie really bad for you?
When it comes to diet foods, the pecan pie isn’t going to win any awards. The majority of the components in pecan pie are high in fat and simple carbohydrates. It is possible to excuse this by stating that pecans are high in antioxidants, hence. When it comes to pecan pie recipes, Karo syrup is frequently the most important ingredient; however, in order to make this somewhat healthier and to have a little more control, I have deleted it and made a few other changes. All of the ingredients in this dish are basic and lightly processed, which makes it a wonderful option for when you want to treat yourself to something special.
So let’s simply speak about maintaining a healthy balance and refraining from overindulging in the pie, despite the fact that it will tempt you to stuff your face since it is so very delicious.
How do you make a simple pecan pie?
If you’re looking to experiment with a traditional recipe, chocolate pecan pie or pecan pie cheesecake are two possibilities. However, for the purists out there, the process is straightforward and uses ingredients that you most likely already have in your refrigerator and pantry. This recipe is buttery, sugary, and delicious, but it is not overpoweringly sweet. I couldn’t bring myself to put my fork down. How to make a simple pecan pie is as follows:
- The pecans should be toasted. Combine the ingredients until they form a syrupy consistency
- Pour them into the pie crust that has been made. Whole pecans should be sprinkled on top. Make a cake and eat it
What’s a good recipe for pecan pie?
There have been several significant recipes given, such as the pecan pie made by the Pioneer Woman or the pecan pie recipe published by the Food Network. You could create these pies, and I am confident that they would be delicious. Do yourself a favor and make this version instead, as it is seriously delicious. Upon serving, you will find a crispy sugary top that encircles all of the nuts, as well as a rich, brown sugar filling. It’s some truly delicious stuff. Here’s what I particularly like about it:
- Nutty and sweet in flavor
- With high-quality, minimally processed ingredients, a smooth custardy filling that is rich in taste is created. A flaky crust that is really delicious
All of these characteristics are present in the ideal pecan pie! Enjoy.
Other Yummy Recipes
- Roasted Chickpeas
- Raspberry Pistachio Shortbread Bars
- Brownie Cookie Sandwiches with Peppermint Icing
- Corn Dip
- Easy Caramel Apples
- Light brown sugar, 1/4 cup white sugar, 1/2 cup butter, 2 eggs room temperature, 1 1/2 teaspoons all-purpose flour, 1 tablespoon milk, 1 teaspoon vanilla extract, 1 cup chopped pecans, 1/2 cup pecan halves for the topping, 1 unbaked pie crust
- Preheat the oven to 350 degrees Fahrenheit. To toast the chopped pecans, place them in a 350 F oven for 12-15 minutes, then remove them and put them aside. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Melt the butter in the microwave, then stir in the sugars (brown and white), and leave it aside to cool. In a large mixing basin, whisk together the eggs and butter mixture until frothy
- Mix in the flour until completely combined. Finally, combine the milk, vanilla extract, and toasted chopped almonds
- Mix well. Pour into a 9-inch pie crust that has not been cooked
- Pecans, halved, should be sprinkled on top. Initially bake at 400 degrees for ten minutes
- Then lower the temperature to 300 degrees and bake for 40 to 50 minutes, or until the dish is finished
Before beginning this recipe, bring the eggs to room temperature. The following are the calories: 487kcal|47g carbohydrate|4g protein|Fat: 32g saturated fat: 10g cholesterol: 71 mg sodium 212 mg potassium 153 mg fiber 2g sugar 33 kcal vitamin A 420IU vitamin C 0.2mg calcium 52mg iron 1.5mg iron 1.5mg We calculated these nutrition facts using averages for the ingredients listed above; however, different brands and quality of produce/meats may have different nutritional information; therefore, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
To learn more about PrePear, my free meal planning app, click here. PrePear allows you to keep your recipes while planning meals, shopping for supplies, and cooking all in one convenient location. Click Here to Participate! To save to your Pie board on Pinterest, pin the following image:
- As is always the case, all of my opinions are my own.
- CLICK HERE to learn more.
- Pecan pie is one of my favorite desserts.
- Your situation is very similar to mine, and thus places us both in the boat of rationality.
- But why not mix two delectable sweets that you and I both enjoy to create something even more delicious?
- Our prediction is that you’ll enjoy our keto pecan pie cheesecake for all of the reasons you already enjoy pecan pie and cheesecake, plus some.
- The crunch of the pecan pie is a perfect complement to the silky smooth texture of the scrumptious cheesecake, which is a perfect combination.
- Over the course of several decades, Old Spice has profited from this situation.
- Who needs both pecan pie and cheesecake when they can be made to look exactly the same?
- Save room on your dessert dish at the next family gathering and make the most of your plate’s available area.
Life Is Sweeter Without Sugar!
This wonderful keto pecan pie cheesecake is created with no added sugar and is incredibly delicious. Instead, owing to Lakanto’s Monkfruit, it’s jam-packed with sugar-free taste! We are major fans of Lakanto, as you may have observed if you’ve been reading our blog for a long period of time. For the simple reason that it makes excellent sense, we include their goods into practically every recipe on our website. Despite the fact that it is nutritious and all-natural, monkfruit has a wonderful flavor.
The most essential thing is that it is delicious!
As a result of its numerous health advantages, it is sometimes referred to as a modern-day super food.
To put it another way, Lakanto’s Monkfruit is the greatest there is, and if you aren’t already using it, you should start.
Aside from the basic granular Monkfruit, which is akin to granulated sugar, Lakanto now provides brown Monkfruit and even organic Monkfruit! Fortunately, there is a sweetener for every situation!
How To Make Keto Pecan Pie Cheesecake
(Scroll down for the entire recipe card, which includes a complete list of ingredients and detailed directions.) In a mixing dish, combine the cream cheese and butter and blend until completely smooth. In a separate bowl, whisk together the eggs. Combine the Greek yogurt, vanilla essence, and Lakanto Powdered Monkfruit Sweetener in a mixing bowl until well combined. Pour the mixture into a springform pan that is 10 inches in diameter. Bake for 60 minutes at 350°F. Allow for cooling for 30 minutes before chilling for 4 hours.
To make the topping, combine the Lakanto Powdered Monkfruit Sweetener and the butter in a small saucepan.
Stir in the heavy whipping cream.
Add in the pecans and mix well.
Where Is Lakanto Powdered Monkfruit Sweetener Found?
The powdered Monkfruit used in this dish may be found in many grocery shops and natural food stores; some even carry their other items, such as thegranulated Monkfruit used in this recipe. If you’re in a hurry and you know that a nearby store provides this fantastic product, this is a fantastic alternative to consider. However, we prefer to get our Monkfruit directly from Lakanto because it is frequently less expensive and the selection of goods available on their website is far wider! The company also provides a variety of other tasty products, like as muffin mixes, chocolates, and other keto-friendly items that we constantly look forward to trying out.
Rather than only sweetener, this offer may be used on any of their fantastic items!
Storing this Keto Pecan Pie Cheesecake
In the refrigerator: Cover loosely with plastic wrap and store in the refrigerator for up to 1 week. Wrapping the cheesecake in plastic wrap and then placing it in a freezer bag or covering it with aluminum foil can keep the cheesecake fresher for longer. Place in the freezer for up to 2 months to keep fresh.
More Recipes Like This:
- Sugar Free Pecan Pralines (Keto, Low Carb)
- Keto Pumpkin Pie
- Best Keto Mini Cheesecakes
- Best Keto Candied Pecans
Click HERE to save this Keto Pecan Pie Cheesecake to your Pinterest board. You may have already tried this dish, as well as others on the blog. Please give it a star rating and let us know what you think in the comments section below! We look forward to hearing from you! Additionally, you may post it on Instagram with the hashtag #buttertogetherkitchen, and we will showcase it on our page.
- Set a 300-degree oven to bake the cookies. In a mixing dish, combine the cream cheese and butter and blend until smooth
- Add the eggs and mix well. Combine the Greek yogurt, vanilla, and Lekanto sweetener in a large mixing bowl. Fill a 10-inch springform pan halfway with the ingredients. Bake for 60 minutes at 350°F. Allow for cooling for 30 minutes before chilling for 4 hours. Melt the butter and Lekanto sweetener for the topping in a skillet over medium heat
- Stir in the heavy whipping cream and continue to cook until the sauce has darkened in color and thickened somewhat
- Remove the pan from the heat and mix in the vanilla and pecans until well combined. Distribute the topping evenly over the cheesecake and refrigerate for another 30 to 60 minutes before serving
Yield:12Serving Size: 1Servings per container: Calories:371.6 37.3 g of total fat Carbohydrates:3.7g Carbohydrates (net): 1.7 g Fiber:2g Protein:6.7g Nutritional Disclaimer: We are not registered dietitians or nutritionists. The nutritional information is being given as a courtesy.
The information presented has been estimated using a free web-based nutrition calculator and cannot be guaranteed to be correct in all situations. For the purpose of ensuring that you receive accurate information, we consult a number of different calculators.
Pecan Pie Recipe
I can’t believe it’s already the beginning of November! How did this year get away from me so quickly? Now that we’ve here, it’s officially time to start thinking about Christmas baking. It all starts with this delicious pecan pie recipe, which we’re sharing with you today. This month, I intend to devote a significant amount of time to pie! Several amazing ideas are currently in the works, but in the meanwhile, make sure to try my favorite desserts, which includepumpkin pie, chocolate cream pie, and lemon meringue pie.
Pecan pie, of course!
WHAT IS PECAN PIE?
The fact that we are practically at the end of October is beyond me. Can you believe how quickly the year has passed? It’s officially time to start baking for the holidays now that we’ve here. All of this begins with this delicious pecan pie recipe, which we’re sharing today. This month, I intend to put a strong emphasis on pies. Several amazing ideas are currently in the works, but in the meanwhile, make sure to try my favorite pumpkin pie, chocolate-cream pie, and lemon meringue pie. Any of those possibilities would be excellent for your Christmas meal, but in our house, there’s really just one way to go about making it happen.
Initially, it was only my husband’s favorite; but, as time has passed, it has come to be my favorite as well.
WHAT DOES PECAN PIE TASTE LIKE?
When I first had pecan pie, it reminded me of a candy bar, which was a pleasant surprise. The filling is sweet and gooey, and it has a taste that is almost caramel-like. The nuts, as well as the buttery pie crust, provide a nice contrast to the sweetness of the dish. Because this recipe does not use corn syrup, it has a much deeper and more nuanced flavor than other recipes. The brown sugar offers a warm sweetness, while the honey lends a flowery flavor, and the maple syrup has a slight woodsiness that goes perfectly with the nuts and makes them even more delicious.
HOW TO MAKE PECAN PIE
Making pecan pie is one of my favorite desserts since it is so simple. You just combine a handful of ingredients in a mixing bowl, pour it into a pie crust, and bake it! To make this pecan pie recipe, begin by mixing together the eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt until well combined. After that, fold in the pecan bits. Pecan bits are an excellent choice for this recipe because they are significantly less expensive than full pecan halves. Preserve the most costly pecan halves for garnishing the dish, where they will have the most effect.
Add your decorative topping and bake!
If you’re seeking for a truly fantastic pie crust recipe, go no farther than right here:Perfect Homemade Pie Crust from Scratch.
I’ve developed a unique process that results in the flakiest pie crust you’ve ever eaten! It’s something you have to see! Check out my Pecan Pie Recipe video for a step-by-step tutorial on how to make this delicious treat. It is included in the recipe card provided below.
HOW TO KNOW WHEN PECAN PIE IS DONE BAKING
When you cut into a handmade pie and discover that the filling is a messy mess, it may be really disheartening! As a result, you want to be certain that it has been baked thoroughly and cooled sufficiently. Every oven is different, but you’ll know your pecan pie is done baking when the edges of the crust have become golden brown and the filling has set, as seen in the photo. If the core of the cake appears to be unstable or jiggly, it might definitely benefit from a few more minutes in the oven.
WHAT TO SERVE PECAN PIE WITH
With a dab of whipped cream or a scoop of vanilla ice cream, pecan pie is a delicious dessert option. Adding a sprinkle of chocolate syrup on it is also delicious! But, to be honest, it doesn’t require anything else. It’s really great just the way it is!
HOW TO STORE PECAN PIE
This pecan pie may be stored at room temperature for a day or two, but it should be refrigerated if it will be kept for longer than that. You may also prepare and freeze your pie ahead of time. Simply wrap it firmly and place it in the refrigerator to defrost. It may be warmed in the oven at the lowest temperature for around 15 or 20 minutes on the lowest setting. Preparing this delicious pecan pie recipe for your next gathering will be a breeze! There’s nothing better than a nice cup of coffee at the conclusion of a long lunch!
Pecan Pie is a classic dessert that has delicate pecans, a flaky crust, and a gooey brown sugar filling.
Made without the use of corn syrup.
- 350 degrees Fahrenheit is the temperature for the oven. In a medium-sized mixing bowl, whisk together the eggs, brown sugar, honey, maple syrup, melted butter, bourbon (if using), vanilla, and salt until well combined and smooth
- Pour the mixture into the pie shell that has been made after stirring in the pecan bits. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set, garnished with pecan halves
- Remove from oven. Allow for at least 1 hour of cooling time before slicing.
Nutritional Values Recipe for Pecan PieCalories Per Serving329 calories per serving Calories from fat: 189 percent Daily Value*Fat: 21g32 percent Saturated fat: 5g31 percent Calories from carbohydrates: 189 percent Daily Value* Sodium279mg, 63mg, 21 percent Cholesterol63mg, 21 percent potassium (148mg4), carbohydrates (32g11 percent), and protein (14 percent). Fiber accounts for 14% of total sugar consumption. Protein3g6 as a percentage Vitamin A250IU5 percent Vitamin C0.2mg0 percent Vitamin E0.1mg0 percent The following percent daily values are based on a 2000 calorie diet: calcium 44 mg 4 percent iron 1 mg 6 percent
Ambrosia Pecan Pie
Preparation time: 10 minutes 50 minutes in the oven plus cooling
a total of 8 servings When orange peel and coconut are combined with nuts, the result is a treat that is extremely unique and rich in flavor. At Christmas dinner, it is usually a hit with the guests. Roanoke, Indiana resident Bernadine Stine shared her thoughts on the subject. Photo courtesy of Taste of Home of Ambrosia Pecan Pie Recipe.
- 2 tablespoons melted butter
- 1 teaspoon grated orange zest
- 1/8 teaspoon salt
- 1 unbaked pastry shell (9 inches)
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 3 tablespoons brown sugar
- 3 tablespoons orange juice
- 1-1/2 cups chopped pecans
- 2/3 cup sweetened shredded coconut
- In a large mixing bowl, whisk together the eggs, corn syrup, sugars, orange juice, butter, orange zest, and salt until thoroughly combined. Combine the pecans and coconut in a large mixing bowl
- Pour into the pastry shell. Using a knife put in the center of the cake comes out clean, bake for 50-60 minutes at 350 degrees. If necessary, cover the edges with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Allow to cool on a wire rack
1 piece has 523 calories, 31 grams of fat (9 grams of saturated fat), 92 milligrams of cholesterol, 249 milligrams of sodium, 62 grams of carbohydrates (38 grams of sugars, 3 grams of fiber), and 6 grams of protein.
Easy Pecan Pie Bars Recipe
Using Pecan Pie Bars, you may enjoy Pecan Pie in a simple and straightforward manner! With a rich buttery shortbread crust, sweet filling, and crunchy nuts, this pie is sure to please. Pecan Pie that you can devour with your hands, that’s what it is! Scale
- 3/4 cup room-temperature butter
- 1/3 cup granulated sugar
- 1 3/4 cups all-purpose flour
- Light brown sugar, 1 1/2 cups corn syrup (light or dark), 4 eggs, 1 tablespoon vanilla extract, 1/3 cup flour, 1 teaspoon kosher salt, and 1 1/2 cups finely chopped nuts are used in this recipe.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 baking dish by lining it with aluminum foil and setting it aside. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until well combined. Reduce the speed of the mixer to low and slowly add in the flour until it is well incorporated. The finished product will be dried. Spread the mixture evenly into the bottom of the pan that has been prepared. Bake for 18-20 minutes, or until the top is gently browned. While the crust is baking, prepare the filling for the crust. In a large mixing bowl, whisk together the sugar, corn syrup, eggs, and vanilla extract until smooth and combined. Continue whisking until the flour and salt are well incorporated. After you’ve mixed in the pecans, spoon the pecan mixture on top of the hot crust as soon as it’s through baking. 30-35 minutes, or until the center is set, should be baked. Allow to cool fully before cutting into bars or storing in the refrigerator until ready to serve
Refrigerate for up to 4 days if stored in an airtight container.
A single slice has the following nutritional values: 186.7 g99.3 mg8,9 g25.9 g2.2 g37 mg Thanksgiving dessert ideas, thanksgiving dessert recipes, quick thanksgiving desserts are some of the terms that come to mind while thinking of pecan pie bars.
Want To Save This Recipe?
Do not forget to save this recipe to your Pinterest board for later!
My Favorite Pecan Pie Recipe
My handmade pecan pie is basic and straightforward, with an unexpected touch of cinnamon thrown in for good measure. It’s the ideal balance of sweet and salty, and after just one mouthful, you’ll understand why it’s my personal favorite! Pecan pie is the traditional sweet treat that makes no Thanksgiving celebration complete without it. It’s as classic as pumpkin pie and as deliciously rich as apple pie, all in one dish. Every Thanksgiving dessert table at our house included (and will continue to include) my late grandmother’s old fashioned pecan pie recipe, which she passed down to my mother and me.
How to Make Pecan Pie
If you’re looking for a simple Thanksgiving pie, this is one of the best options. There is no prebaking of the crust or precooking of the filling in this recipe. Grandma, despite the fact that she is no longer among us, always knows what is best! Here’s a high-level summary of the procedure.
- Make the pie crust according to package directions. Using my favorite handmade pie dough, like I usually do, roll out the pie crust. It is important to have a pie dough circle that is 12 inches in diameter. Carefully press the dough into the bottom of a 9-inch pie plate. Spread the pecans evenly into the pie shell
- Whisk together the other ingredients until well combined. Pour over the pecans and bake for 15 minutes. It is customary for me to lay a pie crust cover on top of the pie edges in order to keep them from browning too soon. If you discover that the entire pie is browning too soon, tent it with a piece of aluminum foil and cut it into slices before serving it. Warm or at room temperature, the pie is delectably wonderful. Decorative toppings include whipped cream, ice cream, and/or a dusting of cinnamon-sugar
Pecan Pie Video Tutorial
This is my tried-and-true recipe, and the following are the reasons why:
- Simplicity. With only 8 ingredients (including salt, cinnamon, and vanilla essence), this incredibly simple filling allows the flavors to come through
- The greatest pie crust. We’re talking about super flaky, super buttery, and super amazing. This is the only pie crust recipe I’ve ever used in my life. A tradition that has been passed down through the generations and has stood the test of time If you’d like to make your own pie crust, here’s my recipe for all-butter pie dough. Both pie crust recipes make enough dough for two 9-inch pies, which is a generous amount. You may freeze the remaining half or use it to make another one-crust pie, such as thischocolate chess pie or thispumpkin pie, which requires no pre-baking. The buttery pie crust has a lovely flaky texture, yet still stays completely intact while the pie bakes and cools. It is recommended in some recipes that you bake the pie crust before adding the filling, but I don’t believe this is required in my case. We may avoid this step entirely by just baking the pie on a lower oven rack
- The texture is fantastic. During the toasting process, the pecans on top get toasted, while the nuts beneath become chewy and melt in your mouth. The pecan’s flavor and texture, along with the flaky baked pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe
Pecan Pie Filling Ingredients
Because it is created with a limited number of ingredients, it is critical to utilize high-quality nuts and spices. Diamond of California pecans and McCormick pure vanilla extract are two of my favorite things (thoughhomemade vanilla extractis excellent too). Use the following items to make the BEST pecan pie filling:
- Pecans: This filling would be impossible to make without pecans. Eggs: Eggs are responsible for holding the filling together. The use of corn syrup helps to sweeten and prevent crystallization while the pie is baking. Dark corn syrup, on the other hand, has a more intense taste. If you’re looking for a pie recipe that doesn’t include corn syrup, continue reading. To make this pie, you’ll need 1 and 1/2 cups of total sugar (which includes the brown sugar and corn syrup, which are both half cup and one cup). Normally, this pie includes roughly 2 full cups of sugar, but I believe it to be far too much sugar
- Pecan pie’s classic flavor is created by the combination of salt, butter, and vanilla extract. Cinnamon: Cinnamon enhances the flavor of the dish by adding an extra layer of flavor! I don’t see many pecan pies with cinnamon, so thank you, Grandma, for providing me with the chance to serve a somewhat different kind of pecan pie on our Thanksgiving tables this year.
How to Make Pecan Pie Without Corn Syrup
The most often asked question is: can I bake pecan pie without using corn syrup? Whenever someone asked whether they could make pecan pie, my response was usually yes, but the filling wouldn’t truly set and it wouldn’t taste like pecan pie. So, no, you won’t be able to. Until I had a taste of maple pecan pie! In this filling, corn syrup serves as the glue that ties it all together. Corn syrup, which is thicker than other liquid sweeteners, works in conjunction with the eggs to assist guarantee that your pecan pie filling will set properly.
Creating a recipe for pecan pie without corn syrup was a challenge since I wanted to not only find a corn syrup alternative, but also ensure that the filling would set properly and taste delicious.
As you are aware, this is a thinner liquid than corn syrup, but it has the most incredible flavor, as you are aware.
Complete the following magical ingredient: 1 teeny-tiny teaspoon of all-purpose flour Flavors that are simple, wonderful, and pure provide us with a maple-infused pie that is also buttery sweet and pleasantly thick. I’m confident that you’ll enjoy my maple pecan pie variant as well.
How to Freeze Pecan Pie
Pecan pie is a delicious treat that may be prepared ahead of time. Simply bake the pie according to the package directions, allow it to cool fully before wrapping it snugly in plastic wrap or aluminum foil. Place the mixture in a freezer-safe zip-top bag or an airtight container and freeze for up to 3 months before serving. Before slicing, defrost the meat overnight in the refrigerator and bring it to room temperature before slicing it. The previous couple of weeks, I prepared 3 or 4 of these pies to store for the forthcoming holidays.
No one ever notices that they aren’t fresh out of the oven.
More Thanksgiving Pie Recipes
- Caramel Pear Pie, Pumpkin Pie, Apple Pie with Chai Spices, and Sweet Potato Pie are some of my favorite desserts.
For a variety of reasons, this is my favorite pecan pie recipe. A pinch of cinnamon, a dash of vanilla, melted butter, toasted nuts, and a flaky handmade crust. I could go on and on about this. Classic and straightforward, classic and delectable.
- I used an unbaked Flaky Pie Crust (which is what I used) or an All Butter Pie Crust *
- For the pie crust, I used an egg wash: I used 1 big egg whisked with 1 Tablespoon milk or heavy cream
- Shelled pecans or pecan halves (about 2 & 1/2 cups (250g) total)
- 3 big eggs
- 1 cup (240ml) dark corn syrup* A half-cup of packed light or dark brown sugar
- 1 1/2 teaspoons pure vanilla essence
- 1/4 cup (60g) unsalted butter, heated and somewhat cold
- 1/2 teaspoons salt and half-teaspoonground Cinnamon
- The crust is composed of the following ingredients: Step 5: Complete the pie crust preparation. After the pie dough has been allowed to chill, set the oven rack in the lowest third of the oven and warm to 350°F (177°C). Roll out the cold pie crust onto a lightly floured board until it is about 1/8 inch thick. Always remember to apply little pressure while rolling out the pie dough with your rolling pin to avoid overworking the dough. Work your way out from the center, twisting the dough with your hands as you go, until you reach the outer edges of the dough. Using your hands, roll it out into a circle of 12 inches in diameter. Place the dough in a pie dish that is 9 1/2 inches in diameter. Smooth it out with your fingertips once you’ve tucked it in. For a gorgeous edge, fold the overhanging dough back over the edge and use your hands to form the edge into a wonderful thick rim around the pie, as seen in the video above. Using a fork, crimp the edges together, or flute the edges with your fingertips. As you can see in the video above, I’m performing this action. Egg wash should be used around the borders. (I always chill the formed pie dough in the pie dish for 10 minutes in the refrigerator or freezer before filling it to help ensure a lovely edge.)
- The filling is as follows: The nuts should be cut very roughly–some should be whole, some should be lightly chopped is fine. Pecans should be distributed evenly throughout the pie shell. In a large mixing basin, whisk together the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon until thoroughly incorporated. Pour the mixture over the pecans and bake for 50-55 minutes, or until the pie’s top is softly golden. In order to prevent the edges of the pie from browning too rapidly after the first 20 minutes of baking, I lay a pie crust shield on top of the pie. If the pie is browning too rapidly, you may also tent it with a piece of aluminum foil over the entire thing. Removing the completed pie from the oven and placing it on a wire rack to cool entirely is recommended. As the pie filling cools, it will become more firm. Warm or room temperature pie can be served warm or at room temperature. Wrap leftovers in plastic wrap and place them at room temperature for 1-2 days or in the refrigerator to preserve for 4-5 days.
- Instructions for Preparing Ahead and Freezing: Pecan pie is a lovely treat to prepare ahead of time. Starting one day ahead of time, combine all of the filling ingredients (excluding the pecans) in a large mixing bowl and set aside. Keep it refrigerated securely covered until you’re ready to put it all together for the pie. Because the pie dough needs time to chill, you can prepare it up to 5 days ahead of time. In order to bake the pie one day ahead of time, bake it according to the recipe directions, allow it to cool fully, then cover firmly and store it at room temperature until ready to serve the next day (see note below). Baked pies keep nicely in the freezer for up to 3 months. thaw overnight in the refrigerator, then bring to room temperature before serving Special Tools (affiliate links): The following are affiliate links: Pastry Blender, Rolling Pin, and Glass Pie Dishor are all useful kitchen tools. Ceramic Pie Dish, Pastry Brush, and Pie Crust Shield are all included. Pie Crust: Both of the pie crust recipes given above yield two crusts. Because you only need one pie crust for this recipe, you may freeze the other half for another time. Light Corn Syrup can be substituted for the regular corn syrup. I’m sorry, but I don’t have any alternative options that will provide the same texture, wetness, and taste. In order for a typical pecan pie to be made, corn syrup must be used. Try mymaple pecan pie for a healthier alternative that does not include corn syrup.
Thanksgiving, pecan pie, and pumpkin pie are some of the keywords to remember.