Description
Pecan pie brings Southern charm to classic dessert tables with its rich, caramel-like filling and buttery crust. Nutty pecans nestled in sweet syrup create a luxurious treat that promises comfort and indulgence on your plate.
Ingredients
Scale
Main Ingredients:
- 2 cups pecans
- 3 large eggs
- 1 cup sugar
Liquid Ingredients:
- 1 cup light corn syrup
- 5 tablespoons (2.5 fluid ounces) unsalted butter, melted
Flavor Enhancers:
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Position an oven rack in the center and preheat to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread the pecans evenly on a rimmed baking sheet, creating a single layer. Roast for 7 to 9 minutes, stirring occasionally, until the nuts release a rich, nutty aroma and develop a golden-brown color.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, melted unsalted butter, vanilla extract, and salt until the mixture becomes completely smooth and well-integrated.
- Fold the toasted pecans into the egg mixture, ensuring the nuts are thoroughly coated and evenly distributed.
- Pour the pecan filling into the unbaked pie crust, carefully spreading it to create an even layer.
- Transfer the pie to the preheated oven and bake for 40 to 45 minutes, watching for a slightly jiggly center that resembles soft gelatin while the edges become firm and set.
- Remove the pie from the oven and place on a wire cooling rack, allowing it to cool and set for at least 1 hour and 30 minutes.
- Serve the pie warm or at room temperature, optionally garnishing with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Notes
- Lightly toast pecans in a dry skillet to release their rich, nutty essence and boost overall flavor profile.
- Blend filling ingredients with gentle strokes, maintaining a silky texture without incorporating excess air that could cause cracking.
- Gently tap the pan after pouring filling to eliminate any trapped air bubbles and ensure a smooth surface.
- Use room temperature ingredients to create a more uniform mixture and prevent lumpy texture.
- Wrap springform pan’s exterior with aluminum foil to prevent water from seeping during baking in water bath.
- Allow cheesecake to cool gradually inside oven with door slightly ajar, preventing sudden temperature changes that lead to surface cracks.
- Refrigerate cheesecake for minimum 4 hours or overnight to develop deep, complex flavor and achieve perfect creamy consistency.
- Cut clean slices using a warm, wet knife between each slice for pristine presentation.
- Store leftovers covered in refrigerator for up to 5 days, maintaining optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg