Name: Southern Pecan Pie
Prep time: 15 min
Cook time: 45 min
Total time: 180 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Puff Pastry Sheets, used as a simple pie crust; 1 cup Pecans, halves or roughly chopped; ¾ cup Light Corn Syrup, for the classic glossy filling; ½ cup Brown Sugar, packed; 2 Egg, lightly beaten; 2 tbsp Unsalted Butter, melted; 1 tsp Vanilla Extract, for aroma; 1 pinch Salt, to balance sweetness

3 hrtotal

1 hr hands-on2 hr hands-off

Prep 15 min · Cook 45 min

Serves: 6
Difficulty: Medium
Spice: None

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Ingredients

1Puff Pastry Sheetsused as a simple pie crust
1 cupPecanshalves or roughly chopped
¾ cupLight Corn Syrupfor the classic glossy filling
½ cupBrown Sugarpacked
2Egglightly beaten
2 tbspUnsalted Buttermelted
1 tspVanilla Extractfor aroma
1 pinchSaltto balance sweetness

Quantities are for 6 servings.

You'll need: Oven.

Includes about 2 hours of cooling time so the filling sets.

Method

Heat the oven to 180°C and fit the pastry into a small pie dish, trimming any excess.
Spread the pecans evenly over the pastry base.
Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Pour the filling over the pecans and bake until the edges are set and the center has a slight wobble.
Cool completely before slicing so the filling sets cleanly.

How to tell it's done

The top should look glossy and nutty, while the filling should set into clean slices after cooling.

Getting it right

Tip

Do not slice pecan pie while warm; the filling needs cooling time to set properly.

What to serve it with

Serve plain or with a small scoop of vanilla ice cream.

Common mistakes

The filling is runny in the middle after cooling.: Bake until only the very centre wobbles, and then cool it completely — several hours, not one. Pecan pie sets as it cools, and cutting it warm is what makes it run.
The pastry base is soggy.: Bake on a preheated tray or the lowest shelf so the base gets direct heat. A wet filling poured onto pastry in the middle of an oven never crisps underneath.

Substitutions

Light Corn Syrup — Maple Syrup can be used for a different flavor, but the filling may set softer than classic pecan pie.
Pecans — Walnuts can work in a pinch, but the dessert will no longer be a traditional pecan pie.

Storing and reheating

Keeps three days covered at room temperature, or a week in the fridge — the filling firms up when cold, which many prefer. It freezes whole or in slices for three months. Bring to room temperature before serving.

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