Pecan Pie cake

• Preparation Time: 15 minutes

• Cooking Time: 55–60 minutes

• Cooling Time: 2–3 hours

• Total Time: 3 hours 15 minutes (including cooling)

• Servings: 8 slices

• Skill Level: Easy to Intermediate

 Intensity Level

• Baking Difficulty: ★★☆☆☆ (2/5)
  This pecan pie is easy enough for beginners, with just a few critical steps like watching the baking time and cooling thoroughly.

• Time Commitment: Moderate
  Hands-on time is minimal, but you’ll need to plan ahead to let the pie cool and set before serving.

 Ingredients

For the Filling:

• 1 cup light corn syrup

• 1 cup granulated sugar (or 3/4 cup brown sugar for a deeper flavor)

• 3 large eggs

• 1/4 cup unsalted butter, melted

• 1 tsp pure vanilla extract

• 1/2 tsp salt

• 1 1/2 cups pecan halves

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Optional: Use a deep-dish pie crust for a thicker filling.

 Optional Variations

• Add 1 tbsp bourbon for a Kentucky twist

• Stir in 1/2 cup chopped dark chocolate for chocolate pecan pie

• Mix 1/2 cup chopped pecans into the filling for extra nuttiness

 Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Place the rack in the lower third of your oven to prevent the crust from burning.

2. Prepare the Pie Crust

If using a homemade crust, roll it out and place it in a 9-inch pie dish. Crimp the edges as desired. For store-bought crust, simply unroll and fit it into the pie plate.

Tip: Chill the pie crust in the fridge while preparing the filling to help it bake flakier.

3. Make the Pecan Pie Filling

In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until fully combined and smooth.

4. Assemble the Pie

Spread the pecan halves evenly over the bottom of the unbaked crust. Pour the filling mixture over the pecans. As the pie bakes, the pecans will float to the top to form a beautiful, nutty layer.

Optional: Arrange some pecan halves on top in a decorative pattern before baking for extra visual appeal.

5. Bake

Bake the pie at 350°F for 55 to 60 minutes, or until the center is set but still slightly jiggly. The edges will puff up and the top will be golden and glossy.

• Check at 30 minutes: If the crust is browning too quickly, tent the pie loosely with foil to prevent burning.

• Test for Doneness: Insert a knife into the center—it should come out mostly clean, and the filling should be set around the edges with a slight wobble in the center.

6. Cool Completely

Let the pie cool at room temperature for at least 2 to 3 hours. This step is crucial! The filling needs time to set before slicing.

Shortcut: To speed things up, you can cool the pie for 1 hour at room temp and then chill it in the fridge for another hour.

 How to Serve

Pecan pie is best served room temperature or slightly warm. Here are a few irresistible serving suggestions:

• With a scoop of vanilla ice cream

• A dollop of whipped cream

• Lightly warmed in the oven or microwave

• With a drizzle of caramel or bourbon sauce

 Storage & Make-Ahead Tips

• Room Temperature: Store covered for up to 2 days.

• Refrigerator: Keeps well for up to 5 days in the fridge.

• Freezer: Freeze the fully baked and cooled pie tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Reheat individual slices in the microwave for 15–20 seconds for that just-baked feel.

 Pro Tips for the Best Pecan Pie

1. Use real butter: Avoid margarine—real unsalted butter gives the best flavor and texture.

2. Don’t overbake: The center should still jiggle slightly. Overbaking causes the filling to crack.

3. Fresh pecans: Use fresh, high-quality pecans for the richest taste. Stale nuts can ruin the pie.

4. Blind baking not required: The filling bakes long enough that the crust cooks fully without pre-baking.

5. Dark corn syrup vs. light: Light corn syrup gives a more delicate flavor, while dark corn syrup adds richness and a molasses note.

 Nutrition Facts (Per Slice)

Estimated for 8 slices using standard crust and light corn syrup.

• Calories: 510

• Total Fat: 26g

• Saturated Fat: 6g

• Cholesterol: 95mg

• Sodium: 190mg

• Carbohydrates: 65g

• Sugars: 45g

• Fiber: 2g

• Protein: 5g

These values are estimates and may vary depending on brands or ingredients used.