Pecan Pie

This sweet treat is commonly associated with the Southern United States, where the majority of the world’s pecans are grown. Pecan pie, while considered a classic, appears to be a relatively recent invention – culinary historians say the earliest known recipes date from the late 1800s, not from colonial times as was once thought. One of the reasons I like pecan pie (aside from the fact that it tastes fabulous) is that it can easily be made lactose-free, simply by substituting the butter for margarine and finding the appropriate pastry recipe. You’d have to omit the whipped cream garnish as well, but that’s a small price to pay for getting to enjoy this wonderful, nutty pie. As a tribute to the South, I like adding bourbon to the custard filling for a little flavour punch; you could use dark rum or vanilla extract instead.

Pecan pie has been a holiday favourite for generations, but I like to enjoy it year-round. The same filling can be used to make lovely little tarts, too!

Pecan pie has been a holiday favourite for generations, but I like to enjoy it year-round. The same filling can be used to make lovely little tarts, too!

Ingredients

1 unbaked deep dish pie shell *
2 tablespoons flour
1 1/4 cups brown sugar
2/3 cup corn syrup (also called Karo or Golden syrup)
6 tablespoons soft butter
4 eggs, beaten
2 teaspoons bourbon (or dark rum or vanilla)

whipped cream (for garnish)

* for a regular (non deep-dish) pie, reduce the above ingredients by about 25 % (e.g. 1 1/2 tbsp. flour, 1 c. brown sugar, 1/2 c. corn syrup, 1/4 cup soft butter, 3 eggs, 1 1/2 tsp. bourbon)

Method

  • Preheat oven to 375F.
  • In a medium bowl, combine flour and brown sugar.
  • Add corn syrup and stir to combine.
  • Add soft butter and stir to blend well.
  • Add beaten eggs; stir until smooth.
  • Add rum or vanilla and stir.
  • Pour filling into unbaked pie shell.
  • Add pecans, distributing evenly. Press down slightly to push nuts into filling.
  • Bake 10 minutes at 375F then reduce heat to 350F and bake 40 minutes longer.
  • Let cool. Serve at room temperature with whipped cream.
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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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4 Responses to Pecan Pie

  1. Renee says:

    Paula! This pie looks amazing. Wish I had a little nibble for my breakfast 🙂

  2. Mmm, I make pecan pie every year for Thanksgiving and Christmas but I have never added bourbon. I must try that, sounds so yummy!
    I also mix my pecans in to my filling rather than placing them on top… I wonder what kind of a difference this could make… Your pie is beautiful!

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