A absolutely delightful twist on the classic Southern pecan pie, this Edwards Pecan Pie recipe brings a rich, buttery flavor that’s impossible to resist. Perfect for holidays or any day you’re craving something sweet and nutty.
Why This Recipe Works
- The combination of dark corn syrup and brown sugar creates a deep, caramel-like filling that’s perfectly sweet without being overpowering.
- Toasting the pecans before baking enhances their natural flavors, adding a crunchy texture that contrasts beautifully with the soft filling.
- A splash of vanilla extract and a pinch of salt balance the sweetness, elevating the overall taste profile.
Ingredients
- 1 1/2 cups pecans, toasted and chopped
- 1 cup dark corn syrup
- 1 cup brown sugar, packed
- 3 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 unbaked 9-inch pie crust
Equipment Needed
- 9-inch pie plate
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Place the unbaked pie crust in your 9-inch pie plate, crimping the edges for a decorative finish. This not only looks pretty but also helps prevent the filling from overflowing.
Toast the Pecans
Spread the pecans on a baking sheet and toast in the preheated oven for about 8 minutes, or until fragrant. Let them cool before chopping. Toasting unlocks their oils, making the pie even more flavorful.
Mix the Filling
In a large bowl, whisk together the dark corn syrup, brown sugar, beaten eggs, melted butter, vanilla extract, and salt until smooth. Stir in the toasted pecans. The mixture should be homogenous, ensuring every bite is perfectly balanced.
Fill and Bake
Pour the filling into the unbaked pie crust. Bake at 350°F (175°C) for 50 to 60 minutes, or until the filling is set but still slightly jiggly in the center. A toothpick inserted near the edge should come out clean.
Cool and Serve
Allow the pie to cool completely on a wire rack before serving. This patience-testing step ensures the filling sets properly, making slicing cleaner and serving easier.
Tips and Tricks
For an extra layer of flavor, consider adding a tablespoon of bourbon to the filling mixture. It complements the pecans beautifully. If you’re short on time, store-bought pie crust works just fine, but for the best results, homemade is the way to go. Lastly, to prevent the crust edges from burning, cover them with aluminum foil halfway through baking.
Recipe Variations
- Chocolate Pecan Pie: Add 1/2 cup of chocolate chips to the filling for a decadent twist.
- Maple Pecan Pie: Substitute half of the corn syrup with pure maple syrup for a deeper flavor.
- Spiced Pecan Pie: Incorporate 1 tsp of cinnamon and 1/4 tsp of nutmeg into the filling for a warm, spicy note.
Frequently Asked Questions
Can I use light corn syrup instead of dark?
Yes, you can use light corn syrup, but the filling will be lighter in color and slightly less rich in flavor. Dark corn syrup has a more robust taste that complements the pecans beautifully.
How do I store leftover pecan pie?
Cover the pie loosely with aluminum foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. You can also freeze the pie for up to 3 months.
Why did my pie filling bubble over?
This usually happens if the pie is overfilled or the oven temperature is too high. Make sure to leave some space at the top of the crust and check your oven’s accuracy with an oven thermometer.
Summary
This Edwards Pecan Pie recipe is a foolproof way to bring a touch of Southern charm to your table. With its rich, buttery filling and crunchy pecans, it’s sure to be a hit at any gathering.