Old fashioned Pecan Pie, it’s a classic autumn/winter dessert which is often associated as one of the best desserts for Thanksgiving and Christmas. Although to be quite honest, I love having this anytime.
Most people enjoy a slice of these served warm (not hot), with a dollop of cream or a scoop of ice-cream. It has a nutty, caramelized filling with a crisp texture from the tart and the pecans.
Truly an indulgence worth making, I have got requests from my family and relatives a thousand times to make these and although I have made it so many times, it’s very rare when I’ve been able to take a decent picture of this pie.
Why? Mostly because this pie takes longer cooling period, the delicious smell floods the whole house by then enticing everyone and by the time I get to slicing it, I am already flocked with people, kids as well as adults waiting for a slice.
Before Baking 
Pecan pie with icecream
So definitely, this is one recipe I would recommend and I am sure you and your family will enjoy it just as much as we do!
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minutesIngredients
1/3 cup butter, unsalted
½ cup granulated white sugar
3 Tbsp brown sugar
1 cup corn syrup
Pinch of salt
1 tsp Vanilla extract
3 large eggs
1 cup chopped pecans, roasted
Directions
- Mold your pastry crust into the tart pan, put it in the freezer for 15 minutes while you preheat the oven. Once your oven is preheated, remove the tart pan from the freezer and poke small holes in it.
- Then, pre-bake the tart for 10-15 minutes. Additionally you can coat a layer of egg white when done. Set aside. This step helps prep the tart before you add the filling.
- For filling, add the butter, sugars, corn syrup and salt in a saucepan on medium heat and stir with a wooden spatula until it’s well blended. Once it starts bubbling, close flame and let it cool.
- Add vanilla extract and mix it in.
- Once, it’s properly cooled, whisk the eggs in another bowl and slowly pour and whisk them again into the filling.
- Put chopped Pecans into the prepped tart, pour over the filling and bake in a pre-heated 180C oven for about 40-50minutes.
- You’ll know it’s done when it does not overly jiggle in the center of the pie. If you notice your crust or top browning, cover the top with a piece of foil and continue baking.
- Let it cool for atleast 2 hours in room temperature, to set well. And then finally, slice it up and enjoy with some good quality vanilla icecream!
