How to Make Homemade Pecan Pie! - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs
This month's notes: September 2016: Blueberries have a very brief season usually just 3 or 4 weeks (June in the South, July in the North and August in the far north). Similarly for peaches (July South or August in the North); so, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as tomato, corn, peach or blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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If you like this recipe, you'll probably also like my easy pumpkin cheesecake recipe, pumpkin bread, pumpkin butter, pumpkin soup and complete, easy directions to cook a Roast Turkey dinner, easy, tasty, healthy turkey gravy, applesauce, easy apple butter, cranberry sauce and cran-apple sauce. And if you have never canned or made jam, applesauce, apple butter, etc, before, never fear, it is easy with my canning directions. Don't forget to use see these Christmas tree farm pages to find a cut-your-own tree farm or fresh-cut farm or lot near you! They're loads of fun, often with Santa visits, sleigh rides or hayrides, sometimes even live reindeer and more.
Directions for Making Pecan Pie from Scratch
Yield: One 9-inch deep dish pie or two 8-inch shallow pies
Ingredients and Equipment
- Large mixing bowl
- Beater/mixer, electric or manual
- 1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts (Metric: a 10 inch pie plate is a pie plate with a diameter of 25 cm, and a depth of almost 5 cm)
- 6 Tablespoons (which is 3/4 of a stick) of unsalted butter. Yes, you can use margarine instead.
- 1 cup packed brown sugar (light or dark)
- 1/2 teaspoon salt (optional for those on self-restricted diets)
- 3 large eggs
- 3/4 cup light corn syrup (If you want to reduce calories, use the new Karo® Lite Syrup)
- 1 Tablespoon natural vanilla extract
- 2.5 cups pecans
Recipe and Directions
Yield: One 9-inch deep dish pie or two 8-inch shallow pies
Step 1 - Gather the ingredients, start the oven
Make sure your oven is empty (except for the racks) and turn it to "bake" at 275 F (135 C).
Step 2 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. I will admit the Pillsbury ready-made pie dough (rolled up) is actually pretty good, and doesn't use hydrogenated fats. But, a flaky homemade crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies. For easy clean up, spray pie pan with cooking spray before placing the pie crust in the pan.
Click here for illustrated pie crust
(it will open in a new window)
Step 3 - Melt the butter
Melt the butter (gently, so it does not burn). I sue the microwave in 10 to 15 second increments.
Step 4 - Mix in the brown sugar
Stir the 1 cup of brown sugar and 1/2 teaspoon of salt (again, the salt is optional) into the melted butter.
Step 5 - Beat in the eggs
Beat the eggs into the bowl of the sugar-butter-salt mixture. Then beat in the 3/4 cup of corn syrup and 1 Tablespoon of vanilla extract.
Step 6 - Lightly toast the pie crust
This means, pop the newly made raw pie crust (pressed into the pie plate of course) into the oven for about 5 to 10 minutes; until it just starts to turn golden brown.
Step 7 - While the pie crust is toasting, Heat the mix to 135 F, then add pecans
There are two ways to do this: microwave in short increments, or setting the bowl into a pot of simmering water (assuming the bowl is heat-proof and fits!). Use a thermometer and get the temperature to 135 F. Then mix in the pecans
Step 8 - Remove from the heat.
Pour the pecan pie mixture into the pie crust, just removed from the oven. The key to this pie is moving quickly, so the 135 F filling goes into the warm pie crust and back into the oven.
Step 9 - Pop the filled pie plate into the oven
Bake the pie on the middle rack until it looks set, but not hard; like jello. This should take about 1 hour, but could go to 75 minutes. If pie crust is overbrowning, cover edges with foil.
According to the makers of Karo corn syrup, the pie is done when center reaches 200°F. Just tap the center surface of the pie lightly - it should spring back when done. The pie will continue to cook and firm up further AFTER you remove it from the oven!
Step 10 - Remove from the oven, cool
It will take about 3 or 4 hours for the pie to cool completely.
Tips from Visitors
Frequently Asked Questions
Q. I would like to make your pumpkin pie from scratch for my family for Thanksgiving. What would be the best way to do this? Can I make a pie now and freeze it?
Yes, the cooked pecan pies freeze pretty well!
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