1. Do I have to refrigerate pecan pie?

Yes, for food safety and the best quality, the pie must be refrigerated after the first 2 days at room temperature. The filling contains eggs, which makes refrigeration essential for long-term storage.

2. Can I use brown sugar instead of corn syrup?

You can substitute some of the syrup with brown sugar to deepen the flavor, but replacing all the syrup can result in a filling that is overly dense, crumbly, or crystallized. The syrup is necessary for the smooth, chewy, and glossy texture.

3. How do I keep the pecans from floating to the top?

Floating pecans are actually desired for the classic aesthetic. However, if you want them mixed throughout, you can add half the pecans to the filling and reserve the other half to gently arrange on top just before baking.

Easy Pecan Pie Recipe: The Ultimate Guide to a Perfect, Non-Soggy Crust

The Ultimate, Easy Pecan Pie Recipe: Tested for a Perfect, Non-Soggy Crust

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This easy pecan pie recipe guarantees a perfect, non-soggy crust and a rich, deeply flavored filling, based on years of tested culinary expertise. The ultimate version of the Southern classic.

Author: Emily Parker
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 4 hours 30 mins
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (9-inch) pie crust, pre-baked (see instructions)

1 1/2 cups pecan halves, lightly toasted

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 cup light corn syrup (or golden syrup)

3 large eggs, lightly beaten

1/4 cup unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1/4 teaspoon salt

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Instructions

1. Pre-bake your 9-inch pie crust according to the instructions in the article, ensuring the bottom is dry and set to prevent sogginess. Let it cool slightly.

2. Toast pecan halves lightly. In a large bowl, whisk the eggs until frothy. Whisk in granulated sugar, brown sugar, syrup, vanilla extract, and salt.

3. Gradually whisk in the cooled melted butter until fully combined. Gently fold in the toasted pecans.

4. Pour the filling into the cooled, pre-baked pie shell. Bake at 350°F (175°C) for 50-60 minutes. Shield the edges with foil if they brown too quickly. The pie is done when the edges are set and the center has a slight jiggle.

5. Remove from the oven and cool completely on a wire rack. Chill for at least 4 hours, or ideally overnight, for a perfectly set filling and clean slices.

Notes

For a deeper flavor, always toast your pecans first.

Do not slice the pie until it has been thoroughly chilled, which is essential for a clean, non-runny slice.

Store leftovers wrapped tightly in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55g
Sodium: 120mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 100mg

Find it online: https://www.flavourrecipe.com/easy-pecan-pie-recipe/