Tips and Tricks
- For easy cleanup, grease the pie dish with cooking spray before pressing in the crust. If you’re using homemade, of course.
- Toast the pecans to enhance the flavor. Spread them on a baking sheet lined with parchment paper and bake for about ten minutes in the preheated oven, stirring halfway through. Then, let them cool completely before adding them to the filling.
- Coarsely chop the pecans to get larger pieces and some smaller ones. This will give the pie a nice variety of textures.
- If you can’t find a deep dish pie crust, use two standard ones. Boom, two pies in one go! Or try making mini pies if you like. Just remember to reduce the cooking time.
- If the edges of the crust start browning too quickly, cover them with aluminum foil. The best way to avoid this is to bake the crust partially frozen.
- Attach an instant-read thermometer to the center of the pie to test doneness. The internal temperature should reach 200 degrees Fahrenheit (95°C). If you don’t have an instant-read thermometer, gently press the filling. It should bounce back right away.
- If you live in a high-altitude area, reduce the sugar to 2/3 cup and increase the butter to 3 tablespoons. Bake the pie at 325 degrees Fahrenheit (160°C).
- Karo syrup pecan pie tastes even better the next day. Consider baking it a day in advance.
Variations
- Spike the pie filling with a touch of bourbon for extra punch.
- Not a fan of pecans? Use walnuts!
- Turn this into a chocolate pecan pie by adding 2 ounces of semi-sweet or bittersweet chocolate chips.
How to Store Pecan Pie
Store
When it’s cool, cover the pie with plastic wrap and refrigerate for up to 4 days.
Freeze
When it’s cool, wrap the pie in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy the next day.
LIRE LA SUITE..