Franklin Pecan Pie
A decadent, buttery pecan and candied fruit pie with a rich, sweet filling that melts in your mouth—perfect for holiday gatherings or indulgent dessert lovers.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add 3 cups of flour, baking powder, and salt, stirring to combine.
- Fold in the remaining flour until the batter is smooth.
- Stir in candied cherries, candied pineapple, and broken pecans.
- Add vanilla extract and mix until evenly distributed.
- Pour the batter into a greased Bundt pan.
- Bake at 250°F for 2½ hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have candied cherries or pineapple, you can substitute with dried fruits like raisins or apricots. Be sure to mix the batter gently once the flour is added to keep the pie light and fluffy. This recipe's texture is reminiscent of American recipes that combine nuts and fruits, so feel free to experiment with your favorite additions.
Serving Suggestions
Serve the Franklin Pecan Pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or hot tea. For a festive touch, consider serving it alongside Chocolate Amaretto Trifle for dessert, creating a delightful dessert spread.
Storage & Reheating
Allow the pie to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and keep it in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the entire pie in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Franklin Pecan Pie contains roughly 2346 calories, with 19g protein, 238g carbohydrates, and 130g fat. It is an excellent source of calcium (65% of the Daily Value), vitamin C (49% of the Daily Value), and protein (38% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2138mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds for a different flavor profile. Just keep in mind that the texture and taste will vary slightly, but both alternatives will still provide a delicious pie.
How do I know when the pie is done baking?
The pie is done when the edges are set and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it with aluminum foil during the last part of baking to prevent burning.
Can I freeze the pecan pie for later?
Absolutely! To freeze, wrap the cooled pie tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).