Marie'S Pecan Pie
A rich, sweet pecan pie with a crispy crust, featuring caramel notes from corn syrup and a nutty crunch, perfect for holiday gatherings or comforting dessert cravings.
Ingredients
Instructions
- Combine sugar, corn syrup, and melted butter in a bowl.
- Add beaten eggs and pecans; mix well.
- Pour filling into an unbaked pie shell.
- Bake at 375°F for 40 to 45 minutes until set.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of corn syrup, honey or maple syrup can work as substitutes, although they will alter the taste slightly. Make sure to toast the pecans beforehand for added depth of flavor. To prevent over-browning, cover the edges of the pie crust with foil halfway through baking.
Serving Suggestions
Serve this pecan pie warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Posey'S Pudding for a fun dessert spread. Consider serving it alongside coffee or a glass of milk to enhance the flavors.
Storage & Reheating
Store leftover pecan pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, simply place slices in the microwave for about 15-20 seconds or warm in a 350°F oven for 10-15 minutes until heated through. Allow it to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marie'S Pecan Pie contains roughly 484 calories, with 5g protein, 40g carbohydrates, and 36g fat. It is a good source of dietary fiber (16% of the Daily Value), vitamin C (13% of the Daily Value), and protein (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 make this pecan pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. However, it's best to bake the pie the day you plan to serve it for optimal texture. If you need to make it even earlier, consider freezing the baked pie, wrapped tightly, for up to 2 months.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Keep in mind that these substitutions may slightly change the texture of the pie.
How do I know when my pecan pie is done baking?
The pie is done when the filling is set but slightly jiggly in the center. It will continue to firm up as it cools. You can also check for a golden crust and a bubbling filling around the edges for signs that it's properly baked.
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).