Pecan Pie(My Grandmother, Mrs. Blick'S, Recipe)
A classic pecan pie with rich, sweet filling and crunchy pecans, perfect for holiday gatherings or dessert lovers seeking comforting, traditional flavors.
Ingredients
Instructions
- Mix all ingredients by hand as listed in the recipe.
- Pour the mixture into an unbaked 10-inch pie shell.
- Bake in a preheated 375°F oven for 15 minutes.
- Reduce oven temperature to 300°F and bake for an additional 45 minutes.
- Check that the pie is firm in the middle to ensure it is done.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the filling. If you don't have dark Karo syrup, light corn syrup can be used, though it will produce a milder taste. Ensure the eggs are at room temperature for better mixing. If you want to reduce sugar, try substituting half with maple syrup for a unique flavor.
Serving Suggestions
Pecan pie is delightful when served warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also complements a cup of coffee or a sweet dessert wine beautifully. For a delightful dessert spread, serve alongside Mam-Ma'S Blackberry Jam Cake.
Storage & Reheating
Store leftover pecan pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, to keep it fresh for up to four days. You can also freeze slices by wrapping them individually in plastic wrap and placing them in an airtight container for up to three months. Thaw in the refrigerator before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pie(My Grandmother, Mrs. Blick'S, Recipe) contains roughly 527 calories, with 3g protein, 85g carbohydrates, and 12g fat. It is a good source of iron (12% 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 make this pecan pie ahead of time?
Yes, you can prepare the pecan pie a day in advance. After baking, let it cool completely, then cover and refrigerate. This allows the flavors to meld together, enhancing the taste. Just be sure to bring it to room temperature before serving or warm it slightly in the oven.
What can I use instead of Karo syrup?
If you prefer not to use Karo syrup, you can substitute it with honey or maple syrup for a different flavor profile. However, keep in mind that this may slightly alter the texture and sweetness of the pie, so adjust the sugar accordingly.
How do I know when the pie is done baking?
The pecan pie is done when the filling is set and firm in the middle. You can gently shake the pie; if it jiggles slightly but doesn't wobble, it's ready. Additionally, consider inserting a knife in the center; it should come out clean or with just a bit of filling on it.
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).