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Do you crave a slice of sweet, gooey goodness that takes you back to simpler times? Look no further than this old fashioned pecan pie recipe. With its flaky pie dough crust and rich, caramel filling, it's a dessert that will transport you to a world of nostalgia. Delight your taste buds and impress your Thanksgiving dinner guests with this classic treat that never goes out of style. So go ahead, indulge in a slice of homemade perfection to celebrate special occasions, the holiday season or finish off your Thanksgiving dessert table.

Print off the recipe card for this easy pecan pie recipe and keep it handy. If you want a classic southern dessert with basic ingredientslook no further than this Old fashioned pecan pie recipe.

Is light or dark Karo syrup better for pecan pie?

You should try using dark Karo syrup in your pecan pie for a richer flavor. While light corn syrup is commonly used in pecan pie recipes, making the switch to dark corn syrup can take your pie to the next level. Dark Karo syrup has a deeper, more robust flavor compared to its lighter counterpart. Its molasses-like taste adds complexity and depth to the sweetness of the pie. It reminds me of the difference in using white sugar versus brown sugar in a recipe. A dark syrup pecan pie or dark corn syrup pecan pie is going to give you a different result than a light syrup recipe. This old fashioned pecan pie recipe can be modified to your taste or what you have in the pantry. 

To make an old fashioned pecan pie that truly stands out, start by preheating your oven to 350°F. In a mixing bowl, combine 1 cup of brown sugar with 1 cup of dark corn syrup. Stir until the sugar is dissolved. Add in 3 beaten eggs, 1 teaspoon of vanilla extract, and a pinch of salt. Mix well. Place your pecan halves into a prepared pie crust, then pour the syrup mixture over the pecans. Make sure the pecans are evenly coated. Bake for 40-45 minutes, or until the pie is set in the center.

Is there a substitute for dark Karo syrup for pecan pie?

Have you considered using molasses as a substitute for dark Karo syrup in your pecan pie? If you're looking for a twist on the traditional pecan pie recipe, molasses can add a rich and complex flavor that complements the buttery pie crust and nutty pecans perfectly.

To make this substitution, simply use the same amount of molasses as the recipe calls for dark Karo syrup. The molasses will give your pecan pie a deeper, more intense flavor, reminiscent of old-fashioned, homemade pies. You'll still get that gooey, sweet filling that makes pecan pie so irresistible, but with a unique twist.

Using molasses as a substitute for dark Karo syrup can also be a healthier option. Molasses contains essential minerals like iron, calcium, and potassium, making it a more nutritious choice compared to the refined corn syrup found in traditional pecan pie recipes.

Why does pecan pie need corn syrup?

One reason pecan pie needs corn syrup is because it helps create the gooey texture that is characteristic of this beloved dessert. Corn syrup is a key ingredient in a classic pecan pie recipe, working alongside other components to bring out the best flavors and textures. Here's why pecan pie needs corn syrup:

Gooey Texture: Corn syrup adds moisture to the filling, creating a luscious and gooey consistency that oozes with every bite.

– Imagine slicing into a slice of old-fashioned pecan pie, and as you lift your fork, the filling slowly cascades down the sides, perfectly sticky and gooey.

– The corn syrup helps bind all the ingredients together, ensuring a smooth and cohesive texture that holds up well.

Sweetness Enhancement: Corn syrup is a natural sweetener that enhances the overall sweetness of the pecan pie.

– Picture taking a bite of the homemade pie crust, and then encountering the sweetness of the filling as it blends harmoniously with the crunchy pecans.

– Corn syrup balances out the flavors, providing a subtle sweetness that complements the rich taste of the pecans.

To keep your pecan pie fresh and delicious, you can store it in an airtight container or wrap it tightly with plastic wrap. This will help maintain its moisture and prevent the crust from becoming stale. So, next time you indulge in a slice of pecan pie, remember that corn syrup is an essential ingredient that contributes to its irresistible texture and delightful sweetness.

What can I replace Karo syrup with?

Instead of Karo syrup, you can try substituting it with a combination of honey and maple syrup to achieve a similar texture and sweetness in your pecan pie. Karo syrup has long been a staple ingredient in old fashioned pecan pie recipes, providing the gooey, caramel-like consistency that we all love. However, if you're looking to put a new twist on this classic dessert or simply don't have Karo syrup on hand, this alternative is a great option.

To replace the Karo syrup in your pecan pie recipe, combine equal parts honey and maple syrup. The honey adds a rich, floral sweetness, while the maple syrup brings in a deep, earthy flavor. Together, they create a harmonious blend that perfectly complements the nutty pecans.

When using this substitution, keep in mind that the texture and sweetness may vary slightly compared to using Karo syrup. The honey and maple syrup mixture may yield a slightly softer filling, but the taste will be equally delicious.

How do you keep pecan pie crust from getting soggy?

To prevent your pecan pie crust from getting soggy, make sure to blind bake it before adding the filling and use a combination of melted butter and beaten egg to create a protective barrier. Blind baking is the process of partially or fully baking the pie crust before adding the filling. This ensures that the crust stays crisp and flaky, even after the pie is baked. Here's how you can do it:

1. Preheat your oven to the recommended temperature for the store-bought pie crust you are using.

– Set the oven temperature to 375°F for a flaky crust.

– Adjust the temperature according to the instructions on the package.

2. Roll out the store-bought pie crust and gently press it into a pie dish.

– Make sure the crust covers the entire bottom and sides of the dish.

– Use your fingers to crimp the edges for a decorative touch.

3. Place the pie dish on a baking sheet to catch any drips during baking.

4. Brush the bottom and sides of the crust with a generous amount of melted butter.

5. Beat an egg in a separate bowl and brush it over the buttered crust.

6. Blind bake the crust in the preheated oven for about 10-12 minutes, or until it is lightly golden.

7. Remove the crust from the oven and let it cool completely before adding the filling.

How do I make my bottom pie crust crispy?

If you want your bottom pie crust to be crispy, try brushing it with melted butter and baking it for an additional 5-10 minutes. You want a butter pie crust recipe for flavor and crunch. This simple step will elevate your pecan pie to a whole new level of deliciousness. To begin, gather all your ingredients: buttery pecans, pecan pie filling, and either a frozen pie crust or homemade crust. If you're using a frozen crust, make sure to thaw it before starting. If you prefer a homemade crust, there are plenty of recipes available online for a butter pie crust that will perfectly complement the pecan pie filling. Once your crust is ready, it's time to blind bake it. Preheat your oven to the recommended temperature and place the crust in the oven for the specified time. After this initial bake, carefully remove the crust from the oven and brush it with melted butter. This will help create a golden, crispy crust. Return the crust to the oven and bake for an additional 5-10 minutes, or until it reaches the desired level of crispiness. The result will be a perfect combination of buttery pecans and a crispy, flavorful crust that will impress your guests and leave them wanting more.

Is butter or Crisco better for pie crust?

Butter or Crisco? Choose your preferred fat for the perfect pie crust. When it comes to making a delicious pie, the type of fat you use in your crust can make all the difference. Let's explore the qualities of each option:

– Butter:

– Creamy and rich flavor.

– Creates a flaky texture.

– Adds a subtle sweetness to the crust.

– Provides a golden brown color when baked.

– Crisco:

– Neutral taste.

– Produces a tender and delicate crust.

– Ensures a crispier texture.

– Yields a lighter color when baked.

For the best pecan pie recipe or your own pie crust creation, consider your desired outcome. If you're aiming for a buttery and flaky crust with a touch of sweetness, opt for butter. On the other hand, if you prefer a tender and crispy crust with a lighter flavor, Crisco might be your best choice. You don't want crust sticking to the pie plate so make sure whichever you use you follow instructions for your southern pecan pie recipe. You may need to cover the edges with a piece of aluminum foil to prevent burning the edges. 

Whichever fat you choose, remember that the quality of your pie crust is crucial for the overall success of your favorite pie, be it pecan pie bars or a classic sweet pecan pie. Experiment with different ratios and techniques to find the best pie crust recipe that suits your taste and elevates your pie to the next level. Happy baking!

Why does pecan pie come out runny?

Have you ever wondered why your pecan pie sometimes comes out runny despite following the old fashioned pecan pie recipe? The secret lies in the delicate balance of the ingredients and the precise cooking time. When making pecan pie, it is crucial to use the right amount of ingredients and follow the recipe instructions carefully.

One of the main reasons pecan pie may come out runny is if there is too much liquid in the filling. This can happen if you accidentally add too much corn syrup or other liquid sweeteners. To avoid this, make sure to measure the ingredients accurately and follow the recipe's recommended amounts.

Another possible reason for a runny pecan pie is undercooking. Pecan pie should be cooked until the filling is set and the crust is golden brown. If you take it out of the oven too soon, the filling may not have enough time to solidify properly.

To ensure that your pecan pie comes out perfectly every time, make sure to follow the recipe measurements precisely and bake it until the filling is set. By paying attention to these details, you will be able to enjoy a delicious and firm pecan pie that will impress your friends and family.

Why does my pecan pie get hard?

Did you know that overcooking your pecan pie can cause it to get hard? It's essential to find the perfect balance between a gooey center and a firm crust, ensuring that every bite is a delight. So, let's delve into why your pecan pie might be turning out harder than desired.

Here are a few factors that could contribute to your pecan pie getting hard:

Baking time and temperature: When the pie is baked for too long or at a high temperature, the sugars in the filling can caramelize excessively, resulting in a hardened texture.

Ingredient ratios: If the ratio of wet to dry ingredients is off, it can affect the overall texture of the pie. Ensure that you're using the correct measurements and following the recipe precisely.

– Properly mixed filling: Overmixing the filling can lead to excess air being incorporated, causing the pie to turn out dense and hard.

– Room temperature ingredients: Using ingredients at room temperature allows for proper emulsification, ensuring a smoother texture in the pie.

To avoid a hard pecan mixture in your pie, consider these tips:

– Use a timer to ensure that the pie is not overcooked.

– If using chopped pecans, consider using a mix of chopped and whole pecans for a variety in texture.

– If your pecan pie freezes, let it thaw at room temperature to prevent any potential hardening.

Is cornstarch or flour better for thickening pie?

Are you unsure whether cornstarch or flour is the better choice for thickening your pie? When it comes to achieving that perfect texture and consistency, the choice between cornstarch and flour can make all the difference. Let's dive into the world of pie thickening agents and explore the innovative ways to elevate your baking game.

For a golden brown, perfectly set pecan pie, flour is the traditional go-to thickener. Its ability to absorb liquids and create a thick, smooth filling is unmatched. However, cornstarch offers a more refined texture and a glossy finish, making it an excellent choice for fruit pies like apple pie. The decision ultimately depends on the desired outcome and personal preference.

To achieve the best results, consider the filling's internal temperature. Cornstarch requires a higher internal temperature to activate its thickening properties, while flour thickens at a lower temperature. Additionally, the addition of pure maple syrup can enhance the flavor profile of your pie and add a touch of sweetness.

Experimenting with different thickening agents and ratios can lead to exciting innovations in your pie-making endeavors. Remember to always follow the recipe instructions and adjust accordingly based on your own preferences. Happy baking!

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How do You Store Leftover Pecan pie?

How can you best store leftover pecan pie to ensure its freshness and deliciousness for days to come? When it comes to preserving the delectable flavors of your old fashioned pecan pie, proper storage is key. Here are some innovative tips on how to store pecan pie leftovers:

Refrigerate:

– Place the leftover pecan pie in an airtight container or wrap it tightly with plastic wrap.

– Store it in the refrigerator to maintain its freshness and prevent it from drying out.

Freeze:

– If you want to extend the shelf life of your pecan pie, freezing is an excellent option.

– Wrap the pie securely with plastic wrap and then aluminum foil to prevent freezer burn.

– Place it in the freezer, and it will stay fresh for up to a few months.

You may want to serve your pecan pie with a scoop of vanilla ice cream or even some fresh whipped cream like a pumpkin pie, but I love this old fashioned pecan pie recipe served all by itself with basic ingredients, the perfect gooey filling and pecan pieces setting on the top of the pie. It may be my favorite recipe for pie even though I do love a maple pecan pie, chocolate pie, pecan pie cheesecake or sweet potato pie. Thie recipe would also work as mini pecan pies but you will need to adjust your cooking time since the mini pie pan is smaller than a whole pie the cook time will be less and you don't want to overcook anything. Even a great recipe for the best homemade pecan pie is no good if it is cooked too long or has a burnt pie shell. 

Of course no bake pies are the easiest pies, but when you put in the effort and this pie bakes to perfection and you get that first taste after the pie cools you will be glad you tried this for the first time. It is worth the effort and baking for the best taste of fall. 

In the sweet embrace of a golden crust, the old-fashioned pecan pie beckons with its luscious pecans and rich filling. As the warm aroma fills the air, it symbolizes cherished traditions and family gatherings. Whether you choose light or dark Karo syrup, or even a substitute, this classic dessert captivates with its perfect balance of sweetness. With a touch of corn syrup, it achieves its signature gooey texture. Don't let its runny or hard nature deter you; proper techniques and ingredients will ensure a flawless pecan pie every time. Store any remaining slices with care, preserving the memories that linger with each delectable bite.

This old fashioned pecan pie recipe reminds me of family holidays with my grandmother. If you crave nostalgia and yuminess please try this old fashioned pecan pie recipe! 

​​​​​​​​​​​​​​If you're really wanting to go the extra mile you'll want to make your own pie crust, so I'll include my recipe for homemade pie crust too.

The best part of the pecan pie is the filling so this pie has a ton! So much, that you'll need a deep dish pie plate.  A regular pie plate will not hold it all, and you'll end up having to scrub baked on filling off your oven if you try it!​​​​​​​​​​​​​​​​​​​​

Do not over mix as this will cause your pie crust to toughen and make it hard to work with. Take a portion of plastic wrap and cover your dough

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