How to Make Pecan Pie (with Pictures) - wikiHow.

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How to pronounce pecan: The case for “PEE-can” A pecan is a nut, not a Star Trek villain! The last three letters are “-can,” so how does rhyming them with “gone” make sense?

Making a beautiful pie crust is your first step in pie-baking success, but there is one more element that will make your pecan pie a winner. Whichever recipe you choose, always toast your pecans before adding them to the filling. Toasting nuts before stirring them into your pie is a quick and easy way to intensify flavor and add some extra crunch.

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Easy Pecan Pie. Corn syrup is not the same as high fructose corn syrup. For the most fragrant pie, it’s important to toast the pecans first and you can do that days in advance. This pie crust can be patted into the pan or rolled between wax paper and transferred to the pan. And a metal pie ring will keep the edges of the crust from over-baking.

Directions Preheat an oven to 375 degrees F (190 degrees C). Mix the white sugar, brown sugar, and butter together in a bowl. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C).

I started out making this for my track coach who absolutely loves pecan pie. But before giving it to him I thought I'd better keep the first pie, taste it, and, if it was good, make him a separate one. Boy am I glad I did that! When I cut into it, the whole filling was one soupy mess and it was WAY too sweet (even for pecan pie).

Wrap your rolling pin with the pie crust to easily roll it out over the pie pan. Gently shape the pie crust to meet the crevices of the pie pan. Use a knife to trim the edges of the pie crust, then crimp the sides or leave as is. Use a fork to poke holes all along the bottom to prevent bubbles.

By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. The method is a bit unusual, but it's not difficult to make.

Unlike most pecan pies, which are sweetened with corn syrup and refined sugar, this pecan pie is naturally sweetened with real maple syrup. As you can imagine, the maple syrup flavor makes this pie extra delicious. I’ve been intimidated by pie-making for too long, and finally conquered my fears with this pecan pie. The filling is so easy to make.

Make the pecan pie topping by melting the butter, brown sugar and cornstarch in a saucepan over low heat. Whisk in egg yolks, maple syrup, half and half and salt until smooth. Cook over low heat, stirring occasionally, for 8-10 minutes or until thickened.

The classic pecan pie is a must-have dessert at Thanksgiving and other holidays throughout the year. This recipe holds true to tradition with buttery pecans and is simple to make calling for a store-bought or crust of your choice.