Pecan pie variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.  Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce.

Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.

How To Make Pecan Pie

To make one 9-inch (23 cm) pie

  • 9-inch regular or deep-dish short-crust pie dough, unbaked
  • 1 cup light corn syrup
  • 1 cup dark brown sugar, packed
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup butter, melted
  • 3 eggs, lightly beaten
  • 1 cup chopped or halved pecans, lightly toasted
  • Pecans halves, slightly toasted, to garnish (optional)

Vanilla Cream Topping

  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  1. Arrange pie crust in a 9″ pie plate; set aside.
  2. In a large bowl, beat the eggs until light and fluffy; add corn syrup, sugar, salt, and vanilla.
  3. Stir until the ingredients are thoroughly mixed and the sugar is dissolved.
  4. Slowly add melted butter and pecans; stir until well mixed.
  5. Preheat oven to 400° F. Pour the mixture into the pie shell, and place pecans halves, over top.
  6. Place the baking sheet on the center rack in the oven. Tent with foil after 15 minutes and bake until filling is set, about 50 minutes. Bake at 375° F for 40 to 45 minutes, until the crust, is lightly golden and a skewer inserted into the filling comes out clean.
  7. Cool on a wire rack; chill in the refrigerator. Serve with the vanilla cream topping

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