Georgia Pecan Month has arrived and it’s time to bake a Pecan Pie.
Pecans are a Native American nut, primarily cultivated today in Georgia from a native variety of hickory tree.
A high fat, in fact one of the nuts, which is heaviest in fats — sometimes as high as 75% fat.
The downside of high fat content is that they tend to become rancid quickly, so it’s best to store them in the freezer to keep them fresh tasting.
A very good recipe for pecan pie follows.
How to Bake Pecan Pie:
What sounds more “Southern” than pecan pie? This decadent, sweet dessert is a treat to enjoy packed with pecans.
Type: Dessert Recipe
Serve with: ice cream, if desired
Prep Time: 12 min
Cook Time: ~ 30 – 40 min
Cool Time: 2 hrs
Serves: one 9 inch pie
- 4 large eggs
- 1 1/4 cup sugar or packed dark brown sugar
- 3/4 cup corn syrup
- 5 1/2 tbsp butter – melted & cool
- 3/4 tsp vanilla extract or dark rum
- 1/2 tsp salt
- 2 1/4 cups pecans
- Prepare a pie shell in a glass pie plate with a deep edge – either made yourself or purchased. Bake the shell as directed.
- To make the filling, whisk in a big bowl until blended, eggs, sugar or packed brown sugar, corn syrup, butter, vanilla or dark rum, and salt.
- Mix in pecans.
- Pour into pie shell crust. * Tip: If you prefer, you can hold pecans, put them on top, or pack enough pecans to make a design lining around the edge of the filling.
- Bake at 375 degrees F until center barely quivers, like gelatin, when the pie plate is moved – about 30 – 40 min.
- Allow to cool on a rack – about 2 hrs.
- Serve warm or cooled, with or without whipped cream, crème fraîche or ice cream.
This pie stores well in the refrigerator for up to 3 days.
Georgia Pecan Month is a great time to bake this sweet treat!
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I hope you enjoy this Baking Recipe on Cooking with Kimberly. Until net time…
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