Southern Style Pecan Pie
Light and not as sweet as traditional pecan pie. Recipe was given to hubby by a southern lady after he tried her pie. Very good.
Light and not as sweet as traditional pecan pie. Recipe was given to hubby by a southern lady after he tried her pie. Very good.
- Carbohydrate 35.1257550109867 g
- Cholesterol 10.44 mg
- Fat 28.5673570133733 g
- Fiber 2.2440000879066 g
- Protein 4.22835200281356 g
- Saturated Fat 5.42935350115639 g
- Serving Size 1 1 Serving (127g)
- Sodium 232.068233477625 mg
- Sugar 32.8817549230801 g
- Trans Fat 1.57649620065832 g
- Calories 395 calories
Step-by-step
- Mix with spoon.
- Pour into two regular uncooked pie shells.
- Bake at 250 degrees for 20 minutes, turn oven to 275 degrees and bake for 25 minutes, turn oven to 300 degrees or 325 degrees (I turn my oven to 320) and bake until brown (about 15 to 20 minutes).
- Watch your pie it may not take 15 to 20 minutes to brown as all oven temperatures vary.
Baking a pecan pie often fails when cooks blast the custard with high heat from the start, which causes the eggs to curdle and ruins the smooth, set consistency that defines a proper slice. Achieving the right internal structure relies entirely on managing heat transfer across three distinct thermal phases rather than maintaining a single steady oven temperature throughout the bake.
- Incorporate the eggs by whisking them just until blended rather than beating them until frothy, because excess trapped air creates unwanted bubbles and an uneven crust on the surface of the filling.
- Start the baking process at a low 250 degrees Fahrenheit for 20 minutes to gently warm the lipids and proteins without shocking the emulsion.
- Raise the dial to 275 degrees for the next 25 minutes to allow the self-rising flour to hydrate and thicken the syrup base properly.
- Finish the cooking by elevating the temperature to between 300 and 325 degrees for the final 15 to 20 minutes to brown the pecans and set the center completely.
Watch for the center of the pie to jiggle slightly like set gelatin when gently nudged, indicating that residual heat will finish the setting process without overcooking the filling. Cool the baked pie completely on a wire rack at room temperature before slicing to ensure the sugars and starches stabilize into clean, distinct portions.
