Pecan pie is a classic dessert that holds a cherished place in American cuisine, particularly in the southern United States where pecans are plentiful. Its origins can be traced back to the late 19th century when recipes began to appear in Texas cookbooks. The allure of pecan pie lies in its luscious, gooey filling complemented by the crunch of the pecans, all ensconced in a crumbly pastry crust. For anyone with a sweet tooth and a love for tradition, this pie is the perfect baking adventure, offering a delightful harmony of textures and flavors.
Pecan pie is best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to balance its sweetness. For a complete dessert experience, consider pairing it with a cup of freshly brewed coffee or a robust black tea. If you want to bring it to the table with other dishes, pecan pie complements a light, fresh salad with citrus vinaigrette, making for a refreshing contrast to the pie’s rich flavors.
Classic Pecan Pie
Servings: 8
Ingredients
1 9-inch unbaked pastry crust
1 cup light corn syrup
1 cup packed brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Directions
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Just 1 spoon! The dead orchid suddenly came back to life and grew 1,000 roots
The house always smells so good when I cook this. This recipe is definitely a hit!
