DISH RESEARCH · Dessert
Pecan pie
Also known as: Pie, pecan, commercially prepared, Pie, pecan, prepared from recipe
Susan Reid’s pecan pie fills a partially baked flour, shortening and butter crust with eggs, both dark and light corn syrups, sugar, unsalted butter, vanilla and toasted chopped pecans. Pecan halves form the top, and the baked pie cools completely before slicing.
About Pecan pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Susan Reid’s pecan pie pairs crunchy nuts with a silky, sweet filling. The chopped pecans are toasted with a light sprinkle of salt before being mixed into the filling, while pecan halves decorate the top.
The selected crust combines all-purpose flour, salt, vegetable shortening and cold butter. Ice water is added gradually, then the dough is gathered, folded and chilled before rolling into a deep pie pan.
The pastry is chilled again and briefly baked with weights, which are removed before the crust cools. Meanwhile, the chopped pecans are toasted at a lower oven temperature and set aside to cool.
Eggs, dark and light corn syrups, granulated sugar, melted unsalted butter and vanilla are beaten together. The toasted chopped nuts are stirred in, the filling is poured into the baked shell, and the pecan halves are arranged over it.
The pie bakes until puffed with a fairly set centre, then cools completely before slicing. Reid permits individual slices to be warmed before serving and suggests a small scoop of vanilla ice cream or a dollop of whipped cream as separate accompaniments.
Ingredients in Pecan pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Pecanfilling
- Wheat flourbase
- Saltother
- Butterother
- Sugarother
- Corn syrupother
- Pastrybase
- Pecansfilling
- Vanillaseasoning
- Eggbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.