I Made the Pioneer Woman's Pecan Pie Recipe—and It's Heavenly Pecan Perfection In Every Bite (Bookmark This!) (2024)

FAQs

Is pecan pie bad for you? ›

Pecan pie is traditionally made with a good amount corn syrup and/or brown sugar, which only contributes sugar and calories. Once again, your crust can be a big source of fat, especially artery-clogging saturated fat. Although pecans have many healthy attributes, more doesn't mean it's healthier.

To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

The flavor of your pie will definitely be different. But maple and pecan is a popular combination, and most the maple syrup you buy in store is just corn syrup with flavoring anyways. You may want to cut the maple syrup with some corn syrup or honey so maple flavor isn't too overpowering.

Pork pie is quite unhealthy. A traditional British meat pie, eaten cold made of chopped pork, pork fat, and jellied pork stock.

Pecan pie is considered a high-calorie and high-fat food. A single slice of pecan pie typically contains around 400-500 calories and 20-30 grams of fat. The majority of the calories come from the crust and the filling. The crust is made of butter and flour, which are high in calories and fat.

Like many other nuts, pecans contain a high percentage of fat and can lead to diarrhea if too many are eaten in a short amount of time. Over-consumption may also lead to digestive issues like gas and bloating. Recommendation: One ounce (15-19) pecan halves per day.

Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Can I leave my pecan pie out overnight? ›

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.

Karo^® Light contains corn syrup made with real vanilla and salt and is most famously used in pecan pie. It's a subtle sweetener, made without high fructose corn syrup, that enhances the flavor and texture of your favorite foods and recipes.

The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.