Pecan Pie Filling

If you’re craving a rich, indulgent treat, look no further than this classic Southern pecan pie filling. It’s the perfect blend of sweet and nutty flavors, making it a hit at any holiday gathering or family dessert. Here’s everything you need to know to create this delicious filling from scratch.

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves
• Optional: 1 tablespoon bourbon for extra flavor

Directions

1. In a large mixing bowl, combine the granulated sugar, light corn syrup, melted butter, lightly beaten eggs, vanilla extract, and salt. Whisk until smooth and well combined.
2. Gently fold in the pecan halves, ensuring they are evenly coated with the mixture.
3. If you’re using bourbon, stir it in now to add an extra depth of flavor.
4. Pour the pecan filling into a prepared pie crust (store-bought or homemade) and smooth the top with a spatula.
5. Bake at 350°F (175°C) for 50-60 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly but will firm up as it cools.
6. Allow the pie to cool completely before slicing to let the filling set properly. Serve with whipped cream or vanilla ice cream for a truly indulgent treat!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 60 minutes
• Total Time: 70 minutes
• Servings: 8 slices

Variations

• Spiced Pecan Pie: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
• Maple Pecan Pie: Substitute maple syrup for part of the light corn syrup for a deeper, richer taste.
• Bourbon Pecan Pie: Stir in 1 tablespoon of bourbon for an extra kick of flavor.
• Chocolate Pecan Pie: Fold in some chocolate chips or chunks for a decadent twist.

Storage/Reheating

• Storage: Store any leftover pecan pie filling in an airtight container in the refrigerator for up to 4 days. The pie itself can be kept at room temperature for up to 2 days, or refrigerated for up to 4 days.
• Reheating: To reheat, gently warm individual slices in the microwave for 20-30 seconds, or in a preheated oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use dark corn syrup instead of light corn syrup?
   Yes, dark corn syrup will give the pie a deeper color and richer flavor, but the overall taste will be slightly different.
2. Can I make the filling ahead of time?
   Yes, you can prepare the pecan filling up to 2 days in advance and store it in the refrigerator. Just give it a good stir before pouring it into the pie crust.
3. What should I do if my pie crust starts to burn before the filling is set?
   If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning while the filling finishes baking.
4. Can I freeze pecan pie filling?
   Yes, you can freeze the filling before baking. Transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Conclusion

This pecan pie filling is a quintessential Southern dessert that combines sweet, buttery flavors with the crunch of toasted pecans. Whether you’re preparing for a holiday feast or simply want to treat yourself to a slice of heaven, this recipe delivers on all fronts. With its rich taste and versatile variations, it’s sure to become a favorite in your dessert repertoire. Enjoy every delectable bite!

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