Smooth Pecan Pie

I had always made pecan pie the same way. I never thought anything of the texture because it is how I knew homemade pecan pies to be! I asked him if he wanted me to make a pecan pie this year for Thanksgiving. He said, “Only if you can make it with a smooth filling–otherwise, just skip it.” I appreciate his honesty for many reasons. Earlier in our relationship, he pretended to like things even if he did not like them. I would waste time, energy, and money re-making recipes he never really wanted to eat. He was not used to having things he liked brought back to the menu, so he acted like everything was equally as good. I want to focus on a menu that people will be excited about! His letting me know what he really wants to eat and even how he likes it best will allow me to be happiest as well. I LOVE pleasing my food audience! Let me explain why this Smooth Pecan Pie recipe is something ANYONE can get excited about!

Food texture is a big deal when it comes to food! It can definitely be a deal-breaker in some instances. It is true that most homemade pecan pies are globby, inconsistent messes. Not only is it not very pretty, but it is (at its most basic) somewhat unappealing in my mouth as well, if I am being honest…I have just always forgiven it because it is so nutty and sweet!

If you want to make a Smooth Pecan Pie that combines the fresh flavor of homemade with the smooth texture of store-bought pies, you can’t go wrong with this recipe. Do not be fooled by the middle of the pie when it is time to take it out! Much like a casserole or lasagna, will only set completely after it has cooled. Since the entire middle is gelatinous in nature, it will be a bit jiggly–trust the coloring of the pecans on top, the overall increased stability, and the baking times. If you are still in doubt, you can use a food thermometer to check the internal temperature. If it is at least 200℉, then you should have a perfectly set, smooth pecan pie as soon as it is completely cool.

Also, be sure not to skip any steps! The trick to the smooth texture is both the double-boiler prepping and toasting the almonds ensures the nutty oils are awakened before they are covered in delicious sweetness! You definitely want them covered! It all comes together so beautifully. People will wonder how it turned out so perfectly!

Tom’s Favorite (Smooth) Pecan Pie

Yield: 1 Pie

Tom's Favorite (Smooth) Pecan Pie

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Make this delicious pecan pie with a smooth textured filling.

Prep Time 20 minutes

Cook Time 1 hour

Cooling time 6 hours

Total Time 7 hours 20 minutes

Ingredients

• 1 - 9 inch baked pie crust (Pillsbury refrigerated or homemade)
• 6 Tbsp unsalted butter
• 1 cup packed dark brown sugar
• 3 large eggs
• 3/4 cup corn syrup
• 1/2 tsp salt
• 1 Tbsp vanilla extract
• 2 cups whole pecans

Instructions

Prep

1. Prepare the crust as instructed, but do not poke holes in it as this can cause filling to seep in and make the pie difficult to serve.
2. Preheat oven to 275℉
3. Toast the pecans in a pan on the stovetop until fragrant, remove from heat and scatter in the cooked crust

Smooth Filling

1. Melt butter in a double boiler
2. add sugar and salt until dissolved
3. remove boiler bowl from the water to the counter
4. Add eggs until well incorporated
5. Add corn syrup and vanilla
6. Return boiler bowl to water and stir it till it reaches 130℉
7. remove from heat
8. Pour the mixture over the pecans/into the pie shell
9. Bake for 60 minutes at 275℉ (center temp should be 200℉)
10. Allow to cool completely and serve at room temperature

Author: Jennifer Friesen

Hi, I'm Jiffy! I love to learn and share new things. I hope jiffytalking.com will become a friendly hub for people to share their interests and knowledge.