Pecan Pie Recipe New York Times

Ingredients: 1 cup dark corn syrup 1 cup sugar

3 tablespoons unsalted butter, melted and cooled 2 teaspoons vanilla extract 4 large eggs, beaten

1 1/2 cups pecans, chopped 1 unbaked 9-inch pie crust Instructions:

Preheat oven to 425 degrees F (220 degrees C). Combine corn syrup, sugar, butter, vanilla extract, and eggs in a bowl; mix well. Stir in pecans.

Pour mixture into pie crust. Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C); continue baking for 45 minutes.

This pecan pie recipe from the New York Times is an absolute classic. It’s perfect for any holiday or special occasion, and always a hit with family and friends. The filling is rich and flavorful, and the crust comes out perfectly flaky every time.

If you’re looking for a truly delicious pecan pie recipe, look no further than this one from the New York Times.

The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking

What is Kentucky Bourbon Pecan Pie?

A Kentucky bourbon pecan pie is a type of pie that contains bourbon, sugar, corn syrup, eggs, butter, and pecans. It is often served with whipped cream or ice cream.

Why Does a Pecan Pie Not Set?

A pecan pie is a Southern classic dessert that typically contains a filling of pecans, sugar, corn syrup, and eggs. The key to a successful pecan pie is ensuring that the filling sets properly so that it is not too runny or too solid. If your pecan pie filling does not set, there are a few potential reasons why.

One common reason for a pecan pie filling not to set is simply because not enough time has passed for it to fully cool and set. Pecan pie needs to be cooled for at least 2 hours before serving, and preferably overnight if possible. If you try to slice into the pie too early, the filling will likely still be too soft and runny.

Another potential reason why your pecan pie might not be setting properly is because the recipe itself was not followed correctly. Be sure to measure all of the ingredients accurately and mix them together thoroughly before pouring into thepie crust. Also, make sure the oven temperature is accurate – too high or low of heat can prevent a pies from baking correctly.

Finally, it’s possible that your particular type of corn syrup may be preventing the pecan pie from setting properly. Some brands of corn syrup are more prone to this than others – if you’re having trouble getting your pecan pies to set, you may want to experiment with different types of corn syrup until you find one that works better for you.

What are the 5 Tips for Pie Perfection?

When it comes to pie, there are a few things you can do to ensure perfection. Here are 5 tips for pie perfection: 1. Use fresh ingredients – This is key for any dish, but especially pies.

Fresh ingredients will make all the difference in taste and texture. 2. Pre-bake your crust – A pre-baked crust will help to prevent a soggy bottom and ensure that your crust is golden brown and crispy. Simply blind bake your crust before adding your filling.

3. Make sure your filling is thickened properly – This will help to prevent any runny or watery fillings. To thicken your filling, you can use cornstarch, flour, tapioca starch, or even Instant ClearJel (which is specifically designed for pie fillings). Just be sure to add enough so that your filling has a nice thick consistency.

4. Don’t overfill your pie – This can cause problems with baking and also result in an overflowing mess. Fill your pie pan so that the filling only comes up about 2/3 of the way up the sides of the pan. This will leave room for the filling to expand during baking without making a mess.

What Can You Substitute for Bourbon in Pecan Pie?

There are a few possible substitutes for bourbon in pecan pie. One option is to use rum or brandy instead of bourbon. Another option is to use apple cider vinegar or lemon juice in place of the bourbon.

If you want to keep the flavor of bourbon but avoid the alcohol, you can try using non-alcoholic beer or wine.

Pecan Pie Recipe New York Times


Best Pecan Pie Recipe

Many people believe that the best pecan pie recipe is one that has been passed down through generations. Others believe that the best recipe is one that uses the freshest ingredients. Regardless of what you believe, there are a few things that all great pecan pies have in common.

First, the crust must be flaky and buttery. This can be achieved by using a high quality pie crust mix or making your own dough from scratch. Be sure to blind bake the crust for 10-12 minutes before adding the filling to prevent a soggy bottom.

The filling is where things get really personal. Some folks like their pie sweet, while others prefer it on the savory side. What we can all agree on is that the filling should be thick, gooey, and full of delicious roasted pecans.

The key to achieving this perfection is in the ratio of eggs to corn syrup. Too many eggs will make the filling set too firm, while too much corn syrup will make it runny and sticky. Find your happy medium and you’ll be well on your way to baking up the best pecan pie around!

Melissa Clark Pecan Pie Recipe

This Pecan Pie Recipe from Melissa Clark is the perfect holiday dessert! This pie is made with a corn syrup and sugar filling, and is studded with pecans. It’s baked in a flaky pie crust, and is sure to be a hit with your family and friends.

Best Bourbon for Pecan Pie

Bourbon and pecan pie are a classic Southern combination. There are many different bourbons that can be used in pecan pie, but some are better than others. Here are a few of the best bourbons for pecan pie:

1. Maker’s Mark Bourbon – This bourbon has a sweet flavor that pairs well with the sweetness of pecans. It also has a smooth finish that makes it easy to drink. 2. Bulleit Bourbon – This bourbon has a slightly spicy flavor that goes well with the sweetness of pecans.

It also has a long finish, which makes it perfect for sipping on after dinner. 3. Knob Creek Bourbon – This bourbon is full-bodied and rich, making it perfect for those who like their pies on the sweeter side. It also has a long finish, so you can enjoy its flavor long after your last bite of pie.


This pecan pie recipe is from the New York Times and it looks delicious! The recipe calls for a unbaked 9-inch pie shell, 1 cup of dark corn syrup, 3/4 cup of sugar, 1/2 cup of melted butter, 3 eggs, 1 teaspoon of vanilla extract, 1 1/2 cups of pecans, and 1/4 teaspoon of salt. The first step is to preheat your oven to 375 degrees Fahrenheit.

Then, you mix together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt in a bowl. Next, you stir in the pecans and pour the mixture into the pie shell. Finally, you bake the pie for about 50 minutes or until the filling is set.

Let the pie cool before serving.

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