Do’s and Don’ts
DO:
- Use a deep-dish pie crust to avoid spillage—the filling rises slightly as it bakes.
- Let the pie cool completely before slicing. Hot pie = runny filling.
- Add a dash of bourbon to the filling for an adult twist (1 tbsp or so).
DON’T:
- Overbake the pie; the filling should be set but not hard. If it gets too dark, cover the edges with foil and keep baking until the center is just right.
- Forget to refrigerate leftovers! This pie keeps in the fridge for up to 3–4 days. (It’s so good, you’ll be glad for the leftovers!)
Optional Add-Ins and Variations:
- Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling for a decadent twist.
- Maple Pecan Pie: Swap the corn syrup for maple syrup for a deep, rich flavor.
- Coconut Pecan Pie: Stir in ½ cup shredded coconut for an extra chewy texture.
This pecan pie is a holiday classic, with its rich, gooey filling and crunchy nuts. It’s so good, it might just steal the show from the turkey or ham! 🥧🍁
