Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.

It is popularly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin.
Pecans are native to the southern United States. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.
Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie,made with a similar butter-sugar-egg custard.
The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife even if pecan pie was made before the invention of corn syrup and older recipes used darker sugar-based syrup or molasses.

Very easy and quick to prepare, this delicious pie can be tasted during the daytime snacks.

Difficulty level : low

Prep time : 5 min

Rest time : –

Cook time : 60 min

Total time : 1 h 5 min

Yield : 6 servings

2 eggs

2/3 cup powdered sugar

2/3 dark corn syrup

1.5 tbsp butter (melted)

1 tsp vanilla extract

chopped pecans (4 ounce)

1 unbaked pie crust (7-9 inch)

Preparation :

• Preheat oven to 350°F.
• In a bowl, mix dark corn syrup, eggs, sugar, butter and vanilla with a spoon or a rubber spatula.
• Stir in pecans.
• Pour the mixture into pie crust lined with parchment paper.
• Bake on center rack of oven for 60 minutes.
• Cool for at least 2 hours on wire rack before serving.
• Enjoy !