Are you a fan of nuts like I am? I really am. If you are a fan of nuts, you will definitely enjoy this classic dessert.
This classic Amish Pecan pie has never fallen out of favor in our family. It graces our family Thanksgiving table as well as Christmas too.
A brief history of the Amish Pecan Pie
The Pecan Pie is a staple in the southern parts of the United States. History has it that the Native American tribes introduced the nuts to the pilgrim fathers.
The Native Americans had cultivated the pecans for over 8000 years. After the Civil War, many farmers settled down to resume farming.
Farmers diversified the crops they grew. Pecan plantations were established in Georgia, a state that became the commercial largest producer of Pecans. With lots of pecans available in local groceries, home cooks began to use them for baking.
The Pecan Pie recipe began to spread across the country and rose to prominence when it was printed on the Karo Syrup product label. With chefs making tweaks probably adjusting the level of sweetness, the recipe found its way into many cookbooks including Amish Cookbooks.
The Amish Pecan pie is a champion at most Thanksgiving tables although its position is fiercely contested by the famous American Apple pie and the pumpkin pie. It however outlasts its friends because pecans outlast the holiday season.
Why an Amish Pie Recipe
The Amish are known to have a rich culinary heritage. Their culture and lifestyle make them practice preparing their dishes, we all know repetition is the backbone of mastery.
My mother and grandmother grew up Amish but left when we were little. My mother longed to experience the freedom ‘the English’ enjoyed.
This longing was fueled by her adventurous personality. She was shunned for leaving the church but made many friends and met her love too.
Though she left the Amish country, a lot of Amish ways were deeply ingrained in her. She continued to use Amish Recipes in our kitchen and we gradually transformed into great confectionery makers.
We adopted this Amish Pecan pie from an Amish Cookbook we kept in our library for many years. We adjusted the sugar so you will not hurt the filling inside the teeth.
How to make the Amish Pecan Pie
In a large mixing bowl whisk the flour, salt, and sugars until mixed. Create a hole at the center of the dry ingredients. In a separate mixing bowl, mix the beaten, Karo syrup and vanilla.
Mix until all ingredients are fully incorporated. Add in the heavy cream and melted butter. Mix the wet ingredients with a wooden spoon until thoroughly combined. Pour the mixture into the bowl containing the dry ingredients.
Line a pie plate with a single pie crust, and decorate the edges as you desire. Sprinkle half a cup of the halved pecan or whole pecans on the bottom of the pie shell.
Pour the mixture into the pie shell and bake for 15 minutes at 400F. Reduce the temperature to 350 F and bake for 30 to 40 minutes until golden brown.
Ingredients And Substitutions
9-inch single pie shell
You will need a single pie shell. You can make your homemade pie crust or buy one at the store if you are short of time. Try our homemade pie crust recipe that has always worked well for us. (See Recipe below)
Pecans are the major ingredient giving the recipe its name. Pecans possess a distinct buttery and sweet taste with a mildly floral and forestry aroma. (Source thespruceeats.com) Pecans are pleasantly crunchy, and firm yet crumble easily.
This makes them popularly used in desserts, quick breads, and as an ice cream topping. You can substitute it with oatmeal making a mock pecan pie. Oatmeal fits a tight budget and has a similar appearance to chopped pecans.
Karo syrup plays a big role in making the pie interior gooey. Molasses could be used in place of corn syrup.
Eggs enrich the pecan pie nutritionally and give the pie filling a custard-like texture.
All-purpose flour contains gluten, a protein that gives structure and thickens the sugar custard filling.
Melted butter adds moisture to the filling. Butter has a sweet milky aroma that enhances the deliciousness of the pie.
Heavy cream is an ingredient that enriches the pie filling making it very creamy and silky soft.
Brown sugar and sugar
Brown sugar sweetens the custard. Brown sugar adds a beautiful brown color and distinct molasses flavor.
Salt complements the rest of the sweet flavors in the custard.
Though the word vanilla is used to describe something plain and boring, Vanilla extract is far from that description. Vanilla adds a delicate, sweet, and almost fruity flavor to the Amish Pecan Pie.
A rubber spatula scrapes the sides of the mixing bowls effectively
Wooden spoon mixing the wet and dry ingredients. You surely will not require electrical assistance.
Deep round mixing bowls are great for mixing the pie-filling ingredients
You will need a pie plate to bake the pie. A glass pie plate is ideal for this pie however aluminum plates work perfectly well.
To keep your nuts from getting soggy, toast the pecans for 5 minutes on a pan before spreading them over the sugar custard filling.
Be sure to bake your pie on the middle rack in your oven. This will give you a flaky crust and the edges of your pie will not burn before the pie gets ready.
If you are making a homemade crust, chill the dough before baking to keep the fats in the pie dough from melting fast. This results in a flakier pie crust
FAQ Amish Pecan Pie
Can I freeze my Amish Pecan Pie?
Yes, this Amish Pecan Pie freezes easily. If you are preparing for a family gathering over Thanksgiving or Christmas, it helps to prepare desserts ahead of time.
Tightly wrap the Pecan Pie with plastic wrap and place it in a freezer-friendly ziplock bag. This pie can stay in the deep freezer for 3 months.
Remove from the freezer and keep over the counter to thaw overnight before you serve it.
How can I store my Amish Pecan Pie?
If you have any leftover Amish Pecan Pie slices (very unlikely) hehe... Store them in a wide airtight container. It stores fresh in the refrigerator for 4 days.
HOMEMADE PIE CRUST RECIPE
- ¼ cup cold butter
- ¼ cup lard
- 1 ½ cups all-purpose flour
- ¼ teaspoon Salt
- ¼ cup Ice cold water
- 1 teaspoon vinegar
How to make Homemade Pie Crust
- When using a food processor, pulse the flour with the cold butter and lard until the mixture appears like sand. You can use a hand pastry blender or your fingers to mix the flour and the butter.
- Add a tablespoon at a time of ice-cold water and vinegar into the flour and butter mixture.
- Turn over the mixture on a clean surface and form a ball with your hands. Work fast to form a ball, and let the dough rest in the refrigerator for about 15 minutes.
- Roll it into a round disc, and line up the pie plate. Let the pie dough rest in the fridge as you preheat the oven to 400 F.
- Assemble the Amish Pecan Pie as described above.
Amish Pecan Pie
- 9 inch Unbaked single pie shell
- 3 Large Eggs
- ¾ cups Cup Karo Syrup
- ½ cup Cup sugar
- ½ cup Cup brown sugar
- 1 tablespoon All-purpose flour
- ½ cup Heavy cream
- 2 tbsp. Melted butter
- 2 cups Cups pecans
- 1 tbsp. Vanilla extract
- Preheat the oven to 400 F
- In a large mixing bowl whisk the flour, salt, and sugars until mixed. Create a hole at the center of the flour and sugar mixture.
- Mix the beaten egg, Karo syrup and vanilla in a separate mixing bowl. Mix until all ingredients are fully incorporated. Add the heavy cream and melted butter.
- Mix the wet ingredients with a wooden spoon until thoroughly combined.
- Pour the mixture into the bowl containing the dry ingredients. Mix well until the wet and dry ingredients are combined to form a thick mixture.
- Line a pie plate with a single pie crust, and flute the edges or use a fork to decorate the edges. Sprinkle half a cup of the halved pecan or whole pecans on the bottom of the pie shell.
- Pour the mixture into the pie shell and bake for 15 minutes at 400F.
- Reduce the temperature to 350 F and bake for 30 to 40 minutes until golden brown.
- The center will jiggle a little. The pie will firm and set as it cools.
- Let the pie cool on a wire rack. Serve the warm pie with a scoop of ice cream.
- The Amish Pecan Pie tastes more exquisite the following day too.