Serving: Slice with a sharp knife for clean edges. Pair with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing: The pie can be frozen unbaked or baked. Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations
Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling.
Bourbon Pecan Pie: Stir 1–2 tablespoons of bourbon into the filling for a warm, boozy flavor.
Maple Pecan Pie: Substitute half of the corn syrup with pure maple syrup for a subtle, earthy sweetness.
FAQ
Can I use a homemade pie crust?
Absolutely! A homemade crust adds extra flakiness and flavor.
Why is my pecan pie soggy?
Make sure the pie is fully baked and cooled completely. Underbaking or slicing too soon can cause the filling to remain too soft.
Can I use chopped pecans instead of halves?
Yes, though halves give a more classic, visually appealing presentation on top.
