Sea Island Pecan Pie Recipe

Sea Island Pecan Pie Recipe

What is one of the first things one thinks of when they think of classic southern desserts?  Pecan pie of course!  Pecan pie is a delicious mix of sweet, creamy caramel filling topped with beautifully roasted pecan halves in a wonderful, flaky crust.  Every southern belle has baked up one of their own, and love to share the pie with others.

Sea Island guests not only expect pecan pie, but they certainly love it.  It is served in many forms- cute, decadent pecan tartlets, individual pecan tarts and of course, as a whole pie.  Every summer, during the traditional Plantation Supper at Rainbow Island, the whole pecan pie is featured and nearly completely devoured every night because it is so popular.  

6
Servings
641
Calories Per Serving
Deliver Ingredients

Ingredients

Pecan Pie

  • 1/2 Cup light corn syrup
  • 3 eggs
  • 1 baked deep-dish pie crust
  • 1 Cup sugar
  • 2 Tablespoons melted butter
  • 1 Cup pecans
  • 1 Teaspoon vanilla extract
  • 1/2 Cup molasses

Directions

Pecan Pie

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a whisk or stick blender. Lay the pecans in the bottom of the pie crust. Pour filling over the pecans; be sure to cover every one so they do not burn.
3. Bake on center rack of oven for 60 to 70 minutes.  The pie should just be slightly risen above the edge of the crust and should spring back when touched.  Cool for 2 hours on wire rack before serving.  Refrigerate any leftovers up to 1 week.

Pecan Pie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Pecan Pie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Pecan Pie Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
28g
42%
Sugar
77g
N/A
Saturated Fat
8g
39%
Cholesterol
90mg
30%
Protein
5g
11%
Carbs
98g
33%
Vitamin A
67µg
7%
Vitamin B12
0.2µg
3.3%
Vitamin B6
0.3mg
13.4%
Vitamin C
0.2mg
0.3%
Vitamin D
0.5µg
0.1%
Vitamin E
0.6mg
2.9%
Vitamin K
1µg
1.2%
Calcium
90mg
9%
Fiber
2g
9%
Folate (food)
17µg
N/A
Folate equivalent (total)
28µg
7%
Folic acid
7µg
N/A
Iron
3mg
14%
Magnesium
94mg
24%
Monounsaturated
12g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
115mg
16%
Polyunsaturated
5g
N/A
Potassium
539mg
15%
Riboflavin (B2)
0.1mg
8.7%
Sodium
216mg
9%
Sugars, added
76g
N/A
Thiamin (B1)
0.2mg
11.4%
Trans
0.2g
N/A
Zinc
1mg
9%

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