Rachel Ray's Pecan Pie recipe stands as a testament to the simplicity and elegance of classic American desserts. Rachel, a chef who has graced our screens and kitchens for decades, brings a delightful twist to this time-honored dessert with her skillet technique, ensuring a crisp base and a gooey, nutty filling that's hard to resist.
The Essence of Rachel Ray’s Pecan Pie
There’s something inherently comforting about the smell of pecans and rich custard filling a home. Rachel Ray’s approach to this dessert emphasizes:
- Simplicity: Utilizing ingredients that most home cooks already have.
- Efficiency: Skipping the pie crust making process for faster preparation.
- Innovative Use of Equipment: Cooking the pie directly in a skillet to achieve a unique texture.
Ingredients
Here’s what you’ll need:
- 1 cup of light corn syrup
- 1 cup of dark brown sugar
- 1⁄4 cup of melted butter
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1 1⁄2 cups of pecans, halved
- 1 (9-inch) pie crust, either pre-made or store-bought
Steps to Create Rachel Ray’s Skillet Pecan Pie
⚠️ Note: Ensure your skillet can withstand oven heat if you’re baking the pie in it.
Preparation
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Filling:
- In a large mixing bowl, whisk together the corn syrup, brown sugar, and melted butter until well blended.
- Add the beaten eggs, vanilla extract, and salt, mixing until smooth.
- Fold in the pecan halves.
- Prepare the Skillet: Fit the pie crust into an oven-safe skillet. If using a store-bought crust, remove it from the tin and press it into the skillet’s contours.
- Assembly: Pour the prepared filling into the crust. Ensure an even distribution of pecans.
Baking
- Place the skillet on the middle rack of your oven.
- Bake for 45-50 minutes. You’re looking for a slightly jiggly center but a set edge.
- Once baked, let it cool for at least 2 hours at room temperature before serving. The pie will continue setting as it cools.
Serving Suggestions
- Whipped Cream: A dollop of whipped cream adds a light, fluffy contrast.
- Ice Cream: A scoop of vanilla ice cream pairs wonderfully with the warm pie.
- Presentation: Serve the pie directly from the skillet for a rustic touch or transfer it to a serving dish for elegance.
Variations and Tips
| Variation | Notes |
|---|---|
| Chocolate Pecan Pie | Add 1 cup of dark or semisweet chocolate chips to the filling for a chocolatey twist. |
| Bourbon Pecan Pie | Incorporate 2 tablespoons of bourbon into the filling mixture for a complex flavor. |
| Maple Pecan Pie | Replace some of the brown sugar with maple syrup for a maple pecan pie experience. |
📍 Note: Experimenting with fillings can lead to delightful variations, but be mindful of the overall consistency and texture.
Rachel Ray's approach to pecan pie combines traditional baking with modern convenience. By utilizing a skillet, we avoid common pitfalls like soggy bottoms and ensure even baking, giving this dessert its distinctive texture. This method not only simplifies the baking process but also brings a unique presentation to your table.
Whether you're hosting a dinner party, seeking comfort food, or aiming to impress with a dessert that's both simple and sophisticated, Rachel Ray's Skillet Pecan Pie is a guaranteed crowd-pleaser. Its perfect balance of sweet, nutty, and buttery elements, combined with the ease of preparation, makes it a beloved choice for any occasion.
Can I make this pie without a skillet?
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Yes, you can use a traditional pie dish if you prefer. The skillet method provides a unique texture and appearance, but a pie tin will work just fine.
How do I store leftover pecan pie?
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Store it covered in the refrigerator for up to 3-4 days. Let it come to room temperature before serving again or gently reheat it in an oven.
Can I use a different type of nut in this recipe?
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Absolutely! While pecans are traditional, walnuts, hazelnuts, or almonds can be delightful substitutes.
