Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Loaf Pan Pecan Pie
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 821
- Total Fat
- 53 g
- Saturated Fat
- 20 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 172 mg
- Sodium
- 435 mg
All the rich, gooey nostalgia of classic pecan pie, just scaled down for smaller Thanksgivings — or any gathering of pie lovers. We developed the recipe so you won’t need a pie plate or a rolling pin, just a standard loaf pan. Our glossy, caramel-like pecan filling sits atop a buttery crust of crushed pecan sandies instead of the typical rolled pastry dough. It’s baked until perfectly golden and set and served with scoops of vanilla ice cream for extra wow. Equal parts cozy, rich and crowd-pleasing, it’s ready in a fraction of the time a traditional pecan pie demands.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 821
- Total Fat
- 53 g
- Saturated Fat
- 20 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 172 mg
- Sodium
- 435 mg
Ingredients
Crust:
Filling:
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Directions
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment paper leaving a 2-inch overhang on the two longer sides. Spray the parchment all over with baking spray.
- Pulse the cookies in a food processor to fine crumbs. Microwave the butter in a microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the melted butter and salt to the food processor and pulse until a wet sandy mix is formed. Transfer the mixture to the prepared loaf pan and press into the bottom in an even layer. Bake until lightly toasted, 10 to 12 minutes. Cool completely.
- While the crust is baking, make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over medium heat. Stir constantly and boil for 1 minute. Remove from the heat and stir in the pecans and vanilla. Set it aside to cool slightly, about 5 minutes.
- Add the eggs to the cooled filling and beat until well combined and no streaks of egg remain. Pour the filling into the cooled crust. Bake until the edges are set but the center is still slightly loose, 40 to 45 minutes. Cool and serve slightly warm or at room temperature. To serve, lift the pie out of the pan and cut into thick slices crosswise. Serve with scoops of vanilla ice cream.
