Now, if you’re using pecans, fold them into the pie filling. If you prefer chocolate, sprinkle those delicious chocolate chips in at this point instead. Pour the filling gently into the pie crust, taking care not to overfill. You want it to rise without bubbling over during baking, which can create quite the mess in my kitchen! After this, pop the pie into the preheated oven and let it bake for about 60 to 70 minutes. It’s always a little nerve-wracking, but the smell as it cooks is worth every moment of anticipation. You’ll know it’s done when the filling has set, but still retains a slight jiggle in the center.
Once baked, I like to let the pie cool for at least an hour at room temperature. This cooling time helps the filling fully set. Serving it warm is delightful, but a little cool whip or a scoop of vanilla ice cream on top elevates it to another level of indulgence.
Pro Tips for Best Results
I’ve tested this recipe a few ways to get it just right. One thing I learned is that chilling your pie crust for about 30 minutes before filling it makes a difference in the texture of the crust. A chilled crust bakes evenly and stays nice and flaky! Also, while the recipe calls for one cup of chopped pecans or chocolate chips, don’t be shy about adding a bit more if you want a richer flavor — it can really elevate your pie.
Since every oven can be a little different, I recommend checking your pie a bit earlier than the suggested baking time. If you notice the edges of the crust are getting too dark, you can cover them lightly with aluminum foil to prevent them from burning while the filling finishes baking. I’ve had my fair share of burnt edges, so this trick is now a staple in my pie-making!
Lastly, don’t rush the cooling process! I’ve tried to cut into my pie too soon, only to have the filling ooze everywhere, making a delightful mess. Patience is key, and I promise it will be worth the wait.
Common Mistakes to Avoid
One common pitfall when making Southern pie is not measuring your ingredients accurately. I can’t tell you how many times I’ve been tempted to eyeball the sugar, thinking it wouldn’t make a difference, only to end up with a pie that isn’t as sweet as I’d hoped. Trust me, using measuring cups and spoons consistently brings about the best results.(See the next page below to continue…)