You’re going to adore the dessert I’ve got for you: Air Fryer Pecan Pie! Made with brown sugar, corn syrup, and fresh pecans.
My family enjoys making this sweet air fryer dessert dish over the holiday season. I prefer to attribute my sweet craving to my southern origins, and I have very high standards for desserts.
One of the holiday delicacies that must be flawless is homemade pecan pie. Taking a bite of buttery crust and crunchy pecan filling has a heavenly quality to it.
Ingredients You’ll Need for Pecan Pie
|Pre-made Pie Crust||Use a tried-and-true pie crust recipe if you have one, but it’s hard to beat the convenience of a chilled store-bought pie crust.|
|Dark Corn Syrup||It gives the filling a rich, syrupy texture and intense sweetness.|
|Light Brown Sugar||It gives the pie more sweetness and a faint molasses flavor.|
|Vanilla Extract||It gives the pie a vanilla flavor that is complementing the filling.|
|Eggs||It aids in combining the filling’s components so that they are set while baking.|
|Chopped Pecans||Pecans are the main attraction; they offer a crunchy texture and a sweet, nutty flavor that is comforting.|
How to Make Pecan Pie in the Air Fryer?
Once the crust is ready, put it on a pie plate that will fit in your oven’s basket or rack. The crust should be air-fried at 320 degrees for 3 to 4 minutes before being removed to wait for the filling to be done. One of the simplest pies to prepare from home is pecan pie.
Pour the corn syrup, sugar, and vanilla into a medium bowl. To mix the sugar into the liquids, combine all the ingredients in a bowl.
Add the eggs that have been beaten or whisked to the bowl. The pecans should then be added and mixed into the egg mixture. Pour into the prepared crust once everything has been thoroughly combined.
Place on the rack or in the air fryer basket, and air fry at 350 degrees F for 30-35 minutes, or until the pie’s top is golden brown and crispy. Cover the pie with foil if the top starts to turn to darken before the cooking time is up.
How to Make Pie Crust at Home?
Ingredients You Need to Make Pie Crust
- All-purpose flour: Here, we’re sticking to tradition and using plain all-purpose flour. If you have a kitchen scale, I strongly advise using it to precisely measure the flour. If not, just keep in mind to use a spoon to scoop the flour into your measuring cup and level it off with a knife rather than scooping the flour directly into the measuring cup.
- Sugar (optional): To give my pie crust recipe a little sweetness, I prefer to add around a tablespoon of sugar. However, if you want an unsweetened pie crust, feel free to omit this step.
- Salt: To enhance the pie dough’s flavor.
- Cold Unsalted Butter: Uniformly incorporate the butter into the dry ingredients, we will coarsely cut it into 1/4-inch pieces. The butter should also be properly cold before being added to the recipe. Therefore, I advise incorporating the butter into the dry ingredient mixture as soon as it has been chopped.
- Ice Water: When adding ice water to the dough, it’s crucial that it be as cold as possible. Normally, I keep a cup of ice water close to my baking station so that is ready to use. Just before adding the water to the dough, I strain the cold liquid into a measuring cup. To make the drink as cold as possible, some people also like to mix ice water and frozen vodka 50/50, which is something you are welcome to do.
How to Make Pie Crust?
Combine the dry ingredients. either blended in a food processor or whisked together in a mixing basin. The dry ingredients should be cut up with butter. This stage can be completed either manually with a pastry cutter or two forks, or in a food processor with a few quick pulses.
Incorporate the butter into the dry ingredients until pea-sized clumps form. It’s acceptable to notice some clumps. Use a spatula to swiftly fold in the ice water while the butter is still cold, making sure the mixture is well-combined and starting to form moist clumps. (You can add 1 or 2 extra tablespoons of water if the dough isn’t clumping together.)
You don’t want to overwork the gluten, so take care not to over mix the dough at this stage of the procedure. Form a dough ball by swiftly rolling the dough between your hands to resemble a snowball, then flattening it into a disc with even pressure.
The dough should be carefully wrapped in plastic wrap and chilled for at least an hour and up to three days. Then, it’ll be prepared for usage!
Tips and Tricks for Making Pecan Pie
Here’re some tips and tricks that can help you in making amazing pecan pie:
- To begin with, make sure your air fryer basket is big enough to accommodate an 8′′ pie pan or pie dish (and that it is oven-safe).
- Sneak a peek midway through the film. Cover the pie pan loosely with tin foil if the filling is browning too quickly on top.
- Depending on the wattage and functionality of your equipment, the specific time it takes to bake pecan pie in the air fryer will change. When the filling has set and is no longer jiggling, the pecan pie is cooked.
How To Serve Pecan Pie?
Air fryer pecan pie can be served cold or at room temperature once it has chilled and set. With a scoop of vanilla ice cream and some whipped cream, serve individual slices.
Pour yourself a cup of coffee to enjoy with this rich, sweet pecan pie. You might require a caffeine boost after a substantial holiday dinner.
How to Store and Freeze Pecan Pie?
- Storage: Pecan pie leftovers can be kept in the fridge for 3–4 days if they are loosely wrapped in plastic or foil. Enjoy at room temperature or cooled.
- Freezing: Place the pie pan, or individual slices of it, in a freezer-safe zip-top bag after being tightly wrapped in plastic or foil. Freeze for up to a month. Before serving, let the food thaw overnight in the refrigerator.
- In this recipe, either white sugar or black corn syrup will work. Brown sugar is my preferred choice because it adds flavor. I refer to it as country caramel.
- Since this recipe only calls for a single-layer pie crust, chilled pie crusts will work just as well. I love making my desserts even simpler.
- It’s seldom easy to tell when a pecan pie has finished baking. It is a good sign that the crust is done when the top is solid but the center still jiggles slightly. As it cools, it will set.
- Additionally, it’s crucial to refrain from overworking (over-mixing) the dough, particularly when adding the water, forming the dough into a disk, and ultimately when rolling it out on a cutting board.