Microwave Pecan Pie
Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minWhen every oven rack is claimed on Thanksgiving, the microwave becomes your secret weapon.
Cooking the filling on 50% power first thickens it gently, then low power sets everything without scrambling the eggs.
Quarter-turn rotations ensure even cooking since most microwaves have hot spots.
Pro Tips
- Power control is critical: High power will scramble the eggs. Stick to 50% for thickening, 30% for setting.
- Stir every minute: During the first phase, constant stirring prevents hot spots and lumps.
- Rotate religiously: Those quarter-turns every 2 minutes ensure the edges don’t overcook while the center stays raw.
Variations
- Mini pies: Divide filling among 4 tartlet shells and reduce final cook time to 4 to 5 minutes.
- Chocolate drizzle: Melt chocolate chips and drizzle over cooled pie for dessert-bar appeal.
- Bourbon vanilla: Replace vanilla extract with bourbon-barrel-aged vanilla for deeper flavor.
Ingredients
Directions
In a small non-metal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or until melted.
Stir in beaten eggs, corn syrup, sugar and flour.
Micro-cook, uncovered, on 50% of power about 5 minutes or until slightly thickened, stirring every minute.
Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie.
Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just until set, rotating the dish a quarter-turn every 2 minutes.
Cool before serving.
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