Pecan Pie
Need a reliable Thanksgiving pie recipe that won’t fail you?
Then my kitchen is right for you. That is my go-to Thanksgiving pecan pie recipe every year, come November.
It always passes the family test too (and we all know that is the real test). It has this shiny top, that gooey center, those crunchy pecans. Every single time.
Here’s the promise I make for you, friend. A simple pecan pie for any cook. And make it yourself, or make use of a store bought crust in case you have to, or make using your own crust recipe if you want.
You are able to do this pecan pie in just over one hour, which happens to be a bonus. My kind of classic pecan pie – simple, honest & just sweet with a buttery bite.
Ingredients you need
For the Pie Crust:
1 ¼ cups (155 g) all-purpose flour
½ tsp salt
½ cup (115 g) unsalted butter, cold and cubed
3–4 tbsp ice water
For the Pecan Filling:
1 cup (200 g) light brown sugar, packed
½ cup (120 ml) corn syrup or golden syrup
3 large eggs
3 tbsp (45 g) unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
1 ½ cups (150 g) pecan halves or chopped pecans
How to Make It
Oven: 350degF/175degC.
Put a rack in the bottom third. In case you have a baking sheet, slide it in to preheat. Hot metal means a crispy bottom. Crispy equals happy.
Make the crust.
In a medium bowl whisk the flour and salt.
Cut in cold butter until it resembles coarse crumbs with little pieces.
Drip in ice water 1 tbsp at time and toss with fork until dough forms a ball. Cold dough in flaky layers. Press into disk, wrap and chill 15 minutes.
Roll and fit.
Roll out to 12-inch circle on lightly floured surface. Scoop into a 9-inch pie pan. Do not stretch. Trim, crimp or press for easy design with a fork.
Pop the shell into the freezer for 10 minutes as you blend the filling.
Toast the pecans.
Pecans should be spread on a baking sheet; toast at 350degF for 6 to 8 minutes at once; stir once. Cool slightly. Why toast? Better crunch, deeper nutty flavor, less sogginess. Simple win.
Mix the filling.
In a medium bowl, whisk brown sugar, corn or golden syrup, eggs, melted butter, vanilla, and salt until glossy.
There has to be no lumps or streaks. If very foamy, let it sit 2 minutes.
It is optional, but wise to buy par-bake insurance.
For the best crust, line chilled shell with parchment, top with pie weights or dried beans, and bake for 12 minutes. Weights off, bake 5 minutes more until bottom looks dry. Some beaten egg white may be brushed over the hot crust as a moisture barrier. Not feeling it? At least keep the shell very cold and bake on that hot sheet pan.
Assemble.
Ladle the filling into the pie crust.
Topping: Place toasted pecans in circular pattern on top, or stir half into filling and place the rest in a tidy fashion. In either case make it even so it bakes uniformly.
Bake.
Place pie on heated baking sheet. Bake 50 to 55 minutes or until edges are set and center has a slight jiggle – like Jell-O not waves. If crust browns too quickly, tent edges with foil. In the center, a quick-read thermometer should be reading 200degF . That is your “We did it” number.
Cool completely.
Ladle the pie onto a rack to cool for 2 hours. Resist cutting early. The filling sets as it cools, giving you neat slices and a glossy top. And ask me how I know.
Serve.
Room temp is classic. Lightly whip or scoop vanilla ice cream on top. A dash of flaky salt before serving makes the flavors pop.
Troubleshooting & tips
- Keep crust cold until it goes into oven. Warm butter melts far too fast.
- Pre-heat a baking sheet and bake on the lower rack to get strong bottom heat.
- If you want more insurance, par-bake and ‘brush with egg white’.
- Do not overfill. Leave a little head space so that the filling can puff up and settle.
Storage & make ahead
- Bake pie 1 day ahead; cool; cover loosely; keep at room temperature.
- Or bake 2 days ahead & refrigerate. Let it get to room temp before serving.
- Wrap tightly and freeze for 2 months. Thaw overnight in fridge and set on counter for 1 to 2 hours.
- Crust shortcut: Blind bake a store-bought shell the day before and fill and bake the next day. Works great!
Pecan Pie
Ingredients
For the Pie Crust
- 1 ¼ cups 155 g all-purpose flour
- ½ tsp salt
- ½ cup 115 g unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Pecan Filling
- 1 cup 200 g light brown sugar, packed
- ½ cup 120 ml corn syrup or golden syrup
- 3 large eggs
- 3 tbsp 45 g unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups 150 g pecan halves or chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing until the dough comes together. Chill for 15 minutes to firm up. Roll out the dough to fit a 9-inch (23 cm) pie pan and press it into the pan. Trim the edges as needed and press with the teeth of a fork to create a design on the trim.
- In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
- Pour the filling on the bottom of the crust and arrange the pecans evenly on top in a circular motion.
- Bake for 50–55 minutes, until the filling is set and slightly puffed. If the edges of the crust brown too quickly, cover with foil.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing to ensure the filling sets properly. Serve as is or with a dollop of whipped cream.
