Pecan Pie

There’s something truly special about a classic Pecan Pie that brings back warm memories of family gatherings and holidays. I remember the first time I made it—how the aroma of toasted pecans and sweet syrup filled the kitchen, drawing everyone in. It was a chilly fall day, perfect for baking, and my family couldn’t wait to dig into a slice of this dessert. Each bite was a delightful combination of rich flavors and textures, with the crisp crust, gooey filling, and crunchy pecans working in perfect harmony. No Thanksgiving would feel complete without this cherished recipe, and each year, I find joy in perfecting it. So, gather your loved ones and get ready to create your own delicious memories with this irresistible Pecan Pie.

What to Buy for Pecan Pie

The ingredients you choose can truly elevate your Pecan Pie. Each element plays a significant role in creating that perfect pie experience. The buttery crust, rich filling, and crunchy pecans come together to create a mouthwatering treat that’s satisfying in every way.

• Refrigerated deep-dish pie crust – A convenient option that saves time while ensuring a flaky, buttery foundation for your pie.
• Large eggs – They provide structure and richness to the filling, helping it set beautifully.
• Unsalted butter – Adds a luscious flavor and richness that enhances the overall taste of the pie.
• Granulated sugar – This sweetener balances the flavors and contributes to the pie’s delightful sweetness.
• Dark brown sugar – It adds depth and a hint of molasses flavor, making the filling even more irresistible.
• Light corn syrup – Essential for that gooey texture, it binds the filling together and adds sweetness.
• Pure vanilla extract – A touch of vanilla enhances the overall flavor profile, making each bite sing.
• Kosher salt – A pinch of salt helps to balance the sweetness and elevate the flavors.
• Chopped pecans – The star of the show, these nuts provide crunch and a delicious flavor that’s iconic to this pie.

Pecan Pie Instructions

Making Pecan Pie is a delightful journey that fills your kitchen with heavenly aromas. Follow these steps closely, and you’ll create a pie that everyone will remember fondly. Let’s get baking!

1. Preheat your oven to 425°F (220°C). This initial heat sets the crust perfectly.
2. Roll out your refrigerated deep-dish pie crust into a 14-inch diameter circle. Place it in your pie pan, trimming excess dough to leave about an inch around the edges. Any leftovers can be reserved for future crust repairs.
3. Crimp the edges of the crust to create a visually appealing finish. Bake the crust for about 4 minutes until it’s just set. This helps prevent a soggy bottom.
4. Once baked, transfer the crust to a wire rack and let it cool for about 3 minutes. If there are any cracks, use your reserved dough scraps to patch them up.
5. Allow the crust to cool for 30 minutes, then brush it lightly with one beaten large egg. This creates a barrier to keep the filling from making the crust soggy.
6. Reduce the oven temperature to 350°F (175°C), ensuring it’s set correctly for the filling.
7. In a medium saucepan over medium heat, melt the unsalted butter. While it melts, prepare to add the sugars.
8. Add the granulated sugar and dark brown sugar to the saucepan. Stir frequently until the mixture begins to bubble, about 3 to 4 minutes.
9. Stir in the light corn syrup, continuing to cook until it reaches a boil, around another 3 to 4 minutes, stirring constantly.
10. Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. This is important so that you can add the eggs without cooking them.
11. In a heatproof bowl, add the large eggs and whisk them lightly. Measure out 1 cup of the slightly cooled sugar mixture into a measuring cup.
12. Slowly whisk the sugar mixture into the beaten eggs, ensuring you do this gradually to temper the eggs.
13. Next, whisk the egg mixture back into the hot sugar mixture in the saucepan, blending until thoroughly combined.
14. Add the pure vanilla extract and kosher salt, whisking again to incorporate these flavors.
15. Finally, fold in the chopped pecans, ensuring they’re evenly distributed throughout the mixture.
16. Pour the filling into your cooled crust and bake at 350°F (175°C) for about 30 minutes. If the crust starts browning too quickly, cover it with a pie shield or foil.
17. Check for doneness; the pie should be set but slightly jiggly in the center. If needed, bake for an additional 20 to 30 minutes.
18. Once done, transfer the pie to a cooling rack. Allow it to cool completely for at least 3 hours before slicing and serving.
19. Serve with a scoop of ice cream or a dollop of whipped cream to enhance the experience.

How to Switch It Up

There are numerous ways to put a twist on your Pecan Pie! Here are some fun ideas:

• Add chocolate: Mix in chocolate chips for a rich flavor that complements the pecans beautifully.
• Try different nuts: Swap out some of the pecans for walnuts or almonds for a different texture and taste.
• Infuse flavors: Consider adding a hint of citrus zest, like orange or lemon, to brighten the flavors.
• Serve warm: Enjoy it warm from the oven with a scoop of ice cream for a comforting dessert.
• Experiment with spices: Adding a pinch of cinnamon or nutmeg can elevate the flavor profile significantly.
• Use a graham cracker crust: For a different texture, try using a homemade or store-bought graham cracker crust instead of traditional pie crust.

Accompaniments for Pecan Pie

• Whipped cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich filling.
• Ice cream: Vanilla or caramel ice cream served alongside warm pie creates a heavenly combination!
• Fruit compote: Pairing Pecan Pie with a tart fruit compote can balance out the sweetness beautifully.
• Seasonal spices: Consider sprinkling some cinnamon or nutmeg on top for an extra touch of fall flavor.
• Serve at gatherings: Perfect for Thanksgiving or Christmas dinners, this dessert is a show-stopper that will impress your guests.
• Storage: Store leftover pie in the refrigerator, covered, for up to four days.
• Freezing: You can freeze Pecan Pie for up to three months. Just make sure to let it cool completely before wrapping it well in plastic wrap and foil.

FAQ

Conclusion

The Pecan Pie is more than just a dessert; it’s a tradition that evokes warm memories and brings people together. Its delightful combination of flavors makes it a must-try for any gathering. I encourage you to bake this recipe for your next family dinner or holiday celebration—it’s sure to impress and satisfy everyone’s sweet tooth!

Pecan Pie

The ultimate comfort food, Pecan Pie is sweet, rich, and satisfying. With its buttery crust and gooey filling, it's a dessert that's both decadent and nostalgic. Ideal for gatherings, this easy weeknight dessert will have everyone coming back for seconds!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 14 minutes mins

Total Time 1 hour hr 24 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 refrigerated deep-dish pie crust Refrigerated deep-dish pie crust
• 1 large egg Large egg
• 6 tablespoons Unsalted butter
• 1 cup Granulated sugar
• 2 tablespoons Dark brown sugar
• 1⅛ cups Light corn syrup
• 4 large eggs Large eggs
• 1 teaspoon Pure vanilla extract
• 1 teaspoon Kosher salt
• 2 cups Chopped pecans

Equipment

• Kitchen Scale
• Pie Pan

Method

 

1. Preheat your oven to 425°F (220°C). This initial heat sets the crust perfectly.
2. Roll out your refrigerated deep-dish pie crust into a 14-inch diameter circle. Place it in your pie pan, trimming excess dough to leave about an inch around the edges. Any leftovers can be reserved for future crust repairs.
3. Crimp the edges of the crust to create a visually appealing finish. Bake the crust for about 4 minutes until it’s just set. This helps prevent a soggy bottom.
4. Once baked, transfer the crust to a wire rack and let it cool for about 3 minutes. If there are any cracks, use your reserved dough scraps to patch them up.
5. Allow the crust to cool for 30 minutes, then brush it lightly with one beaten large egg. This creates a barrier to keep the filling from making the crust soggy.
6. Reduce the oven temperature to 350°F (175°C), ensuring it’s set correctly for the filling.
7. In a medium saucepan over medium heat, melt the unsalted butter. While it melts, prepare to add the sugars.
8. Add the granulated sugar and dark brown sugar to the saucepan. Stir frequently until the mixture begins to bubble, about 3 to 4 minutes.
9. Stir in the light corn syrup, continuing to cook until it reaches a boil, around another 3 to 4 minutes, stirring constantly.
10. Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. This is important so that you can add the eggs without cooking them.
11. In a heatproof bowl, add the large eggs and whisk them lightly. Measure out 1 cup of the slightly cooled sugar mixture into a measuring cup.
12. Slowly whisk the sugar mixture into the beaten eggs, ensuring you do this gradually to temper the eggs.
13. Next, whisk the egg mixture back into the hot sugar mixture in the saucepan, blending until thoroughly combined.
14. Add the pure vanilla extract and kosher salt, whisking again to incorporate these flavors.
15. Finally, fold in the chopped pecans, ensuring they’re evenly distributed throughout the mixture.
16. Pour the filling into your cooled crust and bake at 350°F (175°C) for about 30 minutes. If the crust starts browning too quickly, cover it with a pie shield or foil.
17. Check for doneness; the pie should be set but slightly jiggly in the center. Overbaking can lead to a dry filling.
18. Once done, transfer the pie to a cooling rack. Allow it to cool completely for at least 3 hours before slicing and serving.
19. Serve with a scoop of ice cream or a dollop of whipped cream to enhance the experience.

Notes

• Blind baking: This technique ensures a crispy crust. Pre-bake your crust before adding the filling to prevent sogginess.
• Egg tempering: Slowly whisking hot ingredients into whisked eggs prevents them from curdling, ensuring a smooth filling.
• Testing for doneness: The filling should be set but slightly jiggly in the center. Overbaking can lead to a dry filling.
• Cooling time: Allowing the pie to cool completely ensures the filling firms up, making it easier to slice.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!