Pecan pie is a classic dessert that captures the essence of comfort food. With its rich filling and crunchy pecans, it’s a favorite at family gatherings and holiday celebrations. This recipe takes a timeless approach to this delightful dessert, making it easy for you to impress friends and family.
Why Make This Recipe
You should make this pecan pie recipe because it is simple and delicious. The combination of sweet syrup and crunchy pecans creates a perfect balance of flavors that everyone loves. It’s a great dessert for any occasion, be it Thanksgiving dinner or a cozy family get-together. Plus, it’s quick to prepare, allowing you to enjoy more time with your loved ones.
How to Make My Favorite Pecan Pie
Ingredients
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
- 2 and 1/2 cups (250g) shelled pecans (pecan halves)
- 3 large eggs
- 1 cup (240ml) dark corn syrup*
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
- Prepare my pie crust through step 5.
- After the pie dough chills, adjust the oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Use gentle force with your rolling pin and work from the center outward. Roll it into a circle of 12 inches in diameter.
- Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back and mold it into a thick rim. Crimp the edges with a fork or flute them with your fingers. Chill the shaped pie crust in the refrigerator or freezer for 10 minutes before filling.
- Very roughly chop the pecans, mixing whole and coarsely chopped ones. Spread the pecans evenly inside the pie crust.
- Whisk together the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon in a large bowl until combined.
- Pour this mixture over the pecans.
- Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes, place a pie crust shield on top or tent aluminum foil over it to prevent over-browning.
- Once finished, remove the pie from the oven and let it cool completely on a wire rack. The filling will settle as it cools.
- Slice and enjoy the pie warm or at room temperature. Top with whipped cream or ice cream if desired.
- Cover and store any leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
How to Serve My Favorite Pecan Pie
Serve the pecan pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of ice cream. It makes a lovely presentation, and the creamy toppings complement the crunchy pie perfectly.
How to Store My Favorite Pecan Pie
After serving, cover any leftover pecan pie with plastic wrap or foil. It can be kept at room temperature for 1–2 days or stored in the refrigerator for up to 4–5 days. If stored properly, the flavors will remain rich and delicious.
Tips to Make My Favorite Pecan Pie
- Make sure your pie crust is well chilled before filling to prevent sogginess.
- For added flavor, lightly toast the pecans before adding them to the pie.
- Keep an eye on the pie while it bakes; if it starts to brown too quickly, cover it with foil.
Variation
For a chocolate twist, add 1 cup of chocolate chips to the filling before baking. This adds a rich flavor that pairs beautifully with the sweet pecans.
FAQs
1. Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust to save time. Just follow the package directions for blind baking if needed.
2. How do I know when the pie is done?
The pie is done when the top is lightly browned, and a toothpick inserted in the center comes out clean.
3. Can I freeze pecan pie?
Yes, you can freeze pecan pie. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. Let it thaw in the refrigerator before serving.
Enjoy making this delightful pecan pie that is sure to become a favorite in your home!
Pecan Pie
Ingredients
For the pie crust
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust Use your favorite pie crust recipe.
- 1 large egg, beaten with 1 Tablespoon milk or heavy cream This is for the egg wash.
For the filling
- 2.5 cups shelled pecans (pecan halves) Very roughly chopped.
- 3 large eggs
- 1 cup dark corn syrup Can use light syrup for a lighter flavor.
- 0.5 cup packed light or dark brown sugar
- 1.5 teaspoons pure vanilla extract
- 0.25 cup unsalted butter, melted and slightly cooled
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
Instructions
Preparation
- Prepare your pie crust through step 5.
- After the pie dough chills, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface into a circle of 12 inches in diameter.
- Carefully place the dough in a 9-inch pie dish, tuck it in smoothly, and crimp the edges. Chill the crust in the refrigerator or freezer for 10 minutes before filling.
Filling
- Mix the roughly chopped pecans evenly inside the pie crust.
- Whisk together the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon in a large bowl until combined.
- Pour this mixture over the pecans.
Baking
- Bake the pie for 50–55 minutes or until the top is lightly browned, placing a pie crust shield or tenting with aluminum foil after the first 20 minutes to prevent over-browning.
- Once finished, remove the pie from the oven and let it cool completely on a wire rack.
Serving
- Serve the pecan pie warm or at room temperature, topped with whipped cream or ice cream if desired.
Storage
- Cover and store any leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
