Pecan pie is a classic dessert that everyone loves. With its sweet, sticky filling and crunchy pecans, it’s a favorite at holiday gatherings and family dinners. This pie is simple to make and adds a delightful touch to any meal.
Why Make This Recipe
Making a pecan pie is a rewarding experience. It combines easy ingredients and comes together quickly. Plus, the warm aroma of the pie baking in your oven will fill your kitchen with a homey scent that makes everyone excited for dessert. It’s a traditional recipe that brings back cherished memories and moments spent with loved ones.
How to Make Pecan Pie
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 5 ounces unsalted butter (cold & cubed)
- 2-4 tablespoons cold water
- 2 ½ cups pecan halves (divided)
- 2 ounces melted and cooled unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- ⅓ cup molasses (unsulphured)
- ⅓ cup dark brown sugar (or light brown)
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
Directions:
Pie Crust
- In a bowl, mix together the flour, sugar, and salt.
- Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing until the dough forms.
- Press the dough into a pie dish and trim the edges. Chill in the refrigerator for 30 minutes.
Pie Filling
- Preheat your oven to 350°F (175°C).
- In another bowl, mix the melted butter, eggs, and vanilla.
- Add the corn syrup, molasses, brown sugar, flour, salt, and cinnamon. Mix until well combined.
- Stir in 2 cups of pecan halves and pour the filling into the prepared crust.
- Sprinkle the remaining pecans on top.
- Bake for 50-60 minutes or until set. Let it cool before serving.
How to Serve Pecan Pie
Pecan pie is delicious on its own, but you can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also tastes great with a splash of caramel sauce drizzled on top.
How to Store Pecan Pie
Store the pie in the refrigerator if you have leftovers. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3 to 4 days.
Tips to Make Pecan Pie
- Make sure your butter is cold. This helps keep the crust flaky.
- Don’t overbake the pie. It should be set but still slightly jiggly in the center when you take it out of the oven.
- For extra flavor, try toasting the pecans before adding them to the filling.
Variation
You can add chocolate chips to the filling for a rich twist. Additionally, a pinch of sea salt on top can enhance the flavor even more.
FAQs
1. Can I use pre-made pie crust?
Yes, you can use a store-bought pie crust if you want to save time.
2. Can I freeze pecan pie?
Yes, pecan pie can be frozen for up to 2 months. Wrap it tightly and then place it in the freezer.
3. Is pecan pie gluten-free?
No, traditional pecan pie contains flour in the crust and filling. You can use gluten-free flour for the crust and modify the recipe accordingly to make it gluten-free.
Pecan Pie
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoon kosher salt
- 5 ounces unsalted butter (cold & cubed) Keep cold for flaky crust.
- 2-4 tablespoons cold water Add gradually to form dough.
For the Pie Filling
- 2.5 cups pecan halves Divided for filling and topping.
- 2 ounces melted and cooled unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- 0.33 cup molasses (unsulphured)
- 0.33 cup dark brown sugar Can substitute with light brown sugar.
- 1 tablespoon all-purpose flour
- 0.5 teaspoon kosher salt
- 1.5 teaspoons cinnamon
Instructions
Preparing the Pie Crust
- In a bowl, mix together the flour, sugar, and salt.
- Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing until the dough forms.
- Press the dough into a pie dish and trim the edges. Chill in the refrigerator for 30 minutes.
Making the Pie Filling
- Preheat your oven to 350°F (175°C).
- In another bowl, mix the melted butter, eggs, and vanilla.
- Add the corn syrup, molasses, brown sugar, flour, salt, and cinnamon. Mix until well combined.
- Stir in 2 cups of pecan halves and pour the filling into the prepared crust.
- Sprinkle the remaining pecans on top.
- Bake for 50-60 minutes or until set. Let it cool before serving.
