Why Make This Recipe
Pecan Pie is a classic dessert that’s loved for its sweet, nutty flavor and buttery crust. It’s perfect for celebrations, holidays, or any time you crave something delicious. Making this pie from scratch allows you to enjoy a fresher taste, and it’s an impressive treat to share with family and friends.
How to Make Pecan Pie
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 3-4 tablespoons ice water
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Directions:
- For the crust, mix the flour and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time, stirring until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and put it in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges for a nice finish.
- For the filling, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until everything is smooth and mixed well.
- Arrange the pecan halves in the bottom of the pie crust. You can make a pattern if you’d like.
- Pour the filling mixture over the pecans.
- Bake for 50-60 minutes until the filling is set but still has a slight jiggle in the center. If the edges of the crust brown too quickly, cover them with foil or a pie shield.
- Cool the pie completely on a wire rack for about 2-3 hours before slicing. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.
How to Serve Pecan Pie
Pecan Pie is best enjoyed at room temperature or slightly warm. You can serve it plain, or add a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s also nice with a sprinkle of cinnamon or a drizzle of chocolate sauce for extra flavor.
How to Store Pecan Pie
To store Pecan Pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. This will keep it fresh for up to 4 days. If you want to store it longer, you can freeze it for up to 2 months. Just make sure to wrap it well to avoid freezer burn.
Tips to Make Pecan Pie
- Use cold butter for the best crust texture.
- Don’t overmix the filling; just whisk until combined.
- Experiment with different nuts like walnuts or even a mix of nuts for a twist on the classic.
- Allow the pie to cool fully to ensure the filling sets properly.
Variation
For a chocolate twist, you can add 1/2 cup of semi-sweet chocolate chips to the filling before baking. This gives a rich flavor that pairs wonderfully with the pecans.
FAQs
1. Can I make Pecan Pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator after it cools.
2. What if I don’t have corn syrup?
You can substitute corn syrup with maple syrup or honey, but it might change the flavor slightly.
3. How do I know when the pie is done?
It’s done when the filling is set with a slight jiggle in the center. A toothpick inserted should come out clean.
4. Can I use a store-bought pie crust?
Yes, a store-bought crust can be used to save time. Just follow the package instructions for pre-baking if needed.
5. What’s the best way to cut the pie?
Use a sharp knife and cut gently to preserve the pecan halves on top. To ensure clean slices, rinse your knife with hot water between cuts.
Pecan Pie
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cut into cubes Use cold butter for the best texture.
- 3-4 tablespoons ice water
For the filling
- 1 cup light corn syrup Can substitute with maple syrup or honey.
- 1 cup packed brown sugar
- ⅓ cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves Arrange in a decorative pattern if desired.
Instructions
Preparation of the Crust
- In a bowl, mix the flour and salt together.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, stirring until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Baking the Crust and Filling
- Preheat your oven to 350°F (175°C).
- Roll out the dough and fit it into a 9-inch pie pan. Trim and crimp the edges.
- In a separate bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- Arrange pecan halves in the bottom of the pie crust and pour the filling mixture over them.
- Bake for 50-60 minutes until the filling is set but still has a slight jiggle in the center. Cover edges with foil if they brown too quickly.
- Cool the pie on a wire rack for 2-3 hours before slicing.
