Pecan Pie is a delightful treat that's rich, flavorful, and filled with the great nutty flavor of pecans. This classic pie has won the hearts of many, and now it's your turn to create this masterpiece. Whether you're a novice baker or a seasoned chef, our Pecan Pie recipe will guide you to perfection. Let's explore the magic of baking and prepare a decadent pie that everyone will adore!
Pecan Pie is particularly popular during the fall and winter seasons, gracing the tables of Thanksgiving and Christmas gatherings. Its warm, buttery filling complements the festive ambiance of special holidays. If you love the flavors of this traditional pie, why not try something a bit different? Our Pecan Pie Bars bring the same beloved taste but in a convenient, portable form. A new twist on an old favorite!
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Ingredients
- Flour
- Salt
- Butter
- Shortening
- Water
- Eggs
- Brown Sugar
- Corn Syrup
- Vanilla Extract
- Pecan
See recipe card for quantities.
Instructions
Prepare Shortcrust Pastry
Mix flour, salt, butter, shortening, and water in a food processor and chill.
Refrigirate your Shortcrust Pastry
Take out your dough from the food processor and divide the dough into two balls, cover and refrigerate 30minutes
Shape the Mold
Roll out the pastry, prick holes, and shape in a pie mold.
Prepare Filling
Mix eggs, brown sugar, corn syrup, vanilla extract, and pour into the mold.
Add Pecans & Bake
Arrange pecans on top of the filling and bake until done.
Cool & Serve
Let the pie cool before cutting and enjoying.
Hint: For a perfectly textured pecan pie, ensure that the butter and shortening are cold when making the pastry. This helps to create a flaky and tender crust that complements the rich filling. It's all about the details!
Substitutions
- Vegan: Replace butter with vegan butter and eggs with a flaxseed meal and water mixture.
Variations
- Chocolate Pecan Pie: Add chocolate chips to the filling.
- Bourbon Pecan Pie: Include a splash of bourbon in the filling for a rich, mature flavor.
🍴 Equipment
Shortcrust pastry
- Food processor: To mix flour, salt, and fats quickly.
- Measuring cups and spoons: For accurate ingredient amounts.
The Mold
- Rolling pin: To roll out the dough evenly.
- 9-inch Pie Mold: To give the pie its shape.
Filling & Baking
- Mixing bowls: To combine the filling ingredients.
- Whisk: To mix the filling well.
- Measuring cups and spoons: For accurate ingredient amounts.
Most Useful Equipment
If you have to choose one, a 9-inch pie mold is the most important. You need it to shape the pie.
Storage
Store the Pecan Pie in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Top tip
Avoid over-baking the Pecan Pie as it may lead to a too-thick and chewy texture. The pie continues to set as it cools, so taking it out at the right moment ensures a perfect consistency.
FAQ
Yes, you can make the crust and filling ahead and assemble before baking.
Yes, you can freeze a fully baked or unbaked pie for up to 3 months.
You can use maple syrup or honey as a substitute.
Absolutely! It's a great time-saver.
You can use a pie shield or aluminum foil to protect the crust during baking.
The pie should have a slight jiggle in the center, and the edges should be set and golden brown.
Yes, by substituting vegan butter for regular butter and using a flaxseed meal and water mixture for eggs.
Absolutely! Chocolate chips can be added to the filling for a delicious twist.
Pecan Pie can be stored in the fridge for up to a week if kept in an airtight container.
Related
Looking for other recipes like this? Try these:
How to Make Homemade Pecan Pie: Step-by-Step Guide
Discover how to make classic Pecan Pie with our easy step-by-step guide. A perfect treat for festive occasions!
- Total Time: 2 hours and 15 minutes (including refrigeration)
- Yield: 8 servings
Ingredients
Shortcrust pastry:
220g (1 ⅔ cups) Flour
Pinch of Salt
120g (½ cup) Butter (Cold)
25g (1 ⅔ tbsp) Shortening (Cold)
60-75ml (¼ - ⅓ cup) Water (Cold)
Pecan Filling:
4 Eggs
175g (⅞ cup) Brown Sugar
300g (1 ¼ cups) Corn Syrup
5ml (1 tsp) Vanilla Extract
100g (1 cup) Pecan
Instructions
Shortcrust pastry
- In a food processor, add the flour and salt
- Pulse
- Add the cubes of butter and the shortening
- Pulse until the pieces of butter are the size of peas
- Add the water and pulse until the dough starts to come together
- Devise the dough in two balls
- Cover and refrigerate 30minutes
The Mold
- Roll out one of the two balls you formed to a thickness of 3mm.
- Prick holes all over
- Place it in a 9inch pie mold
- Press the sides so the dough takes the form of the mold
- Pinch the edges to make it more cute
- Refrigerate 30 minutes
Filling & Baking
- In a bowl mix the eggs, the brown sugar, the corn syrup and the vanilla extract
- Pour in the mold
- Place the pecans on top doing the pattern you like
- Bake the pie at 350°F for an hour
- Take out of the oven
- Let it cool down and hour
- Cut and enjoy!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Food safety
- Always use fresh eggs, as they are a crucial part of the filling.
- Store leftovers properly in an airtight container to avoid spoilage.
- Follow proper cooling methods to prevent condensation, which can make the pie soggy.
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