Introduction: Can a Dessert Be Rich, Nutty, and Effortlessly Classic?
Craving a dessert that’s the epitome of Southern comfort? Pecan Pie, with its buttery, flaky crust and gooey, nutty filling, delivers a perfect balance of sweet, caramel-like flavor and crunchy pecans. Rated 4.6 out of 5 stars from 307 reviews, this easy recipe is a holiday and special occasion favorite. Ready to bake a pie that’s sure to impress your guests? Let’s dive into this indulgent, classic recipe!
Overview: Why Pecan Pie Shines
Pecan Pie is loved for its rich, gooey filling, crisp pecans, and flaky homemade crust. Here’s what makes it special:
- Time Requirement: 20 minutes prep, 3 hours inactive (chilling dough and cooling pie), 50 minutes cooking (or up to 75 minutes), totaling 4 hours 10 minutes.
- Difficulty Level: Easy—requires basic mixing, rolling, and baking, perfect for all skill levels.
- Why It’s Special: A buttery crust holds a sweet, sticky filling made with corn syrup, sugars, and pecans, baked to golden perfection. This recipe serves 12, ideal for holiday gatherings or family desserts.
Perfect for Thanksgiving, Christmas, or any occasion where a sweet, nutty treat is desired.
Essential Ingredients
Pecan Pie uses simple ingredients for a decadent result. Here’s what you’ll need for 12 servings:
Pie Crust (Makes 2 Crusts, Use 1)
- 3 cups all-purpose flour: The base for a flaky crust.
- 1 teaspoon kosher salt: Enhances flavor.
- ¾ cup vegetable shortening or lard: Adds flakiness.
- ¾ cup salted butter, cut into pieces: Contributes richness and tenderness.
- 1 egg, lightly beaten: Binds the dough.
- 1 tablespoon distilled white vinegar: Keeps the crust tender.
- 5 tablespoons cold water: Hydrates the dough.
Filling
- 1 cup granulated sugar: Sweetens the filling.
- 3 tablespoons brown sugar: Adds molasses depth.
- ½ teaspoon kosher salt: Balances sweetness.
- 1 cup corn syrup (light or dark): Creates a gooey texture.
- ⅓ cup melted salted butter: Adds richness.
- 1 teaspoon vanilla extract: Enhances flavor.
- 3 whole eggs, beaten: Provides structure and creaminess.
- 1 cup (heaping) chopped pecans: The star for nutty crunch.
Why These Ingredients Matter
- Crust: Flour, butter, and shortening create a flaky, tender base.
- Corn Syrup and Sugars: Form a gooey, caramel-like filling.
- Pecans: Add crunch and nutty flavor.
- Eggs and Butter: Ensure a smooth, cohesive filling.
Substitutions and Variations
- Flour: Use gluten-free 1:1 flour for a gluten-free crust.
- Shortening/Lard: Replace with all butter (1 ½ cups total) for richer flavor.
- Corn Syrup: Swap with maple syrup or golden syrup, though texture may vary.
- Butter: Use plant-based butter for vegan or dairy-free.
- Eggs: For vegan, use 3 tablespoons flaxseed meal mixed with 9 tablespoons water (set until gel-like).
- Pecans: Substitute with walnuts or a mix of nuts.
- Vegan Option: Use plant-based butter, vegan egg substitute, and ensure corn syrup is vegan.
- Gluten-Free: Use gluten-free flour for crust and ensure all ingredients are gluten-free.
- Flavor Variations:
- Bourbon Pecan Pie: Add 2 tablespoons bourbon to the filling.
- Chocolate Pecan Pie: Mix in ½ cup melted dark chocolate or ¾ cup chocolate chips.
- Maple Pecan Pie: Replace corn syrup with maple syrup and reduce granulated sugar to ¾ cup.
- Spiced Pecan Pie: Add ½ teaspoon cinnamon or nutmeg to the filling.
- Salted Caramel Pecan Pie: Sprinkle ½ teaspoon sea salt over the top before baking.
Step-by-Step Instructions
Making Pecan Pie is a straightforward process that yields a rich, nutty dessert. Let’s get baking!
Step 1: Gather and Prep
- Gather all ingredients: for crust, 3 cups flour, 1 teaspoon salt, ¾ cup shortening, ¾ cup butter, 1 egg, 1 tablespoon vinegar, 5 tablespoons cold water; for filling, 1 cup granulated sugar, 3 tablespoons brown sugar, ½ teaspoon salt, 1 cup corn syrup, ⅓ cup melted butter, 1 teaspoon vanilla, 3 eggs, 1 cup chopped pecans.
- Prepare a 9-inch pie pan.
Tip: Keep butter and water cold for a flaky crust; chop pecans coarsely for texture.
Step 2: Make the Pie Crust
- In a large bowl, mix 3 cups flour and 1 teaspoon kosher salt.
- Add ¾ cup vegetable shortening and ¾ cup salted butter pieces.
- Use a pastry cutter to work the fats into the flour until the mixture resembles tiny pebbles.
- Add 1 beaten egg, 5 tablespoons cold water, and 1 tablespoon white vinegar.
- Stir until just combined; do not overmix.
- Divide dough in half, wrap each in plastic, and chill for at least 30 minutes (use one half; reserve the other for another use).
Tip: Handle dough minimally to keep it flaky; chill to make rolling easier.
Step 3: Prepare the Filling
- In a medium bowl, mix 1 cup granulated sugar, 3 tablespoons brown sugar, ½ teaspoon kosher salt, 1 cup corn syrup, ⅓ cup melted salted butter, 1 teaspoon vanilla, and 3 beaten eggs until smooth.
Tip: Whisk thoroughly to ensure a cohesive filling; melt butter gently to avoid cooking eggs.
Step 4: Assemble the Pie
- Preheat the oven to 350°F (175°C).
- On a lightly floured surface, roll out one dough half to fit a 9-inch pie pan (about ⅛-inch thick).
- Place dough in the pan, trimming excess and crimping edges.
- Spread 1 heaping cup chopped pecans evenly in the unbaked pie shell.
- Pour the sugar-egg mixture over the pecans.
- Cover the top and crust lightly with foil to prevent over-browning.
Tip: Roll dough evenly to avoid thin spots; ensure pecans are spread uniformly for balanced bites.
Step 5: Bake
- Bake at 350°F for 30 minutes.
- Remove foil and bake for an additional 20 minutes, checking for doneness.
- The pie should be set but slightly jiggly in the center. If overly jiggly, cover with foil and bake for an additional 10-20 minutes (total baking time may range from 50-75 minutes).
- Remove from the oven when the internal temperature reaches about 200°F or a knife inserted near the center comes out clean.
Tip: Check frequently to avoid burning pecans or crust; ovens vary, so monitor closely.
Step 6: Cool and Serve
- Allow the pie to cool for several hours (or overnight) to set fully.
- Slice into thin slivers (about 12 servings) and serve at room temperature or slightly warmed.
Tip: Cooling ensures clean slices; serve with whipped cream or vanilla ice cream for extra indulgence.
Assembly: Building the Perfect Pecan Pie
Making Pecan Pie is all about creating a flaky crust and gooey, nutty filling. Here’s how to make it shine:
- Crust: Flaky and buttery, providing a sturdy base.
- Pecans: Add crunch and nutty flavor throughout.
- Filling: Sweet, sticky, and caramel-like, binding the pecans.
- Baking: Ensures a set filling with a golden crust.
Presentation Tips
- Serve on a decorative pie plate for a classic look.
- Garnish with whipped cream, a dusting of powdered sugar, or extra pecans.
- Pair with holiday dishes like roast turkey or sweet potato casserole for a festive spread.
Storage and Make-Ahead Tips
Pecan Pie is perfect for make-ahead prep or leftovers.
- Storage:
- Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze for up to 3 months; wrap tightly in plastic and foil.
- Make-Ahead:
- Prepare and chill pie dough up to 2 days ahead or freeze for 1 month.
- Assemble pie (without baking) up to 1 day ahead; refrigerate and bake fresh.
- Bake pie up to 1 day ahead; store at room temperature and serve.
- Reheating: Warm slices in a 300°F oven for 10 minutes or microwave briefly (15-20 seconds per slice).
- Tip: Avoid refrigerating too long to maintain crust flakiness; reheat gently to preserve texture.
Recipe Variations
Pecan Pie is versatile and easy to customize. Here are some fun twists:
- Chocolate-Bourbon Pecan Pie: Add ½ cup chocolate chips and 2 tablespoons bourbon to the filling.
- Maple-Walnut Pie: Replace pecans with walnuts and corn syrup with maple syrup.
- Vegan Pecan Pie: Use plant-based butter, flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water), and vegan-friendly corn syrup.
- Gluten-Free Pecan Pie: Use gluten-free 1:1 flour for the crust.
- Pecan Pie Bars: Press crust into a 9×13-inch pan, pour filling over, and bake for 35-45 minutes.
Nutrition Information (Per Serving, Based on 12 Servings)
- Calories: Approximately 450-500 kcal (varies by portion size).
- Protein: Moderate, from eggs and pecans.
- Fat: High, from butter, shortening, and pecans.
- Carbs: High, from sugars, corn syrup, and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Nutty Sweetness!
Pecan Pie is the dessert that brings rich, gooey, and nutty perfection to every bite. With its flaky crust, sweet caramel-like filling, and crunchy pecans, it’s perfect for Thanksgiving, Christmas, or any special occasion. Easy to make with a big flavor payoff, this pie is sure to impress your guests. So, grab your pie pan, whip up this classic recipe, and enjoy a Southern favorite. We’d love to hear how your pecan pie turns out—share your creations in the comments or on social media!
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Pecan Pie
Description
Craving a dessert that’s the epitome of Southern comfort? Pecan Pie, with its buttery, flaky crust and gooey, nutty filling, delivers a perfect balance of sweet, caramel-like flavor and crunchy pecans. Rated 4.6 out of 5 stars from 307 reviews, this easy recipe is a holiday and special occasion favorite.
Ingredients
Pie Crust (Makes 2 Crusts, Use 1)
- 3 cups all-purpose flour: The base for a flaky crust.
- 1 teaspoon kosher salt: Enhances flavor.
- ¾ cup vegetable shortening or lard: Adds flakiness.
- ¾ cup salted butter, cut into pieces: Contributes richness and tenderness.
- 1 egg, lightly beaten: Binds the dough.
- 1 tablespoon distilled white vinegar: Keeps the crust tender.
- 5 tablespoons cold water: Hydrates the dough.
Filling
- 1 cup granulated sugar: Sweetens the filling.
- 3 tablespoons brown sugar: Adds molasses depth.
- ½ teaspoon kosher salt: Balances sweetness.
- 1 cup corn syrup (light or dark): Creates a gooey texture.
- ⅓ cup melted salted butter: Adds richness.
- 1 teaspoon vanilla extract: Enhances flavor.
- 3 whole eggs, beaten: Provides structure and creaminess.
- 1 cup (heaping) chopped pecans: The star for nutty crunch.
Why These Ingredients Matter
- Crust: Flour, butter, and shortening create a flaky, tender base.
- Corn Syrup and Sugars: Form a gooey, caramel-like filling.
- Pecans: Add crunch and nutty flavor.
- Eggs and Butter: Ensure a smooth, cohesive filling.
Substitutions and Variations
- Flour: Use gluten-free 1:1 flour for a gluten-free crust.
- Shortening/Lard: Replace with all butter (1 ½ cups total) for richer flavor.
- Corn Syrup: Swap with maple syrup or golden syrup, though texture may vary.
- Butter: Use plant-based butter for vegan or dairy-free.
- Eggs: For vegan, use 3 tablespoons flaxseed meal mixed with 9 tablespoons water (set until gel-like).
- Pecans: Substitute with walnuts or a mix of nuts.
- Vegan Option: Use plant-based butter, vegan egg substitute, and ensure corn syrup is vegan.
- Gluten-Free: Use gluten-free flour for crust and ensure all ingredients are gluten-free.
- Flavor Variations:
- Bourbon Pecan Pie: Add 2 tablespoons bourbon to the filling.
- Chocolate Pecan Pie: Mix in ½ cup melted dark chocolate or ¾ cup chocolate chips.
- Maple Pecan Pie: Replace corn syrup with maple syrup and reduce granulated sugar to ¾ cup.
- Spiced Pecan Pie: Add ½ teaspoon cinnamon or nutmeg to the filling.
- Salted Caramel Pecan Pie: Sprinkle ½ teaspoon sea salt over the top before baking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: for crust, 3 cups flour, 1 teaspoon salt, ¾ cup shortening, ¾ cup butter, 1 egg, 1 tablespoon vinegar, 5 tablespoons cold water; for filling, 1 cup granulated sugar, 3 tablespoons brown sugar, ½ teaspoon salt, 1 cup corn syrup, ⅓ cup melted butter, 1 teaspoon vanilla, 3 eggs, 1 cup chopped pecans.
- Prepare a 9-inch pie pan.
Tip: Keep butter and water cold for a flaky crust; chop pecans coarsely for texture.
Step 2: Make the Pie Crust
- In a large bowl, mix 3 cups flour and 1 teaspoon kosher salt.
- Add ¾ cup vegetable shortening and ¾ cup salted butter pieces.
- Use a pastry cutter to work the fats into the flour until the mixture resembles tiny pebbles.
- Add 1 beaten egg, 5 tablespoons cold water, and 1 tablespoon white vinegar.
- Stir until just combined; do not overmix.
- Divide dough in half, wrap each in plastic, and chill for at least 30 minutes (use one half; reserve the other for another use).
Tip: Handle dough minimally to keep it flaky; chill to make rolling easier.
Step 3: Prepare the Filling
- In a medium bowl, mix 1 cup granulated sugar, 3 tablespoons brown sugar, ½ teaspoon kosher salt, 1 cup corn syrup, ⅓ cup melted salted butter, 1 teaspoon vanilla, and 3 beaten eggs until smooth.
Tip: Whisk thoroughly to ensure a cohesive filling; melt butter gently to avoid cooking eggs.
Step 4: Assemble the Pie
- Preheat the oven to 350°F (175°C).
- On a lightly floured surface, roll out one dough half to fit a 9-inch pie pan (about ⅛-inch thick).
- Place dough in the pan, trimming excess and crimping edges.
- Spread 1 heaping cup chopped pecans evenly in the unbaked pie shell.
- Pour the sugar-egg mixture over the pecans.
- Cover the top and crust lightly with foil to prevent over-browning.
Tip: Roll dough evenly to avoid thin spots; ensure pecans are spread uniformly for balanced bites.
Step 5: Bake
- Bake at 350°F for 30 minutes.
- Remove foil and bake for an additional 20 minutes, checking for doneness.
- The pie should be set but slightly jiggly in the center. If overly jiggly, cover with foil and bake for an additional 10-20 minutes (total baking time may range from 50-75 minutes).
- Remove from the oven when the internal temperature reaches about 200°F or a knife inserted near the center comes out clean.
Tip: Check frequently to avoid burning pecans or crust; ovens vary, so monitor closely.
Step 6: Cool and Serve
- Allow the pie to cool for several hours (or overnight) to set fully.
- Slice into thin slivers (about 12 servings) and serve at room temperature or slightly warmed.
Tip: Cooling ensures clean slices; serve with whipped cream or vanilla ice cream for extra indulgence.
FAQs
1. Why is my pie runny?
Underbaking or too much liquid can cause runniness; bake until set (slightly jiggly) and cool fully.
2. Can I use store-bought crust?
Yes, use a 9-inch unbaked pie crust; adjust baking time if pre-baked.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour for the crust and ensure corn syrup is gluten-free.
4. Why did my crust get soggy?
Overfilling or insufficient chilling can cause sogginess; chill dough well and don’t overpour filling.
5. Can I use whole pecans?
Yes, arrange whole pecans on top for a decorative look, but chopped pecans ensure even texture.
6. Can I prepare this in advance?
Yes, bake up to 1 day ahead and store at room temperature, or assemble and refrigerate unbaked for 1 day.
7. What are the health benefits of this dish?
Pecans provide healthy fats and antioxidants; high in sugar and fat, so enjoy in moderation.