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

Scale

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.

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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.