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.