why make this recipe
Pecan pie is a classic dessert that brings warmth and comfort with every slice. It’s a crowd-pleaser at gatherings, holidays, and family dinners. The sweet, gooey filling paired with crunchy pecans creates a delightful texture that everyone loves. Making pecan pie at home is not only satisfying, but it allows you to customize it to your taste. You can impress your friends and family with this simple yet delicious pie.
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 until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate 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 the filling, whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt together until smooth.
- Arrange the pecan halves in the bottom of the pie crust.
- Pour the filling mixture over the pecans.
- Bake for 50-60 minutes until the filling is set but still jiggles slightly in the center.
- Cool completely on a wire rack before slicing, which takes about 2-3 hours.
how to serve Pecan Pie
Serve pecan pie at room temperature or slightly warm. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also sprinkle a bit of sea salt for an extra flavor boost, enhancing the sweetness of the pie.
how to store Pecan Pie
Store any leftover pecan pie in an airtight container in the refrigerator. It will stay 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 tightly in plastic wrap and then in aluminum foil.
tips to make Pecan Pie
- Make sure your butter is very cold when making the crust. This helps create a flaky texture.
- Use fresh pecans for the best flavor; they should smell nutty and not stale.
- Don’t overbake the pie; it should still have a slight jiggle in the center when it’s done.
- Let the pie cool completely before slicing for cleaner pieces.
variation
You can add chocolate chips to the filling for a chocolate pecan pie. Just mix in about 1 cup of semi-sweet chocolate chips after whisking the filling together.
FAQs
Can I make pecan pie ahead of time?
Yes! Pecan pie can be made a day in advance. Just store it in the refrigerator until you’re ready to serve it.
Can I use a store-bought crust?
Absolutely! A store-bought crust can save time and make the process easier.
What can I use instead of corn syrup?
If you’re looking for a substitute, you can use maple syrup or honey, but it will change the flavor slightly.
Pecan Pie
Ingredients
Method
- 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 until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate 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.
- Whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt together until smooth for the filling.
- Arrange the pecan halves in the bottom of the pie crust.
- Pour the filling mixture over the pecans.
- Bake for 50-60 minutes until the filling is set but still jiggles slightly in the center.
- Cool completely on a wire rack before slicing, which takes about 2-3 hours.
