Perfect Pecan Pie
Perfect Pecan Pie
Description
This Perfect Pecan Pie is a classic Southern dessert featuring a buttery, flaky crust filled with a rich, gooey caramel-like filling and topped with crunchy, toasted pecans. It’s the perfect balance of sweet, nutty, and buttery, making it a holiday favorite or a year-round indulgence. Serve it warm with whipped cream or vanilla ice cream for the ultimate treat.
Ingredients
For the Pie Crust (or use a store-bought 9-inch crust):
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1 ¼ cups all-purpose flour
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½ tsp salt
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½ cup (1 stick) cold unsalted butter, cubed
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3–4 tbsp ice water
For the Filling:
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1 cup light corn syrup
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1 cup packed light brown sugar
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½ tsp salt
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3 large eggs, lightly beaten
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½ cup (1 stick) unsalted butter, melted
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1 ½ tsp pure vanilla extract
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2 cups pecan halves
Instructions
Step 1 – Prepare the Pie Crust
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In a large bowl, whisk together flour and salt.
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Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
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Add ice water, 1 tablespoon at a time, mixing just until dough holds together.
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Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
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Roll out dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp edges.
Step 2 – Make the Filling
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In a large bowl, whisk together corn syrup, brown sugar, salt, eggs, melted butter, and vanilla until smooth.
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Stir in pecan halves until evenly coated.
Step 3 – Assemble the Pie
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Preheat oven to 350°F (175°C).
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Pour the filling into the prepared pie crust, spreading pecans evenly on top.
Step 4 – Bake
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Bake for 50–60 minutes, or until the filling is set and the center jiggles slightly when tapped.
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If the crust browns too quickly, cover edges with foil halfway through baking.
Step 5 – Cool & Serve
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Cool pie completely at room temperature for at least 2 hours before slicing to allow filling to set.
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Serve as is, or top with whipped cream or vanilla ice cream.
Equipment Needed
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Mixing bowls
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Whisk
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Measuring cups & spoons
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Pastry cutter (or forks)
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Rolling pin
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9-inch pie dish
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Aluminum foil (for crust edge protection)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus chilling time for crust)
Serving Size: 8 servings
Perfect Pecan Pie
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Pastry cutter (or forks)
- Rolling Pin
- 9-inch pie dish
- Aluminum foil (for crust edge protection)
Ingredients
- For the Pie Crust or use a store-bought 9-inch crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup 1 stick cold unsalted butter, cubed
- 3 –4 tbsp ice water
- For the Filling:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- ½ tsp salt
- 3 large eggs lightly beaten
- ½ cup 1 stick unsalted butter, melted
- 1 ½ tsp pure vanilla extract
- 2 cups pecan halves
Instructions
- Step 1 – Prepare the Pie Crust
- In a large bowl, whisk together flour and salt.
- Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing just until dough holds together.
- Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp edges.
- Step 2 – Make the Filling
- In a large bowl, whisk together corn syrup, brown sugar, salt, eggs, melted butter, and vanilla until smooth.
- Stir in pecan halves until evenly coated.
- Step 3 – Assemble the Pie
- Preheat oven to 350°F (175°C).
- Pour the filling into the prepared pie crust, spreading pecans evenly on top.
- Step 4 – Bake
- Bake for 50–60 minutes, or until the filling is set and the center jiggles slightly when tapped.
- If the crust browns too quickly, cover edges with foil halfway through baking.
- Step 5 – Cool & Serve
- Cool pie completely at room temperature for at least 2 hours before slicing to allow filling to set.
- Serve as is, or top with whipped cream or vanilla ice cream.
10 Frequently Asked Questions
1. Can I make pecan pie without corn syrup?
Yes, you can substitute pure maple syrup, golden syrup, or honey, but the flavor and texture will be slightly different.
2. Can I use a store-bought pie crust?
Absolutely. A pre-made 9-inch pie crust works fine and saves time.
3. How do I know when the pie is done baking?
The filling should be set but still slightly jiggle in the center when gently shaken.
4. Can I make the pie ahead of time?
Yes, pecan pie tastes even better the next day. Bake it 1–2 days in advance.
5. Can I use chopped pecans instead of halves?
Yes, but pecan halves give a prettier, more traditional look.
6. How do I keep the crust from burning?
Cover the edges with aluminum foil halfway through baking.
7. Can I make this pie gluten-free?
Yes, use a gluten-free pie crust and ensure other ingredients are gluten-free.
8. Can I freeze pecan pie?
Yes, pecan pie freezes well for up to 3 months. Thaw in the refrigerator overnight before serving.
9. Should pecan pie be served warm or cold?
It can be served either way, but many prefer it at room temperature or slightly warm.
10. Can I double the recipe?
Yes, just bake each pie separately for best results.
How To Store Pecan Pie
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At Room Temperature:
If serving the same day, you can keep it covered at room temperature for up to 6 hours. -
In the Refrigerator:
Cover tightly with plastic wrap or foil and refrigerate for 3–4 days. -
In the Freezer:
Wrap the completely cooled pie in plastic wrap and then in foil, or store in an airtight container. Freeze for up to 3 months. Thaw in the fridge before serving. -
Reheating:
Warm slices in the oven at 300°F (150°C) for 10–15 minutes or microwave briefly for 20–30 seconds.
