My Favorite Pecan Pie
My traditional homemade pecan pie is classic in every delightful manner. It’s the ideal mix of sweet and salty—after just one bite, you’ll understand why it’s a beloved dessert recipe!
A reader named June said: “I’ve prepared this recipe several times and it’s absolutely amazing. It has transformed me, a person who dislikes nuts, into someone who ADORES pecan pie. It’s truly incredible and it’s a simple recipe to follow. I really appreciate it!
Pecan pie is the traditional sweet treat that makes every Thanksgiving finish perfectly. It’s as classic as pumpkin pie and as delightfully indulgent as apple pie. As I was growing up, my family’s Thanksgiving dessert spread consistently featured (and will forever feature) my late grandmother’s homemade recipe. It’s a genuine privilege to present her recipe in her memory, and I believe it will endure for countless years ahead.
What Causes This To Be My Top Pecan Pie Recipe
This pecan pie recipe is my favorite, and here’s the reason:
Easy: This exceptionally straightforward filling contains just 8 ingredients.
Flaky pie pastry: We're discussing ultra flaky, ultra buttery, and ultra tasty. This is the only pie crust recipe that I utilize. It has been handed down through generations and endures over time. Here’s my recipe for a pie crust made entirely with butter if you’d like to give that a go instead. Both pie crust recipes provide sufficient dough for two 9-inch pies. You can freeze the other half of the dough or create another one-crust pie like this chocolate chess pie, turkey pot pie, or pumpkin pie.
No need to pre-bake: The buttery crust has a delightful flaky consistency, yet remains completely whole while the pie bakes and cools. Certain recipes call for pre-baking the pie crust before adding the filling, but I don’t believe that’s needed in this one.
Amazing texture: The pecans on the surface become perfectly toasted, while the nuts below offer a delightful melt-in-your-mouth chewiness. The flavor and texture of the pecans, combined with the flaky pie crust and the filling’s notes of vanilla, butter, and cinnamon… it all truly makes this my favorite pecan pie recipe. If you enjoy this, then give my pecan pie cheesecake a try next. Discuss a dream for those who adore textures!
It's suitable for preparation in advance! This pie can be frozen and thawed effectively, allowing you to prepare it up to three months prior to serving.
Collect these components
Pecans: They’re essential for making pecan pie!
Eggs: Eggs help to combine the ingredients and keep the filling intact.
Corn Syrup: Adds sweetness, binds the filling, and aids in preventing crystallization during baking. I favor dark corn syrup in this case for enhanced taste. Refer to the information below if you're looking for pie that excludes corn syrup.
Brown Sugar: Both light and dark brown sugar can be used; dark brown sugar offers a richer flavor due to its increased molasses content.
Pure Vanilla Extract: A significant flavor component.
Butter: Melted butter provides the richest buttery taste.
Salt: A touch of salt enhances the sweetness and is particularly delightful in a nut-based pie.
Cinnamon: Cinnamon introduces an additional depth of taste! I haven't encountered many pecan pies that include cinnamon; so thank you, Grandma, for allowing me to share a somewhat distinctive pecan pie at our Thanksgiving gatherings.
As it consists of limited ingredients, it’s essential to use top-quality ones. I truly adore Diamond of California pecans, and if you possess homemade vanilla extract, feel free to incorporate it here.
Here’s the Method to Prepare This Pecan Pie
When it comes to Thanksgiving pies, this is among the simplest. The crust doesn't need to be pre-baked, nor does the filling require pre-cooking. Grandma really understands what's right! Here’s a summary of the procedure:
Prepare the pie crust. As usual, use my preferred homemade pie crust. This crust can also be utilized for preparing mini pecan pies! It should rest in the refrigerator for a minimum of 2 hours prior to rolling out, so I typically prepare it the night before.
Flatten the pie dough. Your goal is to achieve a pie dough circle measuring 12 inches across. Gently transfer the dough into a 9-inch pie pan.
Distribute the pecans evenly within the pie crust.
Combine the other ingredients by whisking them together. Drizzle over pecans.
Cook in an oven. I enjoy using a pie crust shield over the edges of the pie to keep them from browning too fast. If you notice that the entire pie is browning too rapidly, cover the whole pie with a piece of aluminum foil.
Cut and present. The pie is tasty whether it's warm or at room temperature. Garnish with whipped cream or ice cream.
Ways to Prepare Pecan Pie Without Using Corn Syrup
FAQ:
Is it possible to prepare pecan pie without using corn syrup?
I always replied: yes, but the filling won't truly firm up, and it won't have the flavor of pecan pie. Therefore… no, you are unable to. Until I sampled maple pecan pie!
Corn syrup is the adhesive that binds this filling. Corn syrup, being thicker than other liquid sweeteners, combines with the eggs to help guarantee that your pecan pie filling will firm up. Many bakers are seeking a less processed alternative to corn syrup. In developing my pecan pie recipe without corn syrup, I aimed to discover not just a substitute for corn syrup, but also to ensure that the filling would set properly and taste delightful.
Drawing inspiration from my brown butter pecan pie bars, I opted for pure maple syrup. This liquid is less viscous than corn syrup, yet it boasts an extraordinary flavor, as you’re aware. The recipe for the bars requires tempering the eggs, but I preferred an easy filling that avoided the additional steps. Add the enchanting component: 1 small tablespoon of flour. Easy, tasty, and natural flavors provide us with a buttery, sweet, maple-scented, wonderfully thick piece of pie. I’m confident you’ll enjoy my version of maple pecan pie as well.
Success Tip: Freezing Pecan Pie
Pecan pie is a fantastic dessert that can be prepared in advance. Just bake the pie according to the instructions, let it cool thoroughly, then securely wrap it with plastic wrap or aluminum foil. Put in a container or bag suitable for the freezer and freeze for as long as 3 months. When it's time to serve, defrost overnight in the fridge and let it reach room temperature before cutting and serving with a generous spoonful of whipped cream.
I prepared around 3 or 4 of these pies in the last few weeks to freeze for the upcoming holidays—they freeze and thaw perfectly! Nobody ever notices they aren’t just out of the oven.
Additional Thanksgiving Pie Recipes
- Caramelized Pear Tart
- Pumpkin Tart
- Chai-Spiced Apple Pie
- Sweet Potato Pie (similar to the dessert edition of Sweet Potato Casserole!)
- Apple Tart
- Butterscotch Tart
Also, don't forget to look at my compilation of the 10 top tools for making pies!
This recipe is included in Sally’s Pie Week, an annual event where I present several new recipes that belong to the pie/crisp/tart category. Become part of the community below!
Sally's Pie Festival
Sally's Pie Week takes place in November, focusing on creating the FINEST pies. Previous Pie Week recipes featured bourbon sweet potato pie, enchanting chocolate chess pie, and my favorite pecan pie recipe of all time. Sign up today to receive my top pie baking tips and favorite pie recipes!
Memoranda
Prepare in Advance: Pecan pie is a fantastic dessert to prepare beforehand. You can begin by mixing all the filling ingredients (aside from the pecans) one day in advance. Store it securely in the refrigerator until you're prepared to put the pie together. The pie dough can be prepared 1–5 days ahead of time as it requires chilling. To bake the pie a whole day ahead, follow the baking instructions, let it cool completely, then wrap it securely and store it at room temperature until it's time to serve the following day.
Freezing Directions: Prepare the pie according to the instructions, let it cool thoroughly, then securely wrap it with plastic wrap or aluminum foil. Store in a container or bag suitable for the freezer and freeze for as long as 3 months. When ready to serve, defrost in the refrigerator overnight and let it reach room temperature prior to slicing and serving.
Essential Tools : Rolling Pin | 9-inch Pie Dish | Pastry Brush | Glass Mixing Bowl | Whisk | Pie Crust Shield | Cooling Rack
Pie Crust: Each of the provided pie crust recipes yields 2 crusts. You only require 1 crust for this pie, so store the 2nd half in the freezer for future use or for another one-crust pie such as pumpkin pie.
Light corn syrup can be used as an alternative. I don't have any alternative recommendations that provide the same texture, moisture, and taste. Corn syrup is essential for classic pecan pie. For an alternative that doesn’t include corn syrup, consider my maple pecan pie.
Fixings:
Custom made Pie Crust
- 2 and 1/2 cups (250g) coarsely cleaved walnuts
- 3 enormous eggs
- 1 cup (240ml) dim corn syrup*
- 1/2 cup (100g) pressed dim earthy colored sugar
- 1 and 1/2 teaspoons unadulterated vanilla concentrate
- 1/4 cup (60g) unsalted spread, softened and marginally cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Guidelines:
The covering: Prepare my pie outside formula through stage 5.
After the pie outside layer has chilled, change the stove rack to the lower third position and preheat the broiler to 350°F (177°C).red-fermented-rice-chicken.
Carry out the chilled pie covering onto a gently floured surface. Keep in mind, while carrying out the chilled pie mixture circle, consistently utilize delicate power with your moving pin.
Begin from the focal point of the plate and work out every which way, turning the mixture with your hands as you go. Carry it out into a circle 12 creeps in breadth.
Cautiously place the batter into a 9×2 inch pie dish. Wrap it up with your fingers, ensuring it is smooth.Tips-kulit-sehat-dengan-buah-buahan.
The filling: Spread walnuts uniformly inside pie outside layer. Put away. Whisk the eggs, corn syrup, earthy colored sugar, vanilla, liquefied margarine, salt, and cinnamon together in an enormous bowl. When totally consolidated and thick, pour equitably over walnuts.
Prepare the pie for 40-50 minutes, or until the top is daintily seared. After the initial 20 minutes of prepare time, I put a pie outside safeguard on top of the pie to keep the edges from searing excessively fast. You can likewise tent a piece of aluminum foil over the entire pie assuming that it is cooking excessively fast.
Eliminate completed pie from the broiler and put on a wire rack to cool totally. The pie filling will settle as it cools.Cream-cheese-wontons.
Cut and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar whenever wanted. Cover and store extra pie at room temperature for 1-2 days or in the fridge for 4-5 days. Cool. Appreciate it!
My Favorite Pecan Pie.VIDEO
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