Pecan Pie is a beloved Southern dessert that perfectly blends a rich, buttery filling with the crunch of toasted pecans—all nestled in a flaky, golden crust. Whether it’s Thanksgiving, a holiday gathering, or just a weekend treat, pecan pie never goes out of style. Here’s how to make this timeless dessert from scratch.
Ingredients
For the pie crust (or use store-bought):
- 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 brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 ½ cups pecan halves
Step-by-Step Instructions
1. Prepare the Pie Crust
In a large bowl, mix flour and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add ice water gradually, mixing until the dough comes together.
Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Roll out the dough on a floured surface and place into a 9-inch pie pan. Trim and crimp the edges. Chill while preparing the filling.
2. Preheat and Mix the Filling
Preheat oven to 350°F (175°C).
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
3. Assemble the Pie
Place the pecan halves evenly in the chilled pie crust.
Pour the filling mixture over the pecans. The pecans will float to the top.
4. Bake
Bake in the preheated oven for 50–60 minutes, or until the center is set (a slight jiggle is okay).
If the crust starts to brown too quickly, cover the edges with foil.
5. Cool and Serve
Allow the pie to cool completely on a wire rack (at least 2 hours) to help it set properly.
Serve as is, or with a dollop of whipped cream or vanilla ice cream.
Baking Tips
Don’t overbake: Overbaking causes the filling to crack. Take it out when it’s just set in the center.
Toasted pecans: Toast pecans lightly beforehand for an extra depth of flavor.
Make ahead: Pecan pie can be made 1–2 days in advance and stored in the refrigerator.
Pecan Pie is a decadent dessert that’s as simple to make as it is irresistible to eat. With its glossy, caramel-like filling and nutty top, it’s no wonder it has become a classic on every Southern table. Whether you’re new to baking or a seasoned chef, this recipe is sure to bring warmth and sweetness to any occasion.
FAQ’s:
1. Can I make pecan pie without corn syrup?
Yes! You can substitute corn syrup with maple syrup, honey, or a mixture of brown sugar and water. It may slightly change the flavor but still tastes great.
2. How do I know when the pecan pie is done baking?
The center should be set with a slight jiggle. A knife inserted near the edge should come out clean.
3. Should pecan pie be refrigerated?
Yes. After cooling completely, store pecan pie in the refrigerator. It stays fresh for up to 4 days.
4. Can I freeze pecan pie?
Absolutely! Wrap it tightly in plastic and foil, and it can be frozen for up to 2 months. Thaw overnight in the refrigerator.
5. Why did my pecan pie turn out runny?
This usually happens if the pie is underbaked or if the filling was not mixed thoroughly. Make sure to bake until the center is nearly set.
