Pecan Pie

Pecan pie is a classic dessert that embodies the spirit of comfort food with its rich, buttery filling and crunchy pecans nestled in a flaky crust. Whether you’re serving it for a holiday feast or a cozy weekend treat, this pecan pie recipe will quickly become a favorite in your baking repertoire. The combination of sweet, gooey filling and toasted pecans offers a perfect balance of textures and flavors, making every slice irresistible.

Why This Recipe Is a Must-Try

This pecan pie recipe stands out because it uses simple, wholesome ingredients to achieve a perfectly gooey and nutty filling that isn’t overly sweet. The use of both chopped and whole pecans adds an appealing texture contrast, while the light corn syrup ensures the filling sets beautifully with a smooth, glossy finish. Plus, the recipe calls for a single pie crust that is flaky and buttery, creating the perfect base for the luscious filling. Whether you’re an experienced baker or a beginner, this step-by-step guide makes the process straightforward and fun.

Ingredients

• 1 single pie crust click for recipe
• 3 eggs, at room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup light corn syrup
• ¼ cup unsalted butter, melted
• 1 ½ cups pecans (1 cup chopped, ½ cup left whole)

How To Make Pecan Pie

Step 1: Prepare Your Pie Crust

Begin by rolling out your single pie crust and fitting it into a 9-inch pie pan. Trim the edges and crimp them for a decorative finish. Chill the crust in the refrigerator while you prepare the filling to help it hold its shape during baking.

Step 2: Mix the Filling

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and salt until fully combined. Add the vanilla extract and light corn syrup, and whisk again until the mixture is smooth. Slowly drizzle in the melted butter while whisking continuously to incorporate it evenly.

Step 3: Add the Pecans

Fold in the chopped pecans, reserving the whole pecans for the top. The chopped pecans will distribute throughout the filling, while the whole pecans will create a beautiful textured topping.

Step 4: Assemble the Pie

Pour the filling into the chilled pie crust, spreading it evenly. Arrange the whole pecans on top in a decorative pattern, gently pressing them into the filling.

Step 5: Bake the Pie

Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for about 50 to 60 minutes. The pie is done when the filling is set but still slightly jiggly in the center. To prevent the crust edges from burning, you can cover them with foil halfway through baking.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack before slicing. This cooling time helps the filling set fully, making for cleaner slices and a better texture. Serve as is or with a scoop of vanilla ice cream for an extra special treat.

Expert Tips

• Use room temperature eggs for a smoother, more cohesive filling.
• Chill your pie crust before baking to avoid shrinkage and ensure flakiness.
• Cover the crust edges with foil halfway through baking to prevent over-browning.
• Don’t overbake; the pie should still have a slight jiggle in the center when done.
• Toast your pecans lightly before mixing them in to enhance their flavor.
• Let the pie cool completely before slicing to avoid a runny filling.

Variations and Customizations

• Chocolate Pecan Pie: Add ½ cup of mini chocolate chips to the filling before baking for a chocolatey twist.
• Maple Pecan Pie: Substitute the light corn syrup with pure maple syrup for a rich, natural sweetness.
• Gluten-Free Crust: Use a gluten-free pie crust to make this recipe suitable for those with gluten sensitivities.
• Spiced Pecan Pie: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the filling for a warm, spiced flavor.
• Vegan Version: Substitute eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and use vegan butter in place of unsalted butter.

How to Store Leftovers

Store any leftover pecan pie in an airtight container or cover the pie tightly with plastic wrap. Keep it refrigerated for up to 4 days. When ready to serve, you can enjoy it chilled or gently warm slices in the oven at 300°F (150°C) for 10-15 minutes. Pecan pie can also be frozen for up to 2 months; wrap it securely in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make pecan pie without corn syrup?

Yes! You can substitute light corn syrup with pure maple syrup or honey for a natural alternative. Keep in mind this may slightly alter the texture and sweetness, but the pie will still be delicious.

Do I need to pre-bake the pie crust?

For this recipe, pre-baking the crust is not necessary because the filling cooks thoroughly during baking. However, chilling the crust before adding the filling helps prevent shrinkage and maintains its flakiness.

How do I know when the pecan pie is done?

The pie is done when the filling is mostly set but still has a slight jiggle in the center when gently shaken. The edges should be firm and golden brown. Overbaking can cause the filling to crack or become too hard.

Can I use roasted pecans instead of raw pecans?

Yes, roasted pecans can add a deeper, nuttier flavor to your pie. Just be careful not to over-roast them before adding to the filling, as they will toast further during baking.

Conclusion

This pecan pie recipe is a timeless dessert that combines a rich, gooey filling with crunchy pecans in a flaky, buttery crust. Whether you keep it classic or try one of the variations, this pie is sure to impress family and friends alike. With simple ingredients and easy-to-follow steps, you’ll be enjoying homemade pecan pie in no time. Don’t forget to share your baking success and savor every delicious slice!