Indulge in the classic flavors of a homemade Pecan Pie! This delightful dessert combines a buttery crust with a rich, gooey filling that's simply irresistible. Perfect for any occasion, this pie is sure to impress your family and friends!
Tips for Success
Make sure to toast your pecans for that extra layer of flavor—trust me, you’ll love it! Also, letting the pie cool completely before slicing helps set the filling perfectly.
Favorite Parts
This part’s so satisfying: watching the filling bubble and the crust turn golden brown in the oven. It’s a true labor of love!
Ingredients
- Pie Crust:
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- Filling:
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Instructions
- Prepare the pie crust:
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Step 1- Roll out the dough: Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn't stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.
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Step 2- Drape the dough: Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching the dough. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
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Step 3- Chill the dough: Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
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Step 4- Preheat the oven: Preheat oven to 400°F.
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Step 5- Prepare the crust: Line the chilled crust with foil, pressing all the way to the edges to ensure they don't slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans.
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Step 6- Bake the crust: Place on a rimmed baking pan. Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Remove from oven and set aside to fully cool. Reduce oven temperature to 350°F.
- Make the filling:
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Step 7- Toast the pecans: Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Maintain oven temperature.
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Step 8- Mix the filling: In a large mixing bowl, whisk together the eggs until well beaten. Add the corn syrup, brown sugar, vanilla, cinnamon, and salt. Gradually whisk in the melted butter until combined.
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Step 9- Assemble the pie: Place pecans evenly in cooled pie crust. Pour egg mixture over the pecans into crust.
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Step 10- Bake the pie: Bake for 40 to 50 minutes, or until the edges of the filling are set but the center is still slightly wobbly. Your pie should have an internal temperature of 200°F when finished. If the crust begins to brown too much, cover with foil or a pie shield and continue baking. Remove from the oven and let cool completely before slicing and serving.
Nutrition
- Calories: 450, Fat: 24g, Carbs: 58g, Protein: 6g
Cooking techniques
Rolling out dough requires a gentle touch to maintain its elasticity. Don’t forget to flour your surface well!
Variations or substitutions
For a twist, try adding chocolate chips or swapping in maple syrup for a different flavor profile!
Storage tips
Store leftover pie in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months; just wrap it tightly in plastic wrap!
Notes
Allergen info: Contains eggs, nuts, and gluten (from the pie crust).
