Butter Pecan Pie
User Reviews
5
Butter Pecan Pie
Description
The crust is rolled out, crimped, and chilled before use to ensure crispness and structure. Toasting the pecans in melted butter with vanilla bean seeds enhances their aroma and deepens flavor, which is then mixed with a blend of corn syrup, eggs, brown sugar, and salt. Pouring this mixture over the cooled pecans in the crust creates a filling rich in buttery sweetness and nutty texture.
Egg wash on the crust edges promotes even browning and a shiny appearance after baking. This pie is baked until the filling is set with a slight jiggle in the center, indicating creamy custard texture. The dense pecan layer contrasts with the smooth filling and flaky crust, making it a classic dessert choice.
Make-ahead tips include preparing and freezing the pie crust for up to two months or assembling the whole pie and storing it at room temperature under a clean towel for up to two days. These steps help with holiday meal planning or advance preparation.
Ingredients
Crust:
- 1 pie crust single crust, homemade or store-bought
Filling:
- 6 tablespoons butter melted, unsalted
- 3 cups pecans (wholes and halves)
- 1 vanilla bean scraped
- 3/4 cups corn syrup
- 3 egg large
- 1 cup light brown sugar or dark brown sugar
- 1/2 teaspoon kosher salt
Egg Wash:
- 1 egg beaten, for egg wash, large
Instructions
To Assemble the Pie Crust:
- Roll out your pie crust, crimp the edges and transfer to the freezer to chill.
To Make the Filling:
- In a large skillet, set over medium heat, add the butter and melt. When the butter has melted, add the vanilla bean seeds and pods, along with the pecans; toss until combined. And then toast until fragrant, about 5 to 7 minutes, tossing them every minute or so to ensure even browning and toasting.
- Meanwhile, in a bowl whisk together the corn syrup, eggs, brown sugar and salt.
- Allow the pecans to cool for about 10 minutes. We’re doing this so they won’t be hot when we add them to the pie crust. When the pecans have cooled, remove them, using a slotted spoon and place them in the chilled pie crust shell. There will be some leftover melted butter. Pour that leftover melted butter into the bowl with the egg mixture and whisk it until smooth and combined.
- Pour the egg mixture over the pecans. Brush the edges of the pie crust with egg wash and place on a baking sheet. This pie has a tendency to overflow with a bit of butter so I always place it on a lined baking sheet to avoid a mess in my oven.
To Bake the Pie:
- Preheat the oven to 350 degrees F. Transfer to the oven to bake for 50 to 55 minutes, until the edges of the pie crust are golden brown and the center is mostly set. It will jiggle and that is ok!
- Allow to cool to room temperature and set for about 3 to 4 hours. Serve with whipped cream or ice cream for full butter becan vibes.
Notes
- Prepare and freeze the pie crust up to 2 months in advance; thaw overnight in the fridge before use.
- The entire pie can be assembled ahead, covered with a clean kitchen towel, and kept at room temperature for up to 2 days.
- Toasting pecans in butter with vanilla bean seeds enhances their flavor and aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 444kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 47g | 72% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 195mg | 8% |
| Potassium | 203mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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