Pecan Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
10 - 12 people
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Calories
455 kcal
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Course
Baked Goods
Pecan Pie
Description
This Pecan Pie recipe begins with a classic all-butter shortcrust pastry made from flour, salt, sugar, and cold butter processed to pea-sized pieces, then brought together with ice water to form a dough that is chilled before rolling out. Proper technique for rolling and handling the dough preserves the butter pieces to achieve flakiness once baked. Alternatively, an egg-based pie crust option is suggested for easier handling with a slightly less delicate texture. Store-bought crusts may also be used.
For the filling, pecans are divided for toasting and decoration. Toasted pecans add a toasted flavor dimension inside the filling mixture composed of eggs, packed brown sugar, melted unsalted butter, light corn syrup (which may be substituted with golden syrup or glucose mixtures), vanilla extract, salt, and bourbon or other optional liquor for depth. This filling is poured into the prepared crust and topped with whole or chopped pecans to decorate.
The recipe includes detailed tips on managing dough temperature, the importance of keeping butter cold to create flaky pastry layers, and advice for common substitutions for corn syrup and crust types. The resulting pie features a moist, slightly gooey, sweet filling complemented by the crispness of toasted pecans and a tender, flaky crust, ideal for serving as a dessert at gatherings or holidays.
Ingredients
Pie Crust (or 9" store bought) (Note 1):
- 1¼ cups plain flour all purpose flour, white
- ¼ tsp salt
- 2 tsp white sugar
- 115 g / 1 stick butter cold, cut into 1cm/ ⅓" cubes, unsalted
- 2.5 - 3 tbsp water ice cold
Pecans:
- 1 1/4 cups pecans , enough to decorate top
- 1 1/4 cup pecans (for filling)
Filling:
- 3 egg
- 1 cup / 200g brown sugar packed
- 60 g / 4 tbsp butter melted, unsalted
- 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
Instructions
Pie Crust:
- Place flour, salt and sugar in a food processor. Pulse twice.
- Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas.
- Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds.
- Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
Pecans:
- Preheat oven to 180C/350F (standard) / 160C / 320F (fan / convection).
- Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
- Remove from oven and roughly chop. Set aside.
- Remaining 1 1/4 cups don't need toasting - they are for the top.
Pie Crust Rollling Out (video helpful):
- Dust work surface with flour.
- Place dough on work surface, dust top with flour. Roll out into 25cm/12" circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD!
- Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9" pie tin. Press in, then trim edges with scissors with a 1cm / 0.3" overhang.
- Turn the edges under and press down neatly. Crimp if desired (see video).
- Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry.
- Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
Filling:
- Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
- Stir through chopped pecans.
- Pour into crust - it should fill it about 1 cm / 2/5" from the top (you may have excess if your pastry shrank).
- Top with whole pecans in desired pattern.
Baking:
- Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn't jiggle much when you shake it but the centre is still soft when you touch it (see video).
- It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
Serving / Storing:
- Cool completely before serving, to allow the custard to set - 2 - 4 hours.
- Slice, and serve with ice cream or cream if desired - I don't need either!
- Store in an airtight container - great for 2 days, but I'm perfectly happy with mine even after 4.
Notes
- The all-butter shortcrust pastry requires careful handling and chilling to achieve a flaky, tender texture; working quickly and keeping ingredients cold is essential.
- An egg-based pie crust variation offers easier rolling and less delicate texture without sacrificing flavor significantly.
- Store-bought 9-inch pie crusts may be used as a convenient alternative.
- Golden syrup or glucose diluted with water serve as effective substitutes for light corn syrup in the filling, each imparting subtle flavor differences.
- To keep pastry cold during preparation, refrigerate dry ingredients and butter beforehand; use cold water and handle dough minimally to prevent butter melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 people
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 105g | |
| Calories | 455cal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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