The Best Pecan Pie Recipe
User Reviews
5
The Best Pecan Pie Recipe
Description
The Best Pecan Pie Recipe begins with preparing a buttery, tender pie crust combining all-purpose flour, sugar, salt, vegetable shortening, and butter. The fats are pulsed into the flour mixture to create a crumbly texture before adding ice water to bring the dough together. After chilling, the dough is rolled and fitted into a 9-inch pie plate, then pre-baked to ensure a crisp base that supports the filling without sogginess.
The filling features butter, packed brown sugar, salt, eggs, sweeteners like honey or light corn syrup, vanilla extract, and chopped pecans. Toasting pecans prior to adding them to the filling brings out their nutty aroma and flavor. The pie bakes until the filling sets but remains slightly jiggly in the center. The result is a pie with a tender crust and a luscious, caramel-like, nut-studded filling.
Serve this pecan pie as a classic dessert, ideal for holiday meals or gatherings. It pairs well with whipped cream or ice cream. For storage, keep the pie covered in the refrigerator for up to four days and bring to room temperature before serving. Reheating gently in a 300-degree oven helps refresh texture and flavor.
Ingredients
For the pie crust (see note 1):
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons vegetable shortening cut into 1/2-inch pieces and chilled (see note 2)
- 5 tablespoons butter cut into 1/4-inch pieces and chilled (see note 2)
- 4 to 6 tablespoons water ice
For the filling:
- 6 tablespoons butter
- 1 cup brown sugar packed (7 ounces)
- 1/2 teaspoon salt
- 3 large egg
- 3/4 cup honey or light corn syrup (see note 3)
- 1 tablespoon vanilla extract
- 2 cups pecans chopped, divided (see note 4)
Instructions
To make the pie crust:
- In a food processor, combine flour, sugar, and salt. Pulse until combined. Scatter shortening pieces over the top and process until the mixture resembles coarse cornmeal, about 10 seconds.
- Scatter butter pieces and pulse until the mixture resembles coarse crumbs, about 10 seconds. Transfer to medium bowl.
- Sprinkle 4 tablespoons ice water over mixture. Using a stiff rubber spatula, stir and press dough together until it sticks together. Add more ice water, 1 tablespoon at a time, if necessary until dough comes together.
- Turn dough out onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- To bake, preheat oven to 375 degrees. Let the disk of dough stand at room temperature for 10 minutes before rolling out.
- Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover the chilled pie crust with two layers of aluminum foil, covering the edges to prevent them from burning.
- Fill the crust with pie weights or pennies and bake for 25 to 30 minutes, until lightly browned and dry. Transfer to a wire rack and remove foil and weights. Crust must still be warm when you add the filling.
To make the filling:
- Reduce oven temperature to 275 degrees. In a heavy-bottomed saucepan over medium-low heat, melt butter. Remove from heat and whisk in sugar and salt. Whisk in eggs until incorporated. Add honey and vanilla, and whisk until smooth.
- Return the saucepan to medium-low heat. Cook until the mixture is shiny, stirring until it reaches 130 degrees on a digital thermometer. Turn off heat and stir in 1 cup chopped pecans.
- Pour pecan filling into the pie crust. Evenly sprinkle the remaining 1 cup of chopped pecans. Arrange additional pecan halves on top in a decorative pattern if desired.
- Bake for until a knife inserted in the middle comes out clean, about 50 to 60 minutes. Cool on a wire rack for 2 hours. Can be stored in the refrigerator in an airtight container, up to 4 days.
Notes
- The homemade crust combines vegetable shortening and butter to balance tenderness and flavor; alternatively, store-bought crust can be used.
- You can prepare and freeze the pie dough up to 2 months ahead; thaw thoroughly before rolling.
- Toast pecans on a baking sheet at 350°F for 7-10 minutes to enhance flavor before adding to the filling.
- Store the baked pie covered in the refrigerator for up to 4 days; bring it to room temperature an hour before serving or reheat gently at 300°F for 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 648kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 229mg | 10% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 63g | 126% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
