Pecan Pie Recipe

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Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

Pecan Pie

One may ask what this Japanese born Aussie gal is doing, decided to grasp this nice American traditional.

Properly, it goes again to the story of this web site.

This nice massive great on-line world often called the web. This former company gal by no means anticipated to be blessed with this glorious alternative to share the meals she loves with individuals within the far corners of this massive huge world.

From Denmark to Iceland, Mongolia (severely!) to Argentina, and lots of from my dwelling nation of Australia. And plenty of MANY from America.

I put that right down to my style in meals. Southern Fried Chicken – swoon. Collapse brisket makes me need to cry. I’m a shame to my nation as a result of I recurrently declare that America does the BEST burgers on this planet. I consider Buffalo Wings are one of many best innovations ever, and that Gumbo was introduced onto this earth only for me.

And thus with Thanksgiving quick approaching, it needed to be that I’d share an awesome American vacation traditional particularly for my American readers.

My pals. Pecan Pie. Be nonetheless my beating coronary heart. The wonderful nutty pecans, that caramely-custardy filling. That flaky buttery pastry. It’s heaven within the type of a pie.

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

You’ll discover an in depth checklist of credit within the recipe, all of whom I referenced in a bid to provide you with my model of an awesome Pecan Pie. And all of it begins with the pie crust.

Retailer purchased? Positive, go forward. I don’t even know if we will get retailer purchased pie crusts right here in Australia, I’ve by no means seemed.

After I make pie, it’s all the time completely from scratch. Not from snobbery, it’s simply that we don’t have practically as a lot prepared made issues right here in Australia (like bread doughs and so on), so I’ve been introduced up studying make these sort of issues from scratch.

I do know there are recipes on the market that swear through the use of shortening in pie crusts to make them flaky. And it’s not that I’m antagonistic to it as such – it’s offered right here (butter part, for fellow Aussies studying this). However the reality is, it simply doesn’t add flavour. And utilizing solely butter nonetheless yields a fantastically flaky crust. So I decide to stay with butter. And after I was researching round about Pecan Pie, I noticed that  Deb Perelman from Smitten Kitchen stated the identical factor, and I felt validated.

So all butter it’s.

How to make pecan pie crust recipetineats.com
How to make pecan pie crust recipetineats.com

As for the pecans. Properly, it’s onerous to go fallacious with these nuts. Besides one little tip. Gotta toast the nuts that go INTO the filling. It actually really brings out the flavour. I promise you received’t remorse the additional 3 minutes it takes to do that earlier than you chop them up.

Preserve a handful of them entire to brighten the highest. No have to toast these ones. Except you don’t need to embellish your pie. Simply go forward and toast and chop all of them.

Pecans for Pecan Pie recipetineats.com

The Filling is fairly straight ahead. There are lots of Pecan Pie variations – chocolate, maple, and so on and so on – however in the event you’re sticking with the traditional, the substances are pretty commonplace. Egg (which units it like custard), sugar, corn syrup (don’t fear, there are subs in the event you can’t discover corn syrup), butter, pinch of salt and vanilla. Oh – and bourbon, if you wish to preserve it actual. 🙂 Although if not, simply depart it out.

How to make Pecan Pie Filling recipetineats.com
How to make Pecan Pie Filling recipetineats.com

And that is the way it takes care of probably the most tough step of all – leaving the Pecan Pie till it cools fully.

And I’m critical right here – it is advisable let it cool COMPLETELY to ensure that the filling to set. Don’t get impatient. Now is just not the time.

The filling must be set so you may slice it with out it oozing all over the place, nevertheless it’s tender and custardy. It doesn’t appear to be a clean set caramel, like in my Salted Caramel Tart, and it’s not meant to.

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com
Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

Pecan Pie.

How I like thee.

I will not be a Star Baker.

My pie crust appears… err… rustic. 🙂 There are extra excellent trying ones on the market.

However it’s buttery and flaky, crumbly and delicate, simply appropriately. That filling is about nevertheless it’s tender and custardy. And people pecans are so… effectively, pecany.

It’s obscene how a lot of this I can inhale in a single sitting.

– Johnsat xx

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com
Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

 

 

Pecan Pie Recipe

Pecan Pie Recipe

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Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 455 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1¼ cups plain white flour (all purpose flour)
  • ¼ tsp salt
  • 2 tsp white sugar
  • 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓” cubes
  • 2.5 – 3 tbsp ice cold water
  • 1 1/4 cups pecans , enough to decorate top
  • 1 1/4 cup pecans (for filling)
  • 3 eggs
  • 1 cup / 200g brown sugar, packed
  • 60 g / 4 tbsp unsalted butter , melted
  • 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

  1. Place flour, salt and sugar in a food processor. Pulse twice.
  2. Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas.
  3. 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.
  4. 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.
  5. Preheat oven to 180C/350F (standard) / 160C / 320F (fan / convection).
  6. Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
  7. Remove from oven and roughly chop. Set aside.
  8. Remaining 1 1/4 cups don’t need toasting – they are for the top.
  9. Dust work surface with flour.
  10. 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!
  11. 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.
  12. Turn the edges under and press down neatly. Crimp if desired (see video).
  13. 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.
  14. Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
  15. Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
  16. Stir through chopped pecans.
  17. Pour into crust – it should fill it about 1 cm / 2/5″ from the top (you may have excess if your pastry shrank).
  18. Top with whole pecans in desired pattern.
  19. 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).
  20. 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.
  21. Cool completely before serving, to allow the custard to set – 2 – 4 hours.
  22. Slice, and serve with ice cream or cream if desired – I don’t need either!
  23. Store in an airtight container – great for 2 days, but I’m perfectly happy with mine even after 4.

Notes

1. PIE CRUST: This is a classic all-butter shortcrust pastry which does require some practice, though hopefully my video and tips will help even first timers nail it! It’s a bit fiddly because the dough is chilled before rolling out so it is prone to being breaking so you need a deft touch / patching it up with bits of extra dough. Also, you need to work quickly to keep the butter from melting which is how the pie crust ends up beautifully flaky and delicate.
If you’re a first timer, consider using this egg pie crust which has egg in it, which makes it more pliable and easier to roll out. It is not quite as delicate as the classic but it is still wonderfully flaky and crumbly, as it should be!
EASIER EGG PIE CRUST: Add 1 egg instead of water, blitz until it looks like what you see in the video i.e. still crumbly but when you pinch some in your fingers, it comes together. Turn out onto work surface and bring together with hands into a ball. Then roll the pastry out WITHOUT refrigerating and put it in the pie dish, per recipe. Trim and crimp edges if desired. THEN refrigerate for 30 minutes. Then cover with baking paper, fill with pie weights and go back to following the recipe.
STORE BOUGHT: Use a 9″ / 22 cm store bought pie crust.
2. CORN SYRUP: I brought back Karos corn syrup from America which is a popular brand over there. However, the good news is there are some great sub options for those who can’t get corn syrup! Golden syrup is a fantastic substitute, and in fact adds another layer of flavour to the Filling. There are pie experts out there who actually prefer Pecan Pie made with golden syrup rather than corn syrup, such as Smitten Kitchen. Glucose also works – as I found out when I didn’t have corn syrup, and it too is derived from corn. But it is thicker so needs to be diluted – use 3 tbsp water + 1/2 cup of glucose, microwave then whisk to combine. Then use in place of corn syrup in the recipe.
3. MORE CRUST TIPS: If it’s super warm where you are, place the dry ingredients in the food processor and refrigerate to make it cold. Also chop the butter then refrigerate before use. If you have hot hands (me, me!) run your hands under cold water before handling the dough. In extreme circumstances, I’ve been known to cradle an ice pack! Work quickly because the key to a flaky pastry is to ensure the butter bits in the pastry remain in tact and don’t melt before going in the oven – those butter bits are what creates the flakiness in the pastry.
4. Recipe References: I referred to many recipes throughout the creation of mine, including: Smitten Kitchen, Food Network, Ree Drummond, I Am Baker, and Cook’s Illustrated ( <- subscription based so I can’t link).
5. Nutrition per serving, assuming 12 servings.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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