This sweet and delicious traditional Pecan Pie is created entirely from scratch, including the pie crust! A traditional Thanksgiving dessert that should be on everyone’s table!
We love pecan pie, and it’s not just for Thanksgiving. I’ll admit to having it a couple times a year. I’m drawn to it because of the sweetness, pecans, and flaky crust. When all of those wonderful elements are mixed, you have one delectable dessert if ever there was one.
This pie is a true American classic, Southern baking at its finest, almost too good to describe, yet here I am, writing about it to share with you all. Thank you, dear readers.
But what makes a pecan pie that wonderful decadent delicacy we all love? The flaky crust is the foundation. As I often say, homemade is always better, and this is especially true when it comes to pie crust. You want a flaky, crumbly, buttery pie crust that melts in your mouth. Of course, you may use store-bought, but if you’re feeling adventurous, make your own. You’ll be grateful!
The filling is the most significant aspect of this classic pie, aside from the flaky shell. This filling is made with corn syrup, pecans, butter, vanilla extract, flour, and brown sugar.
Here’s how to make it: Because we only need half of the recipe, feel free to prepare the whole thing and freeze the other half. You could alternatively use pre-made pie crust.
Both chopped and halved pecans are required. Our chopped pecans will go into the filling, and our halved nuts will be elegantly arranged on top.
All we need is some packed brown sugar; the molasses flavor will give variety and depth to our filling.
Just a pinch of all-purpose flour to keep our filling from becoming too liquidy, and to help us attain a custardy consistency.
For richness and to help bond our filling, we’ll use entire eggs.
To keep the sodium content of our pie under control, unsalted is best.
This is a flavor enhancer that is kept under wraps.
Corn sugar –
This ingredient gives our filling both sweetness and structure.
Adding flavor –
All baked products require a pinch of salt to balance out the rich and sweet flavors we’ve got going on.
Pecan Pie Instructions
Make the crust first:
Follow this pie crust recipe to make the pie crust. You could alternatively use pre-made pie crust.
Preheat the oven as follows:
425 degrees Fahrenheit
Let the dough rest:
Remove the dough from the refrigerator and let it sit at room temperature for up to 10 minutes if using your own homemade pie crust. This is necessary to soften the dough so that it may be rolled out.
Prepare the crust:
Using a rolling pin, roll out the disc. If the dough is clinging to the surface or the rolling pin, add a little extra flour. Roll it out to a thickness of about 1/8 of an inch. Lightly press the pie dough into a pie plate. I normally unroll it over the pie dish after rolling it on the rolling pin. (Watch the video) Trim the excess dough and crimp the edge.
Bake the pie blind:
Cover the pie shell with parchment paper and fill it with pie weights. If you don’t have pie weights, dry beans will suffice. Place the pie shell in the oven for 15 minutes to blind bake. More information about blind baking can be found here. Remove the pie weights and parchment paper from the pie shell once finished.
Adjust the oven temperature:
Reduce the temperature to 350 degrees Fahrenheit.
Make the filling for the pie. Combine the brown sugar, salt, and flour in a large mixing bowl. Combine the butter, eggs, vanilla, and corn syrup in a mixing bowl and whisk or beat until well combined. 1/2 cup chopped pecans, stirred in Place the remaining pecans on top of the pie filling after pouring the pie filling over the crust.
Prepare the pie:
Place in the oven and bake for 50 to 55 minutes, or until it puffs up and no longer wiggles when jiggled. Allow the pie to cool completely before cutting into it to allow the filling to solidify.
Pecan pies are convenient since they may be made ahead of time. It can be baked, cooled, wrapped in plastic wrap, and stored in the refrigerator until ready to serve.
These may certainly be prepared ahead of time! Simply wrap them in plastic wrap and place them in an airtight container before freezing for up to 3 months. Thaw overnight in the refrigerator before slicing and serving!