A rich and delicious recipe for Pecan Pie! This pie has a rich and gooey filling with toasted pecans in a tender buttery flaky pie crust. Serve with vanilla ice cream or whipped cream.
This is a classic pecan pie recipe!
If you’re looking for a traditional pecan pie recipe, this is it. It’s everything you remember and love about pecan pie. This easy-to-make pie is creamy and rich and a definite crowd pleaser. It really is the best pecan pie recipe!
Perfect the the holidays!
This pie often makes an appearance on our Christmas and/or Thanksgiving table! It’s a classic pie that everyone loves. It’s also a great dessert option because you can make it a day, or even 2 days, ahead of time.
Pecan Pie Recipe Tips:
PECANS: Make sure you toast the pecans, toasting makes them very flavourful. Make sure to watch the toasting process so that the nuts don’t burn.
CHOPPED OR WHOLE PECANS? Either works perfectly, it’s really just a personal preference. I’ve made this pie both ways and the only difference really is that the pie with chopped pecans is easier to cut into after it has baked.
CORN SYRUP: I prefer to use light corn syrup but you can swap it for dark corn syrup or maple syrup.
PAN SIZE: Use a 9-inch pie pan.
PIE CRUST: This recipe requires a blind bake of the pie crust before adding the filling. This ensures a flaky crust.
WHEN IS THE PIE DONE BAKING? When you gently jiggle the pie, the centre should not be gooey, it should appear set.
LET IT SET! Let your pecan pie set for at least 1 hour or more. Overnight is great and helpful too, because anything you can get done the day before a big dinner is a winner!
SERVING SUGGESTION: Serve with vanilla ice cream or whipped cream.
WHAT TO DO WITH LEFTOVER EGG WHITES: You will end up with 8 egg whites, so why not use them to make Eton Mess or Pavlova!
STORAGE: Make sure to cover the baked pie (or any leftovers) tightly with plastic wrap or place in an airtight container. I just leave mine at room temperature on my kitchen counter, but you can refrigerate it.
Make and blind bake pie crust.
Add pecans and filling to crust.
If the edges of the pie crust look like they’re starting to darken or burn before the pie is done, you should cover them with strips of aluminum foil or use a pie crust shield. I bought a pie shield and it’s the BEST thing ever for baking pies (you can see how I used it here on my apple pie). No more burnt crust! Love it. This is the pie crust shield I bought.
In a large bowl sift the flour, salt and sugar together.
With a pie cutter cut in the shortening until the particles are pea sized. You can also use a food processor to make the crust.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
Press the pie dough into a ball. Then split into 2 balls (one for this pie and the other for another pie, or freeze it for later).
Lay out a piece of parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Press the crust into a 9-inch pie plate. Trim any excess dough from the edges.
Place a piece of parchment paper over the crust and fill it with dried beans, dried rice or pie weights.
Bake for 15 minutes.
After this time remove the parchment paper and weights.
Then reduce the oven temperature to 375 degrees F and bake the crust for 5 -7 minutes more, or until the edges are dry and golden.
Set the crust aside to cool on a wire rack, then make the pecan filling.
At this time, also reduce the oven to 325 degrees F.
Pecan Pie Filling:
Place the pecans on a baking sheet and roast for about 5 minutes, or until they are aromatic (make sure to watch them closely). Set aside to cool.
Once the pecans are cool, you can chop them coarsely if you’re preparing them this way (you can leave them whole). Set aside.
In a bowl whisk together the egg yolks and vanilla.
In a small saucepan combine the butter, sugar, corn syrup, cream and salt.
Heat the mixture over medium heat, and stir until the butter is melted and everything is combined, but do not boil the mixture. Stir for 3 – 5 minutes.
Let the butter/sugar mixture cool for 2 minutes.
Then, whisking very vigorously and constantly, slowly pour the hot mixture into the egg mixture. Whisk whisk whisk. (This is to ensure that the eggs don’t cook.)
Add the pecans to the pie shell, spreading them out evenly on the bottom of the crust. Don’t worry, they will float to the top of the pie.
Slowly pour the sugar mixture over the pecans.
Place the pie dish on a rimmed baking sheet (in case of dripping), then bake the pie in the oven for 40-45 minutes or until the centre of the pie isn’t jiggly.
Let cool completely before serving. It’s best left to let the pie rest for at least 1 hour, but more time is better.
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.