There are thousands of amazing pecan pie recipes out there. I have found a few classics that I rely on. This one of them. Some recipes out there will use fewer pecans, but I love pecans, so this recipe is a bit heavier on that ingredient.
If you prefer a richer pecan pie filling, use 1.5-2 cups of roughly chopped pecans instead of the full 2.25 cups.
Pecan Pie
There are thousands of amazing pecan pie recipes out there. I have found a few classics that I rely on. This one of them. Some recipes out there will use fewer pecans, but I love pecans, so this recipe is a bit heavier on that ingredient. If you prefer a richer pecan pie filling, use 1.5-2 cups of roughly chopped pecans instead of the full 2.25 cups.
Ingredients
For the Pecan Pie Crust:
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 2/3 cup shortening
- 5 Tbsp cold water
For the Pecan Pie Filling:
- 3 whole eggs
- 1.25 cups packed dark brown suga
- 1/8 tsp ground nutmeg
- ½ cup light corn syrup
- 3 Tbsp salted butter, melted
- 1 tsp vanilla extract
- 2.25 cups of halved pecans, very roughly chopped
Instructions
For the Pecan Pie Crust:
- Preheat oven to 375F.
- In a medium bowl, whisk together the flour and salt.
- Add the shortening to the bowl and use the back of a fork or a processor to cut the shortening into the flour until the mixture is crumbly.
- Sprinkle the cold water over the mixture, and mix or continue to quickly process until the dough comes together.
- *Try to avoid over-mixing the dough at this stage.
- Gently form the dough into a ball, and wrap it in plastic wrap.
- Place the wrapped dough ball in the refrigerator, and allow it to rest for roughly 30 minutes or 1 hour.
- Once the dough has chilled, lightly flour a work surface where you intend to roll out the dough with a thin layer of all-purpose flour.
- Place the dough ball onto the floured surface, and roll the dough out into a 12-inch circle.
- Carefully lift the dough, and place it into a 9-inch pie plate.
- Trim the edges of the crust with a sharp knife or pair of scissors, and crimp the remaining edges with your fingers or a fork.
For the Pecan Pie Filling:
- In a large bowl, whisk together the eggs, dark brown sugar, nutmeg, corn syrup, butter, and vanilla extract until smooth.
- Stir in the chopped pecans.
- Pour the mixture into the prepared pie crust.
- Bake for 40 to 45 minutes at 375F, or until the filling is set.
- Remove from the oven and let the pie cool completely for roughly 30-40 minutes before slicing and serving.
- Slice and serve the pecan pie with a scoop of vanilla ice cream.
Notes
Pecan Pie can easily be made a day or two before you intend to serve it. Because of the high fat and sugar content, it keeps well for a few days after it is made.
You don’t need to make your own crust by hand at home. Feel free to buy a store-bought pie crust and prepare the filling as instructed. It will still taste amazing, trust me.
You don’t need to make your own crust by hand at home. Feel free to buy a store-bought pie crust and prepare the filling as instructed. It will still taste amazing, trust me.