Hi, I’m Austin, and the world of baking, especially pecan pies, holds a special place in my heart because of my amazing grandmother. Her prowess in pie-making is a cherished memory, and whenever I indulge in the rich goodness of a pecan pie, it’s like a sweet journey back to those moments.
Now, let’s talk about Pecan Pie. This delectable treat became my annual Thanksgiving responsibility from a young age. Why? Because it’s so darn easy to make that even my mom trusted me with it. It wasn’t until I became an adult that I truly understood the magic of this dessert, as my taste buds matured, just like my mom used to say. Let me tell you, this Pecan Pie recipe is nothing short of extraordinary.
Pecan pie is the quintessential sweet ending to any Thanksgiving feast, standing proudly alongside the likes of apple pie and Grapefruit Custard Pies. In my family, Thanksgiving wouldn’t be complete without the presence of my late grandmother’s homemade pecan pie. It’s not just a recipe; it’s a piece of family history, and sharing it is my way of honoring her legacy.
This old-fashioned pecan pie is a simple yet glorious creation. Pecans are lovingly folded into a batter composed of butter, sugar, and eggs, resulting in a heavenly caramelized, nutty filling. It’s a dessert that embodies tradition and richness, and it’s a true pleasure to present my grandmother’s recipe, ensuring it continues to be a part of celebrations for years to come. And if you’re looking for a twist, don’t forget to explore my Pecan Pie Bars recipe too!
What sets this pecan pie recipe apart and makes it my absolute favorite? Let’s break it down:
Simplicity at its Finest: With only 8 straightforward ingredients, the filling for this pecan pie is refreshingly uncomplicated. No need to overcomplicate a good thing!
Flakiness Level Expert: Picture this – a pie crust that’s not just flaky but mega-flaky, mega-buttery, and, most importantly, mega-delicious. This isn’t just any pie crust; it’s a treasured family recipe that has stood the test of time, passed down through generations. If you’re feeling adventurous, check out my all-butter pie crust recipe as an alternative. Both recipes yield enough dough for two 9-inch pies, giving you options for future pie endeavors or trying out other one-crust delights like chocolate chess pie, turkey pot pie, or classic pumpkin pie.
No Pre-Baking Necessary: Unlike some recipes, there’s no need to pre-bake the pie crust here. This buttery wonder retains its flaky texture while perfectly cradling the filling as it bakes and cools – an integral part of what makes this pecan pie recipe exceptional.
Textural Marvel: Imagine toasty pecans on top, complemented by a melt-in-your-mouth chewiness from the nuts underneath. The combination of pecans, flaky crust, and the richness of vanilla, butter, and cinnamon creates a symphony of flavors and textures that solidify this recipe as my all-time favorite. And if you’re a texture enthusiast, brace yourself for the pecan pie cheesecake – a dream come true!
Make-Ahead Friendly: Time is on your side with this pie. Freeze it and thaw it with ease, making it a convenient choice up to 3 months before your planned indulgence.
Effortless Elegance: Among all my pie recipes, this one takes the crown for being the quickest, easiest, and most basic. It’s a straightforward, no-frills approach to pie perfection.
Unbaked Bliss: Pecan pie revels in the simplicity of an unbaked pie crust, adding to the ease of preparation. Elevate it further with my easy homemade pie crust, ensuring a taste that surpasses anything store-bought.
Kitchen Staples: A handful of pantry staples is all you need: sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, and, of course, pecans. Simple ingredients, big on flavor.
In essence, this pecan pie recipe is the epitome of simplicity meeting excellence, providing an effortless way to achieve pie perfection without sacrificing on taste or texture.
How to make Pecan Pie?
To make this delightful Pecan Pie, start by preparing the homemade pie crust. Place the pie dough in an 8 or 9-inch pie dish and refrigerate it while you work on the pecan pie filling.
In a large bowl, combine granulated sugar, light brown sugar, salt, light corn syrup, and room temperature butter. Add the eggs and beat the mixture well. Stir in the vanilla extract to enhance the flavor.
Next, reserve a few pecans and stir the remaining pecans into the batter. Pour the batter into the unbaked pie shell. For a visually appealing touch, strategically place a few of the reserved pecans on top of the pie, using a small spoon to cover them with batter.
Now, it’s time to bake. Preheat the oven to 425 degrees and bake the pie for 10 minutes. After the initial baking, lower the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 40 minutes. To ensure the pie’s top doesn’t brown too much, tent a large piece of greased aluminum foil over it during the second half of baking. This prevents the foil from touching the pie filling.
You’ll know your pecan pie is perfectly done when you can gently shake it, and it’s not overly jiggly. If it still jiggles significantly, continue cooking until the center sets, typically for an additional 5-10 minutes.
After baking, allow the pie to cool completely for several hours before cutting and serving. Alternatively, refrigerate it for 1-3 days until ready to serve.
A quick note: This recipe is designed for a standard 9” pie dish. If you have a larger pie dish, consider increasing the recipe by 1 ½ times for optimal results.
For those planning ahead, this Pecan Pie is make-ahead friendly. Bake it 1-3 days before serving, allowing it to cool completely before covering and storing it in the refrigerator. Remove it from the fridge one hour before serving for the best taste. If you prefer to freeze the pie, allow it to cool completely, cover it with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw it completely in the fridge before serving.
In summary, this Pecan Pie is not only a delicious treat but also versatile, allowing you to plan and prepare it ahead of time for various occasions. Enjoy!
Also Read: Pumpkin Tortellini Recipe
Pecan Pie Recipe
- Pie Pan
- 1 Homemade pie crust (my recipe makes 2 crusts) Unbaked
- 1 cup Granulated sugar
- 3 tbsp Light brown sugar
- 1/2 tbsp Salt
- 1 cup Light corn syrup
- 3/4 tbsp Vanilla extract room temperature
- 3 Eggs
- 1-1/2 cups Pecan Halves Can chop or Leave Whole
- Prepare my perfect pie crust recipe and place the pie dough in an 8 or 9-inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and room-temperature butter. Add the eggs and beat well. Stir in the vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour the batter into the unbaked pie shell. Add the reserved pecans on top of the pie in any empty spots to make it visually appealing. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees F and continue baking for about 40 minutes. Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top of the pie (tented high to avoid touching the filling).
- The pecan pie is done when you gently shake it and is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes.
- Allow the pie to cool completely for several hours before cutting and serving. Alternatively, refrigerate for 1-3 days until ready to serve.
- This recipe is for a standard 9” pie dish. If you have a larger pie dish, I suggest 1 ½ times the recipe.
- Make Ahead Instructions:
- Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to cool completely, then cover and store it in the refrigerator. Remove it from the fridge one hour before serving. You can also make the pecan pie filling (without nuts) and pie crust ahead of time, store them separately, and then assemble and bake them on the day you want to serve them.
- Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Also Read: Mango Tart w/ Meringue & Lime Granita
Making Pecan Pie Without Corn Syrup?
Yeah, it’s doable, but it’s a bit tricky. You see, corn syrup usually acts as the superhero glue in the filling, making sure everything sticks together and sets properly. Without it, your pecan pie might not quite taste or set like the classic.
But wait, there’s a twist! Enter the maple pecan pie.
Now, when you’re ditching the corn syrup, you’ve got to find something that can step up, keep the filling together, and taste amazing. That’s where I dug into creating a pecan pie recipe without corn syrup that doesn’t compromise on taste or that perfect set texture.
Inspired by my brown butter pecan pie bars, I turned to pure maple syrup. It’s not as thick as corn syrup, but boy, does it bring a flavor punch! In my bars recipe, I usually go through the rigmarole of tempering eggs, but for this pie, I wanted simple. So, here’s the secret ingredient: a teeny tiny Tablespoon of flour. And voila! A pie that’s maple-infused, buttery, sweet, and magically thick – without the fuss.
Trust me, this maple pecan pie is a winner, delivering pure and delightful flavors without the corn syrup hassle. You’re in for a treat!