Last updated on November 23rd, 2018 at 12:43 pm
This traditional Pecan Pie is sweet and delicious, totally made from scratch, including the pie crust! A must on every Thanksgiving table!
Pecan pie is our favorite and not just for Thanksgiving. I admit, I will have it a few times a year. It’s the sweetness, it’s the pecans and it’s the flaky crust that call to me. When all of those great things are combined together, you get one decadent dessert, if there ever was one.
While you may look down at pecan pies because of the corn syrup in it, let’s face it. It’s one slice you usually eat at Thanksgiving, which I’m sure won’t harm you. I look at it as an indulgence, every once in a while we are allowed to indulge. And let’s be serious, I love my pies.
But what makes a pecan pie really that great decadent morsel we’re all so fond of? It all starts with the flaky crust. As I always say, homemade is always better and when it comes to pie crust it certainly is true. You’re looking for a flaky, crumbly and buttery pie crust that will literally melt in your mouth. Of course, you can use store bought, but when you feel brave enough, go ahead and make your own. You’ll thank me!
Don’t forget to read the post on making the perfect pie crust and all about blind baking!
But then the best part of a good pecan pie is totally the filling. We’re talking loads of pecans in a sweet and decadent, custard like filling. Do make sure you toast the pecans first to bring out their flavor even more.
So go ahead and make this, don’t think about goes into it, just enjoy the process of making it, and then as usual share it with friends and family!
CRAVING MORE PECAN PIE? TRY THESE:
- Pecan Pie Cheesecake
- Pecan Pie Cheesecake Bars
- Bourbon Pecan Pie
- Chocolate Pecan Pie Cookies
- Cinnamon Chocolate Pecan Pie Cookies
Pecan Pie Recipe
- 1/2 recipe pie crust
- 1 cup brown sugar packed
- 1 1/2 tsp salt
- 1 tbsp all-purpose flour
- 6 tbsp butter unsalted, softened
- 4 eggs
- 2 tsp vanilla extract
- 3/4 cup corn syrup light or dark
- 1/2 cup pecans chopped
- 1 1/2 cups pecans halves
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- Preheat oven to 425 F degrees
- If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it's about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Reduce temperature to 350 F degrees.
- Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans.
- Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
- Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there's no wiggle to it.
- Let the pie cool completely in order for the filling to set, before slicing into it.
- To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350 F degrees or until you start to smell them.
- Check out the recipe to make this easy pie crust with video and step by step instructions here.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.