Classic Pecan Pie
Flaky crust that’s not soggy, perfect amount of sweetness and pecans make this a classic pecan pie that everyone will love.
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 75minutes |
|
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Ingredients
Crust
- 1.25 cups/6.25oz/175g All Purpose Flour
- 1/2tsp Coarse Salt
- 1tbsp White Sugar
- 6 tbsp/3 oz/84g unsalted butter
- 2tbsp/1 oz/28g shortening
- 5tbsp ice cold waterapproximate
Filling
- 6 tbsp/3oz/84g unsalted butter
- 3/4 cup/4.5 oz/130g dark brown sugar
- 1/2tsp Coarse Salt
- 3/4 cup/177ml light corn syrup
- 3 large eggs
- 2tsp Vanilla Extractsubstitute dark rum if you wish
- 1.5 cups/6 oz/168g pecanschopped
Instructions
- Make the crust. Using a food processor is the fastest method. To the processor, add all purpose flour, salt, sugar, shortening and cold butter cut into small cubes. Pulse about 8 times until you get a crumbly mixture. You should see pieces of butter. Add ice cold water a little bit at a time and pulse until just before the dough forms into a ball. It happens very fast. It should hold together nicely. Take the blade out first. Then put the dough onto plastic wrap. Place the wrap over the dough and form into a disc. Wrap well. You should see pieces of butter throughout the dough. Put this is in the refrigerator for at least one hour. The dough can be made ahead and frozen for a few months or refrigerated for 3 days.
- Take the dough out of the fridge 10 minutes before rolling out or until pliable. Put a little flour down on your counter, on your rolling pan and roll out dough, starting from middle going to all sides. Put the pie plate upside down on the dough. The dough should be about 3 inches wider than the pie plate. Place dough onto rolling pin, roll halfway and place over pie plate. Tuck the dough into the pie plate. Trim the excess dough leaving about ½ inch overhang. Tuck the dough under itself to form crust. You can stop right here with the crust or use the tines of a fork and press down on the edge of the dough to crimp the edges. You can also make a classic fluted edge as shown in the video. Put crust in the freezer for 10 minutes or refrigerate for 20 minutes.
- Heat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place pie plate on a baking tray. Cover the entire crust with aluminum foil, make sure to cover the edges of the crust. Fill with pie weights or dried beans. Bake on a tray in the heated oven for 30 minutes.
- Make filling 15 minutes before crust is finished baking. In a saucepan, melt butter on low heat. Add brown sugar, salt and corn syrup. Stir and heat until melted. Remove from heat and stir in vanilla extract. Crack eggs into a bowl and whisk well. Slowly stir in beaten eggs to saucepan until filling is shiny. Mix in chopped pecans. Remove crust from oven after 30 minutes. Turn oven temperature down to 325 degrees Fahrenheit or 162 degrees Celsius. Pour filling into hot pie crust. Bake for approximately 45 minutes until edges are set and the center is slightly jiggly, almost set. Cool completely before cutting. Serve with whipped cream or vanilla ice cream.
- Pie can be refrigerated for 2 days and warmed in a 300 degree oven for 15 minutes before serving.
- Pie Plate Size – 9 in x 1.2 in 22.8 cm x 3cm
Recipe Notes
