The Best Pecan Pie

Pecan Pie is a classic Southern treat that’s a staple during the holiday season. With the help of this post, you’ll be able to create a pie that will have everyone begging for seconds! We’ll cover everything from selecting the right ingredients to mastering the art of the flaky crust and achieving that perfect balance of gooey filling and crunchy pecans. Your homemade pecan pie will be the star of any gathering!

Why Pecan Pie is a Classic Dessert

There are several reasons why pecan pie has stood the test of time and remains a classic recipe. First and foremost, the buttery crust and the sweet, caramel-like filling are simply irresistible. The addition of pecans adds a delightful crunch, making each bite a delight. Additionally, pecan pie is incredibly versatile and can be enjoyed on its own or paired with a variety of toppings, such as whipped cream or vanilla ice cream.

The flavors of pecan pie are also reminiscent of the holidays, making it the perfect dessert to serve during festive gatherings. Its simplicity and comforting flavors make it a crowd-pleaser that never goes out of style.

The History of Pecan Pie

Pecan pie has a rich history that dates back to the late 1800s. The first recorded recipe for pecan pie can be found in a cookbook published in 1886 by a Texan woman named Mrs. E. E. Braddock. However, pecan pie as we know it today didn’t become widely popular until the 1930s when Karo syrup began printing a recipe for the pie on its bottles.

 Since then, pecan pie has become a beloved dessert, particularly in the Southern United States. Its sweet and nutty flavor, combined with its unique texture, makes it among our favorite recipes!

Ingredients for the Perfect Pecan Pie

Pecans: Pecan halves are the star of the show in pecan pie, so it’s important to select fresh and flavorful ones. Look for fresh pecans that are plump, with a deep brown color. Avoid any that appear shriveled or have a rancid smell. If possible, opt for pecans that are already shelled for convenience.

Pie Crust: The crust is the foundation of any pie, and for pecan pie, you’ll want a crust that is both flaky and sturdy enough to hold the filling. Feel free to use a store-bought crust or make your own favorite crust recipe. If you use mine, you’ll just need flour, salt, shortening, and water.

Filling Ingredients: The filling of a pecan pie is made up of a few key ingredients: eggs, dark corn syrup, brown sugar, butter, vanilla extract, and a pinch of salt. The eggs help bind the filling together, while the corn syrup and sugar provide sweetness. Butter adds richness, while vanilla extract enhances the flavor. A pinch of salt helps balance the sweetness and brings out the flavors of the other ingredients.

See the recipe card below for exact amounts and detailed directions!

The Perfect Pie Crust for Pecan Pie

Here’s how to make the perfect pie crust for your pecan pie:

Mix together the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas; its texture will be uniform but will contain crumbs and small bits and pieces.

Sprinkle cold water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently to each other. 

Note: I prefer to chill my pie dough for at least an hour as this helps prevent shrinkage. But it isn’t a requirement if you’re short on time.

Roll the dough out two inches larger than your 9-inch pie plate. Fit it loosely, but firmly into the pan. Crimp or flute the edges. 

How to Make the Perfect Filling for Pecan Pie

The filling is the heart and soul of a pecan pie. Here’s how to make it:

Beat the eggs in a large bowl with a fork or wire whisk until the yolks and whites are blended together. Add the corn syrup, brown sugar, melted butter, and vanilla. Blend well. 

Gently fold in the pecans, making sure to evenly coat them with the filling mixture. Be careful not to overmix, as this can lead to a dense and tough filling.

Pour the pecan pie filling into the pie shell. Place the pie dish on a baking sheet to catch any drips, and bake pie in the lower third of your preheated oven for 15 minutes. Then cover the crust with foil strips to prevent burning, and cook for another 20-30 minutes, or until edges are set, and the center of the pie quivers slightly. Don’t overbake!

Let pie cool for a few minutes, then place it on a wire rack to cool completely to room temperature. Serve topped with whipped cream or ice cream!

Common Mistakes to Avoid When Making Pecan Pie

While this pie is a relatively simple dessert to make, there are a few common mistakes you can easily avoid! Here are some pitfalls to watch out for:

Overbaking: One of the most common mistakes when making pecan pie is overbaking it. The filling should be set but still slightly jiggly in the center when the pie is done. If you bake it for too long, the filling will become dry and tough.

Underbaking: On the flip side, underbaking the pie can result in a runny filling. Make sure to follow the recommended baking time and keep a close eye on the pie as it bakes.

Not allowing the pie to cool completely: It’s important to allow the pie to cool completely before serving. If you try to slice it while it’s still warm, the filling may be too runny.

How to Store Leftovers

Cover and store any leftovers for 1-2 days at room temperature or 4-5 days in the refrigerator.

Can You Freeze Pecan Pie?

This is the perfect pie to make ahead of time and freeze! Baked pie freezes well for up to 3 months. Cover it tightly with plastic wrap and a layer of aluminum foil to avoid freezer burn.

To serve, thaw overnight in the fridge and allow to come to room temperature before serving.

Can I Use Light Corn Syrup?

Yes, you can switch use either kind of corn syrup in this recipe.

Now you’re well on your way to baking a perfect pecan pie every time! Enjoy!

This recipe is adapted from the Fannie Farmer Cookbook by Marion Cunningham.

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This post was originally published April 26, 2011, and was Day 89 of my original 365 Days of Baking. It has been updated in format and with pictures on November 8, 2024.

The post The Best Pecan Pie appeared first on 365 Days of Baking.