Now a staple on holiday dessert tables across North America, the pecan pie had humble beginnings. Its roots trace back to Texas in the late 1800s, and for decades, it remained largely a Southern specialty, right at home where pecan trees naturally thrive. Then Karo Corn Syrup put a pecan pie recipe on its bottle—and, eventually, on tables across the country. In the late 1920s, the brand developed its Karo Prize Pie, a version that used corn syrup in place of brown sugar, and began printing the recipe on its bottles. Suddenly, a Southern favorite had a national audience.
Corn syrup often remains the preferred sweetener for pecan pie, namely because of its neutral flavor and binder-like quality, which prevents sugar from crystallizing and gives the pie a consistent, gooey filling. But it isn’t our top choice. That binder may simplify the baking process, but it can also lead to a gelatinous texture. For our Gold Standard, we opted to go back to tradition and use butter and brown sugar for a creamier, custard-like filling. To ensure it is set properly, it is imperative to cook the filling on the stove first (low and slow) to remove any graininess from the sugar and then bake until the filling is set on the edges but still has a slight wobble in the center. It may be more work, but it will always be worth the effort.
We call it a Gold Standard recipe for a reason, and this pie is no exception. If the filling didn’t retain its structure during cross-testing, we went back to the drawing board. If the topping was too crunchy or difficult to cut, we tested it again. While we do our best to make sure all our recipes are top-notch, we took extra care with this one. Why? Because it’s the holiday season and you don’t need another recipe to troubleshoot or remake. You need the pecan pie you can count on. We did the trial and error so you don’t have to.
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Pecan Pie
Makes 1 (9-inch) deep-dish pie
All-Butter Piecrust (recipe follows)⅓ cup (80 grams) whole milk¼ cup (31 grams) all-purpose flour4 large eggs (200 grams), lightly beaten1¾ cups (385 grams) firmly packed light brown sugar1 cup (200 grams) granulated sugar½ cup (113 grams) unsalted butter, melted2 tablespoons (26 grams) vanilla extract1 teaspoon kosher salt2½ cups (283 grams) chopped pecans¾ cup (106 grams) pecan halves
Position oven rack in bottom third of oven. Preheat oven to 375°F (190°C).
On a lightly floured surface, roll All-Butter Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 15 minutes.
Top prepared crust with 2 pieces of parchment paper, letting ends extend over edges of plate. Add pie weights.
Bake until crust edges feel set, about 15 minutes. Carefully remove parchment and weights, and bake until edges are light golden brown and bottom is dry and set, about 5 minutes, covering edges with foil to prevent excess browning, if necessary. (Crust may puff slightly in places.) Reduce oven temperature to 325°F (170°C).
Meanwhile, in a large saucepan, whisk together milk and flour until well combined. Whisk in eggs, sugars, melted butter, vanilla, and salt until well combined. Fold in chopped pecans. Cook over medium-low heat, stirring constantly with a rubber spatula and adjusting temperature as needed, ensuring bottom and sides of pan are constantly scraped, until mixture thickens slightly and an instant-read thermometer registers 185°F (85°C), 8 to 10 minutes.
Pour hot filling into hot crust. Carefully arrange pecan halves on top as desired.
Bake until set and an instant-read thermometer inserted in center registers 200°F (92°C), 35 to 40 minutes. Let cool completely.
Note: Center of pie will settle slightly after cooling.
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All-Butter Piecrust
Makes 1 (9-inch) deep-dish crust
1½ cups (188 grams) all-purpose flour¾ teaspoon kosher salt½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes⅓ cup (80 grams) ice water, plus more as needed
In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water, 1 tablespoon (15 grams) at a time, if needed.
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to 15 minutes before rolling out.
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