Pecan Pie Recipe
Make Pecan Pie Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Pecan Filling
Optional Garnish
Method
Pie Crust
- 1
Make dough
In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 tsp kosher salt, and 1 tsp granulated sugar. Add the 6 tbsp cold cubed unsalted butter and 1 tbsp cold vegetable shortening. Use a pastry cutter or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add ice water
Sprinkle 3 tbsp ice water evenly over the flour mixture, 1 tablespoon at a time. Gently toss with a fork after each addition until the dough just comes together when squeezed—avoid overworking. If needed, add up to 1 additional tablespoon water.
- 3
Chill and roll
Turn the dough out onto a floured surface, gather into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). When chilled, lightly flour a surface and roll the dough to a 12-inch circle about 1/8-inch thick.
- 4
Fit into pan and blind bake (optional)
Transfer dough to a 9-inch pie dish, trim overhang to 1/2 inch, fold under and flute the edges as desired. For a fully baked crisp edge, preheat oven to 375°F (190°C), line the crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, and bake 5–7 more minutes until the crust is set but not browned. For a softer crust, skip blind baking and bake the filled pie directly.
Pecan Filling
- 5
Preheat oven
Preheat the oven to 350°F (175°C) if not already at temperature from crust baking.
- 6
Combine wet ingredients
In a medium bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 3/4 cup packed dark brown sugar, 4 tbsp melted and slightly cooled unsalted butter, 1 tsp vanilla extract, and 1/2 tsp table salt. Whisk until smooth and homogenous.
- 7
Assemble pie
If blind-baked, let the crust cool slightly. Sprinkle 1 1/2 cups whole pecan halves evenly across the bottom of the prepared pie crust. Pour the filling mixture over the pecans, using a spatula to gently press pecans down and distribute them so they are mostly covered. Give the pan a gentle tap on the counter to settle the filling and remove any air bubbles.
- 8
Bake the pie
Place the pie on a middle rack and bake at 350°F (175°C) for 50–60 minutes. The pie is done when the filling has set but still slightly jiggles in the center; an inserted knife near the center should come out mostly clean with a few moist crumbs. If the crust or pecans start to brown too quickly, tent loosely with foil after 30–35 minutes.
- 9
Cool
Remove the pie from oven and place on a wire rack. Cool at least 2 hours (preferably 3) to allow the filling to fully set before slicing. Serve at room temperature with whipped cream or vanilla ice cream if desired.