Pecan Pie Recipe
Make Pecan Pie Recipe in just 3h 30m. 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
Method
Pie Crust
Make the dough
In a large bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp granulated sugar, and 0.25 tsp salt until evenly combined.
Cut in fats
Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold vegetable shortening to the flour mixture. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6-8 strokes with a cutter).
Add ice water
Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time, tossing gently with a fork after each addition until the dough just comes together when pressed. Avoid overworking.
Chill and roll
Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie plate, trim the excess to leave a 1/2-inch overhang, fold and crimp the edge. Chill the lined pie plate for 15 minutes while you prepare the filling.
Optional blind bake (for a firmer bottom)
Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dry beans. Bake 15 minutes, remove weights and parchment, and bake an additional 8 minutes until edges are slightly golden. Allow to cool 10 minutes before filling. If you prefer a softer bottom, skip blind baking and bake with filling per the filling directions.
Pecan Filling
Preheat oven
Preheat your oven to 350°F (175°C) if not already set from blind baking.
Mix wet ingredients
In a medium bowl, whisk together 1 cup corn syrup, 0.75 cup packed dark brown sugar, and 0.25 cup melted unsalted butter until smooth and sugar is dissolved.
Add eggs and flavor
Whisk in 3 large eggs, one at a time, until fully incorporated. Add 1 tsp vanilla extract and 0.25 tsp salt and whisk until combined.
Assemble pie
Arrange 1.5 cups pecan halves in an even layer over the prepared pie crust. Pour the filling mixture over the pecans, letting it settle between the nuts. If desired, press a few extra pecan halves decoratively on top.
Bake
Bake on the middle rack in the preheated 350°F (175°C) oven for 50-60 minutes. The center should be set but still slightly jiggly — it will firm as it cools. If the crust edges brown too quickly, shield them with foil after 25 minutes.
Cool and serve
Remove pie from oven and cool on a wire rack for at least 2 hours (preferably 3-4 hours) to allow the filling to fully set. Serve at room temperature or lightly warmed with whipped cream or vanilla ice cream.