Trust a true pecan pie lover who has been using this recipe for over 30 years. I’ve never had better.
Pecan Pie is my favorite pie. I’ve been making it for 30 years or more and it is always on my table on Christmas Day as a treat for myself and some other Pecan Pie lovers in my family. I am a bit of a nut nut I must admit which accounts for a large part of why I love it so much.
Although my love for this pie is well established, we have a very intermittent relationship because I simply cannot resist this one so I don’t make it all that often. It is one of those desserts that I covet and uncharacteristically do not willingly share. If it is in the fridge, it calls to me and I find myself making several trips , knife in hand, to cut small slivers which I eat throughout the day. I would probably polish an entire pie off in two days in tiny slices if left to my own devices. Little slices don’t count anyway….right?
Like this Pecan Pie recipe?
- 1 cup very cold butter cut in small cubes
- 2 ½ cups flour
- 2 tbsp brown sugar
- ½ tsp salt
- ¼ to ⅓ cup ice water + 2tbsp white vinegar added (Only enough liquid to make a dough form.)
- 1 tsp vanilla extract
- 4 large or extra large eggs (or 5 medium, or 6 small)
- 1 ½ cups lightly packed brown sugar
- 1 ½ cups dark corn syrup
- 2 tsp vanilla extract
- ½ cup melted butter
- 1½ cups pecan halves
- Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in aluminum foil and freeze it for later.)
- Roll the dough into a 12 - 14 inch round and place in the bottom of a 10 inch pie plate.
- Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
- Trim dough to a half inch past the edge of plate.
- Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
- Place in freezer while you prepare the filling.
- Whisk the eggs, brown sugar, corn syrup, vanilla and melted butter together until the brown sugar is dissolved.
- Stir in the pecans.
- Bake for 50-60 minutes at 375 degrees F (350 F for glass bake-ware) or until the center is set and jiggles like jelly. Cool completely before serving.
In reading some comments from readers I suspect all corn syrup is not the same in all places. Here it is very thick. Thicker than molasses at room temperature. If your corn syrup isn't that thick be sure to add that extra egg as insurance that the pie will set.
Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
As long as the crust doesn't burn, an extra few minutes in the oven should not be a problem if needed as well.