Perfect Pecan Pie
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Perfect Pecan Pie. 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 favourite pie. I've been making it for 30 years or more.
It is always on my table on Christmas Day as a treat for after every Christmas dinner. It's been served up as dessert for quite a number of Thanksgiving dinners too.
Although my love for this pie is well established, we have a very intermittent relationship. Because I simply cannot resist this one, 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. 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?
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Perfect Pecan Pie
Making the perfect pecan pie is easier than many people think. This is the same easy recipe that I've used for decades. 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.
Ingredients
For the butter pastry
- 1 cup butter , very cold & cut in small cubes
- 2 ½ cups flour
- 2 tablespoon brown sugar
- ½ teaspoon salt
- ¼ to ⅓ cup ice water + 2 tablespoon white vinegar added, Only enough liquid to make a dough form.
- 1 teaspoon vanilla extract
For the filling
- 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 teaspoon vanilla extract
- ½ cup melted butter
- 1 ½ cups pecan halves
Instructions
For the butter pastry
- 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.
To make 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.
Notes
The amount of eggs is important in this recipe. I generally use extra large eggs in this recipe. If not using the largest size eggs available, it shouldn't hurt to add an additional egg.
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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 452Saturated Fat 11gCholesterol 86mgSodium 296mgCarbohydrates 56gFiber 1gSugar 46gProtein 3g
Making this pie right now but the directions say to divide the dough in 2 and refrigerate but nowhere does it say how to recombine them. This part is too vague. Is it for 2 crusts or should they be combined while rolling them out... hmmmm.
Sorry, I should have added that you can freeze one for later.
hi there - could you further explain this sentence: 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.
I am confused as to how to do this step.
Also, with the above comment, does this mean that I could halve the recipe to make dough for one pie rather than 2?
Yes, half the pastry recipe if only making one pie, or freeze the second round for later.
Just trim and flute the edges for the pie in any way you like. The pie in this photo was baked in an edge-less pan, so it wasn't necessary.
Hi there,
I can't seem to find what temperature to cook this at. Help please!!!
Sorry, that was a copy and paste error when I updated the website. Fixed now. Thanks for letting me know. On the downside, now all I can think about is Pecan Pie! I only make it a couple of times a year because it is one of the few desserts that i won't stop until it's gone. Absolutely love it!
Any recommendations for baking this in high altitude?
I live next to the ocean so I'm afraid I have no experience at all with high altitude baking. Although this pie doesn't contain baking powder or soda , so what would possibly be the issue? Not sure I understand your question completely,.
Well I live in Colorado and I've heard that pecan pies can be tricky in the high altitude for whatever reason I don't know. Someone told me it blew up in their oven! lol but I can't find any other recipes besides the Karo one that has high altitude adjustments...guess I'll give it a try!
The ocean is at my back door. I have no experience at all in high altitude baking I'm afraid.
Is the recipe for the filling enough for 1 or 2 pies
It fills either of my large pie pans. There's probably enough for 2 smaller pies, like 8 inch pies but I don't make pies that small. 😉
I tried this recipe and for some reason my filling never set. I cooked it according to directions and when it was cooled completely I cut into it and the filling was still liquid. so I baked it some more and cooled it again and when I cut it the second time it was still liquid. I ended up throwing the whole thing away. The flavor was great it just never set. any suggestions?
Tha'ts Odd. I've been using this recipe for a very long time. Maybe the size of your eggs?
Barry, This was the most amazing recipe! Thank you for sharing it.
One of the few desserts I make that I have absolutely no self control over. I absolutely love it! It's on my Christmas dinner table every year too.
Oh my goodness!! I just made this pie and it is AMAZING! No wonder you only make it once in awhile, I am having trouble not eating it as we speak. Thank you for an awesome recipe!
OH my Lord, Carla, I'd like to have a big slice of that right now. Just irresistible!
Hi,
I've tried this recipie similar in the past, and I too had problems with the filling not setting. I thought the liquid, butter , eggs and syrup seemed to add up to too much liquid?
Any tips?
It always, always works for me. Maybe it needs to be in longer in your oven or the egg size is too small. Adding an extra egg might be the way to go.
Do you think you could substitute the dark corn syrup for light?
Should be fine.
Do you refrigerate pecan pie if made a few days before serving
A few days? I do refrigerate it anyway but would only make it a day or two in advance.
If I use a frozen crust from the store should I bake it first?
No need.
This recipe looks delicious but since I don't have a food prossesor, but can I use anything else to make the dough. I have a Kitchenaid mixer? Any help would be greatly appreciated!!
No don't use a regular mixer, the crust won't be flaky. Just cut the butter through the flour with 2 knives.
I did the filling recipe for my own crust, and I did a smaller 8 inch pie. NO CHANGES TO THE FILLING and it only fit in one pie. So, make sure you have enough ingredients to do two. Because, I had to make a trip to the grocery store to get more corn syrup and pecans.
I'm not sure you got the size correct. This would never fit in my 8 inch pie pan.