Pecan Pie

There are thousands of amazing pecan pie recipes out there. I have found a few classics that I rely on. This one of them. Some recipes out there will use fewer pecans, but I love pecans, so this recipe is a bit heavier on that ingredient.

If you prefer a richer pecan pie filling, use 1.5-2 cups of roughly chopped pecans instead of the full 2.25 cups.

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Pecan Pie

There are thousands of amazing pecan pie recipes out there. I have found a few classics that I rely on. This one of them. Some recipes out there will use fewer pecans, but I love pecans, so this recipe is a bit heavier on that ingredient.

If you prefer a richer pecan pie filling, use 1.5-2 cups of roughly chopped pecans instead of the full 2.25 cups.

Ingredients

For the Pecan Pie Crust:

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 2/3 cup shortening
• 5 Tbsp cold water

For the Pecan Pie Filling:

• 3 whole eggs
• 1.25 cups packed dark brown suga
• 1/8 tsp ground nutmeg
• ½ cup light corn syrup
• 3 Tbsp salted butter, melted
• 1 tsp vanilla extract
• 2.25 cups of halved pecans, very roughly chopped

Instructions 

For the Pecan Pie Crust:

• Preheat oven to 375F.
• In a medium bowl, whisk together the flour and salt.
• Add the shortening to the bowl and use the back of a fork or a processor to cut the shortening into the flour until the mixture is crumbly.
• Sprinkle the cold water over the mixture, and mix or continue to quickly process until the dough comes together.
• *Try to avoid over-mixing the dough at this stage.
• Gently form the dough into a ball, and wrap it in plastic wrap.
• Place the wrapped dough ball in the refrigerator, and allow it to rest for roughly 30 minutes or 1 hour.
• Once the dough has chilled, lightly flour a work surface where you intend to roll out the dough with a thin layer of all-purpose flour.
• Place the dough ball onto the floured surface, and roll the dough out into a 12-inch circle.
• Carefully lift the dough, and place it into a 9-inch pie plate.
• Trim the edges of the crust with a sharp knife or pair of scissors, and crimp the remaining edges with your fingers or a fork.

For the Pecan Pie Filling:

• In a large bowl, whisk together the eggs, dark brown sugar, nutmeg, corn syrup, butter, and vanilla extract until smooth.
• Stir in the chopped pecans.
• Pour the mixture into the prepared pie crust.
• Bake for 40 to 45 minutes at 375F, or until the filling is set.
• Remove from the oven and let the pie cool completely for roughly 30-40 minutes before slicing and serving.
• Slice and serve the pecan pie with a scoop of vanilla ice cream.

Notes

Pecan Pie can easily be made a day or two before you intend to serve it. Because of the high fat and sugar content, it keeps well for a few days after it is made.
You don’t need to make your own crust by hand at home. Feel free to buy a store-bought pie crust and prepare the filling as instructed. It will still taste amazing, trust me.