Introduction
Pecan Pie is a beloved Southern dessert, perfect for Thanksgiving, holidays, or cozy gatherings. Its rich, caramelized filling and crunchy pecans atop a buttery crust create a decadent treat. The pie’s glossy, golden look, served on a white ceramic plate with whipped cream or a mint sprig, offers an elegant, inviting aesthetic. This recipe delivers a classic Pecan Pie, adaptable for dietary needs, best served warm or at room temperature.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 1/2 cup unsalted butter, cold, cubed
- 3-4 tbsp ice water.
Pecan Filling:
- 3 large eggs
- 1 cup dark corn syrup
- 3/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 cups pecan halves
For Serving:
- Optional: Whipped cream, mint sprig
- Suggested Accompaniments: Vanilla ice cream
- Suggested Pairings: Coffee, tea
- Suggested Aesthetic: Serve on a white ceramic plate
- Suggested Equipment: 9-inch pie dish, rolling pin
Step-by-Step Process
- Make Crust: Mix flour, salt, and sugar in a bowl. Cut in cold butter until pea-sized crumbs form. Add 3 tbsp ice water, mixing until dough holds (add 1 tbsp if needed). Shape into a disk, wrap, chill 1 hour.
- Roll Dough: Roll dough to a 12-inch circle on a floured surface. Fit into a 9-inch pie dish, trim, and crimp edges. Chill 30 minutes.
- Preheat Oven: Preheat to 350°F with a baking sheet inside.
- Make Filling: Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in pecans.
- Bake: Pour filling into crust. Bake on sheet 45-55 minutes until center is set but slightly jiggly. Cover the crust with foil if browning too fast. Cool 2 hours.
- Serve: Slice into 8 wedges, serve on white ceramic plates with whipped cream, mint. Pair with coffee, ice cream.
Tips for Better Pecan Pie
- Keep butter cold for flaky crust; don’t overmix dough.
- Use dark corn syrup for rich flavor; light is milder.
- Spread pecans evenly for a neat top.
- Check the center for a slight jiggle to avoid overbaking.
- Cool fully to set filling; early cutting makes it runny.
- Toast pecans (5 min at 350°F) for deeper flavor.
- Chill the dough to prevent shrinking.
- Enhance aesthetic: Serve with a whipped cream dollop, a mint sprig for elegance.
Variations and Customization
- Bourbon Pecan Pie: Add 2 tbsp bourbon to filling.
- Chocolate Pecan Pie: Mix in 1/2 cup chocolate chips.
- Maple Pecan Pie: Use maple syrup, reduce sugar to 1/2 cup.
- Vegan Pecan Pie: Use vegan butter, replace eggs with 1/4 cup cornstarch + 1/4 cup water, and maple syrup.
- Gluten-Free Pecan Pie: Use 1:1 gluten-free flour for the crust.
- Salted Caramel Pecan Pie: Add 1/2 tsp sea salt, and drizzle caramel sauce.
- Mini Pecan Pies: Make 12 in muffin tins, bake 25 min.
- Nut-Free Pie: Use 1 1/2 cups crushed pretzels (non-traditional).
Storage and Serving Tips
- Store covered at room temperature for 2 days, fridge 5 days.
- Reheat slices at 300°F for 5-10 min or microwave 15 sec.
- Freeze baked pie, wrapped, 3 months; thaw in fridge.
- Freeze unbaked crust 2 months; bake from frozen, add 5 min.
- Serve warm or at room temperature; cold pie is dense.
- Use leftovers for ice cream topping.
- Don’t leave out over 2 hours.
- Presented on a white ceramic plate with mint for elegance.
Nutritional Information
Based on 8 servings (1 slice, no garnish):
- Calories: 520 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 60g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 6g
- Vitamin A: 10% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. High in sugar, fat; try vegan, gluten-free versions. Pair with light drinks.
Conclusion
This Pecan Pie recipe offers a rich, nutty dessert, perfect for holidays, turning simple ingredients into a Southern classic. Its easy preparation and elegant presentation make it a favorite. The flaky crust and caramelized filling, with refined garnishes, delight every time. It’s sure to be a cherished recipe, loved for its warm flavors.
Pecan Pie Recipe: Rich and Nutty
Ingredients
- 1 ¼ cups flour
- ½ tsp salt
- 1 tsp sugar
- ½ cup cold butter
- 3-4 tbsp ice water
- 3 eggs
- 1 cup dark corn syrup
- ¾ cup brown sugar
- ¼ cup butter melted
- 1 tsp vanilla
- ¼ tsp salt
- 1 ½ cups pecans
- Optional: Whipped cream mint
- Suggested Pairings: Coffee ice cream
Instructions
- Mix flour, salt, sugar; cut in butter. Add ice water; form dough, chill 1 hr.
- Roll dough, fit 9-inch pie dish, crimp, chill 30 min.
- Preheat oven to 350°F with a baking sheet.
- Whisk eggs, corn syrup, sugar, butter, vanilla, salt, and add pecans.
- Pour into crust; bake 45-55 minutes until set.
- Cool 2 hrs. Slice, garnish, and serve with coffee, ice cream.
Notes
- Use cold butter for the crust.
- Store in fridge 5 days, freeze 3 months.
- Try a chocolate variation.
- Pair with tea.
