Thanksgiving wouldn’t live consummate without this Classic Pecan Pie Recipe! This timeless recipe has no extra frills – simply all of the pecan pie elements you lot dear. Pie crust is all dressed upwardly amongst the best sugariness, gooey filling and crunchy pecan topping that’ll accept everyone reaching for a second slice!
What’s inwards this Pecan Pie Recipe
You’re going to honey this quondam fashioned pecan pie recipe. Simple to make in addition to really a please to consume!
- Pie Crust: It can be store-bought or homemade.
- Eggs: You’ll necessitate one to brush the pie crust alongside in addition to the others for the pie filling.
- Butter: Unsalted butter is preferred!
- Sugar: You’ll postulate white granulated sugar AND dark dark-brown carbohydrate for this recipe.
- Light Corn Syrup: This is what gives pecan pie filling the signature smoothen texture.
- Vanilla Extract: Personally, I dearest using my homemade vanilla extract inwards all of my baked goods. It really lends the real best flavor.
- Kosher Salt: Just a footling chip is used to aid heighten the other flavors.
- Pecans: The star of the demonstrate! To accomplish the same wait as inwards my photos, use chopped pecans.
PRO TIP: During baking, if your crust is browning besides apace, simply comprehend it amongst foil.
Do I require to bake the pie crust starting time?
In ane give-and-take, yep! Be certain y'all blind bake the pie crust before y'all make full it, otherwise you lot could easily terminate upwardly alongside an nether-cooked bottom. Just press your pie dough firmly into the bottom of your pie dish, bake for four minutes and let it cool. This elementary pace will mean that yous volition be serving the best pecan pie… always!
If the heart of your pecan pie is on the soupier side, that means it didn’t bake for long enough. Remedy this past letting the pie fix for the full bake fourth dimension. It is done when the meridian of it has a caramelized await and it should live a medium to night brown. The pie crust will be a gold brownish. When you lot gently shake it, the centre should barely jiggle.
If y'all are planning on serving the pie within two to three hours, and then you lot tin can leave it to cool at room temperature. If you are planning on serving it the next 24-hour interval, encompass it loosely with foil or plastic twine in addition to home inwards the fridge.
Let the pie cool for at least 3 hours before serving. This is important non simply then it’s not as well hot, just too so it has enough time to settle into the correct shape when you piece it.
How to Store
In an airtight container inwards the fridge, pecan pie will rest fresh for upwardly to four days.
How to Freeze
You tin freeze pecan pie for upwardly to ane calendar month. Keep it stored in a freezer-prophylactic container. Let it slowly thaw in the refrigerator prior to storing.
Serving Suggestions
Enjoy more classic recipes this Thanksgiving like Thanksgiving turkey, homemade cranberry sauce, creamy mashed potatoes as well as sweetness Irish potato squeeze.
v-Star Review
“This pie is a must dessert for Thanksgiving! It’s the best!” – Anna
Recipe
Best Pecan Pie Recipe
Ingredients
For the Crust
- i refrigerated deep-dish pie crust 213 grams
- one big egg 50 grams, lightly beaten
For the Filling
- half-dozen tablespoons unsalted butter 85 grams (¾ stick)
- one cup granulated sugar 200 grams
- ii tablespoons dark dark-brown carbohydrate 27 grams
- ane⅛ cups calorie-free corn syrup 351 grams (eighteen tablespoons)
- iv big eggs 200 grams, lightly beaten
- one teaspoon pure vanilla extract 4 grams
- ane teaspoon kosher common salt 3 grams
- ii cups chopped pecans 228 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- Preheat oven to 425°F.
- Roll dough into a 14-inch diameter circle in addition to press it into the pie pan. Trim the crust, leaving 1-inch around the edges, together with reserve the dough scraps. Fold the dough edges nether and flexure the edges to your liking.1 refrigerated deep-dish pie crust
- Bake the crust for four minutes, or simply until the crust is fix. Transfer to a wire rack in addition to cool for three minutes. Use leftover scraps to comprehend any cracks in the crust (hopefully, at that place aren’t any). Cool the crust for xxx minutes as well as brush lightly amongst 1 beaten egg.ane big egg
- Reduce the oven temperature to 350°F.
For the Filling
- Be certain oven temperature is fix to 350°F and the oven rack is adjusted to the eye place.
- Melt the butter inwards a medium saucepan set up over medium estrus.6 tablespoons unsalted butter
- Add sugars too prepare (stirring oftentimes) until mixture starts bubbling most iii-iv minutes. Add corn syrup too fix (stirring oft) until mixture comes to a boil, virtually 3-iv minutes.i loving cup granulated saccharide, i⅛ cups light corn syrup, 2 tablespoons dark chocolate-brown saccharide
- Remove the mixture from the rut and cool 5 minutes.
- Add the eggs to a medium heatproof bowl and whisk lightly. Pour 1 cup of the slightly cooled carbohydrate mixture into a heatproof measure cup.iv big eggs
- Very tardily whisk the 1 cup saccharide mixture into the beaten eggs and then rattling tardily whisk the beaten egg/carbohydrate mixture dorsum into the hot carbohydrate mixture inward the saucepan. Quickly whisk the mixture until thoroughly incorporated.
- Add vanilla in addition to salt too whisk to contain.1 teaspoon pure vanilla extract, ane teaspoon kosher salt
- Add the pecans together with stir well.ii cups chopped pecans
- Pour the filling into the cooled crust in addition to bake at 350°F for 30 minutes. If the crust is browning as well chop-chop, cover the pie crust edge alongside a pie crust shield or foil. Bake an additional xx-xxx minutes or until the pie is near prepare in the heart. The pie should live barely jiggly inwards the centre.
- Transfer the pie to a cooling rack to cool completely before serving, at to the lowest degree three hours.
- Serve amongst a scoop of water ice cream or lightly sweetened whipped cream, if desired.
Last step! Don’t forget to exhibit me a movie of what you lot
made!
Upload an picture or tag me
@thecookierookie on Instagram!
Becky’second tips
- Bake this pie inward a 9½-inch round pie dish that is 2 inches deep.
- Blind bake your pie crust!
- Thoroughly whisk your filling ingredients and so that everything is really well combined.
- During baking, if your crust is browning also chop-chop encompass it with foil.
- Let the pie cool for at to the lowest degree 3 hours before serving.
Storage: Store pecan pie inwards an airtight container in the refrigerator for upward to 4 days or inwards the freezer for up to one calendar month.
Nutrition Information
More Thanksgiving Dessert Recipes We Love
- Pecan Pie Bars
- Pumpkin Mousse
- Chocolate Pecan Pie
- Pumpkin Caramel Poke Cake
- Homemade Apple Pie
- Apple Dumplings