Indulge in the delectable warmth of a classic fall dessert – the irresistible Pecan Pie. This mouthwatering recipe combines the perfect balance of sweet, sticky caramel filling with a crunchy, nutty topping, making each bite a heavenly delight. Get ready to wow your taste buds and impress your loved ones with this simply divine dessert that is sure to become a cherished favorite.
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ cup unsalted butter, cold and cubed
- 4-6 tablespoons ice water
- 3 large eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
- Whipped cream
- Caramel sauce
The crust is the foundation of any good pie, and making your own ensures that it will be flaky and delicious. To prepare the crust, start by combining the all-purpose flour, salt, and sugar in a mixing bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add in the ice water, one tablespoon at a time, and mix until the dough comes together. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes before rolling it out.
Once the dough has chilled, gently roll it out on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and trim any excess overhang. Crimp the edges with a fork or your fingers to create a decorative border. Set the crust aside while you prepare the filling.
The filling is the sweet and gooey center of a pecan pie. To make the filling, whisk together the eggs, granulated sugar, light corn syrup, melted butter, and vanilla extract in a mixing bowl until well combined. Stir in the pecan halves until they are evenly coated with the filling mixture.
The topping is not only a delicious addition to the pecan pie, but it also adds a touch of elegance. Whipped cream and caramel sauce are the perfect accompaniments to the rich flavors of the pie. You can use store-bought whipped cream and caramel sauce, or make your own for an extra special touch.
Preparing the crust
- In a mixing bowl, combine the all-purpose flour, salt, and sugar.
- Cut in the cold, cubed butter until mixture resembles coarse crumbs.
- Gradually add in the ice water, one tablespoon at a time, and mix until the dough comes together.
- Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap.
- Refrigerate for at least 30 minutes before rolling it out.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish.
- Transfer the dough to the dish and trim any excess overhang.
- Crimp the edges with a fork or your fingers to create a decorative border.
Blind baking the crust
- Preheat the oven to 425°F (220°C).
- Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for 10-12 minutes, or until the edges are lightly golden.
- Remove the parchment paper and weights and bake for an additional 5 minutes, or until the bottom of the crust is dry and lightly golden.
- Remove the crust from the oven and set it aside to cool.
Making the filling
- In a mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, melted butter, and vanilla extract until well combined.
- Stir in the pecan halves until they are evenly coated with the filling mixture.
Adding the pecans
- Pour the filling into the prepared pie crust, spreading it out evenly.
- Arrange the pecan halves on top of the filling in a decorative pattern.
Baking the pie
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet to catch any overflow.
- Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
Preparing the topping
- Whip the cream until soft peaks form.
- Drizzle caramel sauce over the pie before serving.
- Serve each slice with a dollop of whipped cream and an additional drizzle of caramel sauce, if desired.
Toasting the pecans
To add an extra layer of flavor to your pecan pie, consider toasting the pecans before adding them to the filling. Simply spread the pecan halves in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until they are fragrant and lightly browned. Allow the pecans to cool before using them in the pie.
If you’re a chocolate lover, you can easily incorporate chocolate into your pecan pie. Simply chop up some chocolate into small pieces and sprinkle them over the pie crust before adding the filling. The chocolate will melt and create a deliciously decadent layer in between the crust and the filling.
Pecan pie is delicious on its own, but it can be even more enjoyable when served with certain toppings or accompaniments. Some popular serving suggestions for pecan pie include a scoop of vanilla ice cream, a sprinkling of powdered sugar, a drizzle of chocolate sauce, or a dusting of cinnamon. Experiment with different combinations to find your favorite way to enjoy this classic dessert.
Chocolate pecan pie
For an indulgent twist on the traditional pecan pie, add chocolate to the filling. Mix in some chocolate chips or chunks with the filling ingredients before pouring it into the pie crust. Bake as directed and enjoy the rich and decadent combination of chocolate and pecans.
Maple pecan pie
If you prefer a subtle and natural sweetness, consider substituting the light corn syrup in the filling with maple syrup. This variation adds a beautiful depth of flavor that complements the pecans perfectly. Proceed with the recipe as usual, replacing the corn syrup with an equal amount of maple syrup.
Bourbon pecan pie
For an adult twist on pecan pie, you can add a splash of bourbon to the filling. Simply add a tablespoon or two of bourbon to the filling mixture before stirring in the pecan halves. The bourbon adds a lovely warmth and complexity to the pie, making it perfect for special occasions or holiday gatherings.
How long does pecan pie last?
When stored properly at room temperature, pecan pie can last for up to 3-4 days. Make sure to keep it covered with aluminum foil or plastic wrap to prevent it from drying out. If you live in a humid climate, it’s best to store the pie in the refrigerator to prevent spoilage.
Can I freeze pecan pie?
Yes, you can freeze pecan pie for up to a month. Wrap the pie tightly with aluminum foil or plastic wrap, or place it in an airtight freezer-safe container. When ready to enjoy, thaw the pie in the refrigerator overnight and serve at room temperature. Avoid reheating frozen pecan pie in the oven, as it can cause the crust to become soggy.
Can I substitute pecans with other nuts?
Yes, if you have a preference for other nuts, you can certainly substitute pecans with your nut of choice. Walnuts, almonds, or hazelnuts would all work well in place of pecans. Keep in mind that the flavor and texture of the pie may vary slightly depending on the nuts used.
Congratulations, you have successfully made a homemade pecan pie! The combination of buttery crust, sweet and gooey filling, and crunchy pecans is simply irresistible. Whether you’re serving it for a special occasion or enjoying it on a cozy fall evening, this classic dessert is sure to impress. Don’t be afraid to experiment with different variations and toppings to make it your own. So go ahead, slice into that delicious pie and savor each bite. Enjoy!