This comforting pecan pie is gooey, crunchy, caramel-y, and full of flavor. It’s a classic, around the holidays and always. Serve it with whipped cream or ice cream for the perfect treat.
One of my best friends got married this week, and I was so excited, more about the bachelorette party than the actual wedding. There’s nothing like a girls’ night out to pretend we’re young again. Did I mention I’m about to turn 30 soon? Exactly.
Being the one responsible for planning the party, I was pretty excited at first because I had always dreamt of being a party planner! Not anymore though. Organizing 15 different girls wasn’t easy as pie, so once the party was over, it was a huge relief. I had a ton of fun though, probably more than the bride herself did, so it was all worth it. But no more event planning for me. From now on I’m sticking to baking.
This pecan pie is all about being classic.
It’s made of an all-butter dough and a sweet, creamy, caramel-y filling. It’s basically candy with a crust, like a good old-fashioned pecan pie should be. It’s loaded with pecans and it both gooey and crunchy, which is my favorite part.
- Add 2-4 tablespoons heavy cream to the filling for richness and a creamy texture.
- Add 1-2 tablespoons bourbon.
- Add 2-4 oz. chocolate chips or chunks to the filling along with the pecans.
- For a crispier crust, you can partially pre-bake it before adding the filling (here’s a good guide).
- If corn syrup isn’t available, you can substitute it with pure maple syrup.
- Single-crust pie dough
- 2 and 1/2 cups (250 g) pecan halves, preferably toasted
- 1/4 cup (1/2 stick/56 g) unsalted butter
- 3/4 cup (150 g/5.3 oz.) dark brown sugar
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 3 large eggs , slightly beaten
- 2 teaspoons vanilla extract
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.
Adjust the oven rack to the lower third of the oven. Preheat oven to 350°F/180°C.
- To make the filling: Chop the pecans into coarse pieces (or small pieces to make the pie easier to slice later on), reserving about 1/2 cup whole pecans for later decoration, if desired. Otherwise, chop all 2 and 1/2 cups.
Heat butter, sugar, and corn syrup together in a saucepan, stirring constantly, until sugar dissolves. Let mixture cool slightly, then whisk in the rest of the ingredients, adding the chopped pecans last. Mix until combined. Pour filling into the chilled pie shell. Decorate the surface of the pie with the reserved pecans, pressing them in slightly so that they are coated with the filling, then let them rise back to the top.
Bake for 45-55 minutes. When you gently shake the dish, it should jiggle slightly, mostly in the center, but feel quite set. Cover the edges of the pie loosely with aluminum foil (or pie crust shield if you have one) if it starts browning too much while baking. If the top of the pie is also browning too quickly, cover the whole pie loosely with aluminum foil. Allow pie to cool completely, then chill for at least 4 hours before serving so that the filling can set. Serve warm or at room temperature. Store pie in the fridge, covered, for up to 4-5 days.