Traditional Pecan Pie Recipe - Recipesmelissa.com

Pecan pie is a classic Southern dessert that is perfect for the holidays, family gatherings, or any occasion that calls for something sweet. The rich, gooey filling made from brown sugar, butter, eggs, and of course, plenty of pecans, sits in a buttery, flaky pie crust. It’s sweet, nutty, and has the perfect balance of textures—crunchy pecans, a soft filling, and a crisp crust. Whether you’re making it for Thanksgiving, Christmas, or a Sunday dinner, this traditional pecan pie is sure to be a hit.

Let’s dive into this classic recipe for pecan pie, which will guide you through every step—from preparing the pie crust to making the filling and baking the perfect pie.

Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
2-3 tablespoons ice water (as needed)

For the Pecan Pie Filling:

1 cup light corn syrup
1 cup packed light brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (about 8 ounces)
1 tablespoon all-purpose flour (optional, for thickening)

Instructions:

Step 1: Make the Pie Crust

Combine Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, and salt. Stir to mix the dry ingredients evenly.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture. The goal is to break the butter into small pieces until the mixture resembles coarse crumbs or small peas.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing with a fork after each addition. Continue adding water until the dough starts to come together. You might not need all of the water, so be cautious not to add too much.
Form the Dough: Once the dough begins to hold together, transfer it to a lightly floured surface. Gently knead it into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and chill. Chilling the dough ensures a tender and flaky crust.
Roll Out the Dough: After the dough has chilled, roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough into the dish, pressing it gently into the corners and edges. Trim any excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp them to create a decorative edge.
Chill the Crust: Refrigerate the crust for 15 minutes before filling to ensure it stays firm during baking.

Step 2: Prepare the Pecan Pie Filling

Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature will help the pie bake evenly and set the filling perfectly.
Combine the Wet Ingredients: In a large mixing bowl, combine the light corn syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk the ingredients together until smooth and well combined.
Beat in the Eggs: Crack the eggs into a separate bowl and whisk them lightly. Add the eggs to the corn syrup mixture and whisk until fully incorporated. This will help create a smooth, creamy filling.
Optional Thickener: For a slightly thicker filling, you can add 1 tablespoon of all-purpose flour to the filling. This step is optional but can help set the filling for a firmer texture.
Add the Pecans: Stir in the pecan halves, ensuring they’re evenly distributed throughout the mixture. The pecans will float to the top while baking, creating a beautiful, crunchy top layer.

Step 3: Assemble the Pecan Pie

Pour the Filling into the Crust: Once the pie crust is chilled and the filling is ready, pour the pecan filling into the prepared pie crust. Spread it out evenly with a spatula to ensure that the pecans are well-distributed.
Smooth the Top: If needed, gently tap the pie dish on the counter to level the filling. This ensures that the pecans are arranged evenly and the filling is smooth.
Bake the Pie: Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when the filling is set, and the top is golden brown. The filling should jiggle slightly but not be runny when you gently shake the pie. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
Cool the Pie: Once the pie is baked, remove it from the oven and allow it to cool completely on a wire rack. This step is crucial because the filling will continue to set as the pie cools, ensuring a perfect slice.

Step 4: Serve and Enjoy

Slice the Pie: Once the pie has cooled, slice it into wedges using a sharp knife. The pecan filling should be firm, and the slice should hold its shape without spilling.
Serve with Toppings (Optional): Pecan pie is often served on its own, but you can elevate it by adding a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce on top. These additions add extra richness and contrast to the nutty pie.

Tips for the Perfect Pecan Pie

Use Fresh Pecans: For the best flavor and texture, always use fresh pecans. Stale or old nuts can have a rancid taste, which can affect the flavor of your pie.
Don’t Overmix the Filling: Be careful not to overmix the filling once the eggs are added. Overmixing can cause the eggs to become too frothy, which can alter the texture of the filling.
Watch the Crust: If you notice that the edges of the pie crust are browning too quickly while baking, cover them with aluminum foil or a pie shield to prevent burning.
Let the Pie Cool: It’s tempting to cut into the pie immediately, but letting it cool completely helps the filling set and makes it easier to slice cleanly. This also ensures that the pie will hold its shape when served.
Serve with Ice Cream: Pecan pie pairs wonderfully with a scoop of vanilla ice cream or whipped cream. The creaminess balances the sweetness and richness of the pie.

Creative Variations of Pecan Pie

Chocolate Pecan Pie: Add 1/2 cup of semisweet chocolate chips to the filling for a rich, chocolatey twist. The chocolate melts into the filling, creating pockets of gooey chocolate throughout the pie.
Bourbon Pecan Pie: For an adult twist, add 2 tablespoons of bourbon to the filling. The alcohol complements the caramelized flavor of the pecans and adds an extra layer of depth to the pie.
Maple Pecan Pie: Swap out the corn syrup for pure maple syrup to give the pie a deeper, richer flavor. The maple syrup pairs beautifully with the toasted pecans.
Pumpkin Pecan Pie: Combine the flavors of pumpkin and pecans by adding 1/2 cup of pumpkin puree to the filling. This variation is especially popular during the fall and adds a lovely spiced flavor.

Storing and Freezing Pecan Pie

Storing: Once baked, pecan pie can be stored at room temperature for up to 2 days. If you have leftovers, you can store the pie in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or aluminum foil to keep it fresh.

Freezing: Pecan pie can be frozen for up to 2 months. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw the pie in the refrigerator overnight. You can reheat it in the oven at 350°F (175°C) for about 10-15 minutes to warm it up.

Final Thoughts

Traditional pecan pie is the perfect dessert for any occasion. With its rich, gooey filling, buttery crust, and crunchy pecans, it’s a dessert that satisfies every sweet tooth. Whether served on its own or with a scoop of ice cream, pecan pie is sure to be a hit at your next gathering. By following these simple steps, you’ll create a classic, homemade pecan pie that will impress your family and friends.

With a little patience and the right ingredients, this pecan pie will become a staple in your dessert repertoire. The balance of sweet, nutty, and buttery flavors makes it the perfect ending to any meal.