|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a delicious pecan pie made with brown sugar, corn syrup, butter, vanilla, and pecans. The combination of brown sugar and light corn syrup makes for a deeply flavored but not too intense pecan pie. For a more caramelized, rich flavor, use dark corn syrup.
Use the flaky pie pastry below, your own favorite, or a purchased unbaked refrigerated or frozen pie shell. This pie may be baked in a purchased or homemade gluten-free pie crust as well.
- For the Pie Pastry:
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 4 tablespoons butter (cold and cut into small pieces)
- 5 tablespoons shortening (cut into small pieces)
- 1/4 cup water (ice cold)
- Optional: 1 egg white (lightly beaten)
- For the Pecan Pie Filling:
- 3 large eggs (beaten)
- 1 cup light corn syrup
- 1 cup light brown sugar (firmly packed)
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups pecan halves
- Optional: vanilla ice cream or whipped cream (for serving)
Note: While there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Pie Pastry
Gather the ingredients.
In a food processor, combine the flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle the pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle the shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohensive dough.
Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate. Before adding the filling, brush with a little of the beaten egg white, if desired.
Prepare the Filling and Bake
Gather the ingredients. Preheat the oven to 400 F.
In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in the pecans.
Pour into the unbaked pie shell. Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer. If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Don't overbake pecan pie or it can become hard. The filling should still have a slight jiggle in the center when it's done.
- To store leftover pecan pie, wrap it tightly in plastic wrap. There's no need to refrigerate pecan pie. Because of its high sugar content, it will keep for at least four days.