Veena's Pecan Pie Recipe

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This is my take on the classic pecan pie. Flaky all-butter pie crust filled with a rich and creamy soft filling made with syrup, brown sugar, and lots of pecans. The perfect dessert for Thanksgiving or Christmas.

For me, pecan pie is a Thanksgiving dessert. We make it every year. The pie filling, of course, is a family favorite so it often finds its way in other desserts like brownies, blondies, upside-down cake, granola, chocolate cake, and cookies. It is a very versatile filling, isn't it?

This has got to be my Rhea's second favorite pie. She loves nuts and her first favorite is the macadamia tart then this pecan pie recipe.

Table of Content

• Why is this the best pecan pie recipe?
• Ingredients and substitutes
• Step by step instructions (pin) 
• Frequently asked quetions
• You may also like
• Recipe

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Why is this the best pecan pie recipe?

The recipe is simple and easy and best of all a make-ahead pie that is great for festive days like Thanksgiving and Christmas. This means you can get dessert out a day ahead and leave enough time for dinner preparations. There are two components to making this pie.

The pie crust - I am using my homemade pie crust as always but you can certainly use a ready-to-roll store-bought crust. In the video, I am using a food processor to make the crust but you can make it by hand as I showed in my previous video. Unlike everybody else I like to partially bake my pie crust this ensures a nice crispy shell that just melts in the mouth. I highly recommend you try it. You won't be disappointed.

The filling - you can make this with golden syrup, corn syrup, or maple syrup. All three are just as delicious. Unlike the classic recipe, I add some whipping cream to this pie. This adds an element of creaminess in addition to sweetness. In a way, the cream and lemon kinda cut into some of the sweetness.

Timeline and process

• Prepare pie crust - 10 mins
• Chill pie crust - 15 mins
• Roll and partially bake crust - 20 mins
• Prepare the filling - 5 mins
• Bake the pie - 40 to 45 mins
• Cool the pie - 30 mins

What pan do you use for this pie?

You can make pies in a pie pan or tart pan with a removable bottom. Some of my pies are made in tart pans. The advantage of the tart pan with removable bottom is that you can take it with you over to friends and family. When making for the home I like to use my stoneware pie pan. The advantage of stoneware is that it gives a lovely crisp crust that does not get soggy as it cool.

Ingredients and substitutes

• Pecans - This is the essence of this pie so use good quality pecans for a reputable source. There is not need to toast the pecans because they do cook in the pie for a long time.
• Syrup - I like the golden color and taste that golden syrup adds to this pie. You can also use corn syrup or maple syrup for this pie.
• Brown Sugar - I have used light and dark and both are equally delicious. The dark does give the pie a deeper color and more stronger molasses flavor.
• Cream - This is my secret ingredient in this pie. I love making things creamy and rich and in this case, I do think it does an amazing job. As you can see, there is golden syrup and brown sugar, so the pie is sweet. The cream and lemon juice help cut down some of the sweetness.
• Lemon - The lemon just helps cut that sweetness. So, do not omit the lemon.

Step by step instructions (pin) 

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Pie crust

• Add flour and salt in the food processor
• Followed by the frozen butter cubes (add vegetable shortening one tablespoon at a time)
• Pulse for 30 seconds or more until fine bread crumb consistency
• Add the chilled water through the feeding tube while the processor is on
• Remove onto a clean work surface. Bring it all together but do not knead. It will be a rough dough and that’s a good thing.
• Wrap in cling or plastic wrap. Place in the fridge to chill for an hour at least

• Dust the work board with flour and roll the pastry large enough to cover a 9-inch pie pan ( I am using a removable tart pan so I can take it with me to family)
• Gently fit it to the pie pan especially in the bottom edges. Cut the excess from the edges leaving a ½ inch for crimping
• Fold the excess under so you have a pretty round edge. Crimp the edge by forming a V shape with your thumb and index finger
• Let cool in the fridge for 15 minutes.
• Preheat the oven at 395 F / 200 C.
• Line the pie with parchment paper, then fill the center with pie weights or baking beans.
• Bake for 15 minutes – then remove the pie weights and parchment paper. Set aside while you prepare the filling.

Pecan pie filling

• Reduce the oven temperature to 340 °F / 170 C.
• In a mixing bowl and a whisk combine - Brown sugar, melted butter, syrup, salt, vanilla extract, and lemon juice.
• Add in the eggs one at a time mixing thoroughly.
• Next, add the whipping cream - stir to combine.
• Lastly, add the chopped pecans.
• Pour the pecan mixture into the pre-baked pie shell
• Arrange the pecan halves on top.

Bake

• Bake for 20 minutes uncovered then tent with aluminum foil and bake another 20 to 25 minutes until almost set.
• When baked you will see that the pie has slightly risen and is firm to touch.

• As it cools it will sink and level off.
• Cool too room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices.
• Enjoy

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Frequently asked quetions

You may also like

• Chocolate Pecan Pie
• Classic Pecan Pie
• Pecan Pie Brownies
• Ultimate Pecan Blondies
• Pecan Pie Hamantaschen

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Recipe

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