Easy Pecan Pie Recipe
Calories: 29
Adjust Servings Here: 9 servings
Description
Some Thanksgiving pies are finicky and time-consuming to make, but pecan pie is not one of them. Find out how to make the easiest pie with this simple recipe. Made with homemade all-butter pie crust the most delicious pean pie filling ever.
Ingredients
Pie Crust
- 1 ½ cup (190 g) All purpose flour
- ½ cup (113 g) Unsalted butter chilled cubes
- ¼ tsp Salt
- 2 tbsp Iced water up to 4 tbsp
Pecan pie filling
- ½ cup (120 ml) Dark brown sugar
- 1 cup (240 ml) Corn syrup light or dark
- 1 tbsp Molasses (optional for color)
- 4 tbsp (60 g) Butter melted
- 3 large Eggs large
- ¼ tsp Salt
- ½ tsp Pumpkin spice or cinnamon
- 7 oz (200 g) Pecans chopped
- 1 tbsp Lemon Juice
- 1 tbsp Vanilla extract
For the top
- 12 Pecan halves
Instructions
- Pie dough - In a food processor, add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled iced water a little at a time and combine for 30 seconds more.1 ½ cup All purpose flour, ½ cup Unsalted butter, ¼ tsp Salt, 2 tbsp Iced water
- Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line pan - Dust the work surface with flour and roll carefully. Use your 9-inch pie pan. Transfer the dough to the pie pan. Gently fit it to the pan, especially on the bottom edges. Cut the excess from the edges, leaving 1/2 inch for crimping. Then, crimp the edges. Chill the crust in the fridge for 15 minutes up to 48 hours.
- Blind bake - Dock the pastry with a ting of a fork to prevent it from puffing during baking. Line the shell with parchment paper, fill it with pie weights and baking beans, and then bake for 15 minutes. Then, set it aside.
- Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
- Pecan pie filling - In a mixing bowl or pyrex cup, beat the eggs with salt, spice, sugar, and lemon juice. Next, add the corn syrup, molasses, and melted butter. Stir to combine. Finally, add the chopped pecan nuts.½ cup Dark brown sugar, 1 cup Corn syrup, 1 tbsp Molasses, 4 tbsp Butter, 3 large Eggs, ¼ tsp Salt, ½ tsp Pumpkin spice , 7 oz Pecans, 1 tbsp Lemon Juice, 1 tbsp Vanilla extract, 12 Pecan halves
- Bake - Pour the pecan mixture into the pre-baked pie shell. Arrange the 12 saved pecan halves on top. Bake for 20 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 25 to 30 minutes until almost set.
- Cool to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices. This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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