The Pecan Pie is a traditional American recipe and this one will give you exactly what you need: the perfect homemade crust and an amazing and mouthwatering filling, loaded with delicious pecans!
Even though Thanksgiving is not celebrated here in Brazil, we do make a Thanksgiving dinner! Yes, for many years we've been gathering with friends and celebrate it with a full Thanskgiving dinner! And we always have Pecan Pie for dessert!
Ingredients
To make this homemade Pecan Pie recipe you'll need:
For the crust...
- all-purpose flour
- salt]
- butter
- water
And for the filling...
- eggs
- brown sugar
- unsalted butter
- corn syrup
- molasses
- vanilla extract
- salt
- pecans
How to make
To make this Pecan Pie from scratch you will start with the crust:
- In a food processor, pulse flour and salt. Add butter, pulsing until mixture resembles coarse meal. Add water, pulsing until dough is crumbly but holds together when squeezed. If needed add a little more water. Make a disk with the dough, wrap in plastic, and refrigerate at least 1 hour. After that preheat the oven and roll out dough into a large circle and place into a 9in/23cm deep dish pie plate, cutting away any excess dough. Line the dough with parchment paper. Fill with pie weights or dried beans. Bake for around 20 minutes. Remove from oven and let it cool.
While the crust is in the oven you can make the filling:
- In a large bowl, whisk eggs, brown sugar, butter, corn syrup, molasses, vanilla, and salt until smooth. Mix in chopped pecans.
To assemble the pie:
- Pour mixture into pre-cooked pie crust. Decorate with pecan halves.
Baking:
- Bake until filling jiggles slightly in the center when gently shaken, 45 to 60 minutes.
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Pecan Pie
Ingredients
Crust
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup butter chilled and diced
- 1/8 cup water chilled (more, if needed)
Filling
- 5 eggs
- 1 1/4 cups brown sugar
- 6 tbsp unsalted butter melted
- 1/3 cup corn syrup
- 1/3 cup molasses
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 2/3 cups pecans roughly chopped
- 1/3 cup pecan halves
Instructions
Crust
- In a food processor, pulse flour and salt. Add butter, pulsing until mixture resembles coarse meal.
- Add water, pulsing until dough is crumbly but holds together when squeezed. If needed add a little more water.
- Make a disk with the dough, wrap in plastic, and refrigerate at least 1 hour.
- Preheat oven to 350F/180C.
- Roll out dough into a large circle and place into a 9in/23cm deep dish pie plate, cutting away any excess dough. Line the dough with parchment paper. Fill with pie weights or dried beans. Bake for around 20 minutes. Remove from oven and let it cool.
Filling
- In a large bowl, whisk eggs, brown sugar, butter, corn syrup, molasses, vanilla, and salt until smooth. Mix in chopped pecans.
Assembling
- Pour mixture into pre-cooked pie crust. Decorate with pecan halves.
- Bake until filling jiggles slightly in the center when gently shaken, 45 to 60 minutes.
It is a good thing to be truly thankful and celebrate something, someone, at least once a week. Some folks consider Sunday their day for that, some Friday nights. It is always good to have an excuse for grand joy. Pecan pie is a favorite of mine, and I look forward to trying your recipe without changing it. ahha
I have not done so yet, but a confidant told me once that if you like pecan pie you should love walnut pie. I'm eager now to try two pies this next week. I'm a lucky man because I have the ingredients to do both.
So, I cook churrasco and eat pecan and walnut pies. Thank you.
🙂