Pecan Pie

This year, there is no need to buy your pie at the store – we have you covered with an easy and delicious from-scratch Pecan Pie that your whole family will go crazy for! There’s nothing better than a fresh homemade Pecan Pie during the holidays. It’s certainly a favorite around here along with our French Silk Pie, both of which are staples at our Thanksgiving table every year.

Pecan Pie Recipe

I’m usually not one for nuts in dessert, but the way that the pecans in a pecan pie get all caramelized and provide a satisfying crunch to contrast that ooey-gooey custard layer? Yea, that I can get behind!

If there are people in your family who are not huge nut fans – or there is any concern about allergies – you can leave out the nuts and serve this recipe as a “butter tart” or “sugar pie.” Either way, it’s a delicious and indulgent pie that pairs great with a scoop of ice cream and a cup of coffee at the end of a big Thanksgiving meal!

This year I will be making a double batch of this pecan pie recipe for the adults and our apple pie dessert pizza for the kids or picky eaters in the group. I think once anyone tries a bite of perfect homemade pecan pie, they will be converted!

This pie only takes about 15 minutes active time to prepare but if you need to save time on the day of baking, you can prepare the foolproof pie crust the day before – and even bake it up to 24 hours in advance. Make the filling and store it separately until ready to place in the oven.

To arrange the pecans, you can do it one of two ways: scatter them on the bottom of the pie crust and pour the custard mixture over top, or place each one on the pie after pouring the custard into the shell (being sure to dip each one in the mixture to ensure it gets that caramelized coating). Personally, I prefer placing them on the bottom of the pie shell before pouring the custard in and then adding a few extra pecans where any gaps will occur, but if you want to do a fancy design with the pecans, the second option is your best bet.

Ingredients for a Pecan Pie

For the crust:

• 2 cups flour
• 1 teaspoon salt
• 1 Tablespoon sugar
• 6 Tablespoon butter
• 6 Tablespoon lard or shortening
• 6-8 Tablespoon ice water

For the filling:

• 3 eggs, beaten
• 6 Tablespoons butter
• 1 teaspoon salt
• 1 cup brown sugar
• 1/4 cup corn syrup
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla, or more to taste
• 2 cups pecans

KITCHEN TOOLS YOU MAY FIND HELPFUL

• Pastry cutter
• Rolling pin
• Double boiler
• Pie plate

What classic Thanksgiving dishes are you stuck purchasing from a store? Let us know what recipes you would like to see us develop into an easy homemade version!

Be sure to check out some of our favorite Thanksgiving recipes on the blog below!

• Homemade Green Bean Casserole
• Pumpkin Pudding Poke Cake,
• Candied Yams
• Stuffing with Parsley, Sage, Rosemary, and Thyme
• Cranberry Relish,
• Homemade Pull-Apart Dinner Rolls

Pecan Pie

Pecan pie is a standard on many Thanksgiving and Christmas dinner tables. 

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Course: Desserts

Cuisine: American

Servings: 8 slices

1 hour hr 30 minutes mins

Calories: 743

Author: Amanda Davis

Ingredients

For the crust:

• ▢ 2 cups flour
• ▢ 1 teaspoon salt
• ▢ 1 Tablespoon sugar
• ▢ 6 Tablespoon butter
• ▢ 6 Tablespoon lard or shortening
• ▢ 6-8 Tablespoon ice water

For the filling:

• ▢ 3 large eggs beaten
• ▢ 6 Tablespoons butter
• ▢ 1 teaspoon salt
• ▢ 1 cup brown sugar
• ▢ ¼ cup corn syrup
• ▢ ½ cup maple syrup or agave syrup
• ▢ 1 teaspoon vanilla or more to taste
• ▢ 2 cups pecans

Instructions

• Preheat oven to 275F and butter and line a pie plate. Set aside.
• Prepare your pie crust by combining the flour, salt and sugar in a large bowl.
• Cut in the butter or shortening and then add just enough ice water to form a cohesive dough.
• Roll the dough out into a circle and place into your pie plate. Cut the excess dough off and crimp the edges.
• Using a fork, make small holes all over the pie crust. Set aside.
• In a double boiler (or a glass bowl set over a pot of boiling water), melt the butter.
• Add the sugar, salt, corn syrup and maple syrup and whisk well.
• Working quickly, pour in the beaten eggs and whisk until completely incorporated.
• Continue to heat, whisking occasionally, for 5 minutes.
• Remove from heat and add in the vanilla.
• Place the pecans in the pie shell and pour the custard mixture overtop.
• Fold tinfoil over the edges of the pie crust and then gently lay a small piece over the middle.
• Bake for 30 minutes before removing the middle piece of tinfoil, then continue to bake an additional 20-30 minutes until the center is set like Jell-O but not liquidy or overly jiggly. (Total baking time of 50-60 minutes.)
• Let cool before cutting and serving.

Nutrition

Serving: 1slice | Calories: 743cal | Carbohydrates: 77g | Protein: 8g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 775mg | Potassium: 242mg | Fiber: 3g | Sugar: 49g | Vitamin A: 640IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2.6mg

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