Ready for the holidays? Why not bake an awesome pecan pie from scratch? This pie is absolutely delicious, and it’s very simple to make.
My husband absolutely LOVES pecan pie. For many, many years I have made pecan pies, using the recipe found on the bottle of corn syrup (one of the ingredients).
All that has changed now, ever since I began making awesome pecan pie using another recipe. It’s a total KEEPER, and I want to share the recipe here with you today, and show you how to make it.
One of the unique things about this recipe that sets it apart is in its use of pecans. The recipe calls for finely chopped pecans, quartered pecans, and whole pecan halves used to decorate the top of this delicious pie.
This is also a vey easy pie to make. The flaky buttery crust, as written in the recipe is fantastic, but if really pressed for time, you could always use a pie dough shell. Let me show you how to make an awesome pecan pie!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Pie Crust
Measure all purpose flour, granulated sugar and salt into a large mixing bowl. Use a pastry cutter to “cut” chunks of very cold butter into the flour mixture. Do this until the butter has been “cut” into the crumbs (and becomes about the size of peas).
Sprinkle the dough with ice water, and stir until the pastry dough is bound together enough to form a dough ball.
Tip: You can also do this step in a food processor, if desired. Pulse cold butter chunks into flour mixture until butter is the size of peas. Drizzle in cold water while machine is running, until dough ball is formed.
Place the dough ball on a lightly floured work surface. Roll the dough out until it becomes a circle that is at least an inch larger than the pie pan you will be using.
Carefully transfer the pie crust to the pie pan (I fold the dough circle in half, then lift it up and place it into the pie pan). PLACE THE PIE CRUST IN YOUR REFRIGERATOR TO KEEP IT COLD WHILE YOU MAKE THE FILLING!
Make The Awesome Pecan Pie Filling
Now it’s time to make the pie filling. The ingredients for the filling are eggs, light and dark corn syrup, butter, brown sugar, a pinch of salt, and finely chopped pecans.
Whisk or stir these ingredients together in a medium sized mixing bowl until they are fully combined. I usually whisk the eggs lightly, then stir in the rest!
Fill The Pie
Use the tines of a fork to puncture the crust dough in several places on the bottom and sides. This helps to prevent air pockets from forming.
Add the quartered pecans to the crust, spreading them in a single layer, to cover the bottom as much as possible.
Carefully pour the pie filling over the quartered pecans in the pie crust. Once the filling is in, decoratively arrange the remaining pecan halves over the top of the pie.
I start by going around the edge, and then work my way into the center with the pecan halves. They will lay right on top of the filling.
Bake Your Awesome Pecan Pie
The last thing you will need to do is trim off any excess dough, then crimp the edges of your pie crust decoratively. Once that’s done, place the pie on the middle rack of a preheated 350°F oven.
Bake the pie for 1 hour, or until firm and nicely browned. The crust should be golden and flaky when done.
Time For A Slice Of Pecan Pie!
Once the pie has cooled (for about an hour), it is ready to serve (it slices better, too!). We actually prefer it served at room temperature.
If you want, you can serve it warm with a tiny scoop of vanilla ice cream! The pie is rich and sweet, so we “usually” eat it without ice cream.
Once cooled, the pie can be easily sliced into 12 thin wedges and transferred to individual plates, for serving. Grab a fork, and dig in. I really think you will LOVE this awesome pecan pie!
I really hope you enjoy this awesome pecan pie! We absolutely LOVE it, and trust you will find it delicious, too! Thank you for stopping by today. I hope you will come back soon.
Looking For More PIE Recipes?
You can find all my pie recipes in the Recipe Index, located at the top of the page. I have quite a few, including:
- Dutch Crumb Apple Pie
- Strawberry Pie
- Old-Fashioned Banana Cream Pie
- Little Pecan Pies For Two
- Sour Cream Lemon Meringue Pie
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Original recipe source: allrecipes.com/recipe/18433/irresistible-pecan-pie/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Ready for the holidays? Why not bake an awesome pecan pie from scratch? This pie is absolutely delicious, and it's very simple to make.
- 1½ cups all purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup butter (1 stick) , very cold & cut in chunks
- 4 Tablespoons ice water
- 3 large eggs
- ¾ cup light corn syrup
- 2 Tablespoons dark corn syrup
- ¾ cup light brown sugar
- 3 Tablespoons butter , melted
- 1 pinch salt
- ½ cup pecans, finely chopped
- 1 cup pecan halves, quartered (each half cut in 4 pcs.)
- 1 cup pecan halves
Preheat oven to 350°F.
Make The Crust: Mix flour, sugar and salt in a medium mixing bowl. Cut chunks of cold butter into flour mixture, using two forks or a pastry blender. Continue until butter has been reduced to about the size of peas). Sprinkle dough with ice water, and stir well until the pastry dough is bound together enough to form a dough ball. Tip: You can also do this step in a food processor, if desired. Pulse cold butter chunks into flour mixture until butter is the size of peas. Drizzle in cold water while machine is running, until dough ball is formed.
Place dough ball on floured work surface. Roll out until it becomes a circle an inch larger than the pie pan. Transfer crust to pan (fold circle in half, lift it up, place it in pie pan, unfold). PLACE PIE CRUST (IN PAN) INTO REFRIGERATOR TO KEEP IT COLD WHILE YOU MAKE THE PIE FILLING!
Make The Filling: Whisk/stir eggs, light and dark corn syrups, melted butter, brown sugar, salt, and finely chopped pecans in medium mixing bowl until fully combined.
Remove crust from refrigerator. Use fork tines to pierce crust in several places (bottom and sides). Spread quartered pecans on bottom of crust in a single layer. Pour pie filling evenly over the quartered pecans. Decoratively arrange remaining pecan halves over the top. Trim excess dough and crimp edges of pie crust.
Bake pie at 350°F (on the middle rack of oven) for 1 hour, or until firm/nicely browned on top. Crust should be golden/flaky. Let pie cool for an hour, before slicing and serving. Enjoy!
Here’s one more to pin on your Pinterest boards!
