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  • Pecan Pie Recipe

    filed under: Pies + Tarts on November 5, 2017

    Nothing is more classic than an easy and delicious Pecan Pie. This pie is perfect for the holidays to grace the center of your dining room table! (VIDEO below!)

    This is the World's BEST Pecan Pie Recipe! Tried and Tested!

    Nothing is more classic and true to your grandma’s roots than a good old Pecan Pie. This recipe is from The Pioneer Woman and needed very little tweaking. (you know how much food bloggers like to tweak!) But after making a few different recipes this one stands head and shoulders above the rest.

    This is the World's BEST Pecan Pie Recipe! Tried and Tested!

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    This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust. You cannot go wrong with this recipe!

    This is the World's BEST Pecan Pie Recipe! Tried and Tested!

     

    We like to top it with ice cream around here, it gives it a delicious texture and flavor contrast the delights your taste buds!

    Pecan Pie

        Ingredients

        Crust

        • 1 1/2 c all-purpose flour
        • 1/2 tsp. salt
        • 4 tbsp. shortening
        • 5 tbsp. unsalted butter
        • 3 tbsp. to 5 ice cold water
        • 2 tsp. white vinegar

        Filling

        • 1 c granulated sugar
        • 3 tbsp. brown sugar
        • 1 c light corn syrup
        • 1/3 c melted butter
        • 1 tsp. vanilla
        • 3 eggs, beaten
        • 1 c chopped pecans

        Instructions

        Crust

        1. In a bowl whisk together your flour and salt.
        2. Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
        3. Add in your water and vinegar and stir around and make into a ball.
        4. Roll out dough into a large circle and place into a 9" deep dish pie plate, cutting away any excess crust, place in refrigerator.

        Filling

        1. Preheat your oven to 350.
        2. In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
        3. Add your chopped pecans in to bottom of your prepared pie crust.
        4. Pour your filling mixture over the top.
        5. Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
        6. Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
        7. Place pie on counter or in refrigerator to cool for several hours before serving.

         

        This is the World's BEST Pecan Pie Recipe! Tried and Tested!

        Tips, Tricks, Variations

        Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

        Don’t over mix the eggs, beat them until just broken up.

        Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

        For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!)

        I have heard folks adding as much as 3 cups of pecans to this recipe. Their tip: Add about 2 cups and then another cup to pat down on top of the mix just before baking, usually about 55 minutes.  Before removing the baked pie from the oven, turn on the broiler and toast the top.  Allow it to cool for about 30 minutes then cut and enjoy.

        Photos by Tornadough Alli

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        Comments

        I don’t cook often but did make a few pecan pies until I found the recipe that I like most. Now I’d like to find one that doesn’t have corn syrup in it or much less.

          I’m making one tomorrow for Christmas, low carb. I’m using sugar free honey (Was Mart) and a coconut flour crust. I’ve used the honey before, so know it works. You could simply make your own simple syrup to replace the corn syrup.

        I was wondering: what’s the purpose of the shortening in the crust? Would it change a lot if I only use butter?

          Some recipes will call for all butter, some all shortening, some a mix of both. I’ve done all and had success with all. Butter adds a nicer flavour, and lard or shortening maybe makes for crisper flakes? I’m not sure if there’s a scientific difference, but I find that a fat is a fat is a fat when it comes to crust, and it’s just personal taste.

          that’s called Pate’ Brissee – check Martha Stewart.

        Just wondering what the purpose of the vinegar is. I’ve never seen that as an ingredient in pecan pie.
        Sometimes people use whisky or brandy as a flavoring.
        Sometimes I like to add a cup or so of good chocolate chips to the mix before baking my pecan pie. Extra decadent!

          The vinegar is in the crust mix—it really makes a wonderful, flaky, tender pie crust!

          1 Tablespoon of good Bourbon is the bomb! (That’s in the filling, not the crust)

        Do you think I could use your filling to make mini bites using mini phyllo shells? I’d like to serve them at a party and I like your filling recipe better than the one I found for mini bites. Any idea how long to bake them?

        All brown sugar instead of white. This makes it even better!!

        The pie ingredients don’t list salt but in the directions salt is . Please clarify how much, if any, for the ingredients please. Thanks!

        Can I use oil instead of crisp ?

        Is it distlled white vinegar or white wine vinegar?

        I just made this as a trial run for Thanksgiving, to see if it was worth making.
        OMG, I just might make 2 of these for Thanksgiving. The taste of this was absolutely AMAZING!!!!
        When I think of pecan pie that Grandma use to make, it’s this pie reincarnated
        Followed your recipe step by step and ingredient by ingredient. PERFECTO!!!!!.

        Reynolds wrap makes a non-stuck foil that I know Target sells. Keep you from having to add the spray to foil. I save it for sticky baking.

        Would using dark corn syrup work instead of light corn syrup?

        How much salt do you put in the filling? It’s not in the ingredients list. Thanks! Look forward to making this.

        If I’m going to replace the shortening with butter shall I use 9 tbspoons of unsalted butter or there is going to be any change in quantities?

          Butter and shortening are typically an even exchange. You might want to use a little less liquid though, as butter has a higher water content.

        This recipe calls for 1/3rd cup melted butter. Is it melted before or after measuring , or would they be the same?

          1/3 cup is 1/3 cup no matter if it’s melted or not.

        Others have asked but I don’t see a reply to how much salt in filling. It’s not listed on your ingredients for filling. The instructions do show to add but no quantity is noted. Please Help. Thank You

        I’m sorry…but I still don’t understand…how much salt in the filling?

        Can you please clarify the 3 tablespoons to 5ice water in the ingredients? I’m not sure I understand. Thank you.

        No offense, but I have baked pecan pies for years. I thought I’d try something “new”. Never again! I ended up with a pool of butter (yes I measured correctly) on top of the pie, and not enough pudding (the gel underneath the layers of pecans.) And this was tonight. I wasn’t going to bake again on Christmas Eve, but after Church tomorrow, I’ll be heading into the store for more pecans and will be returning to my tried-and-true recipe with more eggs, less sugar, and less butter.

          So sorry! This recipe has been made many, many times (I researched it extensively and the source and reviews are excellent) and I have never heard of these results.

        My pecan pies always fall in the center. Both regular size and the mini ones, any ideas why?

        Great crust,even without vinegar. Was flakey,tender,& tastey.

        Don't Pass on Dessert!