Pecan Pie - Thanksgiving is approaching y’all!!!
弄库一额
As far as Thanksgiving pies go, this is one of the easiest. There’s no pre-baking the crust or pre-cooking the filling. Grandma, though no longer with us, always knows what’s best! Here’s an overview of the process:
1. Make the pie crust. As always, use my favorite homemade pie crust.
2. Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
3. Spread the pecans inside pie crust.
4. Whisk together remaining ingredients. Pour over pecans.
5. Bake. I like to place a pie crust shield on top of the pie edges to prevent them from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
6. Slice and serve. The pie is delicious warm or at room temperature. Top with whipped cream, ice cream, and/or a sprinkle of cinnamon-sugar.
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What Makes This My Best Pecan Pie Recipe
This is my tried-and-true recipe and here’s why:
1. Simplicity.
2. The best pie crust..
3. No pre-baking needed.
4. Incredible texture.
Prep Time: 2 hours 30 minutes
Cook Time: 50 minutes
Total Time: 5 hours
Yield: serves 8-10
用料
| unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust | 1 |
| egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream | |
| coarsely chopped pecans (a very rough chop!) | 2 and 1/2 cups (250g) |
| Large eggs | 3 |
| dark corn syrup | 1 cup (240ml) |
| packed light or dark brown sugar | 1/2 cup (100g) |
| pure vanilla extract | 1 and 1/2 tsp |
| unsalted butter, melted and slightly cooled | 1/4 cup (60g) |
| Salt | 1/2 tsp |
| Ground cinnamon | 1/2 tsp |
Pecan Pie - Thanksgiving is approaching y’all!!!的做法
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After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
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Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash.
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Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans
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Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
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Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
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Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.
小贴士
2. Special Tools (affiliate links): Pastry Blender, Rolling Pin, Glass Pie Dish or Ceramic Pie Dish, Pastry Brush
Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
3. Corn Syrup: You can use light corn syrup instead. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. For a variation without corn syrup, try maple pecan pie.
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