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Classic Pecan Pie
This Southern pecan pie recipe is a 'Gourmet' classic loaded with nuts suspended in a brown sugar syrup. But the real secret? A touch of orange zest for verve.
👥 8 Servings⏱️ Prep & Cook: 5h🔥 Cook: 35 min👤 Andrea Albin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place rack in middle of oven; preheat oven to 350° and place a baking sheet on the middle rack.
2
Roll out 1 disk pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie pan. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie pan, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least ⏱️ 30 minutes (or freeze ⏱️ 10 minutes).
disk pastry dough1
3
Melt 6 Tbsp. (¾ stick) unsalted butter in a small heavy saucepan over medium heat. Add 1¼ cups (packed; 256 g) light brown sugar to melted butter, whisking until smooth. Remove from heat and whisk in ¾ cup (234 g) light corn syrup, 2 tsp. pure vanilla extract, ½ tsp. finely grated orange zest, and ¼ tsp. kosher salt. Lightly beat 3 large eggs in a large bowl; whisk in corn syrup mixture.
¼ cups (packed; 256 g) light brown sugar1. (¾ stick) unsalted butter6 Tbsp. pure vanilla extract2 tsplarge eggs3
4
Put 2 cups pecan halves (½ pound) in unbaked pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, ⏱️ 50 minutes to ⏱️ 1 hour. Cool completely. Serve with whipped cream or vanilla ice cream (if using). Do Ahead: Pie can be baked 1 day ahead; store covered with aluminum foil at room temperature. Cooled pie can be well covered in plastic wrap and frozen for up to 3 months. Set frozen pie at room temperature for several hours to thaw. Editor’s note: This classic pecan pie recipe was first printed in the November 2009 issue of ‘Gourmet’ as Old-Fashioned Pecan Pie. Head this way for more of our best Thanksgiving pies →
pecan halves (½ pound)2 cups
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