Dessertsculinaryhill5.0
The Best Pecan Pie Recipe
The best Pecan Pie has a flavorful, balanced filling that's just sweet enough, tucked inside a flaky, buttery crust that never gets soggy.
👥 8 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 5 min🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●spatula
- ●oven
- ●saucepan
- ●whisk
- ●knife
📝 Preparation Steps
1
To make the pie crust:
2
In a food processor, combine flour, sugar, and salt. Pulse until combined. Scatter shortening pieces over the top and process until the mixture resembles coarse cornmeal, about ⏱️ 10 seconds.
salt1 teaspoon½ teaspoon salt
3
Scatter butter pieces and pulse until the mixture resembles coarse crumbs, about ⏱️ 10 seconds. Transfer to medium bowl.
butter cut into 1/4-inch pieces and chilled (see note 2)5 tablespoonsbutter6 tablespoons
4
Sprinkle 4 tablespoons ice water over mixture. Using a stiff rubber spatula, stir and press dough together until it sticks together. Add more ice water, 1 tablespoon at a time, if necessary until dough comes together.
5
Turn dough out onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for ⏱️ 1 hour.
6
To bake, preheat oven to 375 degrees. Let the disk of dough stand at room temperature for ⏱️ 10 minutes before rolling out.
7
Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover the chilled pie crust with two layers of aluminum foil, covering the edges to prevent them from burning.
8
Fill the crust with pie weights or pennies and bake for 25 to ⏱️ 30 minutes, until lightly browned and dry. Transfer to a wire rack and remove foil and weights. Crust must still be warm when you add the filling.
9
To make the filling:
10
Reduce oven temperature to 275 degrees. In a heavy-bottomed saucepan over medium-low heat, melt butter. Remove from heat and whisk in sugar and salt. Whisk in eggs until incorporated. Add honey and vanilla, and whisk until smooth.
butter cut into 1/4-inch pieces and chilled (see note 2)5 tablespoonsbutter6 tablespoonssalt1 teaspoon½ teaspoon salteggs3
11
Return the saucepan to medium-low heat. Cook until the mixture is shiny, stirring until it reaches 130 degrees on a digital thermometer. Turn off heat and stir in 1 cup chopped pecans.
12
Pour pecan filling into the pie crust. Evenly sprinkle the remaining 1 cup of chopped pecans. Arrange additional pecan halves on top in a decorative pattern if desired.
13
Bake for until a knife inserted in the middle comes out clean, about 50 to ⏱️ 60 minutes. Cool on a wire rack for ⏱️ 2 hours. Can be stored in the refrigerator in an airtight container, up to 4 days.
Nutrition Facts
calories
648 kcal
fat Content
36 g
serving Size
1 slice
fiber Content
3 g
sugar Content
63 g
sodium Content
229 mg
protein Content
7 g
cholesterol Content
89 mg
carbohydrate Content
81 g
saturated Fat Content
9 g
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