Experience the classic allure of pecan pie: a delightful blend of crunchy pecans, caramel-like filling, and flaky crust.
The pecan pie we know and love today encapsulates the essence of comfort and familiarity. Rooted deeply in tradition, this dessert has been a favorite across generations. Its perfect balance of crunchy pecans and velvety filling, encased in a flaky pie crust, makes it a beloved staple at family gatherings and festive occasions. And while there might be numerous dessert options out there, there’s something genuinely heartwarming about a slice of this classic pie.
Frequently Asked Questions
We prefer to use crushed pecans ourselves, as they give this pie a nice crust at the top. However, both halves or chopped pecans work. It’s more about personal preference regarding texture and appearance.
Yes, but we recommend adding an extra 1/4 teaspoon of salt.
When a knife inserted in the center comes out clean, your pie is ready.
You can definitely eat your pecan pie warm, and a lot of people love it that way! We prefer to let it cool to room temperature to allow it to completely set before diving in.
The natural sweetness of the pecans, amplified by the corn syrup and brown sugar, create a caramel-like depth. The butter adds richness, while the vanilla extract provides a hint of aromatic sweetness. This combination results in a harmonious play between nutty, sweet, and slightly savory notes.
Crust Options
Homemade is always preferred. If you need to cut corners, you can always use a store-bought, unbaked pie crust. Our favorite crusts for pecan pie include:
Substitutions
- Corn syrup: You can substitute with maple syrup or golden syrup.
- Brown sugar: White sugar combined with a touch of molasses can be used.
- Salted butter: Use unsalted butter and adjust the salt amount as needed.
Troubleshooting
- Filling Not Setting: Ensure you bake the pie until a knife inserted comes out clean. Underbaking might leave it too runny.
- Crust Overbrowning: Consider using a pie shield or some aluminum foil around the edges of the pie to prevent overbrowning.
- Pie Surface Cracking: Avoid overbaking. Once the pie is set but still has a slight jiggle in the center, it’s done.
Tips From the Chef
- For an evenly baked crust, use pie weights or dried beans during the initial baking.
- Toast the pecans slightly before adding them to elevate their flavor.
- To avoid the pie surface from cracking, avoid overbaking.
Storage & Freezing Instructions:
Store pecan pie in an airtight container in the refrigerator for up to 4 days. If you’re looking to freeze your pie, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight.
More Favorite Pie Recipes!
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Perfect recipe! To avoid soggy bottom crust, brush with leftover syrup in measuring cup before pouring pie into pan. Crust stayed firm and crisp for several days. I seal all my piecrusts this way! Magic!!
Can you substitute maple syrup for corn syrup?
You can! But not all maple syrups are created the same. Some are thicker than others. I would use a thicker variety so that the pie is not runny.
For the corn syrup, do you use light or dark?
Light corn syrup is what we used!
I made this pecan pie for Thanksgiving, and everyone loved it so much, they requested that I make it again for Christmas! This truly is the best pecan pie ever, and it’s so easy to make. Thank you. 🎄⭐💝
I used this recipe to make my first homemade pecan pie for Thanksgiving. This pie made a big hit with all the guests. Very easy instructions and pie turned out delicious. Will definitely make this recipe again.