Pecans are native to North America and though Pecan Pie is often synonymous with corn syrup (thanks to another marketing effort by an American brand), we’re ignoring that in this recipe and subbing in beautiful maple syrup and a hint of honey instead.
What we really want is for you to make this pie, slice it up, serve with a nice dollop of whipped cream and enjoy the fruits of your work and the wonderful part of this is the pie can be made days ahead of needing to serve meaning you can just set it in your fridge and get on with everything else you need to get done.
Why you’ll love this
It’s a perfect make ahead
Due to this pie needing to be served cold, you can easily make the pie two to three days ahead of serving.
Toasted Pecans
We toast those pecans to make the flavor richer that compliments the buttery filling perfectly.
Crunchy pecans
These buttery nuts keep their crunch during baking making this pie a keeper!
Gooey filling
A pecan pie is not complete without that brown sugar gooey filling!
Ingredients and substitutions for Pecan Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here. The tablespoon of flour in our filling helps it set without the fructose corn syrup and without you might end up with a filling that is runny instead of gooey.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here. For the filling, you have the choice to brown your butter or use plain regular. Brown butter gives a more nutty flavor that compliments pecans beautifully, but is completely optional. 120 grams of plain butter will give you 100 grams of browned butter.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Brown sugar, maple syrup and honey: Complimenting the pecans, the three types of sweetener here add a depth of flavor and sugar syrups give the pecan pie that gooey texture which usually relies on fructose corn syrup. The brown sugar could be substituted with raw sugar.
- Eggs: As well as adding structure to the filling, the eggs will bind everything together so are essential.
- Vanilla extract and salt: The two ingredients that help add a depth of flavor to the filling.
- Pecans: The star of the show is these pecans which are toasted here to deepen their flavor, but you could use plain pecans here.
See recipe card for quantities.
Equipment needed to make this
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Mixing bowl: A medium mixing bowl is needed for the homemade pastry and pecan filling.
Small saucepan: To melt your butter and heat your syrup and honey together.
Whisk: To get your filling nice and smooth.
FAQ's for the best Pecan Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time, with shortcrust pastry being the best option to substitute for homemade flaky pastry.
What does the egg white do to the pastry crust?
Brushing egg white over the hot pastry helps avoid a soggy pastry bottom when you pour your filling therein. You don't need much, 2 tablespoons egg whites suffices for a thin layer brushed over your pastry base which can be sourced from your pecan pie filling.
Can I make pecan pie ahead?
The brown butter can absolutely be made 1 week before using. The pastry can absolutely be made 1 day ahead of making the pie. The pecans can be toasted up to 2 days ahead of baking the pie and this is best served chilled so you do want to make this 1 day before you serving.
More pies you’ll love
Pumpkin Pie
Sweet Potato Pie
Chocolate Pudding Pie
How to make:
For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
Return the dough to the fridge for 20 minutes to cool.
Remove, pierce with a fork all over.
Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
Remove and brush over 2 tablespoons of egg whites (see note), returning to the oven to dry for 1 minute. Remove and set aside to cool completely.
Lower the oven temperature to 180C/350F.
To make the filling, toss the pecans into a baking tray evenly and place in the oven for 5 minutes, until lightly toasted, tossing every couple of minutes.
Remove and set aside to cool.
Meanwhile, place the butter into a small saucepan on low heat and stir until melted. Add in maple syrup and honey and stir to combine and lightly heat through.
Set aside too cool for 5 minutes.
Meanwhile, place the brown sugar and eggs into a bowl and whisk to combine until smooth.
Add in the warm butter and syrup mixture to the eggs and whisk to combine.
Sift in the flour, salt and vanilla extract and whisk to combine.
Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.
Place in the oven for 20 minutes before lowering the oven temperature to 160C/320F and baking until golden and still ever so slightly wobbly in the center, approximately 35 minutes.
Remove and allow to cool completely before chilling for at least 3 hours or preferably overnight.
Slice and serve with a dollop of whipped cream.
Enjoy!
Print
Pecan Pie
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: + chill time 3 hours 30 minutes
- Yield: Serves 10
- Category: Pies & Tarts
Description
Pecan Pie without corn syrup is warm and nutty and sweet in all the right ways you want from a holiday pie and also is a fantastic dish to make 2-3 days ahead of serving.
Ingredients
Dough
150 grams / 1 ¼ cups plain flour
¼ teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / ¼ cup ice water
Filling
100 grams / 3.5 ounces butter
113 grams / ⅓ cup maple syrup
25 grams / 2 tablespoons honey
200 grams / 1 cup light brown sugar
3 large eggs, room temperature
8 grams / 1 tablespoon plain flour
1 teaspoon vanilla extract
½ teaspoon sea or kosher salt
250 grams / 2 cups pecans
Instructions
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to cool.
- Remove, pierce with a fork all over.
- Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and brush over 2 tablespoons of egg whites (see note), returning to the oven to dry for 1 minute. Remove and set aside to cool completely.
- Lower the oven temperature to 180C/350F.
- To make the filling, toss the pecans into a baking tray evenly and place in the oven for 5 minutes, until lightly toasted, tossing every couple of minutes.
- Remove and set aside to cool.
- Meanwhile, place the butter into a small saucepan on low heat and stir until melted. Add in maple syrup and honey and stir to combine and lightly heat through.
- Set aside too cool for 5 minutes.
- Meanwhile, place the brown sugar and eggs into a bowl and whisk to combine until smooth.
- Add in the warm butter and syrup mixture to the eggs and whisk to combine.
- Sift in the flour, salt and vanilla extract and whisk to combine.
- Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.
- Place in the oven for 20 minutes before lowering the oven temperature to 160C/320F and baking until golden and still ever so slightly wobbly in the center, approximately 35 minutes.
- Remove and allow to cool completely before chilling for at least 3 hours or preferably overnight.
- Slice and serve with a dollop of whipped cream.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 518 calories per serve
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