Pecan Pie

This Pecan Pie recipe delivers the same rich caramel flavor and nutty crunch without corn syrup. Perfect for Thanksgiving or any holiday dessert table — a modern twist on a beloved classic.

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.

How to make Pecan Pie:

Step 1: Begin your pastry: Place the flour and salt into a bowl, stirring and then incorporating the cubed butter until it resembles large breadcrumbs.

Step 2: Ice water: Pour in ice water to form your dough until it holds together.

Step 3: Chill: Shape into a disc, cover and chill for 1 hour to rest.

Step 4: Roll out: On a lightly floured surface and to ¼ inch thickness and large enough to fit into your pie dish.

Step 5: Press and shape: Press the dough into your pie dish, trim the edges and shape the edges to your preference.

Step 6: Chill and bake: Chill the dough and pierce. Parbake with rice or baking beans before removing and baking until golden.

Step 7: Toast the pecans: Toss the pecans into a baking dish and toast in the oven.

Step 8: Filling base: Heat the syrups and sugar in a saucepan.

Step 9: Filling: Finish up the gooey filling and pour over the pecans in the pie crust.

Step 10: Bake: Until golden and slightly jiggly in the center.

Step 11: Chill and serve: Chill for several hours before slice and serving with whipped cream.

FAQ's for the best Pecan Pie

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Pecan Pie

Sylvie Taylor

This Pecan Pie recipe has a rich, nutty center with a flaky crust and no corn syrup in sight. This easy Thanksgiving dessert is made with simple pantry ingredients and a touch of maple for irresistible flavor.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Chill time 1 hour hr 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 518 kcal

Ingredients

  

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Dough

• 150 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea or kosher salt
• 110 grams / 3.88 ounces butter chilled and cubed
• 62 grams / ¼ cup ice water

Filling

• 100 grams / 3.5 ounces butter
• 113 grams / ⅓ cup maple syrup
• 40 grams / 2 tablespoons honey
• 200 grams / 1 cup brown sugar
• 165 grams / 3 large eggs room temperature
• 8 grams / 1 tablespoon plain flour
• 1 teaspoon vanilla extract
• ½ teaspoon sea or kosher salt
• 210 grams / 2 cups pecans

Instructions

 

Pastry

• 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.
• 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 18 cm or 7 inch 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 chill.
• Preheat the oven to 220C/425F.
• Remove the chilled pastry and pierce with a fork all over. Lay greaseproof paper to cover the entire pastry.
• 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.

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, approximately 1 minute.
• Set aside too cool for 5 minutes.
• Meanwhile, place the brown sugar and eggs into a bowl and whisk to combine, approximately 30 seconds.
• 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 until smooth.
• Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.
• Bake in the oven for 20 minutes before lowering the 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

• Pecans: The star of the show is these pecans which are toasted here to deepen their flavor, but you could use plain pecans or even replace with walnuts, if pecans are difficult to source.
• Pie dish: The pie dish used here is 18 cm or 7 inch which is around average, though a substitute would be a deep tart tin.
• Baking beans: This helps 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.
• Store-bought pie crust: If you're short on time, don’t feel comfortable making the crust or prefer convenience, you can easily use store-bought pie crust here.
• Flour in UK for your pastry: 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.

Recipe by Roamingtaste

Nutrition

Calories: 518kcal

Keyword fall dish, nut baking, pie

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