Pecan Pie

Pecan PiePecans 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.

pecan pie without corn syruppecan pie filling

We’re also adding brown butter, but do not stress if you’re not in the mood to make brown butter, plain old butter will work perfectly here too, so do what works best for you here.

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 and brown butter

We toast those pecans to make the flavor richer and use brown butter (optional) that compliments those pecans perfectly.

How to prepare Pecan Pie

  • Make the dough: Stir the flour and salt together and add the cold cubed butter.
  • Rub: Rub the and toss the butter into the flour to ensure it’s coated and no pieces are smaller than peas.
  • Ice ice water: Add in the ice water and stir to form the dough.
  • Press and shape: Press the dough together ensuring no dry portions remain in the base of your bowl and shape into a disc.
  • Cover and refrigerate: Cover and refrigerate for 1 hour.
  • Roll it out: Roll the dough out, shaping to your pie dish and trimming the edges.
  • Fridge it: Return to the fridge for 20 minutes to chill.
  • Pierce and bake: Pierce the pie crust, fill with baking beans and bake until golden.
  • Remove the beans: Remove the baking beans and bake for a further 10 minutes until golden.
  • Avoiding that soggy bottom: Remove and brush over egg white over the entire base of your pastry and return to the oven for 1 minute.
  • Toast yo pecans: Toast those beauties until they’re ever so slightly golden.
  • Warm butta: Make your brown butter or melt your butter with the syrup and honey.
  • Whisk: Whisk the brown sugar and eggs together.
  • Filling syrup: Finish your filling until smooth.
  • Finish: Toss the pecans into the pie and finish with that syrup.
  • Bake: Bake until golden.
  • Chill: Allow to cool and then chill.
  • Slice and serve: Slice it up, serve em up with dollops of whipped cream.

Tips for the best Pecan Pie

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Amount of butter for brown butter: 120 grams of plain unsalted butter will give you 100 grams of browned butter.

Egg white wash on the pastry: The easiest way to do an egg white wash on our pastry is to use any remnants of eggs whites from our filling by setting aside a portion in a small bowl and brushing over the pastry to avoid a soggy pastry and not waste any eggs in the process.

Make 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 a day or two ahead of finishing the pie.

More pies you’ll love

Pumpkin Pie

Sweet Potato Pie

Chocolate Pudding Pie

Pecan Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Filling
100 grams / 3.5 ounces butter, browned
113 grams / 1/3 cup maple syrup
25 grams / 2 tablespoons honey
200 grams / 1 cup light brown sugar
3 large eggs
8 grams / 1 tablespoon plain flour
1 teaspoon vanilla extract
1/2 teaspoon salt
250 grams / 2 cups pecans

Directions:
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.

IMG 8036(pp w768 h512)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 1/4 inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

IMG 9141(pp w768 h512)Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding 1/2 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 8 minutes, until lightly toasted, tossing every few minutes.

Remove and set aside to cool.

For our buttery filling, melt the butter (or brown your butter, see note) and add in the maple syrup and honey, stirring to heat through.

IMG 9360(pp w768 h512)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.

IMG 9362(pp w768 h512)Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.

IMG 9365(pp w768 h512)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!

how to make pecan piepecan pie recipe

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Pecan Pie

Pecan Pie

  • Author: Sylvie Taylor
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: + chill time 3 hours 30 minutes
  • Yield: Serves 10 1x
  • 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

Scale

Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Filling
100 grams / 3.5 ounces butter, browned
113 grams / 1/3 cup maple syrup
25 grams / 2 tablespoons honey
200 grams / 1 cup light brown sugar
3 large eggs
8 grams / 1 tablespoon plain flour
1 teaspoon vanilla extract
1/2 teaspoon 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 1/4 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 1/2 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 8 minutes, until lightly toasted, tossing every few minutes.
  • Remove and set aside to cool.
  • For our buttery filling, melt the butter (or brown your butter, see note) and add in the maple syrup and honey, stirring to 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

Type of flour for the dough for UK residents: The amount of flour you’ll require here will be 175 grams / 1 1/4 cups bread flour as opposed to plain flour due to the lower amount of protein in plain flour versus American flour.

Amount of butter for brown butter: 120 grams of plain unsalted butter will give you 100 grams of browned butter.

Egg white wash on the pastry: The easiest way to do an egg white wash on our pastry is to use any remnants of eggs whites from our filling by setting aside a portion in a small bowl and brushing over the pastry to avoid a soggy pastry and not waste any eggs in the process.

Make 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 a day or two ahead of finishing the pie.

Recipe by Roamingtaste


Nutrition

  • Calories: 518 calories per serve
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