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Pecan Pie

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Pecan Pie

Cuisine:American

Course:Dessert

20m prep 45m cook 2h ready

One 9-inch single-crust pie This pie has a mild, sweet, buttery flavor. For a dark pecan pie with caramel notes, use light or dark brown sugar and dark corn syrup. We have also substituted sorghum syrup or maple syrup for part of the corn syrup with very good results. For even more flavor, brown the butter before adding to the filling (see the instructions in Brown Butter). If you are not a traditionalist, black walnuts instead of pecans make a piquant substitution.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 1 large egg yolk, beaten
  • 4 large eggs
  • 1 cup sugar (200g) or packed brown sugar (230g) or a combination
  • ¾ cup (260g) light corn syrup or golden syrup
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 teaspoon vanilla or up to 3 tablespoons bourbon or dark rum
  • ½ teaspoon salt
  • 2 cups pecans, toasted

Let's Cook

  1. Step 1.

    Line a 9-inch pie pan, preferably glass, with: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Pat-in-the-Pan Butter Dough

  2. Step 2.

    Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is baked, glaze the crust with: 1 large egg yolk, beaten

  3. Step 3.

    Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 375°F if necessary. Position a rack in the center of the oven.

  4. Step 4.

    Whisk in a large bowl until blended: 4 large eggs; 1 cup sugar (200g) or packed brown sugar (230g) or a combination; ¾ cup (260g) light corn syrup or golden syrup; 5 tablespoons (70g) unsalted butter, melted; 1 teaspoon vanilla or up to 3 tablespoons bourbon or dark rum; ½ teaspoon salt

  5. Step 5.

    Stir in: 2 cups pecans, toasted

  6. Step 6.

    Pour the filling into the pie crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 40 minutes. Let cool on a rack for at least 1 ½ hours.

  7. Step 7.

    Serve warm or at room temperature. The pie can be stored in the refrigerator for up to 2 days, but let come to room temperature or warm in a 275°F oven for 15 minutes before serving.

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