Did you know pecans are native to North America? They start showing up at the beginning of fall, which is why they are a very popular nut during Thanksgiving. In fact, apple pies, pecan pie recipes, and pumpkin pie are the most popular during this time of year. If you’ve never tried this pie, you absolutely must try this classic recipe at least once. It is a sweet pie made with brown sugar, corn syrup, or golden syrup and lots of pecans. It tastes so delicious, it will soon become your favorite, it is my husband’s absolute favorite pie.
Step-by-step: How to make Pecan Pie
Pie dough – Add flour, salt, and chilled cubed butter in a food processor. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add the chilled iced water a little at a time and combine for 30 seconds more. (Below, I have made the pie dough by hand)
Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Preheat the oven at 400°F/200°C/ Gas Mark 5 Line pan – Dust the work surface with flour and roll carefully. Use your 9-inch pie pan or 9-inch tart pan. Transfer the dough to the pie pan or tart pan. Gently fit it to the pan, especially on the bottom edges. Cut the excess from the edges, leaving 1/2 inch for crimping. Then, crimp the edges. Chill the crust in the fridge for 15 minutes up to 48 hours. Blind bake – Dock the pastry with a ting of a fork to prevent it from puffing during baking. Line the shell with parchment paper, fill it with pie weights and baking beans, and then bake for 15 minutes. Then, set it aside. Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
Pecan pie filling – In a mixing bowl or cup, beat the eggs with salt, spice, sugar, and lemon juice. Next, add the corn syrup, molasses, and melted butter. Stir to combine. Finally, add the chopped pecan nuts.
Bake – Pour the pecan mixture into the pre-baked pie shell. Arrange the 12 saved pecan halves on top. Bake for 20 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 25 to 30 minutes until almost set.
Cool to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices. This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
Frequently asked questions
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