On the lookout for a traditional, old school pecan pie with a flaky, buttery crust and a caramel-like sweet-salty filling? Meet our family-favorite Thanksgiving pie – perfected over 60 years and an simple dessert to make at residence. I additionally present corn-syrup-free choices.
Tried-and-True Do-it-yourself Pecan Pie Recipe
That is my mother-in-law Judy’s conventional pecan pie – the precise traditional, old school, do-it-yourself Thanksgiving dessert she’s baked for 60 years, first in Oklahoma, then Minnesota, and now Arizona. It is a simple custard-style pecan pie filling (eggs, sugar, darkish + gentle corn syrups, vanilla, butter, a contact of flour) in a flaky, buttery crust, topped with shiny pecan halves. This recipe has been examined extra occasions than I can depend, and it reveals within the texture and taste: set but custardy, with that almost-caramel depth and the right sweet-salty stability, complemented by toasty nuts. We all the time make this pecan pie for Thanksgiving, together with our different vacation favorites like my pumpkin-apple Bundt cake and pear-almond cake.
Our Household-Favourite Thanksgiving Dessert
Judy is 81 now, and I have been fortunate to eat this pecan pie for over a decade. It is such a household favourite she not often makes only one – even for a small gathering. When she was youthful, she and two pals would crank out as many as 20 pies every vacation season as a result of everybody wished “Judy’s pecan.” This pecan pie has been the spotlight of each Thanksgiving celebration I’ve had for the final 15 years, and I am dedicating this put up to her. She would actually cry comfortable tears studying this – she loves individuals, and she or he loves sharing her time and meals. Our different Thanksgiving dessert-table traditions are Cranberry Apple Pecan Bundt Cake, pecan-stuffed Carrot Cake Cheesecake, and caramel-covered German Apple Cake.
Why This Is The Greatest Pecan Pie Ever
- Easy pantry elements, traditional methodology. Nothing area of interest or finicky – simply eggs, sugars, syrups, vanilla, butter, flour, pecans, and an easy crust. This precise formulation has been baked for 60 years, which is why the feel, sweetness, and set are persistently dialed in.
- It comes collectively quick: about 25 minutes to make the crust and blend the filling, then 55-60 minutes to bake at 350°F (45 minutes, tent if wanted, then 10-Quarter-hour extra).
- Flakey, buttery crust: The dough is a straightforward shortening crust (flour, salt, Crisco, chilly water). Shortening delivers ultra-tender, reliably flaky layers and is forgiving to roll and crimp – nice for stress-free vacation baking.
- Caramel-like filling: The filling is the right combo of sweet-salty with hints of caramel, supplying you with that traditional Southern taste in each slice.
- No blind bake wanted (you need not pre-bake the crust). The custard-style filling (eggs + sugars + gentle/darkish corn syrups + butter) is not overly watery, and the bake time at 350°F is lengthy sufficient for the pastry to prepare dinner via – so that you skip par-baking fully and keep away from over-browning the rim whereas saving a full additional step and a lot time!
- Signature shiny high with intact pecan halves. Arranging pecan halves in circles offers that bakery look and a crisp, toasty chunk that contrasts the custard.
- Make-ahead pleasant for Thanksgiving. It cools and units fantastically; taste deepens by day two, so you’ll be able to bake it the day earlier than (that is what Judy does!) and concentrate on the turkey.
Learn how to Make Pecan Pie (Step-by-Step Images)
You will discover the entire recipe (with the elements quantities + instructions) on the backside of this put up in the recipe card – however here is a quick overview (with useful course of photographs and ideas) of what you’ll be able to count on whenever you make this beautiful pecan pie:
- Make Crust: Lower the flour, salt, and Crisco along with a pastry cutter or massive fork till the combination seems to be like pea-size crumbs. Drizzle in chilly water 1 tablespoon at a time simply till the dough holds collectively.
- Match the crust into the pan: Roll the pie dough on waxed paper (dampen the counter so it grips) right into a circle about 1 inch bigger than your pie pan. Match into the pan, thicken the rim by folding it beneath, and crimp for a scalloped edge.
- Make Filling: Beat eggs and each sugars. Add darkish and light-weight corn syrups, salt, vanilla, and melted butter; combine till clean. Stir in 1 tablespoon flour simply to mix.
- Assemble the pie: Pour the filling into the ready crust, then prepare pecan halves on high in neat circles.
- Bake at 350°F for about 45 minutes. If the rim or high browns too rapidly, tent loosely with foil (with out touching the floor). Proceed baking 10-Quarter-hour extra, till the sides are set and the middle has a slight jiggle. Let cool earlier than slicing.
Learn how to Make Pecan Pie With out Corn Syrup
If you’d like a corn syrup-free pecan pie, under are 3 methods to adapt the filling whereas preserving its conventional, caramel taste. All the time add the additional flour in case you substitute with something thinner than corn syrup; your traditional pecan pie filling will arrange fantastically and keep sliceable.
- American Substitutes: Use maple syrup or honey as a alternative for corn syrup – 1 cup complete of maple syrup, or combine ½ cup maple syrup and ½ cup honey. The flavour might be deeper and fewer candy, so I like to recommend growing the brown sugar by 2 Tablespoons. As a result of maple syrup has a looser texture than thicker corn syrup, improve the flour within the filling to 2 tablespoons complete to thicken the looser maple base (my recipe already has 1 tablespoon of flour-add 1 extra).
- European Substitutes: Use golden syrup instead of Karo syrup. Substitute 1:1 for each darkish and light-weight corn syrup – 1 cup golden syrup for 1 cup complete corn syrup. Add an additional 1 Tablespoon flour (2 tablespoons complete) to assist set the European model since golden syrup is not as thick.
- European darkish choice: It’s also possible to use ½ cup golden syrup + ½ cup black treacle. This mimics the “gentle + darkish” corn syrup combine Judy makes use of, giving related shade to the pecan pie. Use 1 additional tablespoon of flour to thicken the pie filling.
Learn how to Inform When Pecan Pie Is Completely Finished
Gently shake the pie pan-when it is finished, the middle can have a slight jiggle, much like set Jell-O, however mustn’t transfer in waves or seem liquid. The perimeters will look set and secure, whereas the middle is softly wobbly with out being runny. Should you see any liquid or sloshing within the heart, the pie wants extra time.
Throughout baking, if the crust or high begins browning too rapidly, tent the pie loosely with foil to defend it from over-browning whereas the filling units fully.
Does Pecan Pie Want Refrigeration?
Sure. It is an egg custard. Cool not more than 2 hours at room temp, then refrigerate, coated, as much as 3-4 days; freeze for longer storage.
Learn how to Make Forward and Freeze Pecan Pie
- Make Forward: Judy likes to bake the entire pie 1-3 days forward in order that we’re not in a rush the day of Thanksgiving. After baking, she lets it cool fully at room temperature (about 2 hours) so the custard finishes setting. Then, we cowl the pie and refrigerate it for as much as 3 days. On serving day, I like to recommend taking the pie out 45-60 minutes earlier than dessert so the custard relaxes. For a crisper crust, heat slices on a sheet pan at 300°F for 8-12 minutes.
- Freezing: Bake and funky fully (about 2 hours). Wrap nicely (plastic + foil) or place in a freezer-safe container/bag and freeze as much as 2 months. Thaw in a single day within the fridge, then refresh the crust at 300°F for ~10 minutes earlier than serving.
Traditional Pecan Pie (Mom-In-Regulation’s Recipe)
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Substances
Crust
- 1 ⅓ cups all-purpose flour
- 1 teaspoon salt
- ½ cup Crisco (or use ½ cup (1 stick / 113 g) unsalted butter, saved very chilly and minimize into small cubes)** See notes under!!
- 3 Tablespoons chilly water
Filling
- 3 medium eggs
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup Karo darkish corn syrup
- ½ cup Karo gentle corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 Tablespoons melted unsalted butter
- 1 Tablespoon flour
- 2 cups Pecan halves or extra
Directions
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Preheat oven to 350°F (175°C). Put together a 9-inch spherical deep pie plat (pie baking dish).
Make the crust
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Combine the flour, salt and Crisco along with a pastry cutter or massive fork till nicely combined and the crumbs are the dimensions of peas. Add water, one Tablespoon at a time, till the dough sticks collectively.
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**Word about utilizing butter as an alternative of Crisco: You may make this crust 100% butter with nice outcomes. Substitute the Crisco with ½ cup (1 stick / 113 g) unsalted butter, saved very chilly and minimize into small cubes. The one change in method is to work rapidly and keep away from over-handling the dough, as a result of all-butter crusts soften sooner. Lower the butter into the flour till you see pea-sized items, then add the chilly water precisely as written. If the dough feels too smooth at any level, chill it for 10-Quarter-hour earlier than rolling-this helps preserve flakiness and prevents shrinkage within the oven. All the things else within the recipe stays the identical.
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With a rolling pin roll out the dough on a chunk of waxed paper (dampen the counter beneath the paper to maintain it from slipping). Roll it right into a circle about an inch bigger than the pie pan. Flip up the sides and make them thicker, then press the sting together with your fingers to make it look scalloped.
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Refrigerate the crust in a pie dish when you put together the filling.
Make the filling
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Combine the eggs and sugar with a mixer till nicely blended. Add the corn syrup, salt, vanilla and butter and beat collectively nicely till clean. Stir in 1 tablespoon of flour and mix briefly till fully included.
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Pour the pie filling into the pie crust. Prime the pie filling with pecan halves in round patterns.
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Optionally available egg wash: At this level, you’ll be able to optionally, flippantly brush solely the crimped crust (keep away from the filling) with egg wash simply earlier than baking. For a lightweight, shiny-golden shade, make an egg wash by whisking 1 egg with 1 teaspoon of water, milk, or cream.
Bake
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Bake the pecan pie at 350°F (175°C) for about 45 minutes. Examine to verify the sides of the crust or the highest do not get too brown. While you see the highest getting brown, take a chunk of tin foil and make a tent over the pie – do not let it contact the pie. Proceed baking one other 10 to twenty minutes till the filling isn’t shaky. You must watch it! 🙂 Relying in your oven, the pie may be finished at 45 minutes or at 65 minutes. Let cool and revel in!!
Notes
- How do I get my crust flakey and buttery? Be sure to make use of chilly water and completely chilled Crisco, and do not overwork the dough – light palms make for the very best do-it-yourself crust. Roll out on waxed paper for straightforward dealing with.
- Why is corn syrup utilized in pecan pie? It is not simply sweetness-corn syrup helps stop sugar crystallization and retains the filling clean and moist. That is the hallmark of a conventional pecan pie texture.
- Do not overmix: Flippantly mix the filling to keep away from air bubbles, which might have an effect on the feel of your traditional old school pecan pie.
- Organize pecans: I like topping the filling decoratively with pecan halves for a restaurant-quality look.
- How do I hold the crust from over-browning? I tent the rim with foil proper on the first signal of deep golden shade and hold it on till the top. A pie defend works too.
- Clear cuts: Chill the baked pie not less than 4 hours (in a single day is best). Heat a knife beneath scorching water, wipe between slices.
- Storage: As a result of it is egg-rich, refrigerate inside 2 hours of cooling. Hold it refrigerated, coated, as much as 3-4 days. (USDA steering for custard pies.)
- Reheating: Heat slices on a sheet pan at 300-325°F (150-165°C) for 8-12 minutes; or serve chilly/room temp.
What are substitutes for Crisco?
- You possibly can simply make this crust all butter by changing the Crisco with ½ cup (1 stick / 113 g) very chilly unsalted butter, minimize into small cubes. Work rapidly, minimize the butter into the flour till pea-sized, and add the chilly water as written. If the dough softens, chill it for 10-Quarter-hour earlier than rolling to maintain it flaky and stop shrinking. All the things else stays the identical.
- You possibly can substitute the Crisco within the crust with ¼ cup (½ stick / 56 g) unsalted butter plus ¼ cup (60 ml) chilly coconut oil for the same texture. These swaps retain the flaky, tender crust you need; simply hold all different crust elements and dealing with the identical.
- Another choice is to make use of exchange Crisco with ½ cup (113 g) chilly lard. Lard is an old school ingredient that’s significantly good for creating flaky pie crusts and tender biscuits due to the way it melts and its high-fat content material.
Vitamin
