This is a recipe for classic pecan pie that can be made without corn syrup! A rich caramel-like filling is first cooked on the stove, then cooled or chilled before baking in an all-butter crust. Chock full of whole pecans, there is just enough salt to balance out the deep sweetness of this pie. This version of pecan pie will surely be remembered by holiday guests!
Many pecan pie recipes call for simply whisking together the filling ingredients before baking. While this method is much easier, I am here to make the case for cooking pecan pie filling on the stove first. In this recipe the butter, brown sugar and corn syrup (or brown rice syrup for a corn-syrup free version!) develop deeper flavor over a little heat before the baking process begins. Because of this brief cook on the stove, the filling becomes richer in taste and thicker in texture. After the addition of eggs and vanilla, the filling thins out a bit again and then bakes in a pie crust until just set. The results produce a pecan pie with an almost caramel-like flavor and texture. I will warn you that once you bring this pie to a holiday gathering, your guests will demand you bring it again year after year!
WHY YOU WILL LOVE THIS PECAN PIE RECIPE
- -Can be made ahead: Both the crust and the filling for this recipe can be made in advance. The crust can be made and kept in the refrigerator or freezer. The filling can be made and chilled in the refrigerator for up to 5 days before baking.
- -Can be made without corn syrup: In place of the light corn syrup in this recipe, brown rice syrup can be used with excellent results.
- -Can be made with store bought pie crust: You can absolutely make this filling and then bake it in a pre-made crust from the store.
- -Keeps well: This pie only gets better with time so feel free to make it a day or two ahead and keep it in the refrigerator. You can bring it to room temperature before serving or serve it chilled.
- –No blind baking: The crust for this pie does not need to be pre-baked or blind-baked first. The filling can be added straight to the unbaked pie shell and baked all at once.
KEY INGREDIENTS & SUBSTITUTIONS
- –Salted butter: I tend to think that most dessert recipes need more salt. There is usually an addition of salt in my recipes as well as using salted butter. If you prefer to control the salt level more or have concern over it, feel free to use unsalted butter or to omit the additional salt in the recipes.
- –Corn syrup: The corn syrup in this recipe can be replaced with an equal amount of brown rice syrup. I do not advise using honey, maple syrup or dark corn syrup as substitutes.
- –Brown sugar: Brown sugar really does work best in this recipe for both flavor and texture. In a pinch, you can use 1 cup (200 grams) of granulated sugar and 1 tbsp (21 grams) of unsulfured molasses. Do not use blackstrap molasses.
- –Whole pecans: I love the texture of the whole pecans in this pie. If you prefer to chop them, feel free to do so!
HOW TO MAKE PECAN PIE
First, make the pie dough. The instructions for this recipe include details for making the pie dough by hand, in a stand mixer or in a food processor. I prefer to make the dough in a food processor because it comes together very quickly. Flour and salt are added to the bowl fitted with a blade. Cubed, cold butter is added and then pulsed until it’s about the size of peas. Finally, a little water is added a tablespoon at a time until the dough comes together.
Next, chill the pie dough. The pie dough is then tipped out onto a floured surface, pressed into a disc and chilled for at least an hour before rolling. I prefer to let the dough chill overnight in the refrigerator before rolling out. This helps prevent the pie dough from shrinking during the bake.
Roll the pie dough. After proper resting, the pie dough can be rolled into a large 12-14″ circle and transfer to a pie plate. At this point, the entire pie plate can be wrapped in plastic and chilled in the refrigerator or the freezer until the pie is ready to be baked.
Bake the pie. Finally, pecans are added to the crust, the filling is poured over top and the pie is baked at 350 degrees F for about 40-50 minutes. The filling is properly baked when it no longer loosely wiggles, but instead firmly jiggles.
Pecan Pie
Equipment
- 1 food processor or stand mixer optional
- 1-2 mixing bowls
- 1 small (1.5 quart-2 quart) saucepan
- 1 spatula
- 1 set measuring spoons
- 1 Rolling Pin
- 1 9" pie pan
Ingredients
For the pie dough
- 1 cup (125 grams) all purpose flour plus extra for rolling out the dough
- 1/2 cup (113 grams) salted butter, cold and cubed
- 1/4 tsp sea salt
- 3-4 tbsp cold water
For the pecan pie filling
- 1/2 cup (113 grams) salted butter
- 1 cup (213 grams) brown sugar
- 3/4 cup (234 grams) light corn syrup or brown rice syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 3 whole eggs
- 3/4 cup – 1 cup (80-105 grams) whole pecans
Instructions
To make the pie dough
- If using your hands: Combine the flour, salt and cubed butter in a mixing bowl. Toss the butter in the flour and gently begin to smear the chunks of butter between your fingers as you mix. This will slowly begin to hydrate the flour. Do this until all the butter is properly smeared and coated in flour. Then begin drizzling just a tablespoon or two of water over the flour. Using your hands or a fork, gently stir the buttery flour around to distribute the water. When the flour seems mostly moistened and begins to clump together, stop adding water.
- If using a food processor: Combine the flour, salt and cubed butter in the bowl fitted with a blade. Lock the lid and begin to pulse the butter into the flour. Slowly begin to add the water, one tablespoon at a time while the food processor runs. With the food processor still running, wait for each tablespoon to incorporate before adding another. As soon as the dough clumps together, stop adding the water.
- If using a stand mixer: Combine the flour, salt and cubed butter in the bowl fitted with a paddle attachment. Turn the mixer on medium low and mix for about 30 seconds until the butter begins to incorporate. With the mixer still running, slowly begin to add the water, one tablespoon at a time. Wait for each tablespoon to incorporate before adding another. As soon as the dough clumps together, stop adding the water.
- After the dough is processed: Turn the pie dough out into a lightly floured surface and gently press it into a disc. Wrap the dough in plastic wrap or parchment paper and chill it in the refrigerator for at least an hour before rolling. I prefer to let the dough chill overnight to prevent shrinkage when baking. You can also freeze the pie dough at this point.
- To roll out the pie dough: Once the dough chilled for at least an hour in the refrigerator, bring it out and let it warm up a bit on your counter before rolling. If the dough is too cold when you try to roll it out, it will crack. After about 5-10 minutes, the dough should still be cold but not as hard. Lightly dust a work surface with flour, unwrap the dough and place it on the floured work surface. Lightly flour the top of the dough and begin to roll it out to about 1/4" thickness with a rolling pin. Be sure to roll evenly and to regularly turn and lightly re-dust the disc with flour if necessary. Roll the dough out to a circle that is at least 12-14" wide. Gently transfer the dough to the pie plate. If the dough is still a bit stiff, let it rest for a few minutes before pressing and forming it to the pie plate. If it is very warm, put in back in the refrigerator or freezer for a few minutes. If the dough shrinks back quite a bit while rolling, rewrap it and let it chill for another 30 minutes to an hour. Press the dough gently into the bottom inside edge and up the insides of the pie plate. Tim and/or crimp the edges of the pie dough as desired.At this point, you can wrap the pie plate in plastic wrap and return it to the refrigerator to chill while you make the filling. If the filling is already made and cooled, you can proceed with baking. Alternatively, you can wrap the pie plate and store it in the freezer for future use.
To make the filling
- In a heavy bottomed pot such as a 2 quart saucepan, add the butter, brown sugar and corn syrup. Set on the stove over medium low heat until the butter melts, stirring occasionally with a heat proof spatula.
- Turn the heat up slightly until the mixture begins to bubble rapidly. Lower the temperature and let the mixture boil gently for about 3 minutes. Remove from the heat and stir in the salt and vanilla extract. Let this mixture cool off the heat for about 15 – 20 minutes.
- Crack the eggs in a mixing bowl and whisk them thoroughly until pale with no streaks of yolk remain. There are two ways to add the eggs to the warm caramel mixture. Typically, I set the pot of caramel on a towel or trivet to hold it in place. Then, I use a whisk to stir the caramel rapidly as I slowly stream the egg mixture directly into it.If you are afraid of scrambling the eggs, you can first temper them. Set your bowl of eggs on a towel or trivet so it doesn't move around and then slowly pour about a third of the hot caramel mixture into the eggs while whisking rapidly. Once the eggs are tempered, then you can whisk them into the remaining caramel mixture.
- If you happen to see a few little bits of scrambled eggs in your filling, don't fret! Just strain them out or run the mixture through a blender and no one will be the wiser.
- I recommend cooling the filling down to room temperature before baking. I prefer to chill the mixture completely in the refrigerator for the best results. The filling can be made ahead of time and kept in the fridge for up to 5 days or chilled for an hour or two before baking.
To bake the pie
- Preheat a conventional electric oven to 350 degrees F. Add the whole pecans to the bottom of the pie dough and then pour the pie filling over them. Bake the pie for about 45-50 minutes on the center rack of your oven. When the pie is done, the filling will no longer wobble loosely – it will jiggle firmly. If the crust begins to brown quicker than the filling bakes, tent the crust and continue baking.Remove the pie and let it cool completely before slicing. Pecan pie can be kept covered in the refrigerator for 5-7 days.
