This enchanting pecan pie is one of my all-time favorite pie recipes in the entire world. It adorns my table on Thanksgiving and Christmas, though I sometimes treat the fam to an off the hip surprise. This recipe was adapted from the iconic The Silver Palate Cookbook and it is simply unparalleled.
That sweet rich custard flavor, those crunchy little pecans and just a hint of vanilla – it’s almost too good to be true!
It takes about the same amount of effort as an apple pie and oh what a treat! Pair it with a pumpkin pie for a holiday feast of kings. Or if you want a cold simple combo, add a peanut butter pie instead. As long as you’ve got this baby on the table, they’ll be happy!
Let’s get cookin’…..
- Sweet luscious custard
- Lotsa’ pecans
How To Make Pecan Pie Recipe
Serving up this homemade classic pie is the stuff dreams are made of and it’s so simple.
Just arrange the chopped pecans on the bottom of the pie crust and then pour the custard mixture over them. Arrange the pecan halves on top of the custard and toss it in a preheated oven. Viola! Soo yummy…
Blind baking the crust is totally optional in this recipe. Some feel it makes the crust crispier but mine comes out just fine without this additional step. If you do decide to par-bake, you may need to shield your pie crust to prevent burning before your pie is ready. Aluminum foil works just fine for this.
Also, be sure and let your pecan pie cool for 2 hours before serving so the custard can set properly.
Overmixing The Filling: I like to mix my pie filling by hand. No mixer. Overmixing can lead to a runny filling.
Testing For Doneness: To determine if this pie is done, jiggle the pie a little. The center should be set and firm on the surface. A knife inserted into the center of the pie should come out clean.
Toasting – This is such an easy and decadent recipe but there is one thing that makes a big difference. Take the time to toast your pecans. It only takes a few minutes and it makes such a big difference in the flavor. Trust me on this. It’ll take your pie from ‘great’ to ‘divine.’
Brown Sugar: Dark brown sugar not light brown sugar, please!
Corn Syrup: Oh, and I prefer dark brown corn syrup over the light. The original recipe calls for light corn syrup, but for my tastes, I find the dark tastes richer in this recipe
Tools to Make
The only real tool you need to whip up this decadent masterpiece of indulgent flavor is a 9-inch pie pan. The rest is really a breeze.
How Long Can You Keep This In The Fridge?
Be sure to let your yummy pie cool completely before preparing it for storage. Cover it loosely with aluminum foil or plastic wrap and it can be kept in the fridge for up to 3-4 days. This little gem will get gobbled up quickly.
Can You Freeze This?
Yes, you certainly can! Simply cool the pie completely and then double wrap it in plastic wrap to protect the integrity of your pie. Slide it into a large freezer-safe bag or wrap it in aluminum foil and freeze for up to 3 months.
Slow thaw in the fridge overnight to serve.
Make Ahead Tips
Here’s a tip for those preppers out there who may be gearing up for the holidays. You can totally assemble this pie and set it in the freezer on an even surface to harden. After 30-45 minutes, take your pie out of the freezer to wrap and properly seal it. It’ll keep like this in the freezer for up to 30 days.
When you’re ready to bake it up, your pie can go straight from the freezer to a hot oven but you’ll have to add about 25-30 minutes to the bake time.
Let me just say – there is no wrong way to serve pie! Fancy up a holiday meal, enjoy a snack with a friend, or treat the fam on a special occasion.
There are so many different things you can do with this insanely delicious pecan pie recipe you can have a different divinely inspired dessert every day of the week.
Here are a few simple suggestions.
- Trade the pecans for chocolate and whip up a silky rum pie crowned with flavored whipped cream just for good measure.
- Substitute peaches and cream for brown sugar and pecans to serve up an indulgent peaches and cream pie that’ll disappear quickly!
- Grab some cinnamon rolls and apple pie filling to whip up mini apple pies in the blink of an eye.
- Use sour cream to make the most decadent sour cream apple pie you’ve ever tasted.
- Enjoy dessert euphoria with a creamy dreamy banana coconut cream pie that’ll make you look like a superstar in the kitchen!
- 4 large eggs
- 1 cup dark brown sugar firmly packed
- 3/4 cup dark corn syrup
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla
- 2 cups pecans chopped
- 1 (9-inch) unbaked pie crust
- 3/4 cup pecan halves
- Preheat oven to 400 degrees.
- In a medium mixing bowl, whisk together eggs well. Add brown sugar, corn syrup, salt, melted butter, and the vanilla to the bowl. Whisk until the mixture is well combined.
- Line a 9-inch pie pan with prepared pie crust.
- Sprinkle chopped pecans into the pie crust, then add the egg mixture. Arrange the pecan halves in a decorative pattern on top of the filling.
- Bake in the center of the preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake 25-30 minutes or until the filling is firm in the center and a knife inserted into the center comes out clean.
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Here are even more awesome pie recipes you may enjoy.
- Chocolate Cream Pie – Creamy dreamy delicious and ready in half an hour.
- Banana Cream Pie Recipe – Just like grandma’s right down to the Nilla wafer cookie crust.
- Atlantic Beach Pie – Bright lemon flavor with a sweet-n-salty contrast and plenty of whipped cream.
- Strawberry Pie – Truckloads of ripe luscious strawberries in a thick sweet glaze and a golden flakey crust.
- Easy Blackberry Pie Recipe – Rich sweet berry flavor complete with an easy lattice top crust.
Pecan pie is one of those rich sweet delicacies that’s just a special treat no matter what time of the year it is and when you find a great recipe it’s worth holding on to! This is the one that checks all the boxes. Its intensely delicious, simpler than you can imagine, and gorgeous to boot.
Plus, it makes you look like a superstar in the kitchen! And yes – they’re gonna’ want seconds…
Source: The Silver Palate Cookbook