Learn how to make the great American classic Pecan Pie, with a quick video tutorial! A flaky all-butter pastry with a perfectly set, soft custardy filling with beautiful pecans, this is arguably the mother of all pies.
Pecan Pie
One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic.
Well, it goes back to the story of this website.
This great big wonderful online world known as the internet. This former corporate gal never expected to be blessed with this wonderful opportunity to share the food she loves with people in the far corners of this big wide world.
From Denmark to Iceland, Mongolia (seriously!) to Argentina, and many from my home country of Australia. And many MANY from America.
I put that down to my taste in food. Southern Fried Chicken – swoon. Fall apart brisket makes me want to cry. I’m a disgrace to my country because I regularly declare that America does the BEST burgers in the world. I believe Buffalo Wings are one of the greatest inventions ever, and that Gumbo was brought onto this earth just for me.
And thus with Thanksgiving fast approaching, it had to be that I’d share a great American holiday classic especially for my American readers.
My friends. Pecan Pie. Be still my beating heart. The glorious nutty pecans, that caramely-custardy filling. That flaky buttery pastry. It’s heaven in the form of a pie.
You’ll find an extensive list of credits in the recipe, all of whom I referenced in a bid to come up with my version of a great Pecan Pie. And it all starts with the pie crust.
Store bought? Sure, go ahead. I don’t even know if we can get store bought pie crusts here in Australia, I’ve never looked.
When I make pie, it’s always entirely from scratch. Not from snobbery, it’s just that we don’t have nearly as much ready made things here in Australia (like bread doughs etc), so I’ve been brought up learning how to make these kind of things from scratch.
I know there are recipes out there that swear by using shortening in pie crusts to make them flaky. And it’s not that I’m adverse to it as such – it is sold here (butter section, for fellow Aussies reading this). But the fact is, it just doesn’t add flavour. And using only butter still yields a fantastically flaky crust. So I opt to stick with butter. And when I was researching around about Pecan Pie, I saw that Deb Perelman from Smitten Kitchen said the same thing, and I felt validated.
So all butter it is.
And my food processor. To make it quick work. Watch the video. (Below recipe)
As for the pecans. Well, it’s hard to go wrong with these nuts. Except one little tip. Gotta toast the nuts that go INTO the filling. It really truly brings out the flavour. I promise you won’t regret the extra 3 minutes it takes to do this before you chop them up.
Keep a handful of them whole to decorate the top. No need to toast these ones. Unless you don’t want to decorate your pie. Just go ahead and toast and chop them all.
The Filling is pretty straight forward. There are many Pecan Pie variations – chocolate, maple, etc etc – but if you’re sticking with the classic, the ingredients are fairly standard. Egg (which sets it like custard), sugar, corn syrup (don’t worry, there are subs if you can’t find corn syrup), butter, pinch of salt and vanilla. Oh – and bourbon, if you want to keep it real. 🙂 Though if not, just leave it out.
And this is how it looks after the most difficult step of all – leaving the Pecan Pie until it cools completely.
And I’m serious here – you need to let it cool COMPLETELY in order for the filling to set. Don’t get impatient. Now is not the time.
The filling should be set so you can slice it without it oozing everywhere, but it’s soft and custardy. It does not look like a smooth set caramel, like in my Salted Caramel Tart, and it’s not meant to.
Pecan Pie.
How I love thee.
I may not be a Star Baker.
My pie crust looks… err… rustic. 🙂 There are more perfect looking ones out there.
But it’s buttery and flaky, crumbly and delicate, just as it should be. That filling is set but it’s soft and custardy. And those pecans are so… well, pecany.
It’s obscene how much of this I can inhale in one sitting.
– Nagi xx
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Pecan Pie
Ingredients
Pie Crust (or 9" store bought) (Note 1):
- 1¼ cups plain white flour (all purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓" cubes
- 2.5 - 3 tbsp ice cold water
Pecans:
- 1 1/4 cups pecans , enough to decorate top
- 1 1/4 cup pecans (for filling)
Filling:
- 3 eggs
- 1 cup / 200g brown sugar, packed
- 60 g / 4 tbsp unsalted butter , melted
- 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
Instructions
Pie Crust:
- Place flour, salt and sugar in a food processor. Pulse twice.
- Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas.
- Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds.
- Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
Pecans:
- Preheat oven to 180C/350F (standard) / 160C / 320F (fan / convection).
- Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
- Remove from oven and roughly chop. Set aside.
- Remaining 1 1/4 cups don't need toasting - they are for the top.
Pie Crust Rollling Out (video helpful):
- Dust work surface with flour.
- Place dough on work surface, dust top with flour. Roll out into 25cm/12" circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD!
- Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9" pie tin. Press in, then trim edges with scissors with a 1cm / 0.3" overhang.
- Turn the edges under and press down neatly. Crimp if desired (see video).
- Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry.
- Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
Filling:
- Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
- Stir through chopped pecans.
- Pour into crust - it should fill it about 1 cm / 2/5" from the top (you may have excess if your pastry shrank).
- Top with whole pecans in desired pattern.
Baking:
- Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn't jiggle much when you shake it but the centre is still soft when you touch it (see video).
- It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
Serving / Storing:
- Cool completely before serving, to allow the custard to set - 2 - 4 hours.
- Slice, and serve with ice cream or cream if desired - I don't need either!
- Store in an airtight container - great for 2 days, but I'm perfectly happy with mine even after 4.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
One of the most painful recipe videos I’ve made. Can’t tell you how many stops-and-starts and hand washing between handling dough / camera was required for this!!!
LIFE OF DOZER
What to do with left over pie crust….
Hi Nagi, I love all of your recipes. They are so good. I made the pecan pie and the pastry is absolutely amazing. It was a hit at my early Christmas party with our friends.
Hi Nagi, I am a HUGE fan of your cooking and have introduced recipetineats to many friends. Today I tried the pecan pie and it failed miserably. I did have to use a few substitutes such as raw sugar instead of brown and honey instead of corn syrup. Additionally, I live in Cusco Peru at an altitude of 3, 400 meters above sea level. Which of these reasons do you think my pie was just a runny gooey toffee instead of a soft custardy filling? Thanks Nagi.
This pie is perfection!!! I thought I didn’t like pecan pies until I tried this one! It made me a believer!
Hi Nagi, can this be made ahead of time?
Yes – with one warning though…. You must use lots of self control not to eat it!! N x
I made your pecan pie recipe for Thanksgiving and it received raves. It is delicious!!
Very muchly thank you for sharing.
Linda
I’m so glad you loved it Linda!! N x
I think I added too many pecan that’s all it was. But good flavor
Hello I just started following you in your recipes.. love
Very single one so far.. I wanted to ask which is best to use for pecan pie dark or light corn syrup?
What happens if I don’t have a food processor? Can I get similar results with a hand mixer?
I missed pecan pie! When I was studying in Texas, I had my first love on pecans. And then sweet, gooey pecan pies came. I miss them so much, Thanks for the recipe. I shall, try!!
Thanks for making such an easy recipe with amazing results!! This is definitely a dessert at family dinners!!
Hi Nagi,
I owe you an apology, in one of the comments to the baking of the pie crust and asked for clarification regarding blind baking.
I should have looked at your very descriptive instructions first as in step 5 and 6 you instructed us to put two sheets of baking paper on the crust, weigh them down with pie weights, cook for 20 minutes, allow to cool for 5 minutes before adding filling.
Sorry about that Nagi, I have a tendency to jump before looking; sums up my life.
Without a doubt Nagi, you are a girl after my own heart.
I also make everything from scratch; it helps that I have a Thermomix 🙂 ‘Thelma’ just makes it more easier now and rewarding, I can now boast that I make all my own sauces, condiments, breads, butter, pastry, milled my own spices, made my own flour, ice-cream, sorbets, risottos etc. ‘Thelma has taken my cooking experience into the ‘Wow’ moment.
I loved your introduction to American foods and you have challenged me now to make that Gumbo. It sounds interesting and looks good. I shall cook it as a main meal, with the Pecan Pie as an accompaniment.
HOWEVER!!! I must challenge you on your comment on America making the best burgers 🙂
I live in Murwillumbah which is a small rural town on the Far North Coast of NSW, it’s 25 minutes drive away from Tweed Heads.
My local deli/cafe that I am a regular visitor is called the ‘Show ‘n’ Shine Deli Cafe, it’s owned and operated by a lovely lady called Trish. She and her daughter bake everything on the premises which include their slices, bread, rolls, pies, and meals, plus she has shelves that stock local supplied sauces, condiments, organic canned products, vinegar, ham (she and hubby smoke their ham now), olives, cheeses, etc.
Beside Trish’s deli cafe is a local butcher called Bray Park Butchers. They own their own cattle, (“From Our Paddock to Your Plate”) which I’m also a regular customer. I am a big promoter of shopping local, buying locally grown and I’m also addicted to our local Farmer’s Markets held every Wednesday.
I often buy a piece of rib steak, take it next door to Trish’s to put together what I consider the best steak burgers in the world. My travels are no where near as extensive as you, however, wherever I go I order a steak burger to my utmost dismay, it’s over-cooked and tasteless … until I tasted Trish’s burger. I will never buy a steak burger from anywhere else but Trish’s deli cafe 🙂
I even bought a piece of steak from the Bray Park Butchers took it to another cafe in Woodenbong and asked them to make me a steak burger. I was very disappointed 🙁
So if you’ve ever had the real pleasure to visit Murwillumbah drop in and experience a wonderful steak burger at the ‘Show ‘n’ Shine Cafe in Bray Park NSW.
Hi Nagi, can’t wait to make this! I only have a 24cm pie dish. Do you think there is enough filling and crust for this size? Or will it turn out too flat?
Thanks!
Hi Amy – no it will be fine! Love to know how you go once you try it!! N x
Hi Nagi
I notice on your pie cast recipe you bake at 220 blind.
On your pecan pie recipe that I’m just making, there is no mention of oven temp(that I can see) just bake pecans at 180. Should I blind bake at 220 before adding filling or after 50 mins in oven with filling will case overcook. Thanks
Hi Penny, the oven needs to be set at 180C/350F (standard) / 160C / 320F (fan / convection) for all steps of this recipe. N x
I noticed that as well. I noticed the beads going onto baking paper, then raw crusts goes into fridge for 30 minutes.
So to clarify Nagi, as I’d like to make this pie in the next few days; do I blind bake the crust first before adding filling, or once the beads and baking paper add the filling into the raw crust and bake for 50 minutes at 180 degrees?
Sonja, blind bake it first with the beads, then put in filling and bake again.
Hi, will i be able to use a 8.5″ pie pan to make this? Love your recipes.
Sure can Case – enjoy! N x