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Amazing Decadent Pecan Pie Recipe

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Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren’t the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!

This holiday season spread your table with this amazing Pecan Pie along with Grandma’s Famous Pumpkin Pie, Perfect Apple Pie and an Easy Cherry Pie for a dessert table to drool over!

Rich, sweet decadent Pecan pie.

Pecan Pie Recipe

Pecan Pie got its start deep in the heart of Texas where it is now the State’s official Pie! It started showing up in Texas cookbooks first in the 1870’s and 1880’s. In the 1930’s Corn syrup companies widely popularized the pie publishing it on the back of their bottles, using corn syrup in the recipe. It was best known as a southern dish in the 1940’s and 50’s and now variations are all over the United States and this delectable dish graces tables everywhere.

No matter where it came from, this pie so scrumptious. It’s a family favorite for Thanksgiving and Christmas. But don’t wait till the holidays to whip this up. It’s so easy and so delicious make it any time you wish!

Ingredients for Homemade Pecan Pie

Pie Crust: 

  • Flour: All purpose flour is best, so it holds its structure
  • Sugar: Helps as a binder and browning
  • Salt: Gives it flavor
  • Butter: Butter gives it that flakey goodness
  • Cold Water: To add moisture

Pecan Pie Filling:

  • Pecan Halves: You’ll divide these
  • Butter: Adds richness Melt the butter then let it cool.
  • Eggs: This is the binder and give the pie lift
  • Vanilla: Flavor
  • Corn Syrup: It wouldn’t be pecan pie without it
  • Molasses: Adds a deep rich flavor
  • Brown Sugar: Can’t use all corn syrup, and dark or light do the trick
  • Flour: Helps it not be super runny
  • Salt: Balances the sweet.
  • Cinnamon: Adds a bit of magic to the flavor

Preparing pie crust.

 

Let’s Bake a Pie!

Pie Crust

  1. Whisk: In a small bowl mix the flour, sugar, and salt with a whisk
  2. Food Processor: Place the flour mixture in the food processor and add cold cubed butter. Pulse several times till mixture is pea or bean sized.
  3. Water: Turn the processor on and drizzle the cold water over the dough mixture through the water hole. Add enough water for the dough to pull together. Stop and scrape the bottom to make sure the flour is all incorporated.
  4. Refrigerate: Turn the dough out onto the counter and form into a disk. Wrap in plastic wrap and place in the fridge for at least an hour.
  5. Roll: Remove from fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
  6. Form: Place the dough over the pie dish, and lightly press the dough into the bottom and side of the pie dish. Trim excess dough leaving just enough to fold under and create a fluted edge.
  7. Cover: Cover and refrigerate for another 15-30 min or you can freeze for later.
  8. Parchment: Using a fork poke steam holes in the bottom of the pie dough and on the sides.Place a large piece of parchment over the dough and place pie weights or dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
  9. Blind Bake:  Place the pie dish on a large baking sheet and bake at 425 for 25 min. Carefully remove the pie and remove the parchment and pie weights. Then bake for another 5 min. Place on a cooling rack to cool.

Pie Filling

  1. Beat: In a medium mixing bowl blend the melted butter, eggs, light corn syrup, molasses and vanilla, beat till smooth.
  2. Whisk: In a separate bowl whisk the sugar, flour, salt and cinnamon then add to the wet ingredients and beat till completely incorporated.
  3. Add: Place 2 cups of chopped pecans into the cooked pie crust.
  4. Pour: Pour the filling over the pecans in the pie crust, allowing it settle and fill all the spaces. Arrange the 1/2 cup of un chopped pecans on top in desired pattern.
  5. Place:  Place the piece on a baking sheet and cover the edge with a pie shield or thin strips of foil.
  6. Bake: Bake at 350 degrees for 60-70 minutes till the middle is just slightly jiggly. Cool completely.

Making the filling and putting it in the cooked pie shell.

Suggestions for an Amazing Pecan Pie

Not that this pecan pie needs much help but here are a few tips.

  • Time Saver: Need to save yourself some time use a pre made pie crust. You can also purchase pre chopped pecans for even faster prep.
  • Nuts:  Use chopped pecans in the filling and top with whole halves to add texture
  • Too Sweet: This is supposed to be a sweet pie, but I get it, it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste. Also try toasting the pecans that will end up in the filing, but not the ones that will be on top, as they’ll toast as it cooks.

Rich, decadent Pecan pie.

Make it Ahead And Store It!

I love this pecan pie recipe because you make it ahead of time and check it off your to do list early. Like really early!

  • A few days: You bake this pie and store it at room temperature for up to 3 days before using.
  • A Couple of Months: Bake and cool completely and then freeze the pie for up to 2 months. Thaw in the fridge overnight and bring to room temp. before serving.
  • A few more days: It can also be stored in the fridge loosely covered for 4-5 days. Allow to come to room temp before serving.

Decadent pie on a plate.

More Pie To Try!

Because pie is just plain awesomeness in a flakey crust!

Pecan Pie

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Total Time 1 hour 50 minutes

Author Alyssa Rivers

Servings 8 People


Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren’t the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!



Pie Crust

  • 1 and 1/2
    cup
    all-purpose flour
  • 2
    rounded tablespoon granulated sugar
  • 1/4
    rounded teaspoon kosher salt
  • 5
    ounces
    unsalted butter
    cold & cubed
  • 2 – 4
    tablespoon
    cold water

Pecan Pie Filling

  • 2 and ½
    cup
    pecan halves
    divided
  • 2
    ounces
    unsalted butter
    melted and cooled
  • 3
    large eggs
  • 1
    teaspoon
    pure vanilla extract
  • 1
    cup
    light corn syrup

  • cup
    molasses
    unsulphured

  • dark brown sugar
    or light brown
  • 1
    tablespoon
    flour
  • ½
    rounded teaspoon kosher salt
  • 1 ½
    teaspoon
    cinnamon



Serves: 8

Calories679kcal (34%)Carbohydrates70g (23%)Protein8g (16%)Fat44g (68%)Saturated Fat15g (75%)Cholesterol115mg (38%)Sodium59mg (2%)Potassium380mg (11%)Fiber4g (16%)Sugar48g (53%)Vitamin A726IU (15%)Vitamin C1mg (1%)Calcium78mg (8%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

 

 

 



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