There is no Thanksgiving celebration that is complete without the traditional sweet treat known as pecan pie. The pumpkin pie is a classic dessert, while the apple pie is a beautiful example of a rich dessert. From the time I was a child, my family’s Thanksgiving dessert table always contained (and will continue to include) the handmade recipe that my grandmother had passed away. Having the opportunity to share her recipe in her memory is a great honour, and I am confident that her recipe will continue to be passed down for many years to come.
What Makes This Pecan Pie Recipe the Best One I’ve Done?
This recipe for pecan pie is my favourite, and here are the reasons why:
- Simple: There are only eight components that go into making this filling, which is remarkable simplicity.
- Flaky pie crust: We are talking about a pie crust that is extremely flaky, extremely buttery, and extremely tasty. Please note that this is the only pie crust recipe that I ever use. Because it has been handed down from generation to generation, it has withstood the test of time. If you would rather try my recipe for an all-butter pie crust, I have included it below for your convenience. One pie crust recipe is sufficient to make two pies measuring 9 inches in diameter. Alternatively, you may create another pie with a single crust, such as this chocolate chess pie, turkey pot pie, or pumpkin pie. You could even freeze the remaining half of the dough.
- No pre-baking needed: The buttery pie crust has a lovely flaky texture, yet it still maintains its flawless integrity while the pie bakes and cools. There is no need to pre-bake the pie. Although there are recipes that call for the pie crust to be pre-baked before the filling is added, I do not believe that this preparation step is required for this particular recipe.
- Incredible texture: the pecans on top get all toasted, but the nuts below have a texture that is chewy and melts in your mouth. My favourite recipe for pecan pie is this one because of the flavour and texture of the nuts, the flaky pie crust, the vanilla, butter, and cinnamon that are included in the filling, and everything else put together. Next, if you enjoy this, you should try my cheesecake with pecan pie. Wow, this is a dream come true for texture lovers!
- It is easy to prepare in advance! Because it is easy to freeze and reheat, you may prepare this pie up to three months in advance of when you intend to serve it.
Grab These Components Right Now
- Without pecans, it is impossible to make a pie with pecans!
- The eggs, which also serve to bind the filling, hold the components together.
- Corn Syrup: At the same time as it helps prevent crystallisation while the pie is baking, corn syrup also serves to sweeten the filling and keep it together. For a more robust flavour, I recommend using black corn syrup in this situation. If you are interested in a pie that does not include corn syrup, here is the recipe.
- Brown Sugar: It is possible to use either light or dark brown sugar; however, dark brown sugar has a somewhat more robust flavour due to the increased molasses content it contains.
- Pure Vanilla Extract: The extract of pure vanilla is one of the most important flavours.
- Butter: The most delicious buttery flavour comes from butter that has been melted.
- Salt: A little salt is a great way to counteract the sweetness of the pie, and it is especially appreciated in a pie that is filled with nuts.
- Cinnamon: Cinnamon is a flavour element that offers an additional layer! I don’t see many pecan pies that contain cinnamon, so I want to express my gratitude to Grandma for providing me with the chance to have a pecan pie that is a little bit different on our Thanksgiving tables.
Because it is created with a limited number of components, it is essential to utilise high-quality ingredients. Pecans from Diamond of California are among of my absolute favourites, and if you happen to have some handmade vanilla essence, feel free to add it in this recipe.
This Pecan Pie Follows These Steps to Make It
When it comes to pies for Thanksgiving, this is one of the simpler ones to make. There is no need to pre-bake the crust or pre-cook the filling before you begin. You can trust Grandma to know what’s best! A brief summary of the procedure is as follows:
- Make the crust for the pie. The pie crust that I prefer to make at home should always be used. This crust is the same one that you can use to make small pecan pies as well! This is something that I always make the night before since it has to be chilled in the refrigerator for at least two hours before it can be rolled out.
- Roll out the dough for the pie. You should strive to create a circle of pie dough that is 12 inches in diameter. Put the dough into a pie dish that is 9 inches in diameter with care.
- The pecans should be spread out inside the pie shell.
- Mix the remaining ingredients together using a whisk. Pour the mixture over the pecans.
- A bake. In order to prevent the edges of the pie from browning too rapidly, I like to lay a pie crust shield on top of them. If you discover that the entire pie is browning at an excessively rapid rate, you might cover the entire pie with a piece of aluminium foil.
- Please slice and serve. Whether it is served warm or at room temperature, the pie is wonderful. Ice cream or whipped cream can be used as a topping.
Directions for Making Pecan Pie Without Using Corn Syrup
If I don’t have corn syrup, is it possible to bake pecan pie? It was usually my response that the answer was yes, but the filling wouldn’t truly set, and it wouldn’t taste like pecan pie. You are unable to do that. I had never had maple pecan pie before!
Corn syrup, which acts as glue throughout, holds this filling together. Corn syrup, which is more viscous than other liquid sweeteners, works in conjunction with the eggs to help ensure that the filling for your pecan pie will set. On the other hand, a great number of bakers are seeking replacements for corn syrup that is not refined. When I was developing my recipe for pecan pie without corn syrup, my objective was to find a way to not only locate a corn syrup alternative but also to ensure that the filling would still be able to set and taste excellent.
I went for pure maple syrup after taking a cue from the brown butter pecan pie bars I had previously constructed. As you are aware, this liquid is far thinner than corn syrup, but it nonetheless possesses the most extraordinary flavour. The recipe for the bars asks for tempering the eggs, but I wanted a filling that didn’t require any more steps and didn’t require any hassle. A single, minuscule tablespoon of flour is the secret ingredient in this recipe. With flavours that are uncomplicated, scrumptious, and unadulterated, we are presented with a slice of pie that is buttery, sweet, and pleasantly thick. So, I am confident that you will also enjoy my version of the maple pecan pie.
Tips for Achieving Success: How to Freeze Pecan Pie
Pie made with pecans is a delicious dish that may be prepared in advance. First, bake the pie according to the instructions, then wait until it has completely cooled, and last, cover it firmly in plastic wrap or foil. After placing in a bag or container that is appropriate for the freezer, freeze for up to three months. The cake should be allowed to defrost in the refrigerator overnight before being sliced and served with a generous amount of whipped cream. This should be done after the cake has been allowed to come to room temperature.
There are maybe three or four of these pies that I have baked over the previous couple of weeks to store for the forthcoming holidays; they freeze and defrost nicely. Nobody ever notices that they aren’t freshly cooked from the oven.