Classic Pecan Pie; a family favorite and I would dare say favorite around the world of pie lovers. Pecan pie is nutty and sweet with a pinch of spice to liven it up just a bit. The custard-type filling is buttery and delicious with a healthy amount of pecans in every bite.
As I mentioned in my Chocolate Pecan Pie blog post, when we lived in Texas many years ago we would forage for pecans in vast pecan orchards. However, I don’t know of any pecan trees here in Great Northwest; I forage for pecans in the bulk bins at the grocery store (probably shipped from a pecan grove in Texas)!
Now I have never enjoyed “sawing” through a tasty sea of hour-long baked pecans, it can be difficult. Therefore, instead of strategically placing all of the pecans on top I finely chop them up and add them to the filling; saving the nicest pecan halves to adorn the outer rim. Your pecan pie will be beautifully delicious when it comes out of the oven, it will be easier to cut into slices, and every morsel is packed full of pecans!
Above is the pre-baked pie and below is the finished baked Classic Pecan Pie; aka aroma therapy.
When your pecan pie masterpiece comes out from the oven it will be puffed up a bit, but it will settle down as it cools.
If you want to make this gluten-free, follow this link for my gluten-free flour mix for the crust and make sure you use cornstarch in the filling instead of flour.
Now please, don’t forget to save the last slice for yourself; you will be very sad when you unexpectedly see that empty pie plate.
Classic Pecan Pie
Nutty and sweet with a couple pinch of spices livens up this buttery delicoius custard-type filling with a healthy amount of pecans in every single bite.
12
25
minutes50
minutesKeep the screen of your device on
Ingredients
- Filling
1/2 cup 100 g pure cane granulated sugar
2 tablespoons 2 flour (or cornstarch if making gluten free)
2 2 eggs, beaten
3/4 cup 177.44 ml corn syrup
1 tablespoon 14.79 ml melted butter
2 teaspoons 9.86 ml vanilla
pinch pinch of cloves
pinch pinch of allspice
dash dash of salt
1-1/2 cups 1-1/2 cups pecans (1 cup chopped, about 1/2 cup whole halves for top edge of pie)
- Pie Crust (for one 9-inch single crust)
1 cup 125 g flour
1/2 teaspoon 1/2 teaspoon salt
1 tablespoon 1 tablespoon pure cane sugar
1/8 teaspoon 1/8 teaspoon baking soda
1/2 cup 118.29 ml shortening
1/4 cup 59.15 ml cold water
Directions
- Pie Crust Dough
- Stir to combine all dry ingredients. Cut in shortening with a large fork until crumbly.
- Add cold water all at once and mix just until forms a ball (do not knead or over mix). Four to five good stirs is all it should take.
- Roll out dough (this will be rather soft) on heavily floured counter top, roll up dough onto rolling pin and unroll into pie plate (dough can be too soft to pick up by hand).
- Tuck under edges and crimp by hand or fork, set aside.
- Filling and Baking
- Preheat oven to 350 F.
- In a large bowl, stir flour (or cornstarch) together with sugar.
- Stir in the beaten eggs, corn syrup, melted butter, vanilla and spices.
- Stir 1 cup chopped pecans and pour mixture into unbaked pie crust. Place the whole halves of pecans around the outer edge.
- Bake 45 – 50 minutes. A toothpick inserted to check if done will not come out completely clean but there should no longer be any dripping batter goo. It will also be ever so slightly wobbly in the center, like very firm jello.Let cool to room temperature.
What temperature do you bake at?
350 degrees! Not sure how that dropped off recipe!