Southern Pecan Pie
Welcome to the world of classic desserts, where buttery crusts meet rich, irresistible fillings! Today, we’re diving into the art of making the perfect Southern Pecan Pie. Whether it’s a holiday gathering or a cozy family dinner, this timeless treat never fails to impress. With its flaky, blind-baked crust and decadent pecan filling, this Pecan Pie recipe is sure to become a favorite in your dessert repertoire.
Who is this Recipe For?
This recipe is for anyone who appreciates the warm, comforting flavors of a classic Southern dessert. Whether you’re a seasoned baker or a novice in the kitchen, this Pecan Pie recipe is straightforward and easy to follow. It’s perfect for holiday celebrations, dinner parties, or simply indulging in a slice of homemade goodness on a cozy evening.
Why Southern Pecan Pies is Great
What sets this Pecan Pie apart is its perfect balance of flavors and textures. The buttery, flaky crust provides the ideal foundation for the rich and gooey pecan filling. Every bite is a symphony of sweetness, with hints of caramelized sugar and toasted pecans dancing on your taste buds. Plus, the recipe’s detailed instructions ensure that even novice bakers can achieve professional-quality results.
Kitchen Equipment Needed
To make this Pecan Pie recipe, you’ll need the following kitchen equipment:
- Mixing bowls
- Pastry cutter or fork
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Aluminum foil
- Dry beans or pie weights
- Whisk
- Rubber spatula
How to Store Leftovers
If you have any leftovers (which is unlikely!), store the Pecan Pie in the refrigerator. Cover it with plastic wrap or aluminum foil to prevent it from drying out. The pie can be enjoyed cold or reheated gently in the oven for a few minutes before serving.
Food Pairings
For a classic Southern dessert experience, pair your Pecan Pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool, creamy texture of the ice cream complements the warm, gooey filling of the pie perfectly, creating a delightful contrast of flavors and temperatures.
FAQ
Can I use store-bought crust instead of making it from scratch? Yes, you can use a store-bought crust if you prefer. Simply skip the steps for making the crust from scratch and proceed with the filling instructions.
Can I freeze Pecan Pie? Yes, Pecan Pie can be frozen for longer storage. Wrap the pie tightly in plastic wrap and aluminum foil before placing it in the freezer. To thaw, let the pie sit in the refrigerator overnight before serving.
Can I use different nuts instead of pecans? While pecans are traditional for Pecan Pie, you can experiment with other nuts such as walnuts or almonds for a unique twist on the classic recipe.
Conclusion: Share the Sweetness!
Now that you’ve mastered the art of making the perfect Pecan Pie, it’s time to share the sweetness with your friends and family! Whether it’s a special occasion or just a regular day, this classic dessert is sure to bring joy to everyone who tastes it. Don’t forget to share this recipe with your loved ones and subscribe to our blog for more delicious recipes delivered straight to your inbox.
Happy baking!
Southern Pecan Pie
Equipment
- Mixing bowls
- Pastry cutter or fork
- Plastic wrap
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Aluminum foil
- Dry beans or pie weights
- Whisk
- Rubber spatula
Ingredients
For the Crust:
- 1 1/4 cups 160g all-purpose flour
- 2 tsp sugar
- 1/2 tsp fine sea salt
- 1/2 cup 113g unsalted butter, cold and diced into small cubes
- 3 – 5 Tbsp ice water
For the Filling:
- 2 cups 214g Fisher Pecan Halves, divided
- 1 cup 220g packed light-brown sugar
- 1/2 tsp fine sea salt
- 1/8 tsp ground cinnamon
- 1/3 cup 73g unsalted butter, melted and cooled to lukewarm
- 3/4 cup Karo Light Corn Syrup
- 3 large eggs
- 1 1/2 tsp vanilla extract
Instructions
For the Crust:
- In a mixing bowl, whisk together flour, sugar, and salt.
- Add butter and cut into flour using a pastry cutter or fork until the mixture resembles coarse meal with small visible chunks of butter.
- Add 1 Tbsp of water at a time and fold with a rubber spatula, adding just enough water until the mixture has almost fully come together and is in moist clumps.
- Gently press the dough together and shape it into a 6-inch round disk. Wrap in plastic wrap and chill for 45 – 60 minutes until nearly firm.
- Dust a clean work surface with flour and roll the crust out into a 12-inch round. Fold the dough in half and then in half once more.
- Transfer the dough to a 9-inch pie dish with the folded corner of the dough in the center of the pie pan.
- Carefully unfold the dough and fit it into the dish. Trim excess crust, leaving about 3/4-inch overhang. Tuck the excess under the crust and flute or decorate as desired.
- Pierce the bottom and sides of the crust all over with a fork. Transfer to the freezer and chill for 15 – 20 minutes until firm.
For the Filling:
- Preheat the oven to 400°F (200°C).
- Chop 1 cup of the pecans and sprinkle evenly into the pie crust. Sprinkle the remaining whole pecans over the chopped layer and set aside.
- In a mixing bowl, whisk together brown sugar, salt, and cinnamon. Mix in melted butter, corn syrup, eggs, and vanilla extract until smooth and well combined.
- Pour the filling mixture evenly over the pecan layer in the crust.
- Transfer the pie to a baking sheet and bake in the lower portion of the oven at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 45 – 55 minutes, or until the pie is set and slightly jiggly in the center.
- Transfer the pie to a wire rack and cool completely before serving.