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Pecan Pie Recipe: Easy Homemade Classic for Perfect Holiday Gatherings

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This classic pecan pie features a buttery homemade crust, toasted pecans, and a gooey caramel-like filling. It’s quick to prepare, crowd-pleasing, and perfect for holiday gatherings or cozy family suppers.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1 cup light brown sugar
  • 1/2 cup pure maple syrup or light corn syrup
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 cups pecan halves, lightly toasted
  • 1 tbsp bourbon (optional)
  • 1/4 tsp ground cinnamon (optional)
  • Whipped cream or vanilla ice cream for serving

Instructions

  1. In a medium bowl, mix flour and salt. Add cold, cubed butter and use a pastry cutter or fingertips to rub the butter into the flour until it resembles coarse crumbs.
  2. Drizzle ice water in, one spoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Spread pecan halves on a baking sheet. Toast at 350°F for 7–8 minutes, until fragrant. Cool slightly.
  4. On a floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess and crimp edges.
  5. For extra crispness, blind-bake: Line crust with parchment and fill with pie weights or beans. Bake at 375°F for 10 minutes. Remove weights and bake 5 more minutes.
  6. In a large bowl, whisk brown sugar, maple syrup or corn syrup, eggs, melted butter, vanilla, salt, and bourbon or cinnamon if using. Mix until smooth and glossy.
  7. Scatter toasted pecans evenly in the crust. Pour filling over pecans, making sure they’re mostly covered.
  8. Bake at 350°F for 50–60 minutes, until the edges are set and the center is slightly wobbly but not liquid. If crust browns too fast, cover edges with foil.
  9. Let pie cool at least 2 hours before slicing. Serve at room temperature with whipped cream or vanilla ice cream.

Notes

For best flavor, always toast the pecans before adding to the filling. Blind-baking the crust helps prevent sogginess. Let the pie cool completely before slicing for clean pieces. Make the crust and toast pecans a day ahead to save time. For gluten-free, use a GF crust; for dairy-free, use plant-based butter.

Nutrition

Keywords: pecan pie, classic pecan pie, holiday dessert, Thanksgiving, Christmas, easy pie recipe, homemade pie, southern dessert, nut pie, caramel pie

Find it online: https://norasfoods.com/pecan-pie-recipe-easy-homemade-classic-for-perfect-holiday-gatherings/