• Lauren Humphreys

Pecan Pie

Happy Pi Day! I am celebrating with PIE!

For being one of our favorite types of pie, I cannot believe I have never posted pecan pie on the blog! I really don’t make pies often these days, but I love making them. They are nice for sharing and flavor options are endless, ranging from fruit, cream, no-bake, and custards.

Pie isn't a health food by any stretch of the imagination, but it is a nice treat from time to time. I love the contrast of a salty, flakey pie crust with a sweet filling. Pecan pie is well worth the calories, and a small slice of this pie will satisfy.

This pecan pie recipe is classic with no frills. It’s honestly my favorite though because it’s perfectly balanced. Some pecan pie is just too sweet for me, which says a lot because I love sweet things. If you wanted a twist, you could also stir in ½ cup of chocolate chips or even add a small splash of bourbon. Personally, I am a bit of a pecan pie purist in preferring the classic, but you can make small changes like this without issue. If you are really feeling nutty, you can even add extra pecans.

Now, if you find yourself like me with too much pie on your hands leftover, I have great news. For starters, you can always share it. Otherwise, I have learned that you can actually freeze the pie after baking. I thought it would ruin the filling, but the pie slices tasted as good as fresh!

With that, you better make yourself a pecan pie (and a big pot of coffee to go alongside it)!

Pecan Pie

Pie Crust:

1 cup all-purpose flour

1/3 cup vegetable shortening

½ tsp salt

3-4 Tbsp ice-cold water

You may also use purchased deep dish 9-inch pie crust

Pecan Pie Filling:

1 cup light corn syrup

¾ cup sugar

3 eggs

3 Tbsp butter, melted

1 tsp vanilla extract

1 ½ cups pecans

To prepare the pie crust:

Combine flour and salt in medium bowl. Cut in shortening with a pastry blender until flour mixture forms coarse, pea-size chunks. Stir in just enough water with fork or spatula until dough holds together and forms a ball.

Flatten the ball into ½ inch thick round disk. Lightly flour your surface or roll out on plastic wrap to prevent sticking. With a rolling pin, roll the disk into a ~12 inch circle, about 1/8” thick. Carefully transfer dough into 9” pie plate, and trim sides, leaving ¾” overhang. Roll out remaining dough for crust decorations or crimp the edge of the pie. For additional pie crust tips, see the following tutorial here.

To prepare the filling:

Preheat the oven to 350° F.

Whisk together the corn syrup, sugar, and eggs until combined. Stir in the melted butter and vanilla. Add the pecans and stir to coat. Pour the mixture into the unbaked pie shell. The pecans will float to the top.

Bake the pie in the preheated oven for approximately 1 hour or until golden and bubbly around the edges. Let cool at room temperature before serving. The pie will set as it cools. Serve plain or with whipped cream.

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