Pecan Pie Recipe

Hi, I’m Austin from Beyond The Bayou Blog, and the world of baking, especially Pecan Pies, holds a special place in my heart. There is a bundle of memories that simply rolls off whenever I hear about these pies.

This delectable treat became my annual Thanksgiving responsibility from a young age. Why? Because it’s so darn easy to make that even my mom trusted me with it. It wasn’t until I became an adult that I truly understood the magic of this dessert, as my taste buds matured, just like my mom used to say. Let me tell you, this Pecan Pie recipe is nothing short of extraordinary.

Pecan pie is the quintessential sweet ending to any Thanksgiving feast, standing proudly alongside the likes of Sweet Potato Pie and Grapefruit Custard Pies. In my family, Thanksgiving wouldn’t be complete without the presence of homemade pecan pie. It’s not just a recipe; it’s a piece of family history, and sharing it is my way of honoring the legacy.

So, let’s just be ready to prepare this amazing recipe with all your energy to get the results we are craving. You can use this mind-blowing Praline Sauce recipe to adorn your pies.

Why You Will Love This Recipe?

• Simplicity at its Finest: With only 8 straightforward ingredients, the filling for this pecan pie is refreshingly uncomplicated. No need to overcomplicate a good thing!
• Flakiness Level Expert: Picture this – a pie crust that’s not just flaky but mega-flaky, mega-buttery, and, most importantly, mega-delicious. This isn’t just any pie crust; it’s a treasured family recipe that has stood the test of time, passed down through generations. If you’re feeling adventurous, check out my all-butter pie crust recipe as an alternative. Both recipes yield enough dough for two 9-inch pies, giving you options for future pie endeavors or trying out other one-crust delights like chocolate chess pie, turkey pot pie, or classic pumpkin pie.
• No Pre-Baking Necessary: Unlike some recipes, there’s no need to pre-bake the pie crust here. This buttery wonder retains its flaky texture while perfectly cradling the filling as it bakes and cools – an integral part of what makes this pecan pie recipe exceptional.
• Textural Marvel: Imagine toasty pecans on top, complemented by a melt-in-your-mouth chewiness from the nuts underneath. The combination of pecans, flaky crust, and the richness of vanilla, butter, and cinnamon creates a symphony of flavors and textures that solidify this recipe as my all-time favorite. And if you’re a texture enthusiast, brace yourself for the pecan pie cheesecake – a dream come true!
• Make-Ahead Friendly: Time is on your side with this pie. Freeze it and thaw it with ease, making it a convenient choice up to 3 months before your planned indulgence.
• Effortless Elegance: Among all my pie recipes, this one takes the crown for being the quickest, easiest, and most basic. It’s a straightforward, no-frills approach to pie perfection.
• Unbaked Bliss: Pecan pie revels in the simplicity of an unbaked pie crust, adding to the ease of preparation. Elevate it further with my easy homemade pie crust, ensuring a taste that surpasses anything store-bought.
• Kitchen Staples: A handful of pantry staples is all you need: sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, and, of course, pecans. Simple ingredients, big on flavor.

In essence, this pecan pie recipe is the epitome of simplicity meeting excellence, providing an effortless way to achieve pie perfection without sacrificing taste or texture.

Time for The Tips!

1. Chilled Pie Crust: Ensure your pie crust is thoroughly chilled before adding the filling. This helps prevent shrinking and ensures a flaky crust.
2. Room Temperature Ingredients: Using room temperature butter and eggs for the filling helps create a smooth and creamy texture, making it easier to mix everything together evenly.
3. Even Distribution of Pecans: When stirring the pecans into the batter, aim for an even distribution throughout the filling. This ensures every slice of pie has a delicious balance of nuts and filling.
4. Visual Appeal: Arrange a few reserved pecans on top of the pie before baking to make it visually appealing. This adds an extra touch of elegance to your finished pie.
5. Temperature Control: Keep an eye on the pie while baking and tent it with greased aluminum foil if it starts to brown too quickly. This prevents the crust from burning while the filling finishes cooking.
6. Check for Doneness: The pecan pie is done when the center is set but still slightly jiggly. If it’s overly jiggly, continue baking for a few more minutes until it sets properly.
7. Cooling Time: Allow the pie to cool completely before slicing and serving. This helps the filling set properly and ensures clean slices.

Can We Make Pecan Pie Without Corn Syrup?

Yeah, it’s doable, but it’s a bit tricky. You see, corn syrup usually acts as the superhero glue in the filling, making sure everything sticks together and sets properly. Without it, your pecan pie might not quite taste or taste like the classic.

But wait, there’s a twist! Enter the maple pecan pie.

Now, when you’re ditching the corn syrup, you’ve got to find something that can step up, keep the filling together, and taste amazing. That’s where I dug into creating a pecan pie recipe without corn syrup that doesn’t compromise on taste or that perfect set texture.

Inspired by my brown butter pecan pie bars, I turned to pure maple syrup. It’s not as thick as corn syrup, but boy, does it bring a flavor punch! In my bars recipe, I usually go through the rigmarole of tempering eggs, but for this pie, I wanted simple. So, here’s the secret ingredient: a teeny tiny Tablespoon of flour. A pie that’s maple-infused, buttery, sweet, and magically thick – without the fuss.

Trust me, this maple pecan pie is a winner, delivering pure and delightful flavors without the corn syrup hassle. You’re in for a treat!