Classic Pecan Pie Recipe
There doesn't need to be a special occasion to serve a classic pecan pie! There's no doubt that this pie makes an excellent dessert for just about any event; however, there's no denying that pecan pie served on Thanksgiving Day is an American favorite. This classic pecan pie is easy to make thanks to the store-bought crust that does the trick just as well as homemade, but takes way less time. And the filling? It's deliciously sweet in the middle, and a great contrast to the crunch of the pecan. Another plus is that anyone can whip up this tasty pie, whether you're a beginner baker or an advanced pro.
Recipe developer Ting Dalton is the brains behind this recipe, and there's no doubt it will be a new favorite of yours. "This pecan pie has a delicious, crispy pastry base with a crunchy, sweet topping. It's a real sweet treat with a lovely texture," Dalton raves. "And what makes this classic so great is that even though it's an impressive dessert, the hardest part is actually waiting for it to cool down and the filling to set properly."
Keep reading for details on how to make this flavorful pie.
Gather the ingredients for this classic pecan pie
For this recipe, you will only need a handful of items. Be sure to pick up a package of shortcrust pie crust, butter (remember to let it soften before using), granulated sugar, maple syrup, golden syrup, eggs, vanilla extract, and pecans.
Once you have those things, you can make this classic pecan pie recipe.
Preheat the oven and roll the pie crust
Go ahead and preheat your oven to 300 F. Then, clean a work surface and sprinkle it lightly with flour. Grab the pie crust and a rolling pin to roll out the dough. "By using readymade pie crust, it's so much easier to perfect — and by blind baking for 20 minutes, you can get a good, firm base to hold the filling," Dalton notes.
Once the crust is rolled, grease a 9-inch non-stick pie pan and line it with the crust. Use a fork to prick the bottom of the crust. "Don't worry about the excess pie crust over the sides of the tin. I prefer to let them bake with the filling so that it helps hold the shape," Dalton shares. "Then, once the pie is cool, it's much easier to use a small knife to trim the excess off, leaving a neat edge."
Bake the pie crust
Line the pastry crust with parchment paper or foil and fill it with baking beans or pie weights to weigh it down. Then, pop the pie crust in the preheated oven for 15-20 minutes.
Once the timer goes off, remove the beans and parchment (or foil), and return the crust to the oven for another 5 minutes, until the pastry is golden brown. When the crust is ready, set it aside and let it cool while you prepare the pie filling.
Make the pie filling
Grab a large bowl and add in the butter and sugar. Using an electric beater, whisk the items together until you get a light and fluffy mixture. Keep the beater going, and pour in the maple and golden syrups, then gradually add the eggs and vanilla. Continue whisking until it's all well-combined.
Add the pecans and bake the pie
The last thing you need to add to the batter is the pecans. Instead of using an electric mixer (which will break up the pecans too much), be sure to use a spoon and mix them in by hand. Then, pour the mixture into the pie crust and pop it into the oven for 10 minutes.
Once 10 minutes pass, turn the heat down to 280 F and bake for another 30 minutes, until the pie is golden brown and the filling is nice and firm.
Let the pie cool and serve
After removing the pie from the oven, let it cool in the tin before carefully lifting it out onto your serving plate. "Don't worry if you think the filling is a little wobbly in the middle — leaving it to cool properly [for at least 2-3 hours] means the filling sets even more," Dalton notes. Add some whipped cream or ice cream to each slice and serve. "I love eating a large slice with some whipped cream, and my kids love it with some vanilla ice cream. It's perfect for serving family and friends," Dalton shares. Of course, you can serve the pie as-is if you don't want additional toppings.
If you happen to have leftovers, be sure to keep them. "This pecan pie can be kept wrapped in plastic wrap or foil for up to four days in the refrigerator," Dalton shares.
- 1 package sweet shortcrust pie crust
- ⅓ cup butter, softened
- ½ cup golden granulated sugar
- ½ cup maple syrup
- ½ cup golden syrup
- 4 eggs, beaten
- ½ teaspoon vanilla extract
- 1 ½ cups pecans
- Preheat the oven to 300 F and grease a 9-inch, non-stick pie tin.
- On a lightly floured surface, roll out the pie crust. Line the prepped pie tin with the pastry. Prick the bottom of the crust with a fork.
- Line the pastry crust with baking parchment or foil and fill the pie tin with baking beans. Bake for 15-20 minutes, until the sides are set. Remove the beans and parchment, and return the tin to the oven for 5 more minutes, until the pastry is golden. Let it cool.
- In a large bowl, whisk the butter and sugar together with an electric beater until light and fluffy. Keep the beaters going, and pour in both syrups. Gradually add the eggs and the vanilla, and keep whisking until combined.
- Stir through the pecans, then pour the mixture into the prepared pie crust. Bake for 10 minutes.
- Turn the heat down to 280 F and continue baking for 30 mins, until the pie is golden brown and the filling is firm.
- Remove the pie from the oven and set it on the counter to cool fully in the pan. Lift it out carefully onto your serving plate.
- Serve with whipped cream or ice cream.
| Calories per Serving | 518 |
| Total Fat | 30.4 g |
| Saturated Fat | 9.4 g |
| Trans Fat | 0.3 g |
| Cholesterol | 100.3 mg |
| Total Carbohydrates | 59.7 g |
| Dietary Fiber | 2.3 g |
| Total Sugars | 25.2 g |
| Sodium | 165.2 mg |
| Protein | 5.3 g |
