Crafted from scratch, my Pecan Pie promises perfection with every slice. This recipe boasts the finest crust you’ll encounter, whether you opt for our recommended version or prefer a store-bought alternative before diving into the delightful filling. Ensure a cool workspace and maintain the butter’s firmness for optimal texture. Feel free to experiment by substituting half the butter with lard for a unique twist, though my personal preference leans towards the richness of butter for superior flavor.
When preparing the filling, a brief 2-3 minute roast for the pecan nuts is ideal—long enough to enhance their essence without compromising their delicate flavor. Exercise caution with natural vanilla, as too much can overshadow the pie’s subtle nuances. Whether it’s Thanksgiving or any joyous occasion, a delectable slice of our Pecan Pie is sure to be warmly received.
For an extra layer of indulgence, incorporate a quality Bourbon or Whiskey into the mix, or omit it altogether for a non-alcoholic version.
A Foolproof Recipe for the Best Homemade Pecan Pie
Equipment
Ingredients
For the Pie Crust:
- 2 cups all-purpose flour
- ½ tsp fine salt
- 1 tbsp sugar
- 1 cup 227g butter
- ½ cup cold ice water best with ice cubes
For the Pecan Filling:
- ½ cup honey
- ½ cup 100g brown sugar
- 2.5 oz 70g butter
- 2 tbsp Whiskey or Bourbon
- 1 tsp vanilla extract
- ½ tsp salt do not add if using salted butter above
- 4 whole eggs
- 250 g pecan halves nuts roasted for 2 minutes
Instructions
Pie Crust:
- In a food processor, blend 2 cups of flour, 1 tbsp sugar, and 1 tsp salt until well-mixed.
- Add cubed butter and pulse 8-12 times until the texture resembles coarse sand.
- Transfer to a mixing bowl, gradually add ice water, and fold until the mixture clumps together.
- Shape the dough into a ball, wrap it in cling film, and refrigerate for at least two hours (ideally four hours to overnight).
- Roll out the dough, line the pie dish, and bake for 20 minutes at 400°F (200°C).
Pecan Filling:
- In a saucepan on low heat, melt butter. Turn off the heat and add brown sugar, honey, salt, and vanilla extract. Whisk until dissolved.
- In a mixing bowl, vigorously whisk eggs and bourbon. Stream into the saucepan mixture, add pecan nuts, and mix thoroughly.
- Pour the pecan mixture into the pre-baked crust, spreading it evenly. Bake for 55 minutes at 300°F (150°C) until set.
- Once cooked, remove from the oven and let it cool for 30 minutes. Unmold and cool for an additional 20 minutes before serving.
Video
Notes
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Work in a cool environment when handling the dough for the best results.
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Allow the dough to rest in the fridge a second time after lining the pie dish.
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Achieve excellent results with a metal pie dish, such as a 9 Inch Nonstick Carbon Steel Tart Pan
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Refrigerate the mixing bowl or food processor bowl before use for optimal results.
Did you make this recipe?
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
Just tried this pecan pie recipe, and it’s a total game-changer! 🥧 Super easy to follow, and the result is a slice of heaven. The perfect balance of sweet and nutty goodness. Give it a shot and thank me later.