I have been in a cooking and baking heaven for the holidays, and baking has taken over. This pecan pie is one of my absolute favorites to make.
In less than 5 minutes, the homemade pie dough is ready. The filling takes just a few minutes to make, too.
While two whole cups of chopped pecans are the show’s star, the creamy filling is made even more decadent with the addition of bourbon… are you drooling yet?
In less than 5 minutes, the homemade pie dough is ready.
Bourbon is added, and the smell is just divine. Two whole cups of chopped pecans… are you drooling yet?
In this Article
- Tips For Making This Pecan Pie Recipe
- Why You’ll Love This Classic Pecan Pie
- Why corn syrup?
- Here are a few helpful tips for the ingredients needed
- Equipment Needed
- Shop This Post
- How to Make Pecan Pie
- What to Serve With Homemade Pecan Pie
- If you enjoy this wonderful pecan pie, you may want to try my other recipes:
- Frequently Asked Questions
- Pecan Pie
Tips For Making This Pecan Pie Recipe
You can either use dark corn syrup or regular, it is up to you, depending on what you have on hand. The darker one will intensify the darkness of the pie.
Of course, the bourbon can be replaced with whiskey if you like. I do, however, suggest buying whole pecan pieces and going through them before chopping them.
You can control the freshness of the pecans and any dry pieces you can remove.
Why You’ll Love This Classic Pecan Pie
Simple – Pecan pie is a simple pie that can be made so quickly.
Traditional – This pie is always a holiday favorite.
Customizable – This pecan pie recipe is a great starting place for anyone who likes to get creative in the kitchen. Change up the sweeteners or the crust, or make some additions.
Everyone loves pecans in my family and this recipe is always gone before we know it. Another great recipe we enjoy often is Pecan Pie Dip which is creamy and super delicious too.
Why corn syrup?
High in fructose, corn syrup tastes sweeter when compared to similar sugars. Therefore, it does a better job of bringing forth the flavor of the food, in this instance, your pecan pie.
Corn syrup is a food syrup made from corn starch and contains numerous amounts of sugar.
Used in cooking and baking food to soften the texture, add volume, prevent sugar crystallization, and enhance flavor.
Here are a few helpful tips for the ingredients needed
All-purpose flour – King Arthur is my favorite. Make sure it is unbleached.
Granulated sugar – to give it the sweetness needed
Solid vegetable shortening – because of its high melting point, shortening is more straightforward to incorporate into the dough. It will not melt in your hands as butter will.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Corn syrup – brings sweetness and softer texture to your pie
Granulated sugar – a bit more sweetness to your dessert
Bourbon – use good quality, as it will work magic when blended with your pecans and filling.
Vanilla extract – bring an outstanding balance with the pecans
Unsalted butter (melted)
Large eggs – always use eggs at room temperature.
Chopped pecan pieces – the star of the recipe
KitchenAid Stand Mixer – my go-to kitchen equipment. Every kitchen should have one as it can help with so many recipes
Plastic wrap – to wrap the pie dough to let it rest in the refrigerator
Rolling pin – to roll out the pie dough
9-inch pie pan – size needed to bake your pecan pie
Protector ring – I like to use them so my crust does not get burned
Cooling rack – I like to place my baking on top of a rack so it cools off faster as the air circulates all around the pie.
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How to Make Pecan Pie
Making the dough:
- Add the flour, sugar, and salt to a large bowl of a stand mixer with a paddle attachment and mix until thoroughly combined.
- Add the shortening and cold butter to the sugar mixture and mix again until coarse crumbs form.
- Continue mixing while gradually pouring in the cold water until the dough forms.
- Tightly wrap the dough in plastic wrap and place in the refrigerator.
To make the filling:
- Blend the corn syrup, sugar, bourbon, and vanilla.
- Add melted butter while blending on low speed.
- Add eggs one by one and continue to mix until all ingredients are combined.
Assembling the pie:
- Using a rolling pin, roll out the dough on a lightly floured surface and place in the pie pan.
- Put the pecan halves onto the pie shell, starting at the center of the pie crust and working your way outward.
- Transfer the filling to the crust and put a dough protector ring around the dish.
- Place the pie on the center rack and bake for the recommended time.
- Remove from the oven and place the pan on a wire rack to cool completely to room temperature.
- Once you’ve allowed the pie to cool, please place it in the refrigerator.
What to Serve With Homemade Pecan Pie
For the adults, you can serve a bit of the bourbon that you included in the pie filling or you can serve a big glass of milk that everyone will enjoy.
Also, add a dollop of whipped cream to the top or a scoop of ice cream on the side.
Sweetener – Replace some of the corn syrup with honey or maple syrup. You can also try using brown sugar.
Chocolate – Add chocolate chips or drizzle melted chocolate over the top of the pie.
Pumpkin – Add a layer of pumpkin pie filling to the crust before adding the pecans and filling.
Zest – Add orange zest to the filling for a citrusy flavor.
Crust – While the homemade pie crust is easy to make for this recipe, you can also opt to use a frozen pie crust instead.
If you enjoy this wonderful pecan pie, you may want to try my other recipes:
Frequently Asked Questions
What is the filling made of in pecan pie?
Pecan pie filling is a simple blend of eggs, sugar, butter, corn syrup, vanilla extract, and pecans. This pie also has the addition of bourbon.
Can I leave my pecan pie out all night?
Pecan pie can not be left out overnight. To keep them fresh and safe to eat, pecan pies need to be refrigerated.
Why is the inside of my pecan pie runny?
A runny filling indicates that the pecan pie has not been baked long enough.
Make-Ahead: Make the pie crust and refrigerate until ready to fill and bake.
Refrigerator: Store pecan pie in the refrigerator for up to four days, wrapped with plastic or aluminum foil.
Freezer: Freeze pecan pie for up to 3 months.
- ⅓ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup solid vegetables shortening
- ¼ cup unsalted butter
- 3 tablespoons cold water
- ¾ cup corn syrup
- ¾ cup granulated sugar
- 2 teaspoons bourbon
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 tablespoon unsalted butter melted
- 5 large eggs
- 2 cups chopped pecan pieces
- In the bowl of a standing mixer, paddle attachment, combine the flour, sugar and salt. Add the shortening and cold butter and mis until the mixture resembles coarse crumbs.
- Slowly add the cold water while mixing on medium speed just until the dough comes together, then immediately stop mixing. Wrap the dough in plastic wrap and refrigerate until ready to use.
- Place the corn syrup, sugar bourbon and vanilla in the bowl of a stand mixer with paddle attachment. Mix at low speed for 2 minutes. Add the melted butter and slowly incorporate. Add one egg at the time and mix for 2 minutes in between adding eggs to the mixture. Mix until the filling is well incorporated.
- Preheat the oven to 350F.
- Remove the dough from the refrigerator and roll out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an un-greased 9-inch pie pan with the dough. Place the pecan pieces on the bottom of the pie shell.
- Pour the filling into the crust covering all the pecan pieces. Place a dough protector ring around the dish to not burn the crust. Bake in the center rack for 1 hour and 15 minutes. Remove from the oven and let cool completely before slicing.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on January 6, 2020.