Perfectly gooey and crunchy, this classic pecan pie is a must make for Thanksgiving. This recipe is a family favorite and has been perfected over the years!
¼cupvegetable shortening, chilled and cut into 1/2-inch pieces
¼cupunsalted butter, chilled and cut into 1/2-inch pieces
2-4Tablespoonsice cold water
Pecan Pie
6tablespoons(85 g) unsalted butter, cut into 1-inch pieces
1cup(200 g) packed dark brown sugar
½teaspoonsalt
3large eggs, room temperature
¾cup(180 ml) light corn syrup
1tablespoonvanilla extract
2cups(240 g) chopped pecans
½cuphalved pecans for decorative top, optional
Instructions
Pie Crust
Make sure all your ingredients are cold. In a bowl, whisk together flour, sugar and salt. Use a pastry cutter to cut the shortening into the dry ingredients. Cut in the butter until mixture resembles coarse crumbs with bits the size of small peas. Sprinkle cold water, one tablespoon at a time, over the mixture. Use a wooden spoon or spatula to mix the dough until large clumps form.
Transfer dough to a lightly floured surface and use your hands to form the dough into a 8-inch disc. Wrap the dough in plastic wrap and chill for at least 30 minutes and up to 24 hours.
When ready to roll the pie crust, remove dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out into a circle that is 13-inches in diameter. Be mindful to add more flour underneath the dough (especially in the center) if it starts sticking to the work surface.
Transfer pie dough to a lightly greased pie dish and gently press it into the bottom and sides of the dish. Use your fingers to tuck the edges of the dough under itself and crimp the edges (refer to video for visual). Place pie plate in the refrigerator for 30 to 45 minutes.
While the pie crust chills, preheat oven to 375° F.
Place parchment paper on the chilled pie dough and fill with pie weights so there is an even and generous layer on the bottom. Bake for 18 to 20 minutes or until the edges start to turn color. While the crust bakes, prepare the filling.
Pecan Pie
Melt butter in medium heatproof (glass or ceramic) bowl set in saucepan of water maintained at just below simmer (makeshift double boiler).
Remove bowl from skillet and mix in brown sugar, salt and vanilla with wooden spoon until butter is absorbed. Beat in eggs first, then the corn syrup.
Return bowl to hot water. Stir until mixture is shiny and warm to the touch, about 10 minutes. Remove from heat. Stir in 2 cups chopped pecans.
Remove pie crust from the oven if you haven't yet. Remove the parchment paper and pie weights. Lower oven temperature to 275° F. Place a cookie sheet on the bottom rack.
Pour mixture into pre-baked pie crust and arrange 1/2 cup halved pecans on top (optional). Bake pie at 275° F on the middle rack for 55 to 60 minutes. The pie is done when the center feels set yet soft, like gelatin, when gently pressed. Shield pie with aluminum foil after 30 minutes to prevent excessive browning.
Transfer pie to rack and let cool completely, at least 4 hours. Serve pie at room temperature with whipped cream or vanilla ice cream.
Notes
Pre-baking the pie crust: Make sure the pie crust is hot when adding the filling. This helps prevent the filling from separating and guaranteeing a flaky crust.Store the pie covered in the refrigerator for 3 or 4 days.Freeze for up to 3 months. Wrap the entire pie and pie plate with plastic wrap and aluminum foil. Defrost the pie in the refrigerator overnight before serving.