HomeCuisine American Cuisine Utterly Delicious Pecan Pie

Utterly Delicious Pecan Pie

Comments : 43 Posted in : American Cuisine, Baked, Blogging Marathon, Dessert, Festive Cooking, Kid Friendly, Nuts, Ocassions, Pecans, Pie, Pie on by : ArchanaPotdar Tags: , , , , , , , , , , , , , ,

Sharing is caring!

Pecan Pie is yummy and tastes awesome when warm.

Served during the Holiday Season Pecan Pie is one Southern American dish that can be served with ice cream.

Pie with Pecans

Pecan Pie

I had picked up pecans in Isreal and the idea was to eat them as a snack.

Apeksha was the one who said make pecan pie and even rescued the packet from her father. As for her father, he had no idea that pecans are not available in Goa (least I have not seen them) and was upset with her.

However, when he ate the pie finally he loved it. He is asking me to get more pecans and make the pie.

What is a Pie?

According to Wikipedia,” A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.”

Pie with Pecans

Pecan Pie

So what is Pecan pie?

Pecan Pie is a speciality of Southern U.S. Cuisine and popularly you will find on the table for holiday meal.

The main ingredients are pecans and corn syrup and you may use eggs, bourbon whiskey.   Pecan pie goes well with whipped cream, vanilla ice cream, or hard sauce.

When I made this pie I did not realise that I can arrange the pecans in some sort of order. Now they are all gone so will wait until I get my supply next time and get the pictures with all the pecan lined up.

The other pies that I have tried in the past and you may find interesting are

Hmm, there are many more pies that I need to try. Anyway, let us get down to Pecan Pie for the time being

Pecan Pie

Pie with Pecans

Utterly Delicious Pecan Pie

  • Preparation Time: 20 min
  • Cooking Time: 1 hour 15 min
  • Passive Time:  2 hours
  • Yield: 1 pie or about 8 servings
  • Recipe Source: here

Ingredients:
For the Dough:

  • 1 1/4 cups maida/all-purpose flour
  • 2 tsp sugar
  • 1/8 tsp salt
  • 1/2 cup cold butter (113grams), diced
  • 1 large egg, lightly beaten (I did not use)
  • 1/4 to 1/2 cup ice-cold water
  • Flour, for rolling the dough

For the Filling:

  • 5 tbsp butter unsalted
  • 1 cup light brown sugar packed
  • 3/4 cup light corn syrup
  • 1/2 tsp  salt
  • 2 cups pecans toasted and chopped
  • 1 to 2 tbsps bourbon (I did not use)
  • 2 tsp vanilla extract
  • 3 eggs, lightly beaten

Method:

  • Make cubes of the butter first and store in the freezer until you collect the rest of your ingredients for making the pie crust.
  • Set aside 1/4 cup water in a bowl and 1/4 in another bowl. Again, put it in the freezer until you need it.
  • You can make the crust in the food processor or by hand. In case you own the processor, use it.

To make the dough in a food processor:

  • In the processor bowl add the flour, sugar, salt and run the processor using the metal blade.
  • Add the chilled butter and pulse until it looks crumbly and the butter is bean-sized.
  • Add the egg if using and pulse 1 to 2 times.
  • Else, remove the dough from the processor, add a little less than 1/4 cup water, and bring the dough together by hand.  Use 1 tbsp water as needed to bind the dough.

To make the dough by Hand:

  • In a bowl, add the flour, sugar, salt whisk.
  • Add the chilled butter and work it into the flour mixture with your fingers.
  • Mix until it looks like sand. In case the dough feels warm, put in the refrigerator for 10 minutes.
  • Whisk the egg, if using, with a fork and add to the dough. Stir in the egg with the fork.
  • Else,   add a little less than 1/4 cup water, and bring the dough together by hand.  Use 1 tbsp water as needed to bind the dough.
  • Make a disk from the dough wrap in a cling film and refrigerate until thoroughly chilled (at least 1 hour).
  • Dust the work surface and a rolling pin with flour lightly and roll the dough into a 12-inch circle about 1/8-inch thick.
  • Transfer the dough to a 9-inch pie pan leave an inch and trim the edges.
  • Fold the overhanging dough to form a thick edge that is even with the rim. Flute the edge.
  • Freeze the pie shell for 30 minutes.
  • Preheat the oven to 200°C/400° F.
  • Cover the pie with parchment paper or foil, a bit bigger than the pie size.
  • This will help you to remove the paper or foil easily, fill the foil with dried beans.
  • Bake on the centre rack for about 20 minutes or until the dough is set.
  • Remove the pie from the oven and lift sides of the parchment paper to remove the beans.
  • Continue baking until the pie shell is lightly golden brown, about 10 more minutes.
  • Remove from the oven, set on the cooling rack, and reduce the oven temperature to 180°C/350° F.
While the crust is baking, make the filling.

Filling:

  • In a thick bottomed pan, mix the butter, brown sugar, corn syrup, and salt.
  • Stirring constantly bring to a boil over medium heat for about a minute.
  • Remove from the heat and stir in the nuts, bourbon (if using), and the vanilla.
  • Cool the mixture slightly, say, for about 5 minutes.
  • Whisk the beaten eggs into the filling until smooth.
  • Check the crust in case it has cooled; if it has warm it in the oven for 5 minutes.
  • Put the pie shell on a sheet pan and pour the filling into the hot crust.
  • Bake on the lower oven rack until the edges are set but the centre is still slightly loose about 40 to 45 minutes. (If the edges get very dark, cover them with aluminium foil halfway during baking.)
  • Cool on a rack.
  • Serve slightly warm or room temperature.

Note:

    • I was tempted to use the fork on the pie crust before baking. But, since the instructions did not say anything I went on. Was definitely glad I did not as then the filling would have seeped out and would have had a mess on my hands.
    • Also, you can arrange the pecans on the pie artistically.

Utterly Delicious Pecan Pie

Pecan Pie is yummy and tastes awesome when warm.
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time4 hrs 5 mins
Course: Baked, Dessert, Festival Cooking, Kid-Friendly
Cuisine: American
Servings: 8 slices

Ingredients

For the Dough:

  • 1 1/4 cups maida/ all purpose flour
  • 2 tsp Sugar
  • 1/8 tsp Salt
  • 1/2 cup cold butter diced, 113grams
  • 1 large egg lightly beaten (I did not use)
  • 1/4 to 1/2 cup ice-cold water
  • flour for rolling the dough

For the Filling:

  • 5 tbsp Butter unsalted
  • 1 cup light brown sugar packed
  • 3/4 cup light corn syrup
  • 1/2 tsp Salt
  • 2 cups pecans toasted and chopped
  • 1 to 2 tbsps bourbon I did not use
  • 2 tsp vanilla extract
  • 3 eggs lightly beaten

Instructions

  • Make cubes of the butter first and store in the freezer until you collect the rest of your ingredients for making the piecrust.
  • Set aside 1/4 cup water in a bowl and 1/4 in another bowl. Again, put it in the freezer until you need it.
  • You can make the crust in the food processor or by hand. In case you own the processor, use it.

To make the dough in a food processor:

  • In the processor bowl add the flour, sugar, salt and run the processor using the metal blade.
  • Add the chilled butter and pulse until it looks crumbly and the butter is bean-sized.
  • Add the egg if using and pulse 1 to 2 times.
  • Else, remove the dough from the processor, add a little less than 1/4 cup water, and bring the dough together by hand. Use 1 tbsp water as needed to bind the dough.

To make the dough by Hand:

  • In a bowl, add the flour, sugar, salt whisk.
  • Add the chilled butter and work it into the flour mixture with your fingers.
  • Mix until it looks like sand. In case the dough feels warm, put in the refrigerator for 10 minutes.
  • Whisk the egg, if using, with a fork and add to the dough. Stir in the egg with the fork.
  • Else, add a little less than 1/4 cup water, and bring the dough together by hand. Use 1 tbsp water as needed to bind the dough.
  • Make a disk from the dough wrap in a cling film and refrigerate until thoroughly chilled (at least 1 hour).

To Make the Pie:

  • Dust the work surface and a rolling pin with flour lightly and roll the dough into a 12-inch circle about 1/8-inch thick.
  • Transfer the dough to a 9-inch pie pan leave an inch and trim the edges.
  • Fold the overhanging dough to form a thick edge that is even with the rim. Flute the edge.
  • Freeze the pie shell for 30 minutes.
  • Preheat the oven to 200°C/400° F.
  • Cover the pie with parchment paper or foil, a bit bigger than the pie size.
  • This will help you to remove the paper or foil easily, fill the foil with dried beans.
  • Bake on the centre rack for about 20 minutes or until the dough is set.
  • Remove the pie from the oven and lift sides of the parchment paper to remove the beans.
  • Continue baking until the pie shell is lightly golden brown, about 10 more minutes.
  • Remove from the oven, set on the cooling rack, and reduce the oven temperature to 180°C/350° F.
  • While the crust is baking, make the filling.

Filling:

  • In a thick-bottomed pan, mix the butter, brown sugar, corn syrup, and salt.
  • Stirring constantly bring to a boil over medium heat for about a minute.
  • Remove from the heat and stir in the nuts, bourbon (if using), and the vanilla.
  • Cool the mixture slightly, say, for about 5 minutes.
  • Whisk the beaten eggs into the filling until smooth.
  • Check the crust in case it has cooled; if it has warm it in the oven for 5 minutes.
  • Put the pie shell on a sheet pan and pour the filling into the hot crust.
  • Bake on the lower oven rack until the edges are set but the centre is still slightly loose about 40 to 45 minutes. (If the edges get very dark, cover them with aluminium foil halfway during baking.)
  • Cool on a rack.
  • Serve slightly warm or room temperature.

Notes

  • I was tempted to use the fork on the pie crust before baking. However, since the instructions did not say anything I went on. Was definitely glad I did not, as then the filling would have seeped out and would have had a mess on my hands.
  • In addition, you can arrange the pecans on the pie artistically.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

Archana

If you like my recipes  subscribe and 

receive direct updates in your mailbox.

Do not miss any recipe, subscribe

Sharing is caring!

43s COMMENTS

43 thoughts

  • January 20, 2018 at 1:48 am

    That is one scrumptious pecan pie! You don’t get pecans in Goa? Where do you get them from?

    • ArchanaPotdar
      January 20, 2018 at 4:38 pm

      No Usha I picked them up in Isreal.

  • January 21, 2018 at 1:09 am

    Omg, this pie is definitely an utterly delicious pie. Absolutely irresistible Archana, drooling here.

  • January 21, 2018 at 5:31 am

    Wow! that is a fantastic looking pie. I don’t remember having seen pecans in Hyderabad either. But one never knows..things change so rapidly.

  • Priya
    January 21, 2018 at 5:33 pm

    looking so tempting. Pecans are expensive I don’t try anything with them so far :P. mouth watering n feeling like to make one.

  • January 22, 2018 at 5:28 am

    wow..this pie looks absolutely delicious . You would get pecans in Mumbai but they are pretty expensive.Even my stock has exhausted.

  • January 23, 2018 at 5:34 am

    Such a classic pie recipe !!! You have done it so perfect and looks delicious!!!

  • January 23, 2018 at 9:47 am

    Thats an interesting Pie with Pecans..Looks delicious!

  • Sapana Behl
    January 23, 2018 at 3:05 pm

    Pecan pie surely looks utterly delicious.

  • January 24, 2018 at 11:34 am

    We do get pecans in Madras but very expensive, that recipe is so laborious but worth it when it looks so delicious!

    • ArchanaPotdar
      January 24, 2018 at 7:51 pm

      You are the only one who has appreciated the labour! Thanks.

  • January 27, 2018 at 12:57 pm

    gorgeous pie arch!! we do get pecans here, but it is way too expensive, i just pick one or two and snack them their in the market and move on!!!
    A perfect dessert for party tables!!!

  • September 13, 2018 at 8:08 pm

    Pecan is something i haven’t tried yet… this pie looks so delicious… Will try it soon.

    • ArchanaPotdar
      September 13, 2018 at 8:54 pm

      Do try Priya it is yummy.

  • September 14, 2018 at 7:33 am

    Pecan pie sounds interesting. I haven’t tried my hands on pecans yet.

    • ArchanaPotdar
      September 14, 2018 at 8:09 am

      Thanks.

  • September 14, 2018 at 8:17 pm

    I love pecan pie! Thanks for this recipe complete with pie crust instructions 🙂 I haven’t made a pie crust from scratch yet and I always used to wonder, can we use the dried beans after they have been used in the oven as baking weights? :-p silly question, I know.. but I am curious.

    • ArchanaPotdar
      September 16, 2018 at 10:21 pm

      It is not silly Ashima just practical. Use the beans to make a stew. I soaked them immediately so that I dont forget and use them for the next meal.

  • September 16, 2018 at 4:45 pm

    Pie looks super tempting. Never tried it. Interesting recipe. Bookmaking it to try soon. Superb share.

    • ArchanaPotdar
      September 16, 2018 at 10:20 pm

      You are welcome Sujata.

  • September 16, 2018 at 11:15 pm

    The pie looks perfect. Would love to try it sometime.

    • ArchanaPotdar
      September 17, 2018 at 9:17 pm

      😀

  • code2cook
    September 17, 2018 at 8:24 am

    wow this pecan pie looks so mouthwatering. It has been in my to-do list for a long time. I love pecans. And this crust has come out great. bookmarking this recipe.

    • ArchanaPotdar
      September 17, 2018 at 9:16 pm

      Thanks, dear. Share your pics with me.

  • September 17, 2018 at 9:13 am

    What I love most about autumn is that it brings along baking season and especially these heartwarming pies. Can you please save me a very big slice because pecan pie is one of my biggest weaknesses. Yours looks sooo perrrrrfect! ????????

    • ArchanaPotdar
      September 17, 2018 at 9:16 pm

      Sure will save you a full pie Maria. Just tell me when you will be coming.

  • September 17, 2018 at 11:46 am

    Oh yum! Pecan pie is my weakness, I can never have enough of it!! Yours looks absolutely spot on 🙂

    • ArchanaPotdar
      September 17, 2018 at 9:15 pm

      Thank you.

  • September 17, 2018 at 1:50 pm

    Pecan pie looks drool worthy. I have a pack of pecans that my sister sent from US. Now I know what to do with those pecans

    • ArchanaPotdar
      September 17, 2018 at 9:14 pm

      Share the pics Ritu will love to see your bake.

  • Anshu
    September 17, 2018 at 6:35 pm

    Pie looks absolutely drool worthy. …. and Loved the way you have explained the Recipe in such a detail…absolutely mouthwatering …

    • ArchanaPotdar
      September 17, 2018 at 9:13 pm

      Thanks, Anshu the details are a must for me when I want to remake the pie. My brains are like a sieve so the precaution. 😀

  • September 18, 2018 at 12:17 am

    I remember eating Pecan pie when we were in Florida! Ah! we couldn’t stop eating it! Love your super simple recipe for making it.

    • ArchanaPotdar
      September 18, 2018 at 7:26 pm

      Thanks.

  • September 18, 2018 at 1:01 am

    I love to have that pecan pie slice, it looks so tasty and drool-worthy. Lovely detailed recipe.

    • ArchanaPotdar
      September 18, 2018 at 7:26 pm

      Thanks, Jagruti.

  • September 18, 2018 at 7:04 am

    Oooo, one of my favorites!! Have not tried this in a long time! Looks fabulous!

    • ArchanaPotdar
      September 18, 2018 at 7:25 pm

      😀

  • September 18, 2018 at 12:22 pm

    looking super delicious and mouth watering as well !!!
    The whole pie is to die for those loaded fillings 🙂

    • ArchanaPotdar
      September 18, 2018 at 7:25 pm

      Thanks, Sasmita.

  • September 18, 2018 at 7:43 pm

    I had pecan pie once and totally loved it…your pie looks amazing and delicious

    • ArchanaPotdar
      September 21, 2018 at 2:45 am

      Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

SUBSCRIBE TO OUR MAILING LIST

shares