Saturday, November 14, 2009

The Very Best Pecan Pie (in my humble opinion)

I've always sort-of liked pecan pie--it's okay, and I love the actual pecans. I've just never really liked the gooey custardy part. I found this recipe in Baking by James Peterson. Here's a link to the book.

This pie has the absolute perfect ratio of filling to nuts, and it's not so sugary sweet that eating it makes my teeth ache. This recipe calls for almost 2 cups of pecans to only 1/2 cup corn syrup, and 1/2 cup of sugar. Neat, 'huh!

The pie is surprisingly easy to make. I've always thought that pecan pie must be complicated since the ingredients have seemed mysterious to me, but actually it's very simple. I am not including a crust recipe, so you can use your favorite, or even store bought.

I know that pecans are expensive, but Trader Joes and Costco have good prices. I've also seen a lot of nuts on sale lately just in time for holiday baking.

Pecan Pie
1 recipe pie crust
3 eggs
1/2 cup sugar
1/2 cup dark corn syrup
1/3 cup butter, melted, plus 2 tablespoons melted butter for brushing the pie (optional)
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
3/4 cup whole pecan halves

Preheat the oven to 350F.

Use a 9 1/2 to 11-inch tart ring or fluted tart pan. Roll the dough into a round about two inches larger than the tart ring or pan and line the ring or pan with it. Pre-bake the tart shell and seal it. To seal the crust: mix together 1 tablespoon flour and 2 tablespoons water into a smooth paste. Brush the inside of the tart shell with the paste and bake for an additional 5 minutes.

In a bowl, beat the eggs with the sugar and corn syrup. When the sugar dissolves, beat in the 1/3 cup melted butter, the salt, and vanilla. Stir in the pecan pieces.

Pour the mixture into the pre-baked tart shell. Arrange the pecan halves on top. Brush with the 2 tablespoons of melted butter. Bake for about 40 minutes, or until the surface of the pie no longer moves when you gently move it back and forth. If the edges start to get to too brown , place a foil ring over the edges to stop further browning.



  1. Cool! I actually have that cookbook on my wishlist. Your pie looks delicious.

  2. I usually make Ina's pecan bars because pie makes my teeth ache too.

    But this recipe looks really good so I'll give it a try.

  3. That really looks good! I think the pecans and the crust are the best parts, so a small amount of the filling sounds perfect.