Pecan pie

Pecan pie

16 ratings

Margaret, astronaut


„This is one of my favorite pies, especially around the holidays. It’s best served warm with a scoop of vanilla ice cream!“

Difficulty

Easy 👌
30
min.
Preparation
80
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
200 g
pecans
150 g
all-purpose flour
1½ tsp
salt (divided)
300 g
butter (divided)
4 tbsp
ice water
100 g
Demerara sugar
230 ml
maple syrup
1 tsp
vanilla extract
¼ tsp
cinnamon
3
eggs
½
orange (zest)
flour for work surface
pecans for garnish (optional)
vanilla ice cream or whipped cream for serving (optional)
Metric
Imperial
  • 200 g pecans
  • 150 g all-purpose flour
  • 1½ tsp salt (divided)
  • 300 g butter (divided)
  • 4 tbsp ice water
  • 100 g Demerara sugar
  • 230 ml maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • 3  eggs
  • ½  orange (zest)
  • flour for work surface
  • pecans for garnish (optional)
  • vanilla ice cream or whipped cream for serving (optional)

Utensils

  • 23-cm/9-in. pie plate
  • food processor
  • oven
  • plastic wrap
  • aluminum foil
  • whisk
  • small saucepan
  • pie weights
  • freezer
  • large mixing bowl
  • rolling pin

Enjoy with

Coffee
This classic American pie deserves to be paired with a strong cup of pour over coffee.

Nutrition per serving

Cal
550
Protein
5g
Fat
40g
Carb
45g

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Step 1/5

To make the crust, combine the flour and salt in the bowl of a food processor. Pulse to combine, then add butter and pulse until butter breaks up into the size of almonds. Add water, a tablespoon at a time, and pulse until it comes together as a dough. Form dough into a disc, wrap in plastic, and refrigerate for at least one hour before rolling out.
  • 150 all-purpose flour
  • ½ tsp salt
  • 140 butter (cold)
  • 4 tbsp ice water
  • food processor
  • plastic wrap

To make the crust, combine the flour and salt in the bowl of a food processor. Pulse to combine, then add butter and pulse until butter breaks up into the size of almonds. Add water, a tablespoon at a time, and pulse until it comes together as a dough. Form dough into a disc, wrap in plastic, and refrigerate for at least one hour before rolling out.

Step 2/5

On a lightly floured surface, roll pie crust out into a large circle approx. 30 cm/12 in. in diameter. Transfer to pie plate, trim and fold under any excess dough, and crimp. Preheat oven to 200°C/400°F. Prick crust all over with a fork, then stick in the freezer for approx. 15 min. Cover pie crust with aluminum foil and fill with pie weights. Bake for approx. 20 min., then remove pie weights and continue to bake until it just starts to turn golden brown, approx. 5 more min. Set aside to cool.
  • flour for work surface
  • 23-cm/9-in. pie plate
  • aluminum foil
  • pie weights
  • freezer
  • rolling pin

On a lightly floured surface, roll pie crust out into a large circle approx. 30 cm/12 in. in diameter. Transfer to pie plate, trim and fold under any excess dough, and crimp. Preheat oven to 200°C/400°F. Prick crust all over with a fork, then stick in the freezer for approx. 15 min. Cover pie crust with aluminum foil and fill with pie weights. Bake for approx. 20 min., then remove pie weights and continue to bake until it just starts to turn golden brown, approx. 5 more min. Set aside to cool.

Step 3/5

To make filling, whisk together sugar, maple syrup, vanilla, salt, and cinnamon. Add eggs and whisk until smooth.
  • 100 Demerara sugar
  • 230 ml maple syrup
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ¼ tsp cinnamon
  • 3 eggs
  • whisk
  • large mixing bowl

To make filling, whisk together sugar, maple syrup, vanilla, salt, and cinnamon. Add eggs and whisk until smooth.

Step 4/5

Melt butter in a small saucepan over medium heat, stirring often until butter browns and is fragrant. Pour butter slowly into sugar mixture and whisk until combined. Stir in orange zest and pecans, then pour filling into pie crust.
  • 80 butter
  • ½ orange (zest)
  • 200 pecans
  • small saucepan

Melt butter in a small saucepan over medium heat, stirring often until butter browns and is fragrant. Pour butter slowly into sugar mixture and whisk until combined. Stir in orange zest and pecans, then pour filling into pie crust.

Step 5/5

If desired, garnish the top of the pie with more pecans, arranged in concentric circles, for a more refined look. Turn oven temperature down to 175°C/350°F and bake pie for approx. 45 – 55 min., or until the filling is firm to the touch but still jiggles slightly. Let cool to room temperature before serving. Serve with vanilla ice cream or whipped cream. Enjoy!
  • pecans for garnish
  • vanilla ice cream or whipped cream for serving (optional)
  • oven

If desired, garnish the top of the pie with more pecans, arranged in concentric circles, for a more refined look. Turn oven temperature down to 175°C/350°F and bake pie for approx. 45 – 55 min., or until the filling is firm to the touch but still jiggles slightly. Let cool to room temperature before serving. Serve with vanilla ice cream or whipped cream. Enjoy!