Pecan Pie

By Martha Rose Shulman

Updated Sept. 23, 2022

Pecan Pie
Andrew Scrivani for The New York Times
Total Time
1 hour 45 minutes, plus several hours’ chilling
Rating
4(812)
Comments
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Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the cup or cup and a half of corn syrup that most recipes call for. But you can dispense with the corn syrup and use a combination of mild honey (like clover or acacia) and Lyle’s Golden Syrup, which has a wonderful flavor that is almost like light molasses. It’s not the standard corn syrup, but you’ll end up with a pie that’s lighter but still sweet, true to Southern style.

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Ingredients

Yield:9-inch pie, 8 to 12 servings

    For the Crust

    • 8ounces/222 grams French-style butter (82 percent fat), at room temperature
    • ¾teaspoon/6 grams salt
    • 2tablespoons/30 grams sugar
    • 3cups/375 grams flour, sifted

    For the Filling

    • 4tablespoons/2 ounces/60 grams unsalted butter, at room temperature
    • ½cup/118 milliliters mild honey, such as clover or acacia
    • ¼cup/59 milliliters Lyle’s Golden Syrup
    • 1teaspoon/5 milliliters vanilla extract
    • 1tablespoon/15 milliliters dark rum
    • ¼teaspoon freshly grated nutmeg
    • Pinch of salt
    • 4extra-large eggs
    • 2cups/235 grams shelled pecans
    • Whipped cream or vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

603 calories; 44 grams fat; 17 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 21 grams sugars; 12 grams protein; 307 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn’t come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.

  2. Step 2

    Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)

  3. Step 3

    Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.

  4. Step 4

    Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.

  5. Step 5

    Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.

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Ratings

4 out of 5
812 user ratings
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Comments

Rosemachree

The lack of corn syrup attracted me to this recipe. I couldn't easily find Lyle’s, thought I could probably make it from scratch. I discovered too late that I needed 24 hours for the syrup to rest so I substituted maple syrup. The disturbing "too liquidly" comments prompted me to use large (not extra) eggs and add an egg yolk. I also chopped 1 of the 2 cups of pecans which I placed as a first layer under the pecan halves. The result? Delicious "not cloyingly sweet".

Rosy

I just saw in video for pecan pie that using a mixer or cuisinart will yield runnier results because the mixture will be too fine. Instead, you should just use a whisk to blend. Here's where I saw it (Trish Yearwood's Pecan Pie): http://www.foodnetwork.com/recipes/trisha-yearwood/pecan-pie-recipe.html

sue

You don't need to watch the video. Waste of time. All you need to know is whisk instead of mixer.

Renae

This recipe works! I had all my filling ingredients at room temperature before mixing everything. I was very worried because it looked like scrambled eggs when I put it in the oven. It took longer than 35 minutes for the filling to set, but it did, and it tasted great!! I kept it in the oven for 60 minutes. Enjoy!

ELK

This recipe didn’t turn out for me either. The filling curdled. I used a Kitchensid with the paddle blade and switched to whisk when things weren’t emulsifying. I agree the precooking of crust was too long. I used tinfoil to save the crust. It looked okay when I removed the pie from the oven but it was dry and spongy on the inside.

Soggy, dense and undelightful

Too soggy and not sweet enough compared to a traditional pecan pie. The crowd was not impressed. It was very soggy, guests thought it was like a fig newton.

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