Traditional Pecan Pie

Name: Traditional Pecan Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: United States
Ingredients: 1 pie dough (all-butter); 200 g of pecans (half chopped and half whole); 3 eggs (at room temperature); 150 ml of maple syrup; 100 g of turbinado sugar; 50 g of butter (melted and cooled to lukewarm); 1 tsp of vanilla extract; 1 pinch of salt (fine)

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Easy pecan pie wins you over with its irresistible blend of crunchy nuts and gooey maple syrup caramel. A hallmark of fall celebrations and Thanksgiving dinners, it is enjoyed warm or cold with a dollop of whipped cream or a scoop of ice cream.

Total time: 1 h 05
Prep: 20 min
Cook: 45 min
Rest: 2 h
Difficulty: Medium
Per person: €1.19

By the CookinBreak team

Ingredients 8

servings

Estimated cost €9.50

For the pie crust

1 pie doughall-butter

For the filling

2 cups pecanshalf chopped and half whole

For the custard filling

3 eggsat room temperature
⅔ cup maple syrup
½ cup turbinado sugar
3 ½ tbsp buttermelted and cooled to lukewarm

For flavor

1 tsp vanilla extract

To balance the flavors

1 pinch of saltfine

Equipment

Whiskfor emulsifying the filling
Fluted tart pan24 cm diameter, ceramic or metal
Mixing bowlfor preparing the liquid filling

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F in conventional (non-fan) mode.

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Line the pie pan with the shortcrust, prick the bottom with a fork, then keep chilled while you prepare the filling.

In a mixing bowl, whisk the eggs vigorously with the brown sugar and salt until the sugar grains are completely dissolved.

Stir in the maple syrup, melted butter and vanilla extract, mixing thoroughly to get an even texture.

Spread the chopped pecans directly over the raw pie crust.

Gently pour the liquid filling over the nuts.

Arrange the whole pecan halves evenly over the entire surface in a rosette pattern.

Bake for until the crust is deep golden and the center of the filling is set but still slightly jiggly.

Let rest at room temperature on a rack for a full before slicing so the caramel sets perfectly.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Christmas Stuffed Roast Turkey

3 h 30Medium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein5 g5%
Carbs37 g35%
Fat28 g60%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Lightly toast the pecans dry in a hot skillet for 3 minutes before adding them. This step releases their natural oils and intensifies their woody flavor in the heart of the caramel.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months baked and tightly wrapped in plastic wrap and then foil.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The shortcrust can be prepared the day before. The pie can be assembled the day before and baked on the day.

Reheating : How do you reheat it?

Oven at 150°C for 10-15 min to reheat and crisp the crust. Microwave not recommended (softens the crust).

Variations

Bourbon version: add two tablespoons of bourbon whiskey to the liquid filling for a typical Southern U.S. note.
Chocolate version: sprinkle 80 g of dark chocolate chips over the pie crust before pouring in the pecans.
Gluten-free version: replace the classic shortcrust with a crust made with rice flour and starch.

Mistakes to avoid

Slicing the pie while it's still warm: the liquid center needs to cool completely to set into a dense caramel.
Using scorching hot butter, which would cook the eggs prematurely when mixed in.
Overbaking the pie: if the center puffs up excessively and cracks, the filling will lose its silkiness.

Frequently asked questions

Can I replace the maple syrup with something else?

Yes, the maple syrup can be replaced with dark corn syrup to follow American tradition, or with milder acacia honey.

How can I tell if the filling is cooked enough?

Gently shake the pan: the edges should be firm and golden, while the center should have the slightly set consistency of a custard without being liquid.

Which crust should I use for this recipe?

A crisp all-butter shortcrust is ideal to offset the gooey sweetness of the pecan filling.

How should I serve pecan pie?

Serve it at room temperature, ideally with unsweetened whipped cream or a scoop of bourbon vanilla ice cream.