Rich and nutty, gooey and sweet, just how the best pecan pie should be! And bonus, it’s the easiest pie you could make.
You’re looking at the BEST pecan pie right now!
I know, I know. I’m completely biased here. This pecan pie did come out of my kitchen, and I love this pie so, so much! I could eat 2 generous slices in one sitting. So is my family, by the way. It never last more than a day at the ranch. True story! I’ve been making pecan pie for the last 4 years now, and it’s a must on our Thanksgiving table.
And I know it’ll be your favorite as well. Not only I love eating this pie, I also absolutely love making it, because it’s so ridiculously easy.
We’ll start with rolling the pie dough out and blind bake it first. And if you were to ask for my recommendation, I’d strongly suggest a homemade pie dough. Honestly, making a pie dough isn’t as scary as some make it sound. It’s so simple if you follow my directions here. My all-time favorite, no-fail all butter pie dough is always the winner!!
Ok, back to the pie… Over the years, I’ve baked this simple pecan pie both with raw pie crust and with blind baked one. Either way is fine, but if I have time, I like to blind bake it for sure.
Then we’ll toast the pecans. Yes, this’s an extra step, but oh-so-crucial for maximum flavor! I realize, cards are not in my favor so far, and I’m not yet convincing you to give this pie a try. But please hear me out. It’s going to get easier from here on, alright? So toast the nuts, don’t skip it!
Now onto the easiest part – the filling! It’s almost classic pecan pie filling but with a little twist. We’re adding a shot of Kahlua. Yes!! I love the hint of coffee here, but it’s barely noticeable. But if you don’t have Kahlua, don’t sweat it, just use pure vanilla extract instead.
Oh and a quick word about corn syrup. You do need it, and there’s just no way around it. I’ve tried substituting maple syrup and honey, and no bueno! Pecan pie with maple syrup is just a runny mess. And honey was way too overpowering! Reach for the good stuff – corn syrup!!
Oh my gosh, I love this pie! The gooey, sweet, chewy, buttery, nutty, everything about it is perfection! The BEST pecan pie indeed. Go on, roll your eyes all you want, but I really hope you’ll give it a try. 😉
And as always, thank you so much for stopping by!
The Best Pecan Pie
- 1 9- inch pie crust or this homemade pie dough
- 2 cups 250gr pecan halves, coarsely chopped
- 3 large eggs
- 1 cup 240ml light corn syrup
- ½ cup 100gr light brown sugar
- 1 tablespoon molasses
- 4 tablespoons 55gr unsalted butter, melted
- 1 tablespoon Kahlua or any other coffee-flavored liqueur, or pure vanilla extract
- ½ teaspoon salt
- Whipped cream or vanilla ice cream for serving
- To prepare pie crust, roll the pie dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto 9-inch baking dish. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like.
- Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Place the crust in the fridge for at least 30 minutes. (This prevents shrinking during baking.)
- Preheat the oven to 350°F (177°C).
- Cover the crust with aluminum foil and pour pie weights, or raw beans.
- Bake for 15 minutes, and then carefully remove foil and pie weights. Bake for another 10-15 minutes, or until golden brown.
- Reduce the oven temperature to 300°F (150°C).
- In a large skillet, toast the pecans over medium heat for about 5 minutes, stirring frequently to prevent burning. Nuts should be fragrant and lightly toasted.
- Cool the pecans and very coarsely chop them, reserving about 1/2 cup for the top, if desired.
- To make the filling, in a medium bowl, whisk together eggs, corn syrup, brown sugar, molasses, butter, Kahlua and salt until nice and smooth.
- Put the chopped pecans in the prepared pie shell. Arrange the reserved pecan halves on top.
- Pour the filling over the pecans.
- Bake for 60-75 minutes. The center of the pie should be set, but soft. If the pie edges are browning too much, cover with a foil.
- Cool the pie completely on wire rack, at least 4 hours, or overnight.
- Serve at room temperature with whipped cream or vanilla ice cream.