Original Post: https://www.sweetandsavorybyshinee.com/the-best-pecan-pie/
The Best Pecan Pie
Servings: 12 servings
Calories: 352kcal
Rich and nutty, gooey and sweet, just how the best pecan pie should be! And bonus, it’s the easiest pie you could make.
Print Recipe
Ingredients
- 1 (9-inch) pie crust or this homemade pie dough
- 2 cups (250g) pecan halves
- 3 large eggs
- 1 cup (240ml) light corn syrup
- ½ cup (100g) light brown sugar
- 1 tablespoon molasses
- 4 tablespoons (55g) unsalted butter melted
- 1 tablespoon Kahlua or any other coffee-flavored liqueur, or pure vanilla extract
- ½ teaspoon coarse kosher salt
For serving:
- Whipped cream or vanilla ice cream
Instructions
To prepare pie crust:
- Roll the chilled 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 and refrigerate for at least 30 minutes. (This prevents shrinking during baking.)
- Preheat the oven to 350°F (177°C).
- Line the crust with aluminum foil and pour pie weights, or raw beans.
- Bake the crust for 15 minutes, and then carefully remove the foil and pie weights.
- Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Bake for another 10-15 minutes, or until golden brown.
- Reduce the oven temperature to 300°F (150°C).
To toast pecans:
- 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 toasted pecans and very coarsely chop them, reserving about 1/2 cup for decorating 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.
- Add chopped pecans in the prepared pie shell, and arrange the reserved pecan halves on top in desired pattern.
- Gently pour the filling over the pecans.
To bake:
- 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 with a dollop of whipped cream. (My homemade yogurt whipped cream is simply outrageous!)
Notes
Make-Ahead Tip: This pecan pie can be made 1 day in advance. Simply cover and refrigerate. Bring it to room temperature before serving. The baked pie can also be frozen for up to 3 months. Thaw overnight in the fridge.
Nutrition
Servings: 1 slice
Calories: 352kcal
Carbohydrates: 42g
Protein: 4g
Fat: 20g
Sugar: 33g
Sodium: 235mg