Pecan pie is so simple and easy to make, it’s hard to imagine how something so delicious can be made out of such plain ingredients. I made the basic pie pastry recipe and used one half of the dough for the pie. The dough can be made in advance and refrigerated. Just thaw to right about room temperature before rolling.
Roll the pastry dough, line your pie plate and chill while you make the filling.
Here are the ingredients for the pecan pie. I like to chop the pecans into smaller pieces, but that’s just a personal preference. Using pecan halves would be fine too. I used a food processor and pulsed just until the nuts were chopped into smaller pieces.
Melt the butter first for a few seconds in the microwave.
Then add everything else, except the pecans and mix thoroughly.
No special technique required, just mix very well.
Then add the pecans and again mix well.
This is now ready to be poured into the prepared pie shell.
Bake in a 350 F oven for 55 – 60 minutes or until set.
The pie will come out very flaky, in a good sense of the word, because flaky when it comes to pies is a good thing—and… how can I plainly describe that heavenly filling… just delicious! And that, in my personal, subjective opinion, is just.
Well then, how to jazz this pecan pie up a bit? I used the unused half of the pastry dough to make some cut-outs, and then baked them on a cookie sheet.
You can decorate the pie with hearts….
…or stars and stripes….
…and even more stars and stripes!
And when it’s time to serve, you can either have the pie with the cut-outs…
…or just plain, by itself.
Make this for your friends and they’ll think you slaved in the kitchen all day.
- 2¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup shortening
- 2 tablespoons butter
- 7 – 8 tablespoons cold water
- 3 large eggs
- ½ cup dark brown sugar
- ½ cup white sugar
- ¾ cup light corn syrup
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups pecans (chopped is optional)
- You can either use a food processor to cut the shortening and butter into the flour and salt, or if you don’t have one, you can also use a pastry blender.
- Mix flour and salt in food processor bowl.
- Add shortening and butter and pulse for a few seconds, just until the shortening and butter are evenly distributed and particles are the size of small peas.
- Add water a tablespoon at a time and pulse about 2 seconds after each addition. Once all the water is added, pulse until the pastry forms a ball. Use only enough water to form a ball. Do not over mix as this will result in a tough crust.
- If using a pastry blender, after cutting the shortening and butter into the flour and salt, add water a tablespoon at a time and toss the mixture with a fork. After adding all the water, mix so that the pastry binds together to form a ball.
- Wrap the pastry ball in plastic wrap and chill in refrigerator for at least 15 minutes. Or if making the pie pastry ahead of time, store the wrapped pie pastry in an airtight container before storing in refrigerator.
- Divide pastry ball in half. Use only one half and keep the other half for a different recipe.
- Flour counter and rolling pin liberally to prevent sticking.
- Roll pastry dough to ⅛ inch thickness, or until large enough to cover pie plate.
- Drape the pastry dough onto the rolling pin and drape over the pie plate. Or you can also fold it into quarters, gently transfer it onto the pie plate and unfold.
- Press firmly against bottom and sides. Trim and crimp edges.
- Chill while making the pecan pie filling.
- Preheat oven to 350 F. Melt the butter in a microwaveable bowl, then add all ingredients, except pecans, and mix well.
- Add pecans and stir to combine well
- Pour filling into prepared pie crust. Bake at 350 F for 55 – 60 minutes or until set.
Irresistible Pecan Pie