The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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The BEST Classic Pecan Pie Recipe - With NO Corn Syrup! Made with Maple Syrup!!
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The BEST ever classic pecan pie made without any corn syrup! This delicious pie recipe is made with maple syrup, pecans and all-butter crust! Perfect for fall and Thanksgiving!
ALL-BUTTER PIE CRUST:
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How I Fell in Love with Pecan Pie Again!
The best pecan pie recipe that’s perfect every time! This recipe is made from scratch using of the best crust recipe you will find. You could also buy it and skip straight to the filling part.
A pie crust needs to be tender; it needs to be flaky in your mouth and taste like heaven with each bite. For best results you will need a food processor. Sure, you can also work it manually, but a processor will be your friend. Work in a cool environment and don’t let the butter get too soft.
Want to replace half the butter with lard? No problem, that can be to your advantage in terms of texture. I personally prefer just butter for a better flavour. So be fearless and give this pie crust a go, it’s pretty easy. Just one more thing, Vodka is for drinking! (some of you will get it)
For the filling, it’s best to give the pecan nuts a quick roast, 3-5 minutes, but don’t over do it as it can destroy their flavour. Use a good natural vanilla but don’t put too much or it can overpower the other subtle flavours. Use a descent Bourbon or a Whiskey, you can leave it out if alcohol is not your thing. Don’t skimp on the maple syrup, buy the real deal, that’s where the flavour is. Whether for thanksgiving or any other celebration, no one will ever turn away a good slice of Pecan Pie.
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0:00 Start
0:36 How to make perfect pie crust
3:10 How to blind bake perfect pie crust
3:48 How to make pecan pie filling that's not too sweet
Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
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Maple Pecan Pie | Sally's Baking Recipes
Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.
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Anna Olson Teaches You How To Make BROWN BUTTER PECAN PIE | Oh Yum
I am quite picky when it comes to pecan pie. I prefer a pecan pie that is not too sweet and has an even balance of syrupy filling and nuts – too much of one or the other and I’m thrown off balance. While rich and nutty, the browned butter lends so much flavour to the filling and enhances the toastiness of the pecans.
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• Recipe Information •
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Prep Time: 25 minutes
Cook Time: 50 minutes
Pie Pastry (makes enough for one double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut in pieces (does not have to be ice-cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
Filling:
½ cup (115 g) unsalted butter
1 cup (200 g) packed dark brown sugar
½ cup (125 mL) maple syrup
¼ cup (60 mL) corn syrup
¼ cup (60 mL) whipping cream
2 tsp (10 mL) lemon juice or white vinegar
1 tsp (5 mL) vanilla extract
½ tsp fine salt
3 large eggs
1 ½ cups (150 g) pecan halves, lightly toasted
1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
4. Store. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
5. Roll out one disc of the pastry on a lightly floured surface to a circle that is just under ¼-inch (6 mm) thick. Dust the bottom of a 9-inch (23 cm) glass pie plate with flour and line it with the pastry. Trim, tuck and crimp the edges of the pastry shell and chill for at least an hour.
6. Preheat the oven to 400F (200C).
7. Brown the butter. Melt the butter in a saucepan over medium high heat and let it cook, stirring occasionally, until the bubbling subsides and the butter itself turns a rich nutty colour, about 5 minutes. Set this aside to cool for 10 minutes.
8. Make the filling. Whisk the brown sugar, maple syrup, corn syrup, whipping cream, lemon juice (or vinegar), vanilla and salt together until well combined. In a separate bowl, whisk the eggs together, add them to the sugar batter and whisk until blended. Pour in the butter and whisk this in well. Toss the pecans in the filling and pour everything into the pie shell.
9. Bake the pie on a baking tray for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue to bake for another 30 to 35 minutes, until you see the pie filling start to souffle around the outside edge, but it will still be jiggly in the centre. Cool the pie on a rack before serving.
The pie is best served at room temperature, but should be stored refrigerated after a day.
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