Even though my family served it every year at Thanksgiving, Pecan Pie was something I spent most of my life ignoring. It was just not something I was ever that interested in. But, all that changed when I met the Pie Sisters. These girls taught me that when Pecan Pie is done correctly, it is literally heaven in your mouth. It is sweet, smooth and crunchy all at the same time. It is unbelievable. There are some fancy variations, like our Chocolate Bourbon Pecan Pie, but it is pretty hard to beat the classic. So give it a try, and this year, you can serve it at your own Thanksgiving. And if you really want to impress guests, serve it like my grandfather does - warm with a scoop of vanilla ice cream.
Classic Pecan Pie
- 2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 2/3 cup + 1 tbs cold shortening
- 3 tbs cold water
- 3 tbs cold milk
- 1/3 cup melted butter or margarine
- 2/3 cup sugar
- 1 cup light corn syrup
- ½ tsp salt
- 3 eggs
- 1 tbs Maple Syrup
- 1/2 cup chopped pecans
- 1/2 cup pecan halves
for the crust:
- Combine flour, salt and sugar with a light whisk.
- Add the shortening. With a dough blender or your hands work the shortening into the dry ingredients until it’s in pea-size pieces.
- Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
- Gather dough into a ball and then shape it into a flattened round on a floured surface.
- Roll pie crust into a circle 2 inches larger than the upside down pie plate.
- Fold crust into fourths and place into pie plate. Unfold and ease into plate.
- Using kitchen shears, trim dough to a 1-inch overhang and create desired decorative edge. (See video)
- Once you have finished the crust, use a fork to poke a few holes into the bottom.
- Use the back of the fork to press the edges of the crust up against the side of the pie plate. (See image below)
There are a few techniques you can use to make your crust look pretty in the pie plate. Watch this video for a quick and easy demonstration.
for the filling:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together butter, corn syrup, sugar, vanilla and salt until combined.
- Once combined, add the eggs. Whisk until they are fully blended with the mixture. (It should be a solid pale yellow color with no specks of dark yellow yolk)
- Add maple syrup and whisk until incorporated.
- In the bottom of the crust spread the pecans evenly.
- Pour mixture over pecans.
- Place pie on a standard cookie sheet and bake for 50-65 minutes or until filling is coagulated (see ** below) and let cool completely before cutting.
** To test if the pie is done, take a knife and poke it into the top going past the pecans and into the filling. If it is done the filling will be coagulated and somewhat solid, if it is still runny bake for a few more minutes.