Perfection Pecan Pie
Submitted by carolinadreamer
Old-school pecan pie with a flaky shortening crust and a creamed butter base for the filling. Christmas and Thanksgiving classic from below the Mason-Dixon line.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
80 minPecan pie is the South’s answer to dessert, full stop. This version takes a slightly different filling approach: the butter and sugar are creamed together first before the eggs and corn syrup go in, which gives you a denser, cakier top layer over the molten gooey center. Some folks call that the “frosted” pecan pie style.
The crust is old-fashioned shortening dough, the kind that flakes into shards rather than tender butter layers. If you’ve never had a pecan pie under a shortening crust, you’re missing the textural contrast that makes a good slice cut clean instead of crumbling.
Pecans get scattered into the filling whole-half style, not chopped. They float to the top during baking and form that classic glossy mosaic crown. Don’t bother arranging them; the rise of the filling sorts that out.
The two-temperature bake matters. Five minutes at 375°F (190°C) sets the crust edge before the filling soaks in, then 45 minutes at 325°F (165°C) cooks the custard low and slow without cracking or overflowing.
Pro Tips
- Toast the pecans on a sheet pan for 8 minutes before scattering them in. Toasted pecans hold their crunch through baking; raw ones go soft.
- The pie is done when the center jiggles like soft Jell-O but doesn’t slosh. Overbaking turns the filling chalky.
- Cool completely on a rack before slicing, at least 3 hours. Warm pecan pie runs all over the plate.
- Use light corn syrup for a cleaner pecan flavor, or sub dark corn syrup for a deeper, almost molasses-tinged version.
Variations
- Add 2 tablespoons bourbon to the filling for a Kentucky-style pecan pie. Pairs naturally with the brown notes of the syrup.
- Sprinkle ½ cup chocolate chips across the crust before pouring in the filling for a chocolate pecan pie.
- Make mini pies in a muffin tin as the recipe note suggests. Bake about 20 minutes total at the same temperatures.
Ingredients
Directions
Heat oven to 375℉ (190℃).
For crust, combine flour and salt.
Cut in shortening with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.
Add all of water.
Toss lightly with fork until dough will form a ball.
Press between hands to form 5 to 6 inch pancake.
Flour rolling surface and pin lightly.
Roll dough into circle and trim 1inch larger than upside-down 9 inch pie plate.
Loosen dough, carefully.
Fold into quarters.
Unfold and press into pie plate.
Fold edge under. Flute as desired.
For filling, cream butter and sugar in mixing bowl.
Beat in eggs, syrup and vanilla.
Stir in pecans.
Pour filling into unbaked pie shell.
Bake at 375℉ (190℃) F for 5 minutes.
Reduce heat to 325℉ (160℃).
Bake for 45 minutes or until knife inserted in center comes out clean.
Cool to room temperature before cutting.
Note: You can always make mini pecan pies or tarts if you wish.
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