Buttery Pecan Pie
Submitted by david4forty
Rich pecan pie with homemade butter crust and dark corn syrup filling studded with chopped pecans and topped with perfect halves. This from-scratch version rewards the extra effort with flaky pastry and deeply caramelized flavor.
YIELD
16 servingsPREP
60 minCOOK
50 minREADY
110 minMaking the crust from scratch changes everything.
That buttery, flaky base cradles the filling instead of competing with it, and par-baking with weights prevents the dreaded soggy bottom.
Dark corn syrup and brown sugar create layers of molasses and caramel that sing against the toasted pecans.
Pro Tips
- Blind bake properly: Weights hold the crust flat while it sets. Remove them for the final minutes to crisp the bottom.
- Egg white seal: Brushing the par-baked shell with egg white creates a moisture barrier between crust and filling.
- Boil the syrup: Dissolving the sugar in hot syrup ensures it won’t crystallize as the pie cools.
- Foil as needed: Check at 30 minutes and tent with foil if the crust or pecans are darkening too fast.
Variations
- Orange pecan: Add 1 tablespoon orange zest to the filling for bright citrus notes.
- Espresso pecan: Dissolve 1 tablespoon instant espresso in the warm syrup for mocha depth.
- Salty-sweet: Sprinkle flaky sea salt over the top before baking for sophisticated contrast.
Ingredients
Directions
Using butter, flour, sugar and water, make pastry according to Cuisinart directions.
With rack in lower third of oven, preheat to 400.
Roll pastry into 10-inch pie plate, cover with waxed paper and pie weights.
Reduce heat to 375, bake 10 more minutes.
Remove weights and bake 2 to 3 minutes more.
Reduce heat to 350℉ (180℃). Brush pie shell with egg white.
Mix corn syrup and brown sugar in small saucepan.
Boil over medium heat until sugar is dissolved.
Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.
Pour into shell.
Arrange pecan halves on top.
Bake until center is set, 40 to 50 minutes.
Cover with foil if pie starts to overbrown.
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