Brown Sugar Pecan Pie
From tuilelaith 3 years ago- 90 Minutes to make
- Serves 8
This is a delicious pecan pie made with brown sugar, corn syrup, butter, vanilla, and pecans. The combination of brown sugar and light corn syrup makes for a deeply flavored but not too intense pecan pie. For a more caramelized, rich flavor, use dark corn syrup. Read more Use the flaky pie pastry below, your own favorite, or a purchased unbaked refrigerated or frozen pie shell. This pie may be baked in a purchased or homemade gluten-free pie crust as well. https://www.thespruceeats.com/brown-sugar-pecan-pie-recipe-3059078 See less
Ingredients
- For the Pie Pastry: shopping list
- 1 cup all-purpose flour shopping list
- 2/3 cup cake flour shopping list
- 1 tablespoon powdered sugar shopping list
- 1/2 teaspoon salt shopping list
- 4 tablespoons butter (cold and cut into small pieces) shopping list
- 5 tablespoons shortening (cut into small pieces) shopping list
- 1/4 cup water (ice cold) shopping list
- Optional: 1 egg white (lightly beaten) shopping list
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- For the Pecan Pie Filling: shopping list
- 3 large eggs (beaten) shopping list
- 1 cup light corn syrup shopping list
- 1 cup light brown sugar (firmly packed) shopping list
- 2 tablespoons butter (melted) shopping list
- 1 teaspoon vanilla extract shopping list
- 1/8 teaspoon salt shopping list
- 1 1/4 cups pecan halves shopping list
- Optional: vanilla ice cream or whipped cream (for serving) shopping list
How to make it
- Steps to Make It
- Note: While there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
- ~ ~ ~ ~ ~
- Prepare the Pie Pastry
- Gather the ingredients.
- In a food processor, combine the flours, powdered sugar, and salt.
- Pulse a few times to combine.
- Sprinkle the pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times.
- Sprinkle the shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times.
- Sprinkle with half of the water.
- Pulse 5 times.
- Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
- Empty the large crumbs into a bowl.
- Pack and knead just 2 or 3 times to form a cohesive dough.
- Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
- Roll out on a floured surface to fit the pie pan.
- Fold over and fit into the pan, cutting off excess.
- Form a decorative edge around the plate.
- Before adding the filling, brush with a little of the beaten egg white, if desired.
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- Prepare the Filling and Bake
- Gather the ingredients.
- Preheat the oven to 400 F.
- In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
- Stir to blend well.
- Stir in the pecans.
- Pour into the unbaked pie shell.
- Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer.
- If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
- When it's done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle.
- Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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- Tips
- Don't over-bake pecan pie or it can become hard.
- The filling should still have a slight jiggle in the center when it's done.
- To store leftover pecan pie, wrap it tightly in plastic wrap.
- There's no need to refrigerate pecan pie.
- Because of its high sugar content, it will keep for at least four days.
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