This easy to make Southern Pecan Pie is an incredibly delicious treat, with its gooey center and its delectable aroma! The nuts inside are slightly sweet mixed with a whole lot of happy.
There is no doubt that Pecan Pie is my husbands favorite kind of pie! when he can't get my pie he settles for the 50 cent mini's at Wal-Mart, but we all know it just doesn't compare to the real thing. This recipe is really yummy, and I will give you the recipe to make a SUPER simple, buttery, flaky crust as well!
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Simply Southern Pecan Pie
Makes 1 pie
For the Crust ( makes 2 pie dough )
2 1/2 cups All-Purpose flour ( divided )
2 tbsp granulated sugar
1/2 tsp salt
2 1/2 sticks cold butter ( cut into tabs )
2 - 3 tbsp very cold water
For the Pie Filling
1 cup light corn syrup
1 cup granulated sugar
1 tsp vanilla pure extract ( I used vanilla bean paste for a richer flavor )
1 tsp cinnamon
3 tbsp melted butter
3 eggs
1 3/4 cup pecan halves ( not salted ) + 1/2 cup for edge design ( roughly )
The stand mixer I use is currently on sale and is absolutely amazing! If you were saving up for one, this might be your chance. 😊 There is a list of more baking goodies near the bottom if you are interested in seeing some of the products I use.
Instructions
For instructions on just the pie filling skip to number 12
Put 1 1/2 cups of your flour into a food processor and combine it with the sugar and salt, pulse it a few times to combine
Now place your cold, cut butter into to food processor on top of the dry ingredients
Repeatedly pulse your ingredients until they are well combined ( no more dry ingredients remain )
Dump your last cup of flour in to the processor and pulse 3 - 4 times just to lightly incorporate it into the mix ( it will not be fully combined )
Turn out the dough into a mixing bowl and add in the cold water, mixing with a spatula until the dough forms into a ball
Divide in half and form each half into a disk
Place the discs in separate freezer safe gallon ziplock bags and either save in the freezer for up to 1 month, or chill in the refrigerator for at least 2 hours before rolling it out to make your pie
Once chilled, remove 1 of your crusts ( or both if you would like to make a top design ) and let sit for 10 minutes until slightly softened ( still cold )
Roll out your dough between 2 sheets of wax paper for easy transferring and place it into a 9 inch glass pie plate
Press the edges down and poke holes in your dough with a fork
Set it back in the refrigerator for at least 20 minutes, or as long as it takes to assemble your pie filling
Preheat your oven to 350F
In a medium sized mixing bowl, combine your light corn syrup and sugar
Add your vanilla, cinnamon and melted butter and combine
Now Add in your eggs one at a time, whisking thoroughly and until completely incorporated
Set aside roughly 1/2 cup of this mixture to pour over the top
Fold in your 1 3/4 cup pecan halves
Pour evenly into your chilled pie crust
Place your remaining 1/2 cup of pecan halves around the edge
Pour your remaining pie filling mixture over your pecans
Using a crust saver, cover your crust and bake for 60 minutes (removing your crust saver the last 5 - 10 minutes for browning ) or until the pie is slightly stiff on top
Allow to cool for AT LEAST 2 hours, a recommended 3-4 for safe measure
Baking notes
I highly recommend using a glass pie plate, as it will yield better results and a much more even bake
If you do not have a crust saver, you can use foil and crimp it around the edges, just be careful not to ruin your design.
I have given you a recipe for making two pie crusts in case you want to opt out of the pecans around the edge, in which case the excess pie filling and pecans are unnecessary. Instead, pour your mixture in the pie crust, and decorate the pie as you wish! 😊
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