In all the world, there is not a pie I love more than Pecan Pie. As much as I love Cherry, Apple, and Strawberry Rhubarb, I definitely saved my favorite for last. Flaky crust, sweet filling, and the crunch of toasty pecans. It is heaven in a pie plate. However, I have a bone to pick.
Why is Pecan Pie only served at the holidays? Pecan Pie should be evergreen in my opinion. It is the perfect ending to any meal, delicious with a cup of black coffee, and so easy to whip together it should definitely be the go-to pie for anyone who loves to bake. Pair it with homemade crust, and it really sings.
Like me, maybe you’ve been burned by the wealth of horrible pecan pies that exist in the world. Don’t let those bad versions, with their cloyingly sweet, weirdly textured fillings deter you. This Pecan Pie redeems all those lost versions.
The secret ingredient in this pie is browned butter, and if you’ve never delighted your palette with this magical ingredient, I wrote a whole blog post for you. Browning butter is easy, and delivers a depth of flavor to this finished pie that will make it stand out from all the other sad versions.
Below is the recipe plus a video tutorial for how to mix together the filling for Pecan Pie, highlighting the secret methods and ingredients for baking a delicious Pecan Pie you will want to make all year round!
- 1 disk of pie dough
- 8 tablespoons unsalted butter (1 stick, 1/2 cup)
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 1/2 cups pecans, chopped
- To begin, brown the butter by melting it in a skillet over medium high until the solids begin to brown. This will take around five minutes. (For a detailed video tutorial on how to brown butter, please check out my blog post titled “How To Brown Butter.”)
- To prepare the filling, combine the browned butter (and all the bits scraped out of the pan) with the three eggs. Whisk well to combine and incorporate the butter and eggs thoroughly.
- Next add the corn syrup and whisk again to thoroughly combine.
- Add the sugar, stirring with a spatula to incorporate.
- Add the apple cider vinegar, Kosher salt, and vanilla, stirring to combine.
- Lastly, stir in the pecans.When ready to bake the pie, preheat the oven to 325.
- Roll out the pie dough and transfer it to a 9- inch pie plate. Crimp and finish the edge in whatever fashion you prefer. Pour the filling into the pie crust. For ease of transporting in and out of the oven, place the pie plate on a parchment-lined sheet tray.Bake the pie until the pecans are toasty brown, and the filling barely jiggles when moved. A tiny bit of jiggle is fine, but large rippling jiggles means it is not finished cooking. This pie can take between 45 and 60 minutes. Allow the pie to cool before slicing. Serve and enjoy!