Traditional Pecan Pie (Mom-in-Regulation’s Recipe)

In search of a traditional, old school pecan pie with a flaky, buttery crust and a caramel-like sweet-salty filling? Meet our family-favorite Thanksgiving pie – perfected over 60 years and an straightforward dessert to make at house. I additionally present corn-syrup-free choices.

Tried-and-True Do-it-yourself Pecan Pie Recipe

That is my mother-in-law Judy’s conventional pecan pie – the precise traditional, old school, selfmade Thanksgiving dessert she’s baked for 60 years, first in Oklahoma, then Minnesota, and now Arizona. It is a simple custard-style pecan pie filling (eggs, sugar, darkish + gentle corn syrups, vanilla, butter, a contact of flour) in a flaky, buttery crust, topped with shiny pecan halves. This recipe has been examined extra occasions than I can depend, and it exhibits within the texture and taste: set but custardy, with that almost-caramel depth and the proper sweet-salty steadiness, complemented by toasty nuts. We all the time make this pecan pie for Thanksgiving, together with our different vacation favorites like my pumpkin-apple Bundt cake and pear-almond cake.

Our Household-Favourite Thanksgiving Dessert

Judy is 81 now, and I have been fortunate to eat this pecan pie for over a decade. It is such a household favourite she not often makes only one – even for a small gathering. When she was youthful, she and two buddies would crank out as many as 20 pies every vacation season as a result of everybody needed “Judy’s pecan.” This pecan pie has been the spotlight of each Thanksgiving celebration I’ve had for the final 15 years, and I am dedicating this put up to her. She would actually cry joyful tears studying this – she loves folks, and she or he loves sharing her time and meals. Our different Thanksgiving dessert-table traditions are Cranberry Apple Pecan Bundt Cake, pecan-stuffed Carrot Cake Cheesecake, and caramel-covered German Apple Cake.

Why This Is The Greatest Pecan Pie Ever

• Easy pantry substances, traditional technique. Nothing area of interest or finicky – simply eggs, sugars, syrups, vanilla, butter, flour, pecans, and a simple crust. This actual system has been baked for 60 years, which is why the feel, sweetness, and set are constantly dialed in.
• It comes collectively quick: about 25 minutes to make the crust and blend the filling, then 55-60 minutes to bake at 350°F (45 minutes, tent if wanted, then 10-Quarter-hour extra).
• Flakey, buttery crust: The dough is an easy shortening crust (flour, salt, Crisco, chilly water). Shortening delivers ultra-tender, reliably flaky layers and is forgiving to roll and crimp – nice for stress-free vacation baking. 
• Caramel-like filling: The filling is the proper combo of sweet-salty with hints of caramel, providing you with that traditional Southern taste in each slice.
• No blind bake wanted (you needn’t pre-bake the crust). The custard-style filling (eggs + sugars + gentle/darkish corn syrups + butter) is not overly watery, and the bake time at 350°F is lengthy sufficient for the pastry to prepare dinner via – so that you skip par-baking completely and keep away from over-browning the rim whereas saving a full further step and a lot time!
• Signature shiny prime with intact pecan halves. Arranging pecan halves in circles provides that bakery look and a crisp, toasty chunk that contrasts the custard.
• Make-ahead pleasant for Thanksgiving. It cools and units superbly; taste deepens by day two, so you’ll be able to bake it the day earlier than (that is what Judy does!) and concentrate on the turkey. 

The way to Make Pecan Pie (Step-by-Step Photographs)

You may discover the entire recipe (with the substances quantities + instructions) on the backside of this put up in the recipe card – however this is a short overview (with useful course of pictures and suggestions) of what you’ll be able to count on whenever you make this beautiful pecan pie:

• Make Crust: Reduce the flour, salt, and Crisco along with a pastry cutter or giant fork till the combination seems to be like pea-size crumbs. Drizzle in chilly water 1 tablespoon at a time simply till the dough holds collectively.

• Match the crust into the pan: Roll the pie dough on waxed paper (dampen the counter so it grips) right into a circle about 1 inch bigger than your pie pan. Match into the pan, thicken the rim by folding it below, and crimp for a scalloped edge.

• Make Filling: Beat eggs and each sugars. Add darkish and lightweight corn syrups, salt, vanilla, and melted butter; combine till clean. Stir in 1 tablespoon flour simply to mix.

• Assemble the pie: Pour the filling into the ready crust, then prepare pecan halves on prime in neat circles.

• Bake at 350°F for about 45 minutes. If the rim or prime browns too rapidly, tent loosely with foil (with out touching the floor). Proceed baking 10-Quarter-hour extra, till the perimeters are set and the middle has a slight jiggle. Let cool earlier than slicing.

The way to Make Pecan Pie With out Corn Syrup

In order for you a corn syrup-free pecan pie, under are 3 methods to adapt the filling whereas preserving its conventional, caramel taste. At all times add the additional flour in case you substitute with something thinner than corn syrup; your traditional pecan pie filling will arrange superbly and keep sliceable.

• American Substitutes: Use maple syrup or honey as a alternative for corn syrup – 1 cup complete of maple syrup, or combine ½ cup maple syrup and ½ cup honey. The flavour shall be deeper and fewer candy, so I like to recommend rising the brown sugar by 2 Tablespoons. As a result of maple syrup has a looser texture than thicker corn syrup, improve the flour within the filling to 2 tablespoons complete to thicken the looser maple base (my recipe already has 1 tablespoon of flour-add 1 extra). 
• European Substitutes: Use golden syrup instead of Karo syrup. Substitute 1:1 for each darkish and lightweight corn syrup – 1 cup golden syrup for 1 cup complete corn syrup. Add an additional 1 Tablespoon flour (2 tablespoons complete) to assist set the European model since golden syrup is not as thick.
• European darkish choice: You may also use ½ cup golden syrup + ½ cup black treacle. This mimics the “gentle + darkish” corn syrup combine Judy makes use of, giving comparable colour to the pecan pie. Use 1 further tablespoon of flour to thicken the pie filling.

The way to Inform When Pecan Pie Is Completely Finished

Gently shake the pie pan-when it is accomplished, the middle may have a slight jiggle, much like set Jell-O, however shouldn’t transfer in waves or seem liquid. The perimeters will look set and steady, whereas the middle is softly wobbly with out being runny. If you happen to see any liquid or sloshing within the middle, the pie wants extra time.

Throughout baking, if the crust or prime begins browning too rapidly, tent the pie loosely with foil to protect it from over-browning whereas the filling units utterly.

Does Pecan Pie Want Refrigeration? 

Sure. It is an egg custard. Cool not more than 2 hours at room temp, then refrigerate, coated, as much as 3-4 days; freeze for longer storage.

The way to Make Forward and Freeze Pecan Pie

• Make Forward: Judy likes to bake the entire pie 1-3 days forward in order that we’re not in a rush the day of Thanksgiving. After baking, she lets it cool utterly at room temperature (about 2 hours) so the custard finishes setting. Then, we cowl the pie and refrigerate it for as much as 3 days. On serving day, I like to recommend taking the pie out 45-60 minutes earlier than dessert so the custard relaxes. For a crisper crust, heat slices on a sheet pan at 300°F for 8-12 minutes. 
• Freezing: Bake and funky utterly (about 2 hours). Wrap properly (plastic + foil) or place in a freezer-safe container/bag and freeze as much as 2 months. Thaw in a single day within the fridge, then refresh the crust at 300°F for ~10 minutes earlier than serving.

Extra Thanksgiving Dessert Recipes

• Apple Pumpkin Bundt Cake
• Carrot Cake Cheesecake
• Pear Almond Cake
• German Apple Cake
• Salted Caramel Cheesecake
• Easy Apple-Cinnamon Cake
• Chocolate Orange Tart
• Cinnamon Pie
• Cranberry Apple Pecan Bundt Cake