Chef notes
Pecan pie is a quintessential American dessert, beloved for its rich, buttery filling and crunchy pecan topping. Its origins are often traced back to the southern United States, where pecan trees are abundant. While the exact history is somewhat debated, pecan pie is believed to have gained popularity in the late 19th to early 20th century. Some sources suggest it was first made by French settlers in New Orleans, while others credit its rise to prominence to promotional efforts by Karo, a brand of corn syrup, in the 1930s. The simplicity of its ingredients — pecans, eggs, butter, sugar and corn syrup — makes it a timeless classic.
Allowing pecan pie to cool before slicing is crucial for achieving the perfect texture. When the pie comes out of the oven, the filling will still be quite fluid. Cooling allows the filling to set, ensuring clean, stable slices. Cutting the pie too soon can result in a runny filling and a less appealing presentation. For the best results, let the pie cool completely at room temperature before serving.
Adjusting the sweetness of pecan pie is relatively straightforward. The primary source of sweetness comes from the corn syrup and sugar. For a less sweet pie, you can reduce the amount of corn syrup and substitute with a small amount of heavy cream or milk to maintain the filling's consistency. Additionally, opting for dark corn syrup instead of light can add a deeper, more molasses-like flavor without increasing the overall sweetness. Balancing the sweetness allows you to customize the pie to your preferences while preserving its iconic flavor and texture.
Swap Option: Swap half of the corn syrup for molasses for a unique flavor with hints of deep smokiness and a slight bitterness.
Technique Tip: Cooling the pie completely before slicing is important, but to ensure a clean slice of pie, run the knife under hot water for a few seconds, then dry it with a clean towel. The warm knife will cut through the pie more smoothly. You can repeat this step between slices to keep the knife warm and clean.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk, chilled
- 1/2 cup light corn syrup
- 1 cup packed dark brown sugar
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 tablespoon bourbon
- 2½ cups pecan halves or pieces
Preparation
1.Preheat the oven to 350 F.
2.In a large bowl, combine the flour, sugar and salt and mix well to combine. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3.Gradually add the buttermilk until the dough comes together. Form the dough into a disc and wrap in plastic. Refrigerate for at least 1 hour or overnight.
4.Roll out the chilled dough onto a lightly floured surface until about 1/4-inch thick. Arrange it in 9-inch round pie pan. Trim and crimp the edges as desired and refrigerate until ready to use.
5.In a medium bowl, whisk together the corn syrup, brown sugar and salt. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract, melted butter and bourbon until well combined, then fold in the pecans.
6.Pour the filling into the prepared chilled crust and transfer to a baking sheet. Bake for 55 to 60 minutes, or until the crust is golden brown and the center is slightly jiggly.
7.Allow the pie to cool completely on a wire rack before serving.
Storage Tips:
If you plan to eat the pie within 1 to 2 days, cover it loosely with aluminum foil or plastic wrap and keep it at room temperature. Make sure it’s stored in a cool, dry place.
For longer storage, pecan pie should be refrigerated. Once the pie has cooled completely, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. Refrigerated pecan pie will stay fresh for up to 4 to 5 days
To store pecan pie for an extended period, you can freeze it. Wrap the completely cooled pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. For extra protection, place the wrapped pie in a large freezer-safe bag or airtight container. Frozen pecan pie can last for up to 2 months. To thaw, transfer the pie to the refrigerator and let it thaw overnight. Once thawed, you can warm it in a 350 F oven for 10 to 15 minutes to refresh it before serving.
