If you want to learn how to bake pies, you can’t go wrong with a classic pecan. A pecan pie boasts big flavor and a rich, varied texture that is unmistakable. If you’re not a fan of tradition, Southern Living recommends trying variations on this delicious dessert such as pecan pie brownies, a pecan cheesecake or bite-sized pies. However, if you want to enjoy this baked good in its original form, try this old-fashioned pecan pie recipe courtesy of Epicurious.
- Pastry dough
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
- Whipped cream or vanilla ice cream based on preference
Place a baking sheet on the middle rack of the oven and preheat to 350 degrees Fahrenheit.
With a floured rolling pin, flatten out the pastry dough on a lightly floured surface. Once you’ve achieved the desired thickness, place the dough in a 9-inch round pie pan. Trim the edges to uniformly leave a half inch of dough hanging over the rim. Fold this excess dough against the pie plate, and lightly press and crimp the dough to create the crust. Using a fork, poke the dough at the bottom of the pan, then allow the crust to chill for 30 minutes until firm.
In a heavy saucepan, melt butter over medium heat. Slowly add in the brown sugar and whisk it until all the lumps are removed. Remove the pan from the heat and whisk in vanilla, salt, orange zest and corn syrup. Beat the eggs in a separate bowl, then whisk them into the pan. Distribute pecans evenly in the chilled pie plate. Pour the corn syrup mixture over the pecans, and then bake approximately 50 minutes to an hour.
When the filling is set, remove the pie and allow plenty of time for it to cool.