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Although I love pumpkin pie at Thanksgiving, it’s nice to have two desserts to choose from at this special meal. Pecan pie is a classic dessert that I really enjoy, albeit in small quantities since it’s so rich. Pecan pie is not known to be healthy, but a great way to make it a little bit healthier is to omit the corn syrup. It may sound unusual, but our family has been making it without corn syrup for 10 years, and it’s still a sweet-and-sticky family favorite.
Many recipes state not to bake the pastry before adding the filling, but I found that blind baking it prevented a soggy bottom and gave it a lovely crust. Be sure to let it get a light golden brown around the edges before adding the filling, as the pastry doesn’t brown much once the filling is in it. If you’d like some tips on blind baking pastry or lining a loose-bottomed tart pan, check out some detailed tips and photos in our How To post category.
Serve this pie in small slices with some homemade vanilla ice cream for an extra-special treat.Print
Are you looking for a healthier version of pecan pie? It’s possible to make it without corn syrup.
For the Pastry
- 1/2 batch flaky shortcrust pastry
For the Pie
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar (optional)
- 1/4 teaspoon fine salt
- 4 teaspoons all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
For the Decoration
- 1 cup pecan halves
Preparing the Pastry (40 minutes)
- Preheat the oven to 400 F and put in a dark, heavy cookie sheet to preheat.
- On a lightly floured surface, roll out the pastry to about 1/8 of an inch thick and use it to line a 9-inch pie plate or loose-bottomed tart pan.
- With a fork, prick all over the bottom of the pastry, then chill in the fridge for 15 minutes.
- Blind bake the pastry on the cookie sheet for 10 minutes with parchment paper and beans on top, then remove the paper and beans and bake for another 5-8 minutes, until the pastry is a light golden brown and shrinking away from the sides of the pan. (Click here for more info on blind baking.)
Making the Filling (10 minutes)
- Preheat the oven to 350 F.
- Using a handheld electric mixer, beat the eggs until they’re broken up, then stir in the melted butter.
- Add the brown sugar, white sugar, salt, and flour and beat thoroughly.
- Stir in the milk, vanilla extract, and chopped pecans.
- Spread the filling evenly in the blind-baked pastry shell.
Baking the Pie (50 minutes + 2 hours to cool)
- Bake at 350 F for 15 minutes, then remove from the oven and use the pecan halves to form a decorative pattern on top.
- Lower the oven temperature to 300 F, and bake for 35 minutes, until a 2-inch circle in the middle has only a slight wobble when shaken.
- Let the pie cool for at least 2 hours to allow the filling to fully set. If you’re using a loose-bottomed tart pan, remove the pie from the pan after it has cooled for 10 minutes.
Serving the Pie
- Serve with vanilla ice cream within 24 hours of baking.
- The baking times here are for a 9-inch tart pan that’s 1 inch deep. Using a regular pie plate may increase the baking time.
- Please don’t double the pie filling to use in a deep dish pie plate. This pecan pie recipe is best when the filling is one inch deep before baking.