A year ago, I made my very first Pecan Pie which was a hit. When I looked for the recipe on my own website and realized that I had not uploaded the recipe!!
If my memory served me right, I had wanted to try a substitute for corn syrup in the recipe before posting the recipe. It did not taste the same.
So for this Thanksgiving, I had wanted to use the same recipe and realised that I had not posted it!! Thankfully, I had saved a copy of the recipe. Without further ado, I am now posting the recipe based on the original ingredients so I don’t have to be in a panic again when shopping for ingredients.
Delicious Easy Pecan Pie Recipe for Thanksgiving
Ingredients:
Pie Crust:
3 cups plain (all purpose) flour
1 tsp salt
224gm (8oz) unsalted butter
1/2 cup ice cold water
Filling:
2-1/2 cups shelled pecan halves
3 large eggs
3/4 cup corn syrup
1/3 cup light brown sugar
1 tsp ground orange/citrus peel
1/4 tsp nutmeg powder
1/2 tsp cinnamon powder
1/2 tsp salt
4 tbsp unsalted butter, melted
Method:
Pie Crust:
- Mix salt & flour together in a mixing bowl.
- Cut cold butter into small pieces & mix with the salt/flour mixture. Cut with pastry tool or hands till the mixture is blended. It is fine if pieces of the butter are not completely mixed.
- Add cold water slowly, use one hand to roll the mixture & cold water in a single direction till it all comes together in a lump.
- Place in fridge for 20-30 minutes till the butter is slightly hardened.
- Roll out dough to fit a 9-inch pie dish.
- Place pie dish with dough in fridge till ready to use.
- Preheat oven to 180ºC (375ºF)
Filling:
- Reserve 1/2 cup of the pecan halves. This will be used to top the pie before baking.
- Chop the rest of the pecan halves coarsely. Spread evenly inside the pie.
- Mix the eggs, corn syrup, brown sugar, spices, salt & butter in a mixing bowl. Whisk until the eggs feel light and airy. Remove any bubbles from the top.
- Pour the egg mixture over the chopped pecans.
- Top the pie with the 1/2 cup of reserved pecan halves. Try and place the pecan halves around the edge of the pie evenly or scatter randomly.
- Cut off any excess or overhanging pie crust/dough before baking.
- Bake for 45-50 minutes or till the crust is nicely browned. You can cover the top of the pie with aluminium foil to prevent it from browning too quickly. Remove the foil, if using, about 30 minutes after baking.
- Allow the pie to cool completely.
Note:
Pie can be made 1-2 days in advance. Cover cooled pie with plastic cling wrap and place in fridge. Allow pie to cool to room temperature before serving.
Suitable for freezing. Cover top with pie with some parchment paper before using plastic cling wrap to wrap the pie completely.
SIMPLY LIVING - One step at a time 
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