I know it’s not true, but I already feel like time is running out so I’ve already started planning for the holidays! Oh, the parties! What will I bring? I always loved the desserts, especially the pies! Here’s my favorite Homemade Pecan Pie Recipe! If you’re really wanting to go the extra mile you’ll want to make your own pie crust, so I’ll include my recipe for homemade pie crust too.
The best part of the pecan pie is the filling so this pie has a ton! So much, that you’ll need a deep dish pie plate. A regular pie plate will not hold it all, and you’ll end up having to scrub baked on filling off your oven if you try it!
Combine your dry ingredients and measure your shortening. Fill your measuring cup to the 1/2 C. line with water; then add shortening until the water reaches the 1 C. line. If you’re not comfortable with this method, go ahead and buy those super convenient shortening sticks with the measurements on the side like regular butter has. I prefer butter flavored shortening. Next, you’ll cut your shortening into your dry ingredients. Feel free to use a fork-and start smashing, but using my pastry blender saves so much effort! You’ll know when you’re ready to add cold water when your mixture looks like a bunch of little odd shaped balls. Drizzle about 4 Tbsp of ice cold water over your mixture and give it a light stir. Your dough should stick together easily. If you have loose flour mixture that is not sticking to your main lump of dough add water 1 Tbsp at a time and stir lightly until your dough ball rolls easily in the bowl. Do not over mix as this will cause your pie crust to toughen and make it hard to work with. Take a portion of plastic wrap and cover your dough ball. Set aside and allow to rest for about 5 minutes. When you come back, dump the dough onto a clean, floured surface and dust your dough ball with more flour. Using a rolling pin lightly roll out dough into a circle shape. When you’re ready to transfer your dough to the pie plate; gently roll your pie crust, place your deep dish pie plate on your counter (don’t worry about the flour-this is the least lifting and therefore least possibility of tearing your crust,) gently unroll your crust being careful not to tear. If your crust tears, just press it back together. All Fixed! To make your edges pretty, fold the extra dough under the edge and then use your thumb and finger to make gentle crimps. If your pie plate has ridges feel free to follow the edge. Here’s a youtube video of how to crimp the edge. It should look something like this.
Homemade Pecan Pie filling is probably the easiest you’ll make. Using a standard whisk beat eggs first, and continue adding all ingredients beating well in between.
You’ll know it’s ready to pull from the oven when you move the pan and your filling shifts like jello. If it’s wiggly like before your jello gels all the way, let it cook a little longer. Keep checking at 5 minute intervals. Add foil to cover your pie crust to keep it from browning too much. Allow to cool for 30 minutes, and for easier cutting use a sharp serrated knife. A sharp knife will cut right through your pecans and keep your slices nearly perfect! Enjoy!
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- 6 eggs (beaten)
- 1⅓ C sugar
- 1 tsp salt
- ⅔ C margarine (melted)
- 2 C light corn syrup
- 2 tsp vanilla
- 1-1½ C pecan halves
- Preheat oven to 375
- Mix this by hand with a whisk.
- mix eggs, sugar, salt
- add melted butter, corn syrup, vanilla
- stir well
- add pecans
- pour into uncooked DEEP DISH pie shell
- Bake 45-60 min
- 1⅓ flour
- ½ tsp salt
- ½ C butter shortening
- sift flour and salt into mixing bowl
- cut in shortening
- add 5-8 TBSP cold water to form soft ball.
- Wrap in plastic and allow to rest for 5 minutes
- Roll our and place in 9" deep dish pie plate
- LEAVE UNBAKED FOR PECAN PIE