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Homemade Pecan Pie just can't be beat. We all have at least one family member who loves this classic dessert! See this easy recipe here.​​​​​​​

Homemade Pecan Pie

​​​​​​​​​​​​​​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!​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

How to Make 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.

Ready to Roll!

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). Then gently unroll your crust over the pie plate, 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.

Homemade Pecan Pie Filling

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!​​​​​​​

Print Your Homemade Pecan Pie Recipe Here!

More Delicious Pie & Cobbler Recipes

• Canned Apple Pie Filling Recipe
• Mason Jar Lid Pies
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• Recipe for Peanut Butter Pie
• Cast Iron Skillet Blueberry Cobbler
• Guiltless Pumpkin Pie
• Pecan Pie Cobbler
• Mini Chocolate Pie Recipe
• Homemade Peach Cobbler Recipe
• Crockpot Apple Crisp
• Chocolate Meringue Pie

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