Pecan Pie Recipe

pecan-pie

I have been on a mission to find the best Pecan Pie Recipe since I was about 14 years old.

My first waitress job at the Minuteman Restaurant in Morristown NJ introduced me to a chocolate chip version of a Pecan Pie and from that day forward I was in love.

Now there are some very interesting Pecan Pie recipes out there.

Southerners may be the most bold when it comes to adding Bourbon!

I gotta tell ya, am not against that!

Yummmy! it sure does kick it up!

But in the interest of most people being against alcohol in their cooking, I will leave it out. (If you wish to add a splash I won’t tell!) (2 tablespoons will give it a nice kick!)

I have seen recipes with flour and those without and I have tried them both ways.

I have to be honest, I am a flour lover.

I really like it when my pie stays together bound lightly by the addition of flour.

Well, enough jabbering and trying to explain it, just TRY IT!

I hope you love my pecan pie recipe just as much as I do, and oh by the way- the orange zest…………………………………

Yeah….You will LOVE this!

Oh wait~ one last thing! With or without chocolate chips is your option.

If you choose to keep them out, make no adjustments except for the sadness you will feel when you realize you have made a grave mistake.

Just kidding!

More chips for me!


Pecan Pie
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Pie dough must be made ahead of time, in order to prepare the pie shell.
Blind Bake if desired
Author:
Serves: 1-9" Pie
Ingredients
  • ½ Recipe Pie Dough
  • Light Corn Syrup (or REAL Maple Syrup) ¾ cup (240g) (180ml)
  • Packed Dark Brown Sugar (or light is OK too) ¾ cup (158g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Orange Zest from 1 large orange
  • Eggs Large 3 (150g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons
  • Salt pinch
  • Pecan Halves 1½ cup (150g)
  • Semi Sweet Chocolate Chips 1 cup (170g)
Instructions
  1. Blind Bake the pie shell while preparing the pie ingredients.
  2. No need to cool the shell if you are ready at the same time the pie shell is done.
  3. In a large mixing bowl combine the brown sugar, flour and salt and whisk smooth.
  4. Add the corn syrup, eggs, vanilla extract, orange zest (and optional bourbon or brandy) and melted butter and whisk smooth.
  5. Add the pecans (and optional chocolate) and mix to coat evenly
  6. Pour the entire mixture into the pie shell and bake in a preheated oven at 350° F for approximately 45 minutes to an hour or until it has puffed and the center is not liquid, the same toothpick test that works fro brownies is appropriate here! No liquid should be on the pick, but very moist crumbs
  7. Cool completely and garnish with optional chocolate dipped pecan halves
  8. Serve warm but not piping hot. You must allow ample cooling for the filling to set so it is not too runny.
Notes
Pecan Pie can be stored at room temperature for 1 day, but longer storage requires refrigeration for up to 7 days.
 

 

 

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29 Comments

  1. Gretchen, I havee been looking for a pecan pie that takes it up a notch or three and I thank you for publishing this. The addition of the orange zest is fabulous…. and I will add the burbon. 😉

  2. How much Bourbon or Brandy? I’ve also been on a quest for the perfect pecan pie. I’ve been using the one from Cooks Illustrated but I’m going to give this one a try.

  3. I am not a big fan of pecan , can i replace pecan with other nuts like cashew ?
    Or would you like to suggest anything .

    1. Hi Joann, I actually don’t share any of my regular food recipes, I’m vegetarian 🙂 (I actually practice veganism in my home- the only time I eat anything with eggs or dairy is in the bite I take at the end of my videos )

  4. I know someone who is a Vegan who I would love to bake a cake for her birthday one day. She does love Chocolate and will not give that up…. so…do you have any Vegan cake recipe for a birthday cake? Please share if you do….

    Thanks so much.

    patti

  5. Hi Gretchen sorry to bother you but I’m just wondering do you have a recipe for a butter pecan cake? Uv had a request to do one but I’m very skeptical to search the web and take any recipe. Thanks in advance.

    1. HI Trena, Im not sure exactly what you mean by Butter Pecan Cake, since that could mean so many things.
      I have a Butter cake and you can add pecans to it?
      But I have a feeling it is more than that.
      Have you seen this somewhere?

  6. Hey, I love your site! I need to make a pecan pie next week for a special occasion. Can you help me on the baking time? I’m confused, should I go with the video or the printed recipe?

    Many thanks!

    1. HI Shirley! Thanks! Great you will LOVE this recipe! I dont always like to say EXACTS in baking times since so many factors play in~~ read more at UNTIL ITS DONE but the video and the written blog are actually just about the same time (close to an hour) (I turned my oven down though towards the end to avoid overbaking the pie crust)
      So check it at 35-40 minutes to see if you have to adjust your oven temperature then just keep your eye on it!
      Thanks!

  7. Hi Gretchen, A friend of mine gave me her recipe for pecan pie and it’s very similar to yours in terms of the ingredients, however, she heats up the filling, on the stovetop to a boil and then cools before adding the eggs and then bakes in the oven. Your way saves me a step. I was just wondering what the difference might be if any???? Thanks for all your video’s, they’re truly FANTASTIC!

    1. Hmm, hers sounds like it will be thicker (more like a pecan BAR) not as ooey gooey as mine (but if its just to a quick boil then cooled, it would be just to dissolve the sugar) I find no offensive sugary grains in mine though

  8. Hi Gretchen …. I was sure you had a recipe for pecan pie with bourbon in it and orange zest but no chocolate chips. Am I wrong? Can I just eliminate the chocolate chips or not?

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