Classic Pecan Pie
If there has to be one pie at Thanksgiving, it's this one. This recipe is a classic and holds the test of time. I personally never want to change up this pecan pie recipe because it's delicious how it is and there's no reason to mess with it.
This is one of those recipes that hasn't changed in my family and I imagine it will stay that way for the years to come. I hope everyone enjoys it as much as we do!
- 1 1/2 sticks cold butter
- 1/3 cup cold shortening
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoon sugar
- 1/2 cup ice cold water
- 1 1/2 cups coarsely chopped pecans
- 1 cup brown sugar
- 1 cup light corn syrup
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted
- 1/4 teaspoon salt
- In your food processor, combine flour, salt, and sugar and give it a quick pulse to mix it up
- Add in your cold butter and shortening and pulse about 10 times or until the butter is in pea size pieces
- Add the cold water down the feed tube while your food processor is on until it forms a ball
- Dump onto a floured surface and form into a ball.
- Wrap it with plastic wrap and refrigerate for at least 1 hour or until dough is cold
- Preheat your oven to 350 degrees F
- Remove your dough from the fridge and roll it out on a lightly floured surface to the size of your pie pan. Transfer the pie dough onto your greased pie pan and run your fingers along the inside of the pan to make sure your dough is secure. Trim the edges of the tart pan if you have excess dough
- In a small saucepan, melt butter and add in corn syrup, brown sugar, and salt. Whisk for 2 minutes on medium heat
- In a separate bowl, whisk your eggs and vanilla together. Pour in 1/4 of your warm corn syrup mixture into the eggs while whisking to temper your egg mixture. Do this slowly so that you don't end up scrambling your eggs! Slowly pour in the remaining corn syrup mixture while whisking until it is combined.
- Place your pecans in your pie shell and pour the syrup all over the pecans. Bake for 50 minutes to 1 hour or until filling has set