Top-ranked recipe named "Butter Pecan Pie"
This pecan pie is buttery, rich and delicious. Cooking the filling gives it a more complex flavor, as well as a smoother texture.
"Impressive! My new favorite Pecan Pie Recipe. I could find no faults with it at all and made no changes other than using my regular pie crust. The texture was perfect and it filled a 9" pie pan exactly. It did not cave in when cooled, have a runny consistency, or end up too sweet to eat more than a sliver. It is a very attractive pie with an excellent flavor. This is by far one of the most impressive recipes I have found as far as absolute perfection in every aspect of the finished product. I am thrilled to have found this recipe and thank whoever it was that posted it. They deserve a star!"- Sherri
To prepare the crust:
Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form. Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour.
Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes.
To prepare the filling:
Preheat the oven to 425 degrees. Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.
Whisk the eggs and vanilla into the filling. Pour the filling into the pie shell.
Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the surface, about 45 minutes. Transfer to a rack and cool for at least 45 minutes. Serve with ice cream or lightly whipped cream.
I've tried out quite a few different pecan pie variations, and so far this is my favorite. It is very decadent, perfect for the holidays.
terimeade 3 months agoBest EVER pecan pie! (I used store bought crusts due to time restraints.) I made it for Thanksgiving and 3 weeks later have had to make it 4 more times! Heating the filling beforehand gives it a wonderful caramel flavor. Made it for my office--We had pecan pie for breakfast :). For my family--none left over from Thanksgiving. Then 2 for Xmas eve; 1 regular & the other with 1/2 cup of Splenda brown sugar blend instead of regular for the diabetics in the family. Just as good. This recipe will be a standard for years to come.
kiniki30 3 months agosimply delicious!
Jbluedog274 5 months agoMade for my southern father in law who loves pecan pie and the family raved over it! Traditional or store bought pecan pies are always too sweet for me but this one was so good, the buttery filling was excellent. Will definitely make again.
lavitaebella4 5 months agoI added chocolate chips and everyone LOVED it! Awesome recipe :)
kiniki30 6 months agoExcellent! I used a family recipe for the crust and the filling was delicious. Rave reviews from the family.
caroljean1947 9 months ago
bextec 1 year agoExcellent! Exactly what I was looking for, has a toffee like taste.
Farrouha88 1 year agoThis is the best pecan pie recipe ever! Everyone at home loves it! Since I discovered this amazing recipe I've been making it almost every week. Thanks!
MemoSara 1 year agoThe best pecan pie ever! The crust, the filling, the whole thing was excellent!
ResistanceIsFertile 1 year agoUsed a different recipe for pie crust, but the custard to this is absolutely delicious. Whole pie turned out amazing.