Yield: Yields one 9-inch pie
Servings: 8 to 10
This is not one of those overly sugary, super-gooey pecan pies. Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage, and the flaky, tender crust has enough salt in it to offset the sweetness of the filling.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.
Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.
I rarely bake pies, and have never done a Pecan Pie. This was by far the best pecan pie I have ever eaten. It is as advertised, rich, almost light and not overly sugary or syrupy, a wonderful balance. This recipe was easy to follow, complete, and easy to understand. I did not strain the mixture for the filling through a strainer, (I was a little bleary eyed and missed this step) but all came out well.I also improvised somewhat with the pecans. I used pieces and broken pecans in the dough before filling. After filling the crust, I placed whole pecans in a pattern that essentially covered the entire top of the pie. The only thing I will do different the next time is to toast the pecans with a butter /minimal sugarcoating mix, just to make the pecans themselves taste a little richer.If you even marginally like Pecan Pie, make this recipe....You'll love it!Thanks for the recipe.
Like the previous reviewer I have been baking for quite a few years but had never made a pecan pie. I took her advice and used my own crust recipe. The filling was scrumptious which was a big relief after seeing the number of eggs called for. Like the first reviewer, I whisked like crazy and strained as directed but there were no lumps so I'm not sure how necessary it is to strain. Mine took almost 50 min. to set and I'm not sure why, but the crust wasn't burnt with the extra baking time. This is the best pecan pie I've ever tasted.
With having done 50 years of baking, this is my 1st Pecan Pie. I'm giving this pie 5 stars simply because the filling was so good. Like the description says, it isn't cloyingly sweet, and it set up beautifully - it was perfect. However, I was not so impressed with the crust. Way too abundant amount, way too much butter [my Terra cotta pie pan was dripping with grease] and, it was not tender. I have several crust recipes I use which are very flaky. Going forward I will use this filling in one of my crusts.
Made this for Thanksgiving yesterday in North Carolina where it is pretty much a staple. EXCELLENT! Doesn't take much longer than the no cook recipe. Very subtle caramel hints but just sweet enough. It's a keeper.BTW, I whisked like crazy and strained, but there weren't any lumps. Must have been just right temperature.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?