She Strengthens

Pecan Pie Perfection: A Classic Recipe with a Twist

When it comes to pecan pie, simplicity is key. That’s why we’ve taken a classic recipe and added a few tweaks to make it truly unforgettable.

The Ultimate Pecan Pie Formula

For a unique flavor combination, try using Lyle’s Golden Syrup and muscovado sugar, as recommended by John Thorne, author of the Simple Cooking newsletter. But don’t worry, we’ve also tested it with light brown sugar and light corn syrup, and it’s just as delicious!

Game Plan: Decorate with Style

Want to take your pecan pie to the next level? Arrange about 1/2 cup of pecan halves around the edge of the filling, next to the crust, for a beautiful and impressive presentation.

Before You Begin

Make sure to prepare the Flaky Pie Crust before starting on the pie. It’s an essential step that will ensure your crust is flaky and perfect.

Yield and Difficulty

This recipe yields one 9-inch pie, serving 8-10 people. And the best part? It’s easy to make, with a total time of 20 minutes, plus 50 minutes baking time and additional cooling time.

Ingredients

• 1 Flaky Pie Crust
• 1 cup packed light brown sugar, dark muscovado sugar, turbinado sugar, or light brown sugar
• 2/3 cup light corn syrup or Lyle’s Golden Syrup
• 4 tablespoons unsalted butter, at room temperature, plus more for coating the pie plate
• 2 tablespoons dark rum
• 3 large eggs
• 2 cups pecan halves, coarsely chopped (about 8 ounces)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• Slightly sweetened whipped cream or vanilla ice cream, for serving (optional)

Step-by-Step Instructions

Preheat and Prepare

Heat the oven to 350°F and arrange a rack in the lower third. Coat a 9-inch pie plate with butter and set aside.

Roll Out the Dough

On a lightly floured surface, roll out the dough to about 12 inches in diameter and between 1/4 and 1/8 inch thick. Line the prepared pie plate, trim to leave a 3/4-inch overhang, and fold the overhanging dough underneath itself to form a high, fluted border. Cover the pie shell in plastic and chill until needed.

Sugar, Syrup, and Butter

Place the sugar, syrup, butter, and rum in a large saucepan over medium heat and bring to a boil. Boil for 1 minute, stirring constantly and scraping back in any foam that clings to the sides of the pan. Remove the pan from the heat and set aside to cool to lukewarm, at least 15 minutes.

Eggs and Pecans

Beat the eggs in a small bowl until the yolks and whites are broken up and incorporated. Beat into the cooled syrup, then add the pecans, vanilla, and salt. Stir to combine and pour into the chilled pie shell.

Bake and Serve

Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack. Serve at room temperature with whipped cream or vanilla ice cream, if desired.