"Ben's Favorite Pecan Pie Recipe

By RoketJSquerl

This is my favorite pecan pie recipe for many reasons. A little cinnamon, vanilla, melted butter, toasty pecans, homemade flaky crust... I could go on and on. Classic and simple, traditional and sweet.

Ingredients

• 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
• 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
• 2 2nd Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
• 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
• 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
• 2 2 1/2 and 1/2 cups (250g) coarsely chopped Diamond of California pecans (a very rough chop!)
• 3 3 3 large eggs
• 3 3 3 large eggs
• 3 3 3 large eggs
• 1 1 1 cup (240ml) dark corn syrup*
• 1 1 1 cup (240ml) dark corn syrup*
• 1 1 1 cup (240ml) dark corn syrup*
• 1/2 1/2 1/2 cup (100g) packed dark brown sugar
• 1/2 1/2 1/2 cup (100g) packed dark brown sugar
• 1/2 1/2 1/2 cup (100g) packed dark brown sugar
• 1 1 1/2 and 1/2 teaspoons pure vanilla extract
• 1 1 1/2 and 1/2 teaspoons pure vanilla extract
• 1 1 1/2 and 1/2 teaspoons pure vanilla extract
• 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/4 1/4 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon ground cinnamon

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Directions:
The crust: Prepare my pie crust recipe through step 5.
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
The filling: Spread pecans evenly inside pie crust. Set aside. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Make ahead tip/Freezing: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:
*You can use light corn syrup instead. I have no subtitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie.