Pecan Pie

Pecan Pie

Adapted from Cook's Illustrated, this foolproof recipe creates one of the most amazing pecan pies I've had. If you're feeling saucy, add a splash of bourbon to the pie just after you add the eggs for additional depth and flavor.
  • Prep: 45 min
  • Cook: 45 min
  • Total: 1 hour 30 min
  • Serves 8
Pecan Pie

Carbohydrate Counts

Carbs-per-gram ratio: 0.4268

Serving Size 143g (about 62g carbs)

Carb calculations Weight Carbs
All purpose flour 225g (165g)
Pecans 226g (6g)
Dark brown sugar 200g (200g)
Light corn syrup 120g (120g)
Net Weight 1148g (490g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Pie Crust
  • 225g / 1 ⅓ cups all-purpose flour
  • Measure flour into a large bowl.
  • 1 teaspoon salt
  • ½ cup vegetable shortening
  • Add the salt and shortening.
  • Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
  • 6 tablespoons ice cold water
  • Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
  • Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
  • Filling
  • 226g / 2 cups pecans
  • Place pecans in an oven proof dish and bake at 350°F until lightly toasted, about 10 minutes.
  • Using a blunt object, smash pecans until broken into small pieces. Set aside.
  • 1 quart of water
  • Bring a quart or water to a simmer in a double boiler or a large saucepan.
  • 6 tablespoons butter, cut into pieces
  • Place butter in the top double boiler pan or a smaller bowl that can nest in your saucepan. Place smaller bowl in water and stir until melted.
  • 200g / 7 ounces (about 1 cup) dark brown sugar
  • ½ teaspoon salt
  • Remove bowl from heat and stir in brown sugar and salt with a wooden spoon until combined.
  • 3 large eggs
  • Add eggs to bowl and beat until combined.
  • 120g / ¾ cup light corn syrup
  • 1 tablespoon vanilla extract
  • Add corn syrup and vanilla extract and beat until combined.
  • Return bowl to water bath and stir until filling becomes shiny and warm to the touch (130°F), about 10 minutes.
  • reserved pecans
  • Remove from heat and stir in chopped pecans.
  • Assembly and Baking
  • reserved pie crust
  • Remove pie crust from fridge and roll out on a clean work surface. Place in pie tie and flute edges.
  • Pour filling into pie crust and level with a spatula.
  • Bake at 350°F until pie filling sets and crust is golden brown, about 35 to 40 minutes.
  • Remove from oven and let completely cool on a wire rack, about 4 hours. Serve with whipped cream or vanilla ice cream.
  • Reheating
  • Pie will keep for up to 2 days at room temperature when tightly wrapped with foil. To reheat, warm in an oven at 250°F for 15 minutes.
From . ( Adapted from Cook's Illustrated.
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