My First Ever Homemade Pecan Pie

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Some time ago I was looking for a Pecan Pie recipe but with a pie crust made from scratch, with ingredients in grams because I’m a disaster with the conversions and of course for my “home no-baker that never did a pecan pie level”.

Searching for…Pecan pie easy recipe

Thank you all for your suggestion, were very appreciated.

Happy Panda introduced me to Gemma’s best pecan pie with her own easy pie crust from Bigger Bolder Baking.

If you like to bake take a look at Gemma’s recipes, are simply wonderful and easy to follow.

Thank you very much Happy Panda! Of course I needed to try it 😉

So here I am, with my first ever homemade pecan pie.

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My First Ever Pecan Pie
Buttery crust, toasted pecans and a caramel custard center, yes, you've got it, is the Pecan Pie. And you'll be amazed how easy it is do it!
If I dit it, you'll definitely be able to do it too!
Enjoy it!
Check out this recipe

Ingredients for a 9 inch pie crust:

  • 215 g (1 ⅓ cups / 7½oz) all-purpose flour
  • 100 g (7 tablespoons / 3 ½ oz) cold unsalted butter, cubed
  • 1 tablespoon icing sugar
  • 1 egg yolk
  • a pinch of salt
  • 2- 3 tablespoons cold water

Pecan Pie Crust Ingredients – Popsicle Society

Ingredients for the Pecan Pie:

  • 6 egg yolks
  • 145 g (½ cup / 5oz) maple syrup or golden syrup
  • 115 g (2/3 cup / 4 oz) dark brown sugar
  • 90 g (6 tablespoons / 3oz) butter, melted
  • 55 ml (¼ cup / 2floz) cream
  • 285 g (2 cups / 10oz) toasted pecans 
  • a pinch of salt

Pecan Pie Ingredients – Popsicle Society

Here are the step-by-step directions:

Put flour, butter, icing sugar, and salt in a large bowl and combine the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.

If you’re lucky enough to have a food processor, put everything in there and pulse until fine crumbs form.

Pecan Pie Crust – Popsicle Society

Mix together the egg yolks and water and add to the dry ingredients.

Pecan Pie Crust – Popsicle Society

Knead until the dough just comes together into a ball and there’s nothing left in your bowl.

Or if you’re using the food processor, pulse until a dough forms, around 10 seconds.

Pecan Pie Crust – Popsicle Society

Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.

Pecan Pie Crust – Popsicle Society

While you wait for the dough to relax, chop half of your pecans and leave the rest whole to put them on top of your pie.

Pecans – Popsicle Society

Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl.

Pecan Pie – Popsicle Society

Add in the pecans and whisk until well combined.

Pecan Pie – Popsicle Society

Once your dough has rested, preheat the oven to 180 C (350 F) and start rolling on a floured surface to fit a 9 inch pie dish. A good thickness is 1/4 inch.

Pecan Pie Crust – Popsicle Society

Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it.

Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.

Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.

Pecan Pie Crust – Popsicle Society

Pour the pecan mix into your prepared pie shell and add on top the whole pecans.

Pecan Pie – Popsicle Society

Bake the pie for 30 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. 

Pecan Pie – Popsicle Society

Let the pie cool and then enjoy it!

Pecan Pie – Popsicle Society

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Pecan Pie – Popsicle Society

Pecan Pie – Popsicle Society

It may not be aesthetically perfect but as for the first time I’m very pleased with myself!

And the taste? It was heavenly delicious!

My First Ever Pecan Pie

Buttery crust, toasted pecans and a caramel custard center, yes, you've got it, is the Pecan Pie. And you'll be amazed how easy it is do it!
If I dit it, you'll definitely be able to do it too!
Enjoy it!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert

Ingredients
  

Pie Crust Ingredients

  • 215 g (1 ⅓ cups / 7½oz) all-purpose flour
  • 100 g (7 tablespoons / 3 ½ oz) cold unsalted butter, cubed
  • 1 tbsp icing sugar
  • 1 egg yolk
  • 1 pinch of salt
  • 2-3 tbsp cold water

Pecan Pie Ingredients

  • 6 egg yolks
  • 145 g (½ cup / 5oz) maple syrup or golden syrup
  • 115 g (2/3 cup / 4 oz) dark brown sugar
  • 90 g (6 tablespoons / 3oz) butter, melted
  • 55 ml (¼ cup / 2floz) cream
  • 285 g (2 cups / 10oz) toasted pecans
  • 1 pinch of salt

Instructions
 

  • Put flour, butter, icing sugar, and salt in a large bowl and combine the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.
    If you're lucky enough to have a food processor, put everything in there and pulse until fine crumbs form.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Knead until the dough just comes together into a ball and there's nothing left in your bowl.
    Or if you're using the food processor, pulse until a dough forms, around 10 seconds.
  • Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling.
  • While you wait for the dough to relax, chop half of your pecans and leave the rest whole to put them on top of your pie.
  • Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl.
  • Add in the pecans and whisk until well combined.
  • Once your dough has rested, preheat the oven to 180 C (350 F) and start rolling on a floured surface to fit a 9 inch pie dish. A good thickness is 1/4 inch.
  • Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it.
    Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
    Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.
  • Pour the pecan mix into your prepared pie shell and add on top the whole pecans.
  • Bake the pie for 30 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. 
  • Let the pie cool and then enjoy it!

Notes

Tips for How To Make the Pie Crust:
  • Don’t rush to add the entire water in one time, just add it one tablespoon at the time as all flours absorb water differently and you may need less or more. If is less you still can add but if it’s too much you’ll end up with a wet pastry.
  • If you don’t eat egg, you can just easily leave it out and replace it with 2 tablespoons of cold water. 
  • Let it cool in the refrigerator before rolling. This will help the gluten relax and it will be easier to roll.
Keyword Pecan, Pecan Pie
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42 thoughts

  2. looks great. I always take mine out when there is just a little wiggle in the middle of the filling. It completes cooking as it cools down and it the perfect juicy center. Your’s looks so much better than granny’s. She didn’t use cream.

    Reply

  6. “Buttery crust, toasted pecans and a caramel custard center” = perfection!! 😍 That looks so good!!! And it does look aesthetically pleasing too.

    I’m so glad you gave Gemma a chance. Her recipes are so good and so easy. I always turn to her blog for all my recipes. 😊

    Reply

    1. Thank you very much for the recipe ☺️😉
      I’m not very skilled but it was quite easy to do ☺️ I’m very pleased with the result and was amazingly delicious 😋 That creamy center is just a perfect touch ☺️😋
      Gemma knows what she does ☺️😊
      Thank you again ☺️

      Reply

    1. Oh it was! It was all worth it! And when I went shopping I’ve wanted to start with the pecans but I couldn’t find them so I bought them last 🤪 luckily were affordable 🤪☺️

      Reply

  19. Pecans are my fav but i never tried the Pecan pie! This sounds so easy i may give it a try one day! And your peacans look long while ours are shorter but bigger 🙈

    Reply
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