The Perfect Pecan Pie for Your Thanksgiving Dinner

11.22.17 - BY Nona Raybern

Pecan pie is one of the quintessential desserts of Thanksgiving. With its roots in Southern cooking, it’s the perfect blend of nutty, buttery, and sweet goodness.

Today we’ll be using a recipe from The Pioneer Woman that I love because the pecans aren’t whole, they’re chopped! Or in our case, ground using the Endurance® Vintage Nut Grinder.

One of the most important tips in cooking is to get your ingredients together and ready before you start your recipe. If everything is pre-measured and ready to go, cooking and baking is a breeze!

So, first things first, get your nuts ready!

This is my new favorite tool of the holiday season. Modeled after nut grinders of yore like your Grandma used to use, The Endurance® Vintage Nut Grinder makes even and quick use of whole nuts, chopping them down to uniform size. Think of it like a teeny tiny meat grinder. Our version even has a measurement guide on the outside, so you’re not just grinding nuts willy nilly.

Next, onto the crust. Don’t be scared of pie crust. Pie crust is easy and simple. Start with flour, salt, and 1/4 inch slices of cold butter. Using a pastry blender, chop that butter into the flour until it resembles little peas.

Add ice water by the tablespoon until your dough pulls together. This recipe is a double crust recipe (meaning it makes enough for two pie crusts). Cut it in half with a Bench scraper and wrap the other half in saran wrap to save in the refrigerator for another pie.

And now, let’s get to rolling! Pro-tip: Try to start with the dough in the shape of a disc. This will ensure a nice even circle as you’re rolling out the dough.

Okay, so you’ve rolled your dough into about an 1/8 inch thick, but your edges just aren’t keeping it together. That’s where the new RSVP Pastry Compass comes into play! Make your dough into a perfect circle every time into the perfect measurement for your pie pan. It’s so easy to use and comes in a cute baby pink color.

While pie dough is easy to make, edging a pie comes with practice. Please don’t judge mine, I’m still pretty new to the pie game.

Next, fill the pan with your chopped bits of pecan.

Mix all the other ingredients together in a large bowl and pour over the top of the mixture. Don’t worry, the little bits will float to the top during baking to create a beautiful pecan crust over your whole pie.

Cover with foil, put it in the oven, and bake! After 30 minutes, remove from the oven and bake an additional 20-40 minutes. Just keep an eye on it and make sure the pecans and crust don’t burn. When removed, it should be a little jiggly, but not too jiggly.

Happy Pecan Pie Making!

 

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Pioneer Woman's Pecan Pie

The perfect pecan pie to end a Thanksgiving feast. 

Course

Dessert
Cuisine

American

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Servings 12 people

Ingredients

Pie Crust

  • 2
    cups
    Flour
  • 1
    tsp
    Salt
  • 12
    tbsp
    Cold Butter
  • 8
    tbsp
    Ice Water

Filling

  • 1
    whole
    Unbaked pie crust
  • 1
    cup
    White Sugar
  • 3
    tbsp
    Brown Sugar
  • 1/2
    tsp
    Salt
  • 1
    cup
    Corn Syrup
  • 3/4
    tsp
    Vanilla
  • 1/3
    cup
    Melted Butter (salted)
  • 3
    whole
    Eggs, Beaten
  • 1
    cup
    (heaping) Chopped Pecans

Instructions

For the Crust

  1. Mix together flour and salt in a large bowl. Cut in butter with pastry blender until mixture is pea-sized crumbs. Add water and blend until mixture pulls together. Roll into a ball and place on a lightly floured surface and cut in half. Reserve one half wrapped in saran wrap in refrigerator or freeze. 

    Gently roll out dough to 1/8 in thick. Cut with pie compass to desired size. Roll dough around rolling pin and unroll over pie pan. Gently press into pan and turn edge under. Crimp or decorate edges as desired. 

For the Filling

  1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

    Pour chopped pecans in the bottom of the unbaked pie shell.

    Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

    NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

    Allow to cool for several hours or overnight. Serve in thin slivers. (We say 12 people, but if it's only 8 OR 1, we understand)