From-Scratch Pecan Pie Recipe
Welcome Back to Blogtober here at Hart Of Blogging! I am so excited to share another recipe with y’all today. Below is my version of Pecan Pie. This is Hubby’s absolute favorite dessert of mine. I actually just made it the other day at his request! The crust has a delicious cinnamon brown sugar twist to it that I believe makes this recipe really stand out. I know making your own pie crust can seem daunting, but it really does make all the difference IMO and it really doesn’t take too much more work to have a homemade, deliciously flaky crust.
When I was coming up with this recipe for Pecan Pie, I searched high and low for a recipe that did not call for corn syrup, molasses, or just any off the wall ingredients. I like using what I have in my pantry and not having to go buy something just for one recipe. Sadly, I don’t think I saw a single recipe that did not call for some odd ingredient. So, I made my own.
This recipe has been tweaked a few times since I started experimenting with Pecan Pie 2 years ago. This pie and crust complement each other so well and the pie holds its shape beautifully.
In our house, a slice of this pie is always accompanied by a nice scoop of vanilla bean ice-cream. So delicious!
Do you have a favorite pie recipe or a favorite ice-cream flavor? Let me know in the comments.
As always, I hope you give this recipe a try and let me know what you think!
Lots of Love
Cinnamon Pie Crust
- 2 cups All-Purpose Flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons dark brown sugar
- 6 Tablespoons cold butter
- 5-9 Tablespoons very cold water
Pecan Pie Filling
- 2 eggs
- 5 Tbsp melted butter
- 2 Tbsps cold milk
- 1 tsp vanilla extract
- ¼ cup dark brown sugar
- ¼ cup light brown sugar
- ½ white sugar
- 1 teaspoon ground cinnamon
- 3 Tbsp flour
- 1 Tbsp vegetable oil
- 3 Tbsps maple syrup
- 1 ½ cups chopped pecans
Pecan Pie Strudel Topping
- 3 Tablespoons All-Purpose Flour
- 2 Tablespoons brown sugar
- 2 Tablespoons white table sugar
- 1 Tablespoon cinnamon
- 4 Tablespoons cold butter
Directions For Cinnamon Brown Sugar Pie Crust
Begin preparing your crust by sifting your flour into a large bowl.
Mix in the salt, cinnamon, and brown sugar. Cut in your cold butter a little bit at a time and mix using a fork until the mixture looks crumbly.
Once the butter is mixed in well, add the water 2 Tablespoons at a time. Mixing with a fork until your dough begins to come together.
At this time, use one hand and kneed the dough until it fully comes together. Do not kneed it too long, only a minute or two at most. You want it to stick together well but not be too sticky.
Transfer your ball of dough to a clean bowl and cover with saran wrap. Place it in the refrigerator for 15-30 minutes.
During this time, you can prepare your pie filling and pie dish.
To prepare your pie dish, spread a small amount of butter all around the inside of the dish. Then put 1 tablespoon of flour in the dish a shake it around until the entire dish is coated with the flour dust.
When the pie crust has had time to set in the refrigerator for 15-30 minutes, bring it out and roll it to about ½ inch thick. Make sure it covers your pie dish completely once pressed down into the dish. This will help keep it from pulling away from the sides.
Prick the bottom of your pie crust with the fork to keep it from rising in the oven. If you have any excess dough, cut it off. You can use it for topping décor later if you like. Bake your pie crust at 350 F/ 175 C for about 10 minutes until the pie crust no longer looks wet and is mostly cooked.
Once the pie shell is done pre-baking, pour your filling into the pie shell evenly and top with the cinnamon strudel topping!
Cover the entire pie with tin foil and bake at 350 F / 175 C for 30-45 minutes. Uncover and continue baking for 10-15 minutes until the top is nice a brown. Keep an eye on it, all oven vary and you don’t want your pie to burn!
Directions For Pecan Pie Filling
Begin by beating the eggs, melted (and cooled) butter, cold milk, vanilla extract, sugars, and cinnamon on a low speed with a hand mixer. Or a stand mixer if you have one.
Slowly mix in the flour and vegetable oil. Beat on a low speed for another minute or two until everything is combined well. Mix in the maple syrup and chopped pecans with a spoon. Allow this filling to sit in the refrigerator for 10- 20 minutes before pouring it into your prepared pie shell. I let my mixture sit in the fridge while my pie shell is baking.
Directions For Cinnamon Strudel Topping
Combine flour, sugars, and cinnamon in a small bowl. Cut butter in with a fork until the mixture resembles coarse crumbs.
* You don’t want to use your hands for mixing because that will cause the butter to melt.
I use a cheese grater to grate the very cold butter into the mixture then I use a fork to combine it all together. This works well for me.*
That’s it! I hope you will give this recipe a try and let me know how it goes for you!