Brown sugar, pecans, buttery crust, oh my!
Pecan pie is a classic dessert originating from the Southern United States. It features a flaky pastry crust filled with a sweet, gooey mixture made primarily of pecans, eggs, sugar, butter, and often a hint of vanilla or other flavorings. When baked, the filling sets into a rich, caramel-like consistency, making it a decadent treat often enjoyed during holidays and special occasions.
Here is how you can make this showstopping dessert that’s perfect for any occasion—not just the holiday season.
Hungry? Take a bite out of more food news!
Ingredients
- ½ (14.1-oz.) package refrigerated piecrusts
- 1 tbsp. powdered sugar
- 4 large eggs
- 1 ½ cups firmly packed light brown sugar
- ½ cup butter, melted and cooled to room temperature
- ½ cup granulated sugar
- ½ cup chopped pecans
- 2 tbsp. all-purpose flour
- 2 tbsp. milk
- 1 ½ tsp. bourbon (vanilla extract may be substituted)
- 1 ½ cups pecan halves
Directions
1. Prepare piecrust: Preheat oven to 325°F. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. Prepare filling: Whisk eggs in a large bowl until foamy; whisk in brown sugar and next six ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake pie: Bake at 325°F for 30 minutes; reduce oven temperature to 300°F, and bake 30 more minutes. Turn oven off, and let pie stand in oven with the door closed for three hours.
