Use code TRIPLE10 to save $10 on your first three grocery orders.
RECIPE
15 INGREDIENTS 23 STEPS 5hr

Classic Pecan Pie

Classic Pecan Pie - a wonderful silky combination of sweet creamy filling and salty nuts, in a buttery and flaky crust. For years I have searched for the perfect recipe for a smooth and silky filling - and this is the ONLY recipe to use now!
Classic Pecan Pie Recipe | SideChef
Classic Pecan Pie - a wonderful silky combination of sweet creamy filling and salty nuts, in a buttery and flaky crust. For years I have searched for the perfect recipe for a smooth and silky filling - and this is the ONLY recipe to use now!
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
5hr
Total Time
1hr
Active Time
$2.51
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Pie Crust

1 1/4 cups
1/2 tsp
1/3 cup
cut into ¼ inch pieces and chilled
1/4 cup
Vegetable Shortening
cut in half and chilled; I used Crisco
2 Tbsp
Vodka , chilled
2 Tbsp
Cold Water
ice cold
1
Egg , room temperature
beaten with a fork until frothy

Filling

1/3 cup
cut into 1-inch pieces
1 cup
Dark Brown Sugar
1/2 tsp
3
Large Eggs , room temperature
3/4 cup
Light Corn Syrup
2 cups
Pecans
plus more whole pecans for garnish

Try This Recipe

Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
699
FAT
43.3 g
PROTEIN
7.4 g
CARBS
70.0 g

Author's Notes

Yields one 9-inch pie. Do not store in an air-tight container or the pie will liquify!

Cooking Instructions

HIDE IMAGES
Step 1
To make the dough, add All-Purpose Flour (3/4 cup) , Granulated Sugar (1 Tbsp) , and Salt (1/2 tsp) to a food processor and process until combined, about 5 seconds.
Step 2
Sprinkle Unsalted Butter (1/3 cup) and Vegetable Shortening (1/4 cup) on top and continue processing until mixture begins to form uneven clumps with no remaining floury bits (about 10 seconds).
Step 3
Scrape down sides of bowl and redistribute dough around blade. Sprinkle remaining All-Purpose Flour (1/2 cup) over dough and pulse until mixture is evenly distributed into pieces around bowl (4 to 6 pulses).
Step 4
Transfer mixture to a medium bowl. Sprinkle Vodka (2 Tbsp) and Cold Water (2 Tbsp) over mixture. Using a stiff silicone spatula, stir and press down until it sticks together.
Step 5
Turn pie dough onto sheet of plastic wrap and shape into round 4-inch shape. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
Toast the Pecans (2 cups) on a baking sheet for about 8 minutes, tossing them halfway through. After they have cooled, chop into desired pieces. I usually toast a few additional pecans to use as garnish for the top of my pie.
Step 8
Remove dough from refrigerator and allow to soften slightly (about 10 minutes) before rolling. Roll dough into a 12-inch circle on floured counter.
Step 9
Lightly sprinkle flour into bottom of glass or ceramic pie plate (this will keep your crust from sticking to the bottom of the pie plate.)
Step 10
Roll dough loosely around your rolling pin and unroll into the pie pan, leaving at least a 1-inch overhang on each side. Working in a circular motion, ease dough into place by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hand. Wrap with plastic wrap and refrigerate until dough is firm, about 30 minutes.
Step 11
Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using your thumb and forefinger, flute and crimp edge of dough evenly around pie plate. Use a fork to prick the dough all over the bottom and sides of the pie plate. Wrap in plastic wrap and refrigerate again until dough is firm, about 15 minutes.
Step 12
Adjust the oven rack to the lowest position and preheat to 425 degrees F (220 degrees C).
Step 13
Remove pie plate from refrigerator, brush the crust edge with an Egg (1) wash.
Step 14
Line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights - filling the whole way up to the rim of the pie plate. Bake for 10 minutes (the crust will look dry and pale in color).
Step 15
Remove foil/parchment and weights, rotate plate, and bake 4 to 7 additional minutes until crust is light golden brown.
Step 16
Remove pie plate from oven. The crust must still be warm when you add the filling. As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees F (135 degrees C) and adjust oven rack to middle position.
Step 17
While crust is baking, melt the Unsalted Butter (1/3 cup) in the top of a double boiler, with barely one inch of water in the lower pan, maintained at just below a simmer – make sure that water does not touch the bottom of the bowl.
Step 18
Remove from heat and stir in the Dark Brown Sugar (1 cup) and Salt (1/2 tsp) with a wooden spoon until the butter is absorbed.
Step 19
Slowly whisk Eggs (3) into the sugar mixture, then whisk in Light Corn Syrup (3/4 cup) and Vanilla Extract (1 Tbsp) , stirring constantly until smooth.
Step 20
Return the bowl to hot simmering water; continue heating and stir until the mixture is shiny and hot to the touch, about 130 degrees F (55 degrees C) on an instant-read thermometer. Remove from the heat; stir in the toasted pecans.
Step 21
Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking).
Step 22
Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 50 to 60 minutes. Rotate pie plate halfway through baking.
Step 23
Transfer the pie to a rack; cool completely until filling has set (2 to 4 hours). It is easiest to slice the pie when it is chilled, but best served at room temperature or warmed slightly.

Rate & Review

Tap to Rate:
title
description
63 Saved
TOP
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our COOKIE POLICY on our website.
ACCEPT
REJECT
Recipe Saved to My Saved Recipes VIEW
Recipe Added to Shopping List VIEW
Sign Up for a FREE 4-Week Budget-Friendly Meal Plan
Get your meal plan today and start saving money on groceries!
Success! Your Meal Plan Is on Its Way!
Check your inbox shortly to start your budget meal plan journey!
OK
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
699
% Daily Value*
Fat
43.3 g
56%
Saturated Fat
14.4 g
72%
Trans Fat
3.0 g
--
Cholesterol
136.3 mg
45%
Carbohydrates
70.0 g
25%
Fiber
2.9 g
10%
Sugars
43.7 g
--
Protein
7.4 g
15%
Sodium
350.1 mg
15%
Vitamin D
0.5 µg
2%
Calcium
34.6 mg
3%
Iron
2.0 mg
11%
Potassium
159.0 mg
3%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from