For Americans I think Thanksgiving is only Thanksgiving if you serve them some delicious pie along with the turkey – I don’t think the bird is the hero ;) Who would not want a slice of pie as a dessert?! Pumpkin Pie and Apple Pie are both really nice! But I personally love Pecan Pie so much more! Luckily (for you) I got the recipe for the Best Pecan Pie you can imagine right here…
Pecans are hard to find in German bakes – mostly because we do not have those trees here. So no tradition in using them for cooking or baking. Completely different to North America where those trees actually grow and pecans are a nice addition to many bakes. They are not only used for delicious pies like this one here but also for cakes, cookies or cakes. Pecans can be used on basically every bake you can imagine. Like other nuts they give a nice flavor and add some crunch.
Pecans go well with maple syrup – they are a match made in heaven or maybe somewhere in Canada… dunno ;) I have a similar pecan pie recipe with maple syrup and bourbon whiskey in my baking book “Bake in the USA”* – so if you are into that flavor combination you should try that one maybe…
When baking this pie make sure you are not overbaking it. The crust definitely needs the time to get crunchy – you do not want to end up with a soggy bottom when adding the filling. The filling itself needs some attention when it comes to baking times. If you bake it too long the pie gets a bit dry and the texture changes. The pie filling should still wobble a bit when you take it out of the oven – it will set when cooling down, but if you keep that in mind, the pie will be nice and creamy at the end. So check after 45 minutes for the first time – that might seem a bit “early” for a baking time that is normally between 55-70 minutes, but you never know. Every oven is different and so are the ingredients you use – this can affect the perfect baking time. Just keep an eye on the pie ;)
INGREDIENTS / ZUTATEN
2 cups (260) all-purpose flour, plus more
1 tbsp. brown sugar
1 tsp. salt
1/2 cup (115g) cold butter
5 tbsp. ice water (plus more if needed)
1 tbsp. apple cider vinegar
For the filling:
10 oz. (280g) pecans
4 large eggs, room temperature
1/2 cup (160g) beet syrup
2/3 cup (130g) brown sugar
1 tbsp. vanilla extract
1 tsp. salt
1/3 cup (80g) butter, melted & cooled
260g Mehl (Type 550), plus mehr
1 EL brauner Zucker
1 TL Salz
115g kalte Butter
5 EL Eiswasser (plus ggf. mehr)
1 EL Apfelessig
Für die Füllung:
280g Pekannusskerne
4 Eier (L), Zimmertemperatur
160g Rübensirup (dunkel oder hell)
130g brauner Zucker
1 EL Vanille Extrakt
1 TL Salz
80g Butter, geschmolzen & abgekühlt
DIRECTIONS / ZUBEREITUNG
2. Roll out the dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to the pie dish and press to the bottom and sides. To get a nice edge fold overhang under and press together with your fingers (or use a fork) to create a pattern. Cover with plastic wrap and place in the fridge for another 30-45 minutes.
3. Preheat the oven to 425°F (215°C). Add a piece of baking parchment on the pie crust (it should overlap the edges) and fill the pie dish with baking weights. Blind bake for about 25-30 minutes until the crust is slightly browned around the edges. Take out of the oven, remove the pie weights and paper, reduce the temperature to 350°F (175°C) and bake another 10-15 minutes until the whole pie crust is also a bit browed. Take out of the oven and let cool down.
4. Keep the oven still running at 350°F (175°), place the pecan halves on a baking sheet and toast in the oven for about 8-10 minutes until fragrant. Take out of the oven and let cool down a bit. Reduce the temperature of the oven to 325°F (160°C). Melt the butter and let cool down a bit. Add the eggs, beet syrup, brown sugar, vanilla extract, and salt to a large bowl and mix on low speed until well combined. Gradually add the melted and cooled butter and mix in. add the toasted pecans and fold in. Pour that mixture into the pre-baked pie crust. If you want to get messy, pick some of the good looking pecan halves from the mixture and place them in a circle around the edge – that’s just for looks but not really needed aka. optional. Bake for 55-70 minutes until the edges are set but the center is still a bit wobbly when you move the pie dish. Take out of the oven and let cool down for at last 4 hours (or overnight) before serving at room temperature. Goes well with some vanilla ice ;) Store leftover in the fridge.
2. Den Teig auf einer bemehlten Fläche etwas größer als eine 23cm (9 inches) Pie-Form ausrollen. Den Teig in die Form legen und festdrücken. Der Teig sollte überall etwas überhängen – diesen Überhang dann am Rand nach unten schlagen und mit den Fingern oder einer Gabel ein Muster in den Rand drücken. Den Teig abdecken und noch einmal etwa 30-45 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 215°C (425°F) vorheizen. Ein großes Stück Backpapier oder Alufolie auf den Teig legen (es sollte die Ränder überlappen) und dann mit Teiggewichten beschweren. Für 25-30 Minuten blindbacken, dann die Gewichte und das Papier/Folie entfernen und weitere 10-15 Minuten bei 175°C (350°F) backen. Der Boden und die Ränder sollten leicht gebräunt aussehen. Aus dem Ofen holen und etwas abkühlen lassen.
4. Den Ofen nicht ausschalten und die Temperatur weiterhin bei 175°C (350°F) belassen. Die Pekannusshälften auf ein Blech legen und dann für 8-10 Minuten im Ofen anrösten, bis sie anfangen zu duften. Aus dem Ofen holen und etwas abkühlen lassen. Die Ofentemperatur ein weiteres Mal reduzieren – diesmal auf 160°C (325°F). Die Butter schmelzen und etwas abkühlen lassen. Eier, Sirup, brauner Zucker, Vanille Extrakt und Salz in eine große Schüssel geben und auf niedriger Stufe verrühren. Die geschmolzene Butter nach und nach dazugeben und unterrühren. Die gerösteten Pekannüsse dazugeben und unterheben. Diese Mischung in die vorbereitete Form füllen. Wer sich die Finger etwas schmutzig machen möchte, kann sich aus der Füllung ein paar schöne Pekannüsse rausfischen und dann im Kreis oben auf die Füllung auflegen, damit es ein schönes Muster ergibt. Geht aber auch ohne ;) Für 55-70 Minuten backen, bis die Füllung an den Rändern fest, in der Mitte aber noch etwas weich ist (wenn man an der Form rüttelt, sollte es noch ein wenig “wobbeln”). Aus dem Ofen holen und für mindestens 4 Stunden (oder über Nacht) abkühlen lassen. Den Pie bei Zimmertemperatur servieren – z.B. mit etwas Vanilleeis. Reste im Kühlschrank lagern.
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Here is a version of the recipe you can print easily.
The Best Classic Pecan Pie
- Prep Time: 30m
- Cook Time: 1h 45m
- Total Time: 8h
- Yield: 1
- Category: Pie
- Cuisine: American
Description
The one and only pie to make for Thanksgiving: Pecan Pie! Nutty, sweet, and delicious!
Ingredients
Instructions
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hi Marc,
Started out looking for a bread sandwich recipe and went down the rabbit hole of most everything else on your site, lol. Going to try that hoagie roll recipe and go from there…It’s a cool site, well done, gorgeous pics of mouth watering food…yup, grabbed some pics for lock screens on the phone…have that artisan boule on it now, haa. Best wishes in the next savory culinary adventure, bon appetit! Andy