The best family recipe is like a time machine. One taste instantly transports you back to a time and place in your life when food brought the family together. It could have been a picnic, a holiday celebration, a family dinner—or maybe the recipe brings you back to your mother’s or grandmother’s kitchen. So from the Hilltop Concrete family to yours, here is our favorite pecan pie recipe.
Ingredients
Crust
1 unbaked Flaky Pie Crust (buy it or make it)
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
- Adjust the oven rack to the lower third position and preheat to 350°F (177°C).
- Take the chilled pie dough out and brush the edges with egg wash. (To help guarantee a beautiful edge, always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- Very roughly chop the pecans– some whole, some lightly chopped is fine.
- Spread pecans evenly inside the pie crust.
- Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined.
- Pour over pecans.
- Bake the pie for 50-55 minutes or until the top is lightly browned.
- After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
- Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
- Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.