The best Pecan Pie you will ever eat | A specialty of Southern US origin

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a natural sweetness with a different flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust adds fiber and nutrients.

Start by making the pie crust. Add butter to a mixing bowl with flour.

Using fingers, mix the butter with the flour until it resembles crumbs.

Add vegetable shortening and mix it in the same way with fingers or a pastry cutter.

Slowly add ice cold water, one tablespoon at a time, mixing until combined. You may not need all the water.

Wrap the dough in Saran wrap and refrigerate for about 2 hours.

After 2 hours, remove the dough from the fridge and either roll it out or press it directly into the pie dish.

Egg wash the edges of the crust with a mixture of one scrambled egg using a silicone brush.

Smash the pecans with a meat tenderizer to create smaller and bigger pieces, then place them in the bottom of the crust, ensuring they lay flat.

In a large bowl, combine brown sugar, melted butter, salt, cinnamon, vanilla, dark corn syrup, and eggs.

Whisk the mixture until well combined, then pour it over the pecans in the pie crust.

Bake the pie in a preheated oven at 350°F (180°C) for about 50 to 55 minutes.

Let the pie cool down to allow the filling to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens