How to Make the Best Pecan Pie Ever!

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.

Preheat the oven to 350°F (175°C).

Lightly toast 1 and 1/2 cups of chopped pecans in the oven for 5 to 7 minutes until fragrant and slightly browned.

Remove the pecans from the oven and set aside to cool.

In a medium-sized bowl, combine 150 g of flour, 1/2 teaspoon of salt, and 1 and 1/2 teaspoons of granulated sugar. Whisk together until well incorporated.

Grate 113 g of unsalted butter into the flour mixture, or cut it into cubes and blend it in with a pastry blender or food processor until the mixture resembles coarse crumbs.

Add 60 ml (1/4 cup) of ice water to the mixture, stirring until the dough starts to come together. Add more water, one tablespoon at a time, until the dough forms a ball without being sticky.

Once the dough is formed, shape it into a disc, wrap it in plastic, and refrigerate for about 20 minutes to relax the gluten and firm up the butter.

While the dough is resting, chop the toasted pecans into smaller pieces if desired, measuring out 1 and 1/2 cups (180 g) after chopping.

Brown 4 tablespoons of unsalted butter in a stainless steel pot over medium heat, monitoring the color until it reaches a dark caramel color before removing it from the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens