Q1: What is "blind-baking" and is it really necessary for a pecan pie?

Blind-baking is the process of pre-baking your pie shell before you add the filling. For a wet, custard-style filling like pecan pie, it is the absolute best way to guarantee a perfectly crisp, golden-brown, and fully cooked bottom crust . While some recipes skip this step, taking the extra time to blind-bake is the secret to a truly superior, non-soggy result.

Q2: Why did my pecan pie filling turn out grainy?

A grainy filling is usually the result of the sugar crystallizing. This recipe brilliantly prevents this problem by cooking the filling on the stovetop first . By bringing the butter, sugar, and corn syrup to a boil, you are ensuring that all the sugar crystals are completely dissolved before the pie ever goes into the oven, which is the secret to a silky-smooth final texture.

Q3: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . Simply unroll it, fit it into your pie pan, and be sure to follow the full blind-baking steps as directed in the recipe for the best, non-soggy result.

Q4: Should I toast my pecans before putting them in the pie?

You don't have to, but it is a highly recommended extra step that makes a huge difference in the flavor of the final pie! Toasting the pecans in a dry skillet or in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.

Q5: How do I keep my pie crust edges from getting too dark or burning?

The edges of a pie crust will always brown much faster than the rest of the pie. A pie shield or a simple, homemade ring of aluminum foil is the perfect tool. If you notice that your crimped edges are getting too dark before the filling is set, simply cover just the edges with a foil ring for the remainder of the baking time.

The Ultimate Caramel Pecan Pie

The Ultimate Caramel Pecan Pie (with a Perfectly Crisp Crust!)

A classic, from-scratch recipe for a rich and gooey pecan pie with a homemade all-butter crust. The flaky pastry dough can be made by hand or in a food processor and is fully blind-baked to ensure a crisp base. The filling is created by cooking a caramel-like mixture of butter, brown sugar, and corn syrup on the stovetop. This is then combined with toasted pecans, bourbon, vanilla, and eggs. The rich filling is poured into the hot, pre-baked crust and baked until the center is just set.

Author: Evelyn
Prep Time: 1 hour 30 minutes (includes chilling)
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 15 minutes (includes cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten
Up to 1 tablespoon cold water
For the Filling:
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

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Instructions

Make the Crust: In a food processor or a bowl, combine the flour, sugar, and salt. Pulse or cut in the cold butter until it’s the size of peas. Add the beaten egg and pulse or stir until the dough just comes together, adding a little ice water if needed.
Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
On a floured surface, roll the chilled dough into a 12-inch circle. Fit it into a 9-inch pie pan, trim and flute the edges. Freeze the pie shell for 30 minutes.
Blind-Bake the Crust: Preheat the oven to 400°F. Line the frozen pie shell with parchment paper and fill with pie weights or dried beans. Bake on a baking sheet for 20 minutes.
Remove the weights and parchment, and bake for another 10 minutes, until the crust is lightly golden brown. Reduce the oven temperature to 350°F.
Make the Filling: While the crust is baking, combine the butter, brown sugar, corn syrup, and salt in a medium saucepan. Bring to a boil over medium heat and continue to boil for 1 minute, stirring constantly.
Remove the pan from the heat and stir in the toasted pecans, bourbon, and vanilla. Let the mixture cool slightly for about 5 minutes.
Whisk the beaten eggs into the slightly cooled filling until smooth.
Bake the Pie: Place the hot, blind-baked pie shell on a sheet pan. Pour the filling into the crust.
Bake on the lower oven rack at 350°F for 40 to 45 minutes, until the edges are set but the center is still slightly loose. Cover the edges with foil if they begin to get too dark.
Let the pie cool completely on a wire rack for several hours before serving to allow the filling to set.

Notes

This recipe requires multiple chilling and cooling steps for the dough and the final pie, which are crucial for a flaky crust and a well-set filling.
Fully blind-baking the crust before adding the filling is the key to preventing a soggy bottom.
Pouring the filling into a hot crust helps to set the bottom of the pie immediately.
The pie is done when the center still has a slight jiggle; it will continue to set as it cools.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 600-700
Sugar: 55-65 g
Sodium: 300-400 mg
Fat: 35-45 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/caramel-pecan-pie/