Mom’s pecan pie

Just over 10 years ago, my brother, sister and I received recipe binders from my mom for Christmas. The intent was to fill them with all of the recipes we were constantly asking her for. So we sat around the table coming up with a long list of recipes she had made for us, all the while recounting memories of when we’d had them. It was then I decided to put them together in a cookbook for her. It was pretty rough, printed on my color printer and held together thanks to a binding machine in my office. But to this day, it’s one cookbook that I reach for again and again.

Its pages contain my childhood memories – the dishes I grew up on, like Mom’s leek and potato soup, her Swedish meatballs, all of our holiday recipes, and so many others.  And of course, this pecan pie. It’s sweet, nutty and a true classic. Every time I make it, I love how easy it is to turn a few simple ingredients into this amazing pecan pie. Topped with a little fresh whipped cream, it’s one of my all-time favorite desserts.

Mom's pecan pie

 

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Prep time

70 mins

Cook time

55 mins

Total time

2 hours 5 mins

 

Classic pecan pie in an all-butter crust. Made from a few simple ingredients, this classic pecan pie is delicious with whipped cream or vanilla ice cream.

Author: Erin Berdan

Recipe type: Dessert

Serves: 1 9-inch pie

Ingredients

Crust

• 1¼ cups all-purpose flour
• 7 Tbsp. unsalted butter
• ¼ tsp. salt
• 4 Tbsp. ice water

Filling

• 3 eggs, lightly beaten
• 1 c. sugar
• 1 c. light corn syrup
• 4 Tbsp. melted butter, cooled slightly
• Pinch of salt
• 1½ tsp. vanilla
• 3½ c. pecans

Instructions

1. To make the crust, place the flour and salt in a bowl and cut the butter into it in 1 tablespoon pieces.
2. With cold hands (run them under cold water or squeeze ice cubes), squeeze the butter into the flour until it resembles and mixture of crumbs and pea-sized pieces.
3. Sprinkle the water over and mix gently. Squeeze a bit of the dough to see if it holds. If it's still to crumbly, add a little more water.
4. Form the dough into a disc, then wrap it in plastic wrap and refrigerate for an hour.
5. Preheat oven to 350 F.
6. When ready to bake, roll out until about 1 inch lager than your pie plate.
7. Press into a pie plate and crimp edges.
8. To make the filling, stir together all the ingredients except pecans in a mixing bowl.
9. Stir in the pecans until well coated.
10. Pour filling into prepared crust.
11. Bake 50-55 minutes or until a knife inserted near the center comes out clean.

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