Classic Pecan Pie

Yamilette González
Enjoy the fall season with this classic pecan pie! Loaded with toasted pecans and prepared with a flavorful combination of spices like cinnamon and ginger, as well as the irresistible sweet touch of corn syrup, classic pecan pie is the perfect last course for a Thanksgiving dinner everyone will remember!
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Ingredients
8
Portions
  • 2 cups flour, for the dough
  • 1/2 cups sour cream, for the dough
  • 1 cup butter, cut into cubes, for the dough
  • 2 tablespoons sugar, for the dough
  • 1/2 teaspoons salt, for the dough
  • 3 eggs, for the filling
  • 1/2 cups raw sugar, for the filling
  • 1 teaspoon cinnamon powder, for the filling
  • 1 teaspoon ginger powder, for the filling
  • 2/3 cups corn syrup, for the filling
  • 1 tablespoon vanilla essence, for the filling
  • 2 1/2 cups pecans, toasted and chopped, for the filling
  • some flour, for rolling
  • some pecans, for garnish
Preparation
1h 10 mins
45 mins
Easy
  • Combine flour, sour cream, butter, sugar, and salt in a mixer. Using the flat beater attachment, mix for 3 minutes at medium speed to a homogenous dough. Do not mix too much for a crispy dough. Cover with plastic wrap. Refrigerate for 10 minutes. Set aside.
  • For the filling: In a bowl, mix eggs, raw sugar, cinnamon powder, and ginger powder with a balloon whisker. Mix for 5 minutes or until the mixture is fluffy. Add vanilla essence and corn syrup in an even stream. Keep mixing until perfectly incorporated. Add pecans and mix. Set aside.
  • On a floured table, roll out the dough until it is 0.1 inches thick. Cut to the size of the tart pan. Cover the pan. Cut off the excess and press to flatten the surface. Set aside.
  • Pour the filling into the pan. Garnish the whole pie with pecans from the center out. Bake for 45 minutes at 356 °F. Cool and unmold.
  • Serve classic pecan pie on a plate. Cut it into slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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