You can’t beat the down home taste of a classic Pecan Pie! Blind baking the crust is the secret to preventing sogginess and ensuring perfect flaky pastry holding in the pecan filling.
The Classic Thanksgiving Dessert
Do you have a favorite Thanksgiving dessert? One of those dishes where, no matter where you are or who is doing the cooking, you’ve GOT to have it every year for the holiday to feel complete?
For me, it’s pie. All kinds of pie. So many pies.
We make this Pumpkin Pie Recipe every year (double the spices, please) but I also make at least one or two or three more pies to round things out (French Silk Pie and Cherry Pie are usually on the list)!
If you can’t indulge in extra pie on Thanksgiving, when can you? One of the simplest and most often requested pies I make is this easy Pecan Pie.
Sometimes I make my pecan pie with chocolate chips but for tradition’s sake, everyone needs a good basic Pecan Pie recipe up their sleeve. This pecan pie is one of the best I’ve ever tasted.
Plenty of nutty pecan flavor with a touch of maple and buttery brown sugar in each bite. This is a traditional pecan pie that’s a staple of plenty of family’s menus for Thanksgiving and Christmas.
What really makes this recipe great is the extra step of blind baking the crust.
Pre-baking the crust helps it stay firm when you add the pecan filling. Instead of getting overloaded and soggy, like some pecan pies I’ve tasted. The crust is flaky pastry perfection.
A slice of this pie is holiday happiness in its most quintessential form. No frills or gimmicks, just pure pie goodness.
How to Blind Bake a Crust
It doesn’t take much effort to blind bake the pie crust, but the difference it makes in the finished pie is remarkable. Pecan pie filling is heavy and wet so it can easily soak into a raw pie crust, making your dessert taste less than stellar.
With a blind baked crust is stays in tact and holds up the filling, while the crust is light and flaky.
For this recipe, you can use either a refrigerated pie crust (my preference) or your favorite Homemade Pie Crust.
Roll out the pie crust dough then place it onto a pie plate. Put a piece of parchment paper on the pie crust and place pie weights or dried beans on top. This keeps the crust from bubbling up during the blind baking process.
Place the pie crust in preheated oven for 15 minutes and bake at 400 degrees Fahrenheit , until crust is just starting to brown. Remove the crust from the oven, lower the heat to 350 and set the crust aside while you make the filling.
Step by Step Instructions
To make the filling:
Beat eggs, maple syrup, sugar, flour, butter, vanilla, and salt together with an electric mixer. Then, fold in pecans.
You can use pecan halves, pecan pieces or a combination of both in this pie.
To bake the pie:
Remove pie weights and parchment paper from blind baked pie crust. Pour the pecan mixture into empty pie crust.
Cover the edges of pie crust with pie shields or aluminum foil so they don’t over bake or burn. DO NOT SKIP this step. No one wants black edges on their pie crust!
Bake for 18 to 22 minutes, until center is set and allow to cool before slicing. If the pie is hot it’s more likely to fall apart when cut and served.
Whether or not you grew up eating pecan pie, this dessert will make your heart as happy as it makes your taste buds.
To keep the integrity of the flavor and texture of this pie in tact, make sure to store leftovers correctly. Here are my tips for making your leftover pie last!
- Let it cool. Pecan pie takes a while to fully cool. If you cover it while it’s still warm, the steam from the pie can make the crust soggy.
- Wrap up. Once cooled, cover the pie tightly with foil or cling wrap.
- Chill. If you’re planning to eat the pie within two hours of baking (like for breakfast the day after Thanksgiving), you can store it at room temperature. For longer storage, keep pecan pie in the fridge. It will last for up to 3 days.
- Don’t freeze. Because of the egg based filling, freezing pecan pie gets tricky and I wouldn’t recommend it. Thankfully, it’s a quick and easy pie to make the day of serving, even on a busy Thanksgiving day.
Aside from adding extra pecans, be sure to allow the pie to cool completely as it will set up firm as it cools.
To prevent a soggy pie crust, blind bake your bottom crust first, usually done by adding parchment and pie weights to keep the crust from bubbling.
For food safety, I always err on the side of caution. If you’re not eating the pie within two hours, I suggest refrigerating for up to three days.
More Easy Dessert Recipes
Pecan Pie with a maple and brown sugar filling and perfectly baked crust will be the crowned jewel of your holiday dessert table this year!