I love pecan pie. I’m a real pecan pie aficionado, and I’ve never eaten one as tasty as this.
Many Novembers ago, I gained about fifteen pounds perfecting my very own pecan pie recipe. My gain is your gain because I’m going to share it with you, in the spirit of the coming holidays.
In the recipe below, I state that you should press the pre-made crust into the pie pan and proof. This means to stick it all over with a fork. Don’t do it so much that you make the crust into Swiss cheese, just enough that any air bubbles that form underneath will be able to escape without causing a big lump in your cooked crust.
Proofing is an important step any time you pre-bake a pie crust because the crust gets crispy in the pre-baking stage, and you don’t want the crispy crust to be raised up with a big air bubble underneath. Don’t skip it.
Also, this recipe works equally well in a deep dish pie plate or a normal shallow one. I’ve tried both, and I prefer the deep dish because there’s more gooey filling in each bite, but that’s just my personal preference. If you use a shallower plate, you may need to adjust your cooking time. A shallow pie will cook more quickly and may burn if you’re not careful.
Finally, keep an eye on the pecans and crust of your pie during baking. If you notice that they are starting to move past golden into deep brown, cover your pie with aluminum foil. Nobody likes burnt pecans or burnt crust on top of a pie. If the crust is the only issue, use a ring of aluminum foil so that the pecans continue to brown while the crust is protected. Better yet, invest in a couple of pie shields before Thanksgiving so that you’ll be prepared for that and don’t end up trying to make an aluminum foil ring while your pie crust is turning black.
© 2009 – 2019, Tara Ziegmont. All rights reserved.