I am usually the one that brings the desserts to the holiday gatherings. A few years ago I stumbled upon this amazing Classic Pecan Pie recipe from America’s Test Kitchen. And thank goodness I did because it taught me how to make the perfect Classic Pecan Pie! Seriously it’s perfect! Science says so!
Did you know that partially baking the crust helps keep the crust nice and crisp?
Also, that by adding the warm pecan filling into the warm pecan pie crust helps keep the crust from getting soggy? That’s something I have always hated about pecan pies. The crust was either soggy or under baked.
Something else I also have never cared for are overly sweet pecan pies! I used to think I just didn’t like pecan pie, but I was wrong. I just never had a good one. By reducing the amount of brown sugar this helps the pecan flavor come through as well and keeping the pie from being overly sweet.
Another great tip I learned is cooking the filling in a double broiler over gentle heat and baking the the pie low and slow keeps the pie filling from curddling. Classic Pecan Pie perfection! Well, at least I think. Maybe give it a try for yourself and tell me what you think!
Adapted from America’s Test Kitchen
SINGLE CRUST PIE DOUGH (this recipe should be used with a food processor only)