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Classic Pecan Pie with Williams Sonoma

Just remember that this filling is going into a deep dish pie plate.  If you aren't using this pie plate and  isn't deep dish, you can add whatever filling doesn't fit in your pie plate into a sauce pan, add some cut up apples and cook until soft...like magic, you have a pretty epic topping for ice cream!! Wooohooo!!!!
Servings: 10

Ingredients

  • 2 portions of my Big Batch Pastry Dough (hyperlinked above) or 2 frozen store-bought pastry shells
  • All-purpose flour for dusting
  • 2 ½ cups pecan halves divided
  • 4 large eggs
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F. If using homemade pie crust, lightly dust a clean work surface with flour, and roll dough into a 14-inch circle (if using store bought, place both pastry shells on top of one another - you'll need the extra pastry to make cutouts - and roll out as above). Fit circle into a 9-inch deep dish pie plate being careful not to stretch dough too thin; cut excess pastry dough (saving to create additional decorations if desired), create an edge and decorate to your liking (the design in this recipe was created by pressing a crimped roller along the edge; you could also use a pinch technique). Transfer to freezer until firm, about 15 minutes.
  • Remove 1 ¼ of the pecans and set aside. Coarsely chop the remaining 1 ¼ cups pecans; set aside. In the bowl of an electric mixer, combine eggs and sugar and whisk to combine; add corn syrup and vanilla and whisk until light and airy. Add chopped pecans and stir; then pour into prepared crust. If you are using the excess dough for additional leaf decoration, roll out the pastry (being careful not to over-work the dough) and cut out with the Williams Sonoma autumn pastry cutters.
  • With the remaining 1 ¼ cups pecan halves, place them decoratively on top of pie. Place leaf cutouts (if using) on top of pie and bake until crust is golden and filling is firm, about 70-90 minutes (if the pecans are browning too quickly, tent the pie with a piece of foil).
  • Cool completely before slicing.

Notes

Note: If you'd like perfect cutouts, you can always choose to bake off the cutouts separately and place them on top of the baked pie!!