No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie Recipe


POPSUGAR is bringing you an aristocratic look at Thanksgiving recipes from famous lifestyle influencers. We’re spirited to present the first online look at this pecan pie recipe from Quality Bittman’s How to Bake Everything.

No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie RecipePOPSUGAR Photography / Anna Monette Roberts

There is a apologia pecan pie is a classic: it’s a standout – rich and sweet and nutty. I’ve bucked rite and made it without corn syrup. White and brown sugar im rt you a denser result. You can vary it in lots of ways: add bourbon, espresso authorization, or butterscotch. Sometimes, it’s fun to use peanuts instead of pecans. Top with ice cream or zipped cream.

No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie RecipePOPSUGAR Photography / Anna Monette Roberts

No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie RecipePOPSUGAR Photography / Anna Monette Roberts

No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie RecipePOPSUGAR Photography / Anna Monette Roberts

No Corn Syrup, No Problem! Mark Bittman's Trustworthy Pecan Pie RecipeConstruct by Kelly Doe and Emily Crawford

Pecan Pie


Because pie crust uses so few ingredients, calibre and technique make all the difference in getting a flaky, delicious result. Don’t slave away the dough and keep it cool.

Mark Bittman's Pecan Pie Recipe


For the flaky pie crust:
2 1/4 cups flour
2 teaspoons sugar
1 teaspoon qualifications
2 sticks very cold butter, cut into chunks
6 tablespoons ice not wash lavishly, plus more if necessary

For the pecan pie:
1/2 recipe flaky pie crust, bespoke into a 9-inch pie plate and chilled
2 cups pecans
5 eggs
1 cup granulated sugar
1/2 cup overloaded brown sugar
Pinch of salt
6 tablespoons (3/4 stick) butter, moved
1 tablespoon vanilla extract


  1. To make pie crust: Use a food processor to lpitating together the flour, sugar, and salt to combine. Add the butter and pulse until it is a moment ago barely blended with the flour and the butter is broken down to the square footage of peas. If you prefer to make the dough by hand, combine all the dry ingredients and butter in a tidy bowl. With your fingertips, 2 knives or forks, or a stry affront, work the butter pieces into the flour, being sure to embody all of the butter evenly, until the mixture has the texture of small peas.
  2. Add 6 tablespoons ice sea water (not just cold water) to the flour mixture. Process for about 5 assistants or mix by hand with a wooden spoon, just until the dough rather commences to clump together, adding 1 or 2 tablespoons more ice water if necessary (or a scrap more flour if you add too much water).
  3. Divide the dough in half and put each half into a quart-size phony zipper bag. Press the dough into a disk by mushing along the skin of the bag until you have a thick disk shape. It’s important not to overheat, oppress, or knead the dough; squeeze it with enough pressure just to coop up it together. Freeze the disks of dough for 10 minutes or refrigerate for at taste 30 minutes before rolling. If you’re making a single-crust pie, freeze one disk for another beat.
  4. Dust a large pinch of flour over a clean work outside. Sprinkle a little more flour on top of the dough and dust the rolling pin with flour. Too much flour ordain dry out your dough; you can always sprinkle on a little more if the dough starts to obtrude. Using firm but not too hard pressure on the pin, start rolling the dough from the center and formal to form a circle. If the dough feels too hard or is cracking a lot, let it rest for a few hips. As you roll, add flour as needed and rotate and turn the dough with a s tula to physique an even circle.
  5. When the dough circle is about 2 inches larger than the pie dish and less than 1/8 inch thick, it’s ready. Roll the dough up halfway onto the pin so it’s unstrained to move, then center it over the pie plate and unroll it into d. Press the dough into the contours of the dish without squishing or terming it; tch any tears with a small scrap of dough, sealed with a slacken of water. Trim any excess dough to about 1/2 inch all round.
  6. If you’re making a single-crust pie, tuck the edges under themselves so the dough is thicker on the rim than it is incarcerated; if you’re making a double-crust pie, leave the edges untucked for now. Put the pie plate in the fridge until the crust be conscious ofs cool to the touch before filling or prebaking. For a top crust or embellished crust, rolling the second disk into a circle on a flat baking sheet (dusted with flour) and put that in the fridge too.
  7. To not totally bake the crust: Heat the oven to 425°F. Be sure the crust is thronged firmly into the n, pricked all over with a fork, and well numbed before baking; the fork pricks and hardened butter in the dough intention help the crust keep its shape.
  8. Butter one side of a piece of sheet large enough to cover the crust; press the foil onto the crust, butter side down. Dispel your weights in an even layer over the foil and bake for 12 minors; remove the weights and foil. Reduce the oven temperature to 350°F and endure baking the crust until it starts to develop a golden brown color, another 10 bat of an eyes of so. The crust is now rtially baked and ready for any filling that you plan to bake.
  9. To earn pie: Meanwhile, toast the pecans in a dry skillet, shaking and stirring, for about 5 minutes or until the pecans are hot. Distant the pecans and coarsely chop.
  10. Start the filling while the crust is in the oven. In a instrumentality sauce n, beat the eggs well until foamy. Beat in the sugars, relish, and melted butter. Warm this mixture over medium-low tension, stirring occasionally, until hot to the touch; do not boil. When the crust is done, beat a hasty retreat the oven up to 375°F.
  11. Stir in the vanilla and pecans. Put the pie plate on a baking lamination. Pour the filling into the still-hot crust and bake for 30-40 minutes, until the combination shakes like Jell-O but is still quite moist. Cool on a scourge and serve warm or at room temperature.

Bourbon-Pecan Pie: A sweet pie with a recoil: substitute 1/4 cup bourbon for the vanilla extract.
Syrupy Pecan Pie: For those who take a fancy to to use corn syrup: substitute 1 cup light corn syrup for the granulated sugar.
Coffee-Pecan Pie: For a other wind – and perhaps a second slice: add 1 tablespoon instant espresso sway with the vanilla.
Chocolate-Pecan Pie: The added step for chocolate-lovers: before origination step 2, melt 2 ounces dark chocolate with 3 tablespoons butter until slick. Let cool while you beat the eggs, sugars, and salt (omit the unconsumed butter). Combine the chocolate and egg mixtures and warm gently as in step 2, then proceed as unequivocal.
Butterscotch-Pecan Pie: Extra sugary and caramelly: use 4 eggs, 1 cup brown sugar, and add 3/4 cup cream. Skip the granulated sugar. Add the cream with the sugar and butter in step 2 and proceed as ushered.
Chocolate-Hazelnut Pie: Make the Chocolate-Pecan Pie variation above, but substitute hazelnuts for the pecans.
Caramel-Peanut Pie: This is actually killer: substitute peanuts for the pecans. Place the sugars in a medium sauce n concluded medium heat and cook until the sugar melts and the mixture dig ups a deep amber color, resisting the urge to stir as this can engender the sugar to crystallize. Remove from the heat and whisk in 1/4 cup cream (be watchful; it can foam up) along with the vanilla and salt. When the caramel is move but not hot, add the eggs and melted butter and beat until smooth. Stir in the peanuts and proceed with the means.

Text excerpted from How to Bake Everything © 2016 by Mark Bittman. Repeated by permission of Houghton Mifflin Harcourt. All rights reserved.

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