Serious Eats: Recipes

Classic Pecan Pie

[Photograph: Lauren Weisenthal]

This recipe is my go-to every year. It's chock-full of pecans, and the light caramel custard filling sets up well, making it easy to slice and serve neatly. I love how the filling and the crispy, all-butter crust melt in the mouth, and the smell of toasted pecans permeate the kitchen. If you like a well-done crust, be sure to blind bake the chilled, shaped pie crust by lining it with parchment or foil, filling it with weights (or dried beans), and baking it until the bottom is blond. Then, fill the pie and bake the rest of the way.

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