Contemporary Pecan Pie Recipe

Name: Contemporary Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 disc prepared pie pastry for a 9 inch pie; 7 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 2 teaspoons pure vanilla extract; 1 cup packed dark brown sugar; 3/4 cup granulated white sugar; 1 tablespoon all-purpose flour; 1/2 teaspoon ceylon cinnamon; 1/4 teaspoon salt; 4 large eggs; 2 tablespoons mild honey; 8 ounces pecans

Servings: persons

1 disc prepared pie pastry for a 9 inch pie
7 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1 cup packed dark brown sugar
3/4 cup granulated white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ceylon cinnamon
1/4 teaspoon salt
4 large eggs
2 tablespoons mild honey
8 ounces pecans

1
Roll the disc of pastry into a 12 inch circle. Carefully fit the pastry into a 9 inch pie plate, then crimp or decorate the edge as desired. Freeze the shell for at least 30 minutes.
2
Darkly brown the butter, then let it cool while you prepare the other ingredients.
3
Preheat the oven to 350u00b0F. Arrange the oven racks so that you can place the pie plate on a rack in the lower middle of the oven, and a baking tray underneath it on the bottom rack.
4
When the oven has finished preheating, toast the nuts on a baking sheet for 5-6 minutes or until they are aromatic and slightly oily.
5
In a medium bowl, combine the brown sugar, white sugar, flour, cinnamon, and salt.
6
In a large measuring cup, combine the cooled brown butter, vanilla extract, and lemon juice.
7
Pour the liquid over the sugar mixture and stir until the ingredients are moistened. Whisk in the eggs one at a time, just until they are well combined. Wisk gently - you do not want to incorporate too much air into the mixture or it will puff up during baking. Whisk in the honey.
8
Remove the prepared pastry from the freezer. Spread the cooled nuts across the bottom of the pie shell. Give the filling a final stir then pour it over the nuts. Fill the pie to a scant 1/4 inch below the top of the crust, to allow room for the filling to expand during baking.
9
Place a large metal baking sheet on the bottom rack of the preheated oven. Place the pie on the middle rack and bake for 55 minutes to 1 hour, rotating carefully after 30 minutes. Use a pie shield if necessary to prevent overbrowning in the last 20 minutes. The pie is finished baking when the crust is completely golden brown and the filling has puffed up through to the centre. The filling should still wobble slightly when the tray is jiggled, and it should only begin to crack in the last few minutes of baking - if at all.
10
Let the pie cool completely before serving. Store in the refrigerator for up to 4 days. Serve slightly chilled or at room temperature.

1111

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 disc prepared pie pastry for a 9 inch pie, 7 tablespoons unsalted butter, 1 tablespoon fresh lemon juice, 2 teaspoons pure vanilla extract, and more.

Yes, Contemporary Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Contemporary Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions