This traditional pecan pie can be served cooled or warmed. If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250°F oven for 20 minutes.
- Cook Time
- Prep Time
- 1 (10 or 11-inch) store-bought pie crust, unbaked and well chilled
- 1 large egg yolk, beaten with ⅛ teaspoon water
- 6 tablespoons unsalted vegan butter, cut into 1-inch pieces
- 1 cup packed dark brown sugar
- ½ teaspoon table salt
- 3 large eggs
- ¾ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups (8 ounces) whole pecans, toasted and chopped into small pieces
1. Preheat oven to 400°F. Poke sides and bottom of pie crust with a fork and line entire crust with heavy-duty aluminum foil, pressing foil firmly against crust and extending it over the edges. Poke foil with fork and return shell to refrigerator while oven is heating.
2. Bake crust on center rack at 400°F, pressing once or twice with mitt-protected hands to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 additional minutes. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 additional minute. Remove from oven, and set aside while preparing the filling.
3. Lower oven temperature to 275°F. Place pie shell in oven if not still warm.
4. Melt vegan butter in a medium heatproof bowl set over a saucepan of simmering water. Remove bowl from pan.
5. Mix sugar and salt into melted vegan butter until absorbed. Beat in eggs, then corn syrup and vanilla.
6. Return bowl to sit over hot water; stir until mixture is shiny and warm to the touch, and reaches 130°F when a thermometer is inserted. Remove from heat; stir in pecans.
7. Pour mixture into warm shell.
8. Bake pie at 275°F for 50 to 60 minutes, or until center feels set, yet soft, when gently pressed. Transfer pie to cooling rack and let cool completely, at least 4 hours. Serve pie at room temperature or warm*, with cinnamon or vanilla ice cream if desired.
This recipe is adapted from Cooks Illustrated.