Easy Pecan Pie. Plus, don’t fear a homemade crust!

If you are going to an open house or pot luck this holiday weekend, impress your friends with this super easy pecan pie. I have always been afraid of making homemade pie crusts – mine always tore, or were too crumbly, hard to roll, etc. I know there are some pretty decent store-bought pie crusts out there, but nothing beats the real thing – made with butter. A friend gave me this classic pate brisee recipe, which yes, tore a bit in a few places when I rolled it out, but I just patched it up. The bonus? People knew it was homemade!

This pecan pie is different from other recipes because you don’t have to pre-cook the filling on the stove top – just mix it in a bowl and pour into the crust. Plus, a few chocolate chips (of course) only enhance the pecan filling. This pie keeps for a few days wrapped at room temp – if it lasts. Be sure to serve with some vanilla ice cream or fresh whipped cream to really put it over the top.

Easy Pecan Pie (adapted from Emeril Lagasse) (click here for printable recipe)


For the pie crust: (makes two crusts – just wrap and freeze the other dough for later use)

2 1/2 cups flour

1 teaspoon salt

2 sticks cold butter, cut into small pieces

1/4 cup or more of ice water

For the pie filling:

1 1/2 cups pecan halves

1/2 cup chocolate chips

1 tablespoon flour, plus more for coating chocolate chips

1 teaspoon salt

3 eggs, beaten

1 cup brown sugar

1 cup light corn syrup

1/4 cup melted butter


Make the pie crust:

Combine the flour and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs – about 10 seconds. With the machine running, add the ice water in a slow steady stream until the dough just holds together. Do not process more than 30 seconds. You can test the dough by pinching off a small piece of dough – it should hold together. If still too crumbly, add a little bit more water. Divide dough in half and wrap each half in plastic wrap. Form into disks. Refrigerate at least one hour or overnight.

Roll out the pie dough on a floured piece of parchment paper to fit a deep-dish 9 inch pie plate – into about a 12-inch round. Fit dough into pie plate, trim the edges and crimp decoratively, and chill for 30 minutes.

Make the filling:

Preheat oven to 375 degrees F. Spread pecans on pie crust. In a small bowl, toss chocolate chips with a little flour, then scatter over pecans, In a medium bowl, stir together salt, eggs, brown sugar, corn syrup, vanilla, butter and flour until well combined. Pour over pecans and chocolate chips.

Bake until filling is set and crust is browned, about 70 minutes. If pie browns too quickly, loosely tent with foil. Let cool on rack for at least one hour. Serve warm or at room temperature – with vanilla ice cream or whipped cream, if desired.

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