Go to the Recipe: Deep Dish Pecan Pie
I made this for thanksgiving, it was a huge hit, it has its own beauty but it’s not as fancy as one of my pies in a regular pie plate (still though this ultra deep dish pie was way better). Is there a way to sort of adorn the sides of the pie? I was thinking maybe taking some scrap dough and adding some decorative vines on the sides. Not sure how I’d accomplish that but I thought I’d see if anyone else has some ideas.
I assume let cool completely before removing spring form pan?
Few things. This is a very buttery crust, so definitely put a quarter sheet underneath the springform; the filling won’t leak if your crust integrity is strong, but melted butter will. Also, plan ahead. Make the crust, let it rest overnight in the fridge, roll it out and form it in the pan, let it rest another night. That will absolutely avoid any shrinking or warping. Another thing I’ve learned from this one; work the dough more than you may think you should to fully hydrate the flour. If you don’t (and if you don’t rest it like mentioned above) your edges will crack when you roll it, and you may have to patch. This crust works beautifully when it’s all one big pristine piece without patching.
My filling didn’t come out good…what went wrong?
Oh boy! I have a 10 inch and an 8 inch. Should I go up or down?
What you're saying makes a whole lot of sense. The problem is the equipment in the recipe literally calls for a 9' springform pan.
I would recommend always placing something below a pie to catch any butter drips. The filling leaking out is a pie dough structure issue. The pie dough should have zero cracks on bottom and side walls. I prefer the classic deep dish pie pans opposed to the springform as there is less chance of error in pie dough cracks. You can repair any cracks with excess dough, like that side split in your bottom image.
This recipe is high risk high reward. My filling leaked through and burnt all over the bottom of my oven. What a disaster. Please troubleshoot chefsteps. How do I prevent this? If you're going to bake this pie, you have to put it on a sheet tray first which is not mentioned in this recipe. It's not even an option. It actually doesn't look that bad once I took it out of the pan. We'll see how the filling is considering so much leaked out.
Agave syrup, find it at costco. Or molares I madera it north eays. Molasses vive a darle color but a diferent (good) flavor
Thanks brudda! 💪🏽🖤🙏
You can try Maple syrup or a combo of glucose and maple syrup. Agave will work too.
Hi guys, can you substitute Liquid glucose for corn syrup in this recipe? If not, what would be the best recommended sub. Cheers
Made as directed, worked out beautifully! Thank you Chefsteps Team!
Hello Chad, 510 grams of dough should be ample when rolling out to a 3 mm thickness, but you can roll it out a touch thinner and be fine. Correct, baking without convection is what you want
Hello,
I just made this and have a few questions. 1. The dough recipe states to roll the dough out to 3 mm, when I did that it would not fit the pan, is this correct? 2. I see the Smart oven settings, the oven is not in convection, correct?
Cheers!
Chad
JESUS CHRIST
Wonderful crust took 60 min 350 45 minutes 300 15 min Served with brown sugar bourbon whip creampate brisee Mortadella
Pie crust crumbles on butterscotch pudding
A perfect ending to this Joyce farm black heritage turkey honey Brined dinner
Buffalo Trace
For this Pecan pie recipe, can I substitute bourbon for wine ?
Hola, estoy por preparar esta receta, no se si tal vez pueda reemplazar, el sirope de maiz por sirope de maple
Made this with the help of my 10yr old and 13yr old boys. Easy and impressive at the same time...it was delicious!
lol this recipe sucks
This is the third time I've made this. This time I scaled the recipe in half and baked it in a tart pan. It fit perfectly, cooked in about 55 minutes, and (still) weighs over two pounds. The pie is delicious and the recipe is actually very simple.
Unsalted butter is the norm.
I might serve it with PX?
Looks like you maybe had the grill on or just heat from the top??
I havte tried both and yes , it works great.
Can you use vanilla extract instead of bean? Is 4g still a good ratio? Thank you.
First time making it. Took about 65 min for it to finish
Here's a photo of just out of the oven. It'll settle down to normal height after cooling. The pecans are obviously burned... but we're eating it anyway.. lol
It's taking 2.5 hours for mine to come up to temp? Is it my oven? The pecans are a little burned by that time (it puffs up while cooking and I think exposes them more to the oven temp). Otherwise great pie and an awesome pie dough!
Same thing happened to me. The crust was AMAZING, the taste pretty damn good, but the filling clumpy (and as Gretel mentioned, it exploded, and returned to normal after cooling). I suspect the problem is the target temperature. I'm not 100% sure and would love to hear ChefSteps' crew opinion, but based on what I know about egg proteins coagulation, 201°F seems weird, also considered that in the quiche base recipe the target temperature is 172°F
I've made this twice now. It is a fantastic recipe. Even with my leaky springform pan.
I like the idea of using the springform pan to get a high crust. I'll have to give this a try.
I've adapted my grandmother's traditional recipe into a tart. So unlike this recipe there is much less custard and more nuts. It's posted here: https://www.chefsteps.com/activities/pecan-tart
Something similar happened to me. This is a bad recipe, the filling is way too liquid, so it needs too long in the oven to set, I think that's what made the texture go clumpy. Mine sort of exploded, but then returned to a normal height when cooled. They do need to revise the liquid quantities.
ugh so sad the flavor is delicious but my filling got clumpy as if the eggs coagulated or something ...what did i do wrong? i followed the instruction exactly except one thing (instead of vanilla bean i used extract) .... perhaps the temperature?
My daughter (now 14) has made this for the past two years and it is really easy. She did have to bake it a bit longer to hit the target temperature but other than that (and a bit of a mess... she is 14 after all) it was super easy and delicious!
Mine was perfect. It did take almost 90 minutes for it to reach 200 degrees. Give it another try.
I made this yesterday for tomorrow (Thanksgiving) and had a piece tonight. I won't need to eat tomorrow. It was worth it.
What a disaster. I made two pecan pies. One, using a recipe from Cook's Illustrated. Their recipe for crust was not great, however the filling was excellent. Your recipe for crust was much easier, however the filling was a flop. I made two batches of ChefStep's filling. The first one I subbed vanilla extract. It was so soupy, I figured it would never set. The second batch I used the seeds from four vanilla beans. It did get thicker, however, it took 75 minutes at 350F to get internal temp to 201. By then the crust was almost desicated. Suprisingly, the springform pan leaked some of the filling. The nuts at the top were somewhat burned. Oddly enough, I took the soupy filling and filled a couple of ceramic bowls and baked them. No crust, but they fared much better. Disappointed the very impressive ChefSteps deep dish pecan pie cannot be served on Thanksgiving.
No need to go overboard here... any reasonably priced bourbon that you would like to drink. Maker's Mark would be most excellent.
What bourbon whiskey do you guys use or recommend?
Mum best results are replacing corn syrup with golden syrup (Tate and Lyle brand) I also use bread flour in the pastry, would not change anything apart from the above, beautiful recipe every time
Always looking for the right food and wine/spirits combo as a way to end the meal: I love to serve dinner guests a tumbler a fine bourbon whiskey (neat) with their slice of the pecan pie topped with whipped cream; it is truly a decadent combo. Cognac is also a great accompaniment, but pecan pie is so American that an American spirit seems most appropriate.
Question, I'm going to make this along with other recipes on the site and would like to know if you typically use salted or unsalted butter? Most recipes just state butter. Thanks! The site is amazing btw
