Description
This classic Pecan Pie with Brown Sugar recipe features a flaky homemade crust filled with a rich, sweet, and buttery pecan filling sweetened with brown sugar, corn syrup, and a hint of lemon juice. Crunchy toffee bits and toasted pecans add an extra layer of texture and flavor, making this dessert a perfect indulgence for any occasion.
Ingredients
Scale
For the Pie Crust
- 2 cups flour (spooned and leveled)
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter (chopped, 1 stick)
- 6 tablespoons butter-flavored Crisco
- 1/2 egg
- 1/4 cup ice water
For the Pecan Pie Filling
- 1/2 cup butter (1 stick)
- 3 large eggs
- 1/4 cup granulated sugar
- 1 cup brown sugar (packed)
- 1/2 cup corn syrup
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon flour
- 1/2 cup toffee bits
- 2 cups pecans (chopped, toasted if desired)
For the Streusel Topping
- 1/2 cup flour
- 1/4 cup brown sugar (packed)
- 1/4 cup cold butter (half stick)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine 2 cups flour, 1 1/2 tablespoons sugar, and 1 teaspoon salt. Cut in 1/2 cup chopped butter and 6 tablespoons butter-flavored Crisco using a pastry cutter or fingers until the mixture resembles coarse crumbs. Lightly beat 1/2 egg and mix in with 1/4 cup ice water, then gradually add to dry ingredients until the dough just comes together. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out and Assemble Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan. Trim and flute the edges as desired.
- Make the Streusel Topping: In a small bowl, combine 1/2 cup flour and 1/4 cup packed brown sugar. Cut in 1/4 cup cold butter until the mixture forms coarse crumbs. Refrigerate until ready to use.
- Prepare the Pecan Pie Filling: In a saucepan, melt 1/2 cup butter over low heat. In a large bowl, whisk together 3 large eggs, 1/4 cup granulated sugar, 1 cup packed brown sugar, 1/2 cup corn syrup, 1 tablespoon milk, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon flour until smooth. Slowly whisk in the melted butter until fully incorporated.
- Add Pecans and Toffee Bits: Stir in 2 cups chopped toasted pecans and 1/2 cup toffee bits into the filling mixture evenly.
- Fill the Pie Crust and Top: Pour the pecan filling into the prepared pie crust. Evenly sprinkle the streusel topping over the filling to add texture and sweetness.
- Bake the Pie: Preheat the oven to 350°F (175°C). Place the pie on the center rack and bake for approximately 60 to 67 minutes, or until the filling is set but slightly jiggly in the center and the topping is golden brown. If edges brown too quickly, use a pie shield or aluminum foil to protect them.
- Cool and Serve: Allow the pie to cool completely on a wire rack to set before slicing. Serve at room temperature or slightly chilled for best flavor.
Notes
- Toasting the pecans enhances their flavor and adds depth to the pie.
- If you don’t have butter-flavored Crisco, you can substitute all shortening or all butter, though the texture may vary slightly.
- Using fresh lemon juice brightens the sweetness and balances the richness.
- Make sure not to overbake the pie to avoid drying out the filling.
- Pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
