Pay de Nuez (Pecan Pie) is a classic Southern American dessert made with a buttery pie crust and a sweet custard-like mixture of pecans, eggs, sugar, and butter.
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Some versions include a touch of maple syrup or bourbon for extra depth of flavor. It's a traditional dessert often served during the holidays, such as Thanksgiving and Christmas.🥧
This Pay de Nuez (Pecan Pie) recipe preserves the authentic Southern flavor while making the process simple, quick, and easy to make at home.
With a buttery crust and a rich, caramel-like pecan filling, it's the perfect homemade dessert for any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Unbleached all-purpose flour: Creates a balanced and flaky crust.
- Butter and vegetable shortening: Combine for rich flavor, color, and perfect flakiness.
- Sugar and salt: Add light sweetness and balance the overall flavor.
- Vanilla extract: Enhances aroma and adds warmth to the crust and filling.
- Brown sugar: Gives caramel depth and a gooey, classic pecan pie texture.
- Corn syrup: Keeps the filling smooth and glossy, preventing crystallization.
- Eggs: Bind the filling and create a soft, custard-like texture.
- Butter: Adds richness and helps the filling set beautifully.
- Pecans: Provide the signature nutty crunch and flavor contrast.
How to Make Pay de Nuez
Note: Full instructions are provided in the recipe card below.
- Mix flour, sugar, and salt in a food processor. Add cold butter and shortening; pulse until the mixture looks like coarse crumbs.
- Transfer to a bowl and drizzle 3 tablespoons of ice water. Mix with a spatula until the dough starts to come together, adding more water if needed.
- Form into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Roll the dough into a 13-inch circle and fit it into a 9-inch pie pan. Trim and flute the edges, then chill for 1 hour.
- Prick the crust with a fork, line with foil, and chill again.
- Bake at 400°F for 15 minutes. Remove the foil and bake 10 minutes more until golden. Reduce oven to 275°F.
- Melt butter in a heatproof bowl set over simmering water. Remove from heat and stir in sugar and salt until smooth.
- Whisk in eggs, then corn syrup and vanilla. Return bowl to warm water; stir until glossy and warm to the touch.
- Stir in pecans and pour into the warm crust.
- Bake for 50-60 minutes, until the center feels set but slightly soft.
- Cool completely for at least 4 hours before serving.
- To make ahead, store tightly wrapped at room temperature for up to 2 days, or reheat at 250°F for about 15 minutes before serving.
Hint: Chop the pecans by hand for the best texture and flavor-using a food processor can make them too fine. To keep the filling perfectly gooey, pour it into the crust while it's still warm from blind baking.
Storage, Make Ahead, & Freezing
Storage: Wrap the pie tightly in foil and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Make Ahead: You can bake the pie 1-2 days in advance. Let it cool completely, then cover tightly with foil or plastic wrap and store at room temperature until ready to serve.
Freezing: Not recommended; this pie is best enjoyed fresh.
Camila's Tips & Variations
- Chop the toasted pecans by hand for the best texture; a food processor can make them too fine.
- Add the filling to the pie shell as soon as it comes out of the oven for the perfect consistency.
- Begin preparing the filling about 20 minutes after the crust goes into the oven, so the timing aligns.
- For added depth of flavor, mix in a splash of maple syrup or bourbon to the filling.
Frequently Asked Questions
Why is my pecan pie filling runny?
The filling may not have baked long enough. Bake until the center feels set but still slightly soft, like gelatin when pressed gently. Cooling completely allows it to firm up.
How do I know when my pecan pie is done?
When the edges are set and the center jiggles slightly but isn't liquid, your pie is ready. It will continue to set as it cools.
Can I use store-bought pie crust?
Yes. A quality pre-made crust works fine if you're short on time-just be sure to blind-bake it before adding the filling.
Why did my crust shrink?
This usually happens when the dough isn't chilled long enough or is stretched too much in the pan. Always chill the crust before baking to help it hold its shape.
❤️Love this Pay de Nuez recipe?
Check out my Pay de Nuez con Bourbon for a rich twist on the classic!
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Recipe
Pay de Nuez
Equipment
Ingredients
Crust
- 177 grams unbleached all-purpose flour , plus more for dusting work surface
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 3 tablespoons chilled solid vegetable shortening
- 4 tablespoons (½ stick) cold unsalted butter, cut into ¼-inch pieces
- 1 teaspoon vanilla extract
- 4 - 5 tablespoons ice water
Filling
- 6 tablespoons unsalted butter , cut into 1-inch pieces
- 200 grams , dark or light brown sugar
- ½ teaspoon kosher salt
- 3 large eggs
- ¾ cup light corn syrup
- 1 tablespoon vanilla extract
- 227 grams whole pecans , toasted and chopped into small pieces
Instructions
For the Crust
- In a food processor with the metal blade attached, combine the flour, sugar, and salt. Add the chilled butter and shortening over the dry ingredients, then pulse several times until the texture resembles coarse crumbs or cornmeal, about 10-15 seconds. Transfer the mixture to a medium bowl.
- Drizzle 1 teaspoon vanilla extract and 3 tablespoons of ice-cold water over the mixture. Using a rubber spatula, fold and press the dough until it starts to come together. If it still seems dry, add more ice water a teaspoon at a time until the dough holds together when pressed. Gather the dough with your hands, form it into a ball, and flatten it into a 4-inch disk. Lightly dust it with flour, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll the dough into a 13-inch circle. Gently fit it into a 9-inch pie dish (glass preferred). Press the dough into the bottom and sides without stretching it. Trim any excess dough, leaving about a ½-inch overhang. Fold the edges under so they're even with the rim, then crimp or flute as desired. Refrigerate the shell until firm, about 1 hour.
- Prick the base and sides with a fork. Line the crust with heavy-duty aluminum foil, pressing it tightly against the dough and extending it slightly beyond the rim. Prick the foil a few times to release steam, and chill again while preheating the oven.
- Position the oven rack in the center and heat to 400°F (200°C). Bake until the crust is set, about 15 minutes, pressing down gently with an oven mitt if it puffs up. Remove the foil and bake for another 10 minutes, or until the bottom begins to turn golden. Set aside to cool slightly while you prepare the filling. Reduce oven temperature to 275°F (135°C).
For the Filling
- Place the butter in a medium heatproof bowl and set it over a skillet of simmering water, allowing it to melt gently. Remove the bowl from the heat and stir in the sugar and salt until well combined. Whisk in the eggs, followed by the corn syrup and vanilla extract. Return the bowl to the warm water and stir until the mixture becomes glossy and slightly warm to the touch (around 130°F). Remove from the heat and fold in the pecans.
- Pour the filling into the warm pie shell. Bake until the center feels set but still slightly soft when pressed, similar to gelatin, about 50 to 60 minutes. Cool the pie on a wire rack for at least 4 hours before slicing. Serve at room temperature or gently warmed, with whipped cream or vanilla ice cream if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
