Deep-Dish Pecan Pie

With more than the usual amount of gooey filling, this Deep-Dish Pecan Pie is a must-bake for pecan pie lovers!

The Best Deep-Dish Pecan Pie

Long before I’d even considered starting this blog, I started making this pie for the holidays when I wanted a break from traditional pecan pie.

While at its heart, this is more traditional than not, this pie has a couple of interesting things going for it. First of all, it has a buttery, cream cheese crust that makes for a tasty departure from traditional pie crusts.

Secondly, for those of you who love that gooey filling of pecan pies, there’s more of it than usual in this beauty. If you love pecan pie like I do, then I know you’re already sold on this show-stopping pie!

This eye-catching pie is an impressive addition to your holiday dessert offerings. Small slices work well and will make it go further than a regular 9-inch pie. And from my own experience, I’m guessing you’ll be asked to make this one again and again!

What You’ll Need

This is a relatively short ingredient list for such a stately dessert! You won’t need much beyond the basics to make this Deep-Dish Pecan Pie.

For the crust:

• Butter – Set out the butter about half an hour before baking so that it can soften.
• Cream cheese – Full-fat cream cheese works best. It needs to be at room temperature, which is a bit warmer than you want the butter to be.
• All-purpose flour
• Sugar

For the filling:

• Corn syrup – I don’t often bake with corn syrup, but it’s a must for this pie. It provides not only sweetness, but helps give it its trademark texture.
• Brown sugar – I find that light brown sugar provides just the right flavor and color in this pie. Dark brown sugar will likely work, too, but be aware that it can alter the texture as well as the flavor.
• Butter – Be sure to let the melted butter cool slightly before mixing.
• Eggs and egg yolks – So many eggs! They help hold the filling together. Set these out before you begin baking so they won’t be cold. Lightly beat them in a separate bowl.
• Vanilla extract
• Salt – If your pecans are salted, you may want to dial back the amount of salt in the recipe.
• Pecans – I prefer the look of pecan halves in this pie, but you can use chopped if you like.

How to Make Deep-Dish Pecan Pie

Despite its somewhat daunting appearance, this is actually a simple pie to make!

Make the crust:

Prepare the pan. You’ll need a 9-inch springform pan to make this pie. While it’s an optional step, I highly recommend that you line the outside or inside of the pan with aluminum foil to prevent leaks. Lining the outside makes the foil easier to remove after baking and eliminates the chance of marring the outside texture of the crust. If you opt to line the inside, take care to make the foil as smooth as possible. I’ve baked this pie both ways, and either way will work.

Mix the dough. Use a hand or stand mixer to beat the butter and cream cheese until the mixture is light and fluffy. Slowly add the flour and sugar, and mix until combined.

Shape and chill the dough. Shape the dough into a flat disc. Then cover it and place in the refrigerator for 15 minutes so it’s firm enough to roll.

Roll the dough and place in the pan. On a lightly floured surface, roll out the chilled dough into a 13″ circle. Carefully transfer the dough to the pan, and press it into the bottom and up the sides of the pan. This can be a bit tricky, but be sure the dough is well-chilled and be patient. Cover the pan and place in the refrigerator for at least 2 hours.

Make the filling:

Heat the oven. Preheat the oven to 375°F.

Combine the filling ingredients. Whisk together the corn syrup, brown sugar, and melted butter. Next, add the eggs, egg yolks, vanilla, and salt. Mix until thoroughly combined. Then, stir in the pecans.

Bake the pie. Pour the filling into the chilled crust. Bake for 15 minutes. Then reduce the oven temperature to 300°F. Bake for 2 hours and 15 minutes, or until the filling is set. If the crust begins to get too brown, cover the edges with aluminum foil.

Cool the pie. Place the baked pie on a wire rack and let it cool completely. Then cover the pie very well with plastic wrap and place in the refrigerator for about an hour to let it set completely. Bring the pie to room temperature before serving, or slice it while it’s cold and briefly warm the slices in the microwave.

Tips for Success

Here are some of my best tips for making this Deep-Dish Pecan Pie be the best it can be!

• Use a light-colored, metal pan. Remember that dark pans will bake the outside edges more quickly, leading to over-baked crust before the filling can bake all the way through.
• Chill, chill, chill! Don’t skip the chill time for the dough, both before and after rolling it out. The dough needs to be well-chilled so it will hold its shape and not be tough.
• Bake thoroughly. Every oven is different, so don’t be alarmed if your pie isn’t done in the time specified in the recipe. Add more time if needed to make sure the filling is set. The center of the pie should not jiggle or have a very slight jiggle when you gently shake the pan or carefully tap the top. Don’t forget to cover the crust with foil if it starts to look too brown.

How to Store Deep-Dish Pecan Pie

First, make sure that the pie is completely cooled. Then cover the pie well with plastic wrap and store in the refrigerator. It should keep for up to 4 days if properly stored.

Bring the pie to room temperature before serving. A couple of hours on your kitchen counter should do the trick.

Can Deep-Dish Pecan Pie Be Frozen?

Yes! Be sure the pie is completely cooled. Then wrap the whole pie or individual slices very well in plastic wrap. Wrap again in aluminum foil or place in a freezer-safe storage bag or container. Be sure to place it right-side-up in the freezer.

Properly stored, pecan pie should keep for up to 3 months in the freezer.

Thaw the frozen pie overnight in the refrigerator. Then bring it to room temperature by placing it on your kitchen counter for a couple of hours.

How to Reheat Pecan Pie

This Deep-Dish Pecan Pie is perfectly delicious at room temperature, but you can certainly heat it if you like. A brief spin in the microwave will warm individual slices.

Alternatively, you can reheat it in the oven. If you’re reheating individual slices, place them in an oven-safe pan. Tent loosely with aluminum foil. Place in a low-heat oven (250-275°F) and bake for 10-15 minutes. This oven method will work best for keeping the crust in great shape after heating.

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