(Jason’s Favorite) Deep-Dish Pecan Pie

Jason’s birthday was last week, so I did what I do every year: made him his traditional birthday pecan pie.

Deep-Dish Pecan Pie | SugarHero.com

Yes, my weirdo of a husband is sort of neutral on birthday cake, but loooooves birthday pie. And not just any pie. It has to be my patented, world-famous, award-winning deep-dish pecan pie. [Okay fine, it is neither patented, nor award-winning, nor all that famous…yet.] This monster is 11” wide, 2” deep, and packed with toasted pecan halves, cinnamon-spiked filling, and lots of pockets of melted semi-sweet chocolate chunks. Not a bad way to celebrate a birthday, right?

Deep-Dish Pecan Pie | SugarHero.com

This pie has been a big part of his birthday celebration for at least the last 5 years, and I can’t believe it’s taken me so long to share the recipe! It’s not all that different from most pecan pie recipes—the big change is the handful of chopped chocolate I added, since I don’t actually like pecan pie that much myself (shhhh don’t tell Jason) and chocolate makes everything more tolerable.

The other big change, of course, is baking it in a giant deep-dish 11” pie pan. (If you’re in the market for one, I bought mine at Smart & Final.) It’s kind of a ridiculous amount of pie, but we usually have friends over to celebrate, and then Jason enjoys eating the leftovers over the next few days. He has also been known to have a slice of birthday pie for breakfast, which I don’t condone but certainly can’t forbid…heaven knows I’ve had a birthday cake breakfast once or twice myself.

Deep-Dish Pecan Pie | SugarHero.com

This pie is crunchy, gooey, nutty, and chocolatey, with a deep brown sugar flavor and a buttery, flakey crust. I’m not saying you have to make it for your next party or birthday, but I am saying that you won’t be sorry if you do!

Heeeey, speaking of delicious things you should put in your mouth, have you entered to win The Lemonade Cookbook yet? Hop on over to this post to enter!

Lemonade Cookbook Giveaway | SugarHero.com

And finally, I’m sharing another Foodie slideshow with you today! I’ve put together a collection of my favorite SugarHero recipes from the last year-you can see them below, or click through to view the whole thing at once. It wasn’t easy to decide on my favorites—I love all of my babies! But I ultimately chose the desserts that made me hungriest when I looked at them, which is always a good way to make decisions. Enjoy!

 

 

Deep-Dish Pecan Pie
 
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This is my husband's favorite dessert! I make it every year for his birthday, and we enjoy having it with ice cream or whipped cream for dessert...and then he has it for breakfast the next morning! This recipe makes one large 11" deep dish pie. If you have a regular 9” pie shell, you can cut both the crust and the filling recipe in half. The baking times will probably have to be reduced, so watch the pie carefully as it bakes.
Author:
Recipe type: Pie
Serves: 12-18
Ingredients
For the Crust:
  • 13.5 oz (3 cups) all-purpose flour
  • 1.75 oz (1/4 cup) granulated sugar
  • 1 tsp salt
  • 10 oz cold unsalted butter, cubed
  • 2.5 oz cold shortening, cubed
  • ½ cup ice water
For the Filling:
  • 17 oz (1½ cups) light corn syrup
  • 7½ oz (1 cup) packed brown sugar
  • 3 oz melted butter
  • 6 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¾ tsp salt
  • 14 oz (3 cups) toasted pecan halves
  • 6 oz (1 cup) semi-sweet chocolate chunks
Instructions
To Make the Crust:
  1. Combine the flour, sugar, and salt in the bowl of a food processor (10 cups or larger size) and pulse a few times to combine. Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
  2. Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Shape it into a disc, wrap it well in plastic wrap and refrigerate it an hour to let it rest and chill. After an hour, roll the dough out on a lightly floured surface until about ¼-inch thick. Lay it in a deep dish 11” pie pan, and trim the excess from the sides. Prick the bottom of the crust with fork tines, and put the pie in the freezer to chill for 15 minutes while you preheat the oven to 350 degrees F.
  3. Once the oven’s ready and the dough is chilled, spray a piece of foil with nonstick spray and press it, sprayed side down, on top of the pie dough. Fill the pie shell with beans or rice, then bake it for 20 minutes until the sides of the crust look set and start taking on some color. Carefully remove the foil and beans, then continue to bake the crust for an additional 15 minutes, until it is no longer raw in the center and is starting to color.
  4. If you’d like, you can roll out the excess dough and cut small shapes out of it—I like using ovals or leaf cutters. Once the crust is baked and cooled, brush the rim with beaten egg, and place the crust cut-outs around the edge. Brush the top of the cut-outs with more beaten egg, and sprinkle it with a little sugar. Fill the crust and bake as described below. This method of decoration takes a little more time, but it looks wonderful and it prevents the edges of the crust from getting overdone since the edges are baked along with the filling and are not pre-baked like the rest of the crust.
To Make the Filling:
  1. Preheat the oven to 375 F. In a large bowl, whisk together the corn syrup and brown sugar until smooth and free of lumps. Add the melted butter, then the eggs one at a time. Finally, add the vanilla extract, cinnamon, and salt, and whisk until smooth.
  2. Put the pecans and chopped chocolate in the cooled pie crust, then pour the filling mixture on top. Tap the pie pan against the counter several times to pop any air bubbles. Place the pie on a baking sheet covered with parchment, to keep your oven from getting messy in the event of any spills.
  3. Bake the pie at 375 F for 20 minutes, then turn the oven down to 350 F. Bake for an additional 55-65 minutes, until the pie is puffed, there are a few cracks along the sides, and the center doesn’t jiggle like gelatin when the pie is tapped. If the outer edges of the crust appear to be getting too dark during the cooking process, cover the edges loosely with foil strips.
  4. Once baked, remove the pie from the oven and cool at room temperature. It’s wonderful—but messy!—when eaten warm, and it’s also delicious at room temperature or even chilled. Serve with whipped cream or ice cream, and refrigerate leftovers for up to a week.

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23 Responses to (Jason’s Favorite) Deep-Dish Pecan Pie
  1. I’m not a big fan of plain pecan pie either, but I’d definitely love a piece of this chocolate chip beauty yum! Deep dish pies are a favorite at home, and it’s such a pity that neither my brother’s birthday nor mine are soon : ( x

  2. I’m totally with Jason on this one, I have to say! I love birthday cake, but when it comes down to cake v. pie, it’s pie all the way.

  3. Johlene says:

    I´m a HUGE fan of pecan pies and this inside looks perfect, just the way I like it.. gooey and moist! Yum! Yum!! Wish you could send me a slice or 2.. Xx

    • Elizabeth says:

      Thanks Johlene! I have to say, the gooey, melty texture of pecan pie is one of the things I DO like about them–it just goes so well with melty ice cream!

  4. Faye says:

    I can totally see why anyone would want this pie on their birthday. Yum! Plus pecans are so expensive, but this pie looks totally worth it!

    • Elizabeth says:

      You are right–pecans are crazy expensive! That’s why we have to make every pecan dessert count. :) Thanks for stopping by, Faye!

  5. I have never in me entire life tasted pecan pie. I don’t know what’s wrong with me because this looks amazing!

    • Elizabeth says:

      Ari, what?! You have to try it! Even though it’s not my favorite, it’s such a classic, it’s worth a taste sometime!

  6. Danguole says:

    Happy birthday to the Mr. SugarHero!

    I’m with him, though–birthday cake is great when it’s good, but pie is ALWAYS good. This looks especially fantastic, and I love the chocolate addition (you WOULD).

    • Elizabeth says:

      Thanks D! And I hope that “Chocolate–you WOULD” is sometime written on my tombstone. Seems like a good life motto to me!

  7. I have got to make that pie. Putting it on my menu for Christmas.

  8. I need to make this – it looks like the best pie ever!!

    • Elizabeth says:

      Thanks Ashley! No joke, my husband waits aaallll year just to devour this on his birthday! It’s hard to go wrong with warm pecan pie and cold ice cream!

  9. Haha, that’s so cute that he requests pie instead of cake :) I make these choco pecan pie bars at christmas time so I know that choco/pecan is an amazing combo. That’s one smart hubby you have ;)

    • Elizabeth says:

      Okay, so I don’t really love pecan pie, but I do like pecan bars, and if you add chocolate? I’m sold! I’d love to see your recipe–you should post it on the blog!

  10. Liz says:

    I’m with Jason on the pie thing! I’m not a cake fan either and I actually did a pie round-up on my blog for my birthday! Love pecan pie so this is going on my list for sure! :)

    • Elizabeth says:

      I’m learning that birthday pie is a totally common thing! So fun that you did a pie round-up–I’ll bet you have some awesome recipes on your blog!

  11. As much as I love cake, I would not turn this down on my birthday. I want to buy a deep dish pie pan just so I can make this!

    • Elizabeth says:

      Thanks Natasha! I’m with you–I prefer cake, but I wouldn’t kick pie out of my kitchen! And I have to say, deep-dish is toooootally the way to enjoy this pie! More to love!

  12. Pecan pie is the best! I love adding maple syrup and bourbon to it. Cake and pie are totally breakfast appropriate. Especially this because it has pecans, so it’s like healthy ;)

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