Cappers Farmer Blogs > Chef Elizabeth on the Farm

Chef Elizabeth's Farmhouse Pecan Pie

Chef ElizabethPecan pie is a very indulgent treat, yes, it is sweet and, yes, pecans are expensive. This special pie reminds me of my childhood, I loved it. Pecan pie was my mother's favourite pie of all, she only ate the pecans. After baking with the filling, the pecans become so deeply nutty. I could understand why she would eat the entire topping. Everyone loves Pecan Pie. How do you pronounce Pecan? Puh-con or pee-Can? Homemade pecan pie is quick and easy to make and so delicious. I find it a go-to dessert for company. No one believes how easy it is to make. But everyone agrees how delicious pecan pie is and how hard it is to resist a second slice.


For the pie crust, many bakers swear by the Tenderflake lard recipe. I like to use a pure butter crust. If you follow me you know that I recommend having a few homemade pie crusts in the freezer, they do come in handy. Remember to date them.

For convenience, you can buy a pre-made crust. I have tried the Pillsbury brand and it is very good. You will find it in the refrigerator section of your grocery store. Make sure to check the best-before date on the package. I find that the frozen pie shells are often chipped and they break too easily. I add a tablespoon of lemon juice to the pie to cut the sweetness. Make sure to taste the pecans before using them to test for freshness. I use both roughly chopped and whole pecans as this gives the pie a more complex texture and flavour. Use only pure vanilla when you bake, it makes all the difference.

Farmhouse Pecan Pie

1 1/2 to 2 cups pecans, divided (3/4 whole pecans, 3/4 cup roughly chopped pecans)
3 large eggs, lightly beaten
1 cup corn syrup
3/4 cup white sugar
Pinch of salt
4 tablespoons butter, melted and slightly cooled
1 teaspoon pure vanilla
1 tablespoon lemon juice
2 tablespoons Bourbon, Kahlua or Rum (optional)
1 (9- to 10-inch) unbaked pie shell

Preheat oven to 350 F.

Place the pie plate on a baking sheet covered with parchment or foil to catch any spills; set aside.

Place the 3/4 cup whole pecans on the bottom of the unbaked pie shell.


In a medium bowl, stir together eggs, corn syrup, sugar, the pinch of salt, melted butter, vanilla, lemon juice and liquor until well-blended.

Stir in roughly chopped pecans. Pour into shell and place on the prepared baking sheet and then into the preheated oven.


Bake for 50 to 55 minutes, or until center is set. Cool on a wire rack.

Serve with bourbon- or vanilla-laced whipped cream, or ice cream if desired. I do not add sugar to my whipped cream, this pie does not need any more sweetness.


Chef Elizabeth