The holidays are just around the corner, and making a delicious pecan pie to share with family and friends sounds like a fantastic idea! Pecan pie is a timeless classic that brings warmth and joy to any holiday gathering. However, besides prepping for food, there are also countless other tasks to worry about – decorating the house, sending out invitation cards, organizing activities, and the list goes on. With so much to do, the holiday season can quickly become overwhelming. How about easing some of that stress by baking your pecan pie in advance? Not only will it save you time on the big day, but it will also ensure you have one less thing to worry about, allowing you to focus on enjoying the festive season with your loved ones. Plus, a well-made pecan pie only gets better with time, as the flavors meld together beautifully. So, take a bit of the holiday hustle out of your schedule and bake your pecan pie ahead – your future self will thank you!
But How Far in Advance Can You Make Pecan Pie?
The good news is, pecan pies can be made a few months in advance! All you need to do is:
- Make your pecan pie with your favorite recipe
- Allow your pie to cool
- Wrap your pie with plastic/aluminum wrap
- Place it in an airtight freezer bag to prevent freezer burn
- Freeze it for up to 3 months!
How to Serve Pecan Pie
- Thaw pecan pie at room temperature or in the refrigerator
- Lightly brush pie crust with melted butter
- Sprinkle pecan pie with brown sugar (optional if you prefer less sugar in your diet)
- Bake pecan pie in a 300°F preheated oven for 10-15 minutes
- Remove from oven and wait for 10 minutes to slice and serve
- Serve pie with a scoop of vanilla ice cream (optional step)
- Enjoy your pecan pie!
If you plan on making some, here is my favorite pecan pie recipe from my grandmother Elsie's recipe, published in Saveur Magazine.
Elsie Millican's Pecan Pie Recipe
Ingredients
Crust
1 ½ cups flour
1 tbsp. sugar
½ tsp. salt
6 tbsp. cold butter, cut into small pieces
2 tbsp. cold vegetable shortening, cut into small pieces
Filling
½ cup sugar
2 tbsp. flour
2 eggs, lightly beaten
1 cup light Karo syrup
2 tbsp. melted butter
1 tsp. vanilla
Pinch salt
2 cups pecan halves
Instructions
1. For the crust: Sift together flour, sugar, and salt into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 4 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough; then shape into a ball, flatten slightly to make a disk, and dust with flour. Wrap disk in plastic and refrigerate for 1 hour.
2. Preheat oven to 325°. Allow dough to sit at room temperature to soften slightly before rolling out on a lightly floured surface into an 11'' round. Fit dough, without stretching it, into a 9'' pie pan. Fold edge under and crimp. Using a fork, prick bottom lightly, then make a decorative edge around the rim.
3. For the filling: Combine sugar and flour in a medium bowl. Add eggs, Karo syrup, butter, vanilla, salt, and pecans and mix well. Pour filling into prepared piecrust and bake until crust is golden, and filling is set, about 1 hour. Allow to cool before serving.
