Pecan Pie from Luby's features a buttery, flaky crust filled with a rich, gooey mixture of caramelized pecans and sweet brown sugar, topped with toasted pecan halves for a crunchy, nutty finish.
Equipments
- Mixing bowl
- Whisk
- Rolling pin
- Pie dish
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon or spatula
- Pastry blender or fork
- Cooling rack
- Oven
Ingredients
- 1½ cups (180g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 1 cup (240ml) light corn syrup
- ½ cup (115g) unsalted butter
- 4 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (220g) pecan halves
Ensure your unsalted butter is cold and cubed before incorporating it into the all-purpose flour to achieve the perfect flaky crust texture. Use light brown sugar and light corn syrup to create the rich, gooey filling that caramelizes pecans beautifully. Measure ingredients precisely with measuring cups and spoons to maintain the balance of sweetness and gooey consistency in the pie. Incorporate the pecan halves on top just before baking to get that signature crunchy, nutty finish. You'll love making this Pecan Pie from Luby's copycat menu, which captures the authentic buttery crust and caramelized nut flavor perfectly.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt.
- Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing until dough forms.
- Shape dough into a disk, wrap, and chill for 30 minutes.
- Roll dough on a floured surface to fit your pie dish.
- Transfer dough to pie dish and trim edges.
- In a saucepan, melt butter over medium heat.
- Stir in granulated sugar, brown sugar, and corn syrup until combined.
- Remove from heat and let cool slightly.
- In a mixing bowl, whisk eggs, vanilla extract, and salt.
- Gradually add cooled syrup mixture to eggs, whisking constantly.
- Stir in 1½ cups pecan halves.
- Pour filling into prepared pie crust.
- Arrange remaining pecan halves on top for garnish.
- Bake for 50–60 minutes, until filling is set and crust is golden brown.
- Cool pie on a cooling rack before slicing and serving.
Substitution
Pecan Pie from Luby's copycat menu delivers a rich, caramel-sweet filling nestled in a flaky, buttery crust, crowned with crunchy toasted pecan halves. You can substitute light corn syrup with an equal amount of honey or maple syrup for a more natural sweetness or if corn syrup is unavailable. Use cold butter and avoid over-mixing the dough to ensure a tender crust that holds up to the sticky filling. If pecans are scarce or if you prefer a different texture, chopped walnuts or almonds can be used as a nut alternative. Always allow the pie to cool completely on a cooling rack before slicing to let the filling set properly.
Tips
Ensure your butter is very cold when cutting it into the flour to achieve the flaky pie crust texture. Add ice water gradually, stopping as soon as the dough just comes together to avoid a tough crust. Whisk the eggs constantly while adding the warm syrup mixture to prevent the eggs from scrambling. Cool the pie completely on a rack before slicing to allow the filling to fully set, ensuring clean slices and the best taste for your pecan pie.
Nutritions
Pecan pie from Luby's provides a rich source of healthy fats and protein from pecans, which are also high in fiber, vitamins, and antioxidants. The filling contains a significant amount of sugars and butter, contributing to its high calorie and saturated fat content. Your intake of dietary cholesterol may be influenced by the eggs used in the recipe. Moderation is key when enjoying this indulgent dessert to balance its nutritional benefits and potential drawbacks.
Storage
Store your pecan pie tightly covered with plastic wrap or aluminum foil at room temperature for up to two days to maintain its flaky crust and gooey filling. For longer storage, refrigerate the pie in an airtight container for up to four days, allowing it to retain its rich caramel and nutty flavors. To enjoy your pie warm, gently reheat slices in the oven at 350degF (175degC) for 10-15 minutes.
Variation or Alternatives
You can experiment by substituting maple syrup or honey for corn syrup to add a deeper, more complex sweetness to the filling. Incorporate a pinch of cinnamon or a splash of bourbon into the filling mixture for added warmth and flavor depth. For a nut variation, chopped walnuts or almonds can replace pecans to diversify the texture and taste. Consider blind baking the crust for 10 minutes before adding the filling to ensure an extra crispy base that prevents sogginess.
Allergies
Pecan Pie from Luby's contains common allergens such as pecans and eggs, which can trigger severe allergic reactions in sensitive individuals. The crust includes all-purpose flour, containing gluten, a potential allergen for those with celiac disease or gluten intolerance. If you have nut, egg, or gluten allergies, it's important to avoid this dessert or seek an alternative that fits your dietary needs.
Why this recipe?
Pecan Pie from Luby's restaurant is cherished for its perfectly balanced sweetness, rich caramel flavor, and buttery, flaky crust, which delivers a classic Southern dessert experience. The use of high-quality pecans provides a satisfying crunch that complements the gooey filling, making each bite indulgently delicious. Your attempt to create a copycat recipe allows you to customize sweetness levels while enjoying the authentic taste that has made Luby's Pecan Pie a beloved favorite. Recreating this dessert at home offers a cost-effective way to savor a restaurant-quality treat tailored to your personal preference.