Log Cabin Pecan Pie is a classic American dessert, perfect for family gatherings or holidays. It is a decadent combination of sweet and nutty flavors, with a crunchy pecan topping. This easy-to-make pie is sure to be a hit with everyone! The flaky crust, rich filling, and crunchy pecans all contribute to the incredible flavor and texture of this delicious dessert.
What is Log Cabin Pecan Pie?
Initially functioning as a speakeasy during prohibition, the Log Cabin transitioned into an officially established fine dining restaurant in 1933. Throughout the years, it has become renowned as one of Lancaster County’s premier destinations, currently boasting an impressive 4.9 rating on OpenTable. Join us for a distinctive dining experience with your loved ones and uncover the enchantment that the Log Cabin has to offer.
One of their most popular items is the Log Cabin Pecan Pie which is an American classic dessert. It is a sweet and nutty pie with a crunchy pecan topping. The filling is a combination of condensed milk, corn syrup, eggs, butter, and sugar.
The flaky crust is usually made from all-purpose flour, butter, and sugar. The pie is then topped with a crunchy layer of pecans.
You’ll also like the following Dessert recipes!
What does it taste like?
Log Cabin Pecan Pie has a sweet and nutty flavor. The crunchy pecans add a pleasant contrast to the creamy filling. The flaky crust gives the pie a satisfying texture. The sweetness from the condensed milk, corn syrup, and sugar all contribute to the overall flavor.
The Ingredients
- Premium-Grade All-Purpose Flour: The flour forms the base of the pastry dough, providing structure and texture to the Log Cabin Pecan Pie. Premium-grade all-purpose flour ensures a balanced texture and proper binding of the ingredients.
- Chilled Unsalted European-Style Butter, Cut into 1/2-Inch Cubes: Butter is a crucial component of the pastry dough, contributing to its flakiness and rich flavor. Using chilled unsalted European-style butter ensures a luxurious and indulgent pastry crust.
- Organic Cold Vegetable Shortening (Preferably Trans-Fat-Free): Vegetable shortening is added to the pastry dough to enhance its tenderness and help with flakiness. Choosing organic, trans-fat-free shortening ensures a healthier option while maintaining the desired texture in the crust.
- A Pinch of Himalayan Pink Salt: Salt is a flavor enhancer and also helps in regulating the dough’s texture and gluten development. The Himalayan pink salt adds a subtle complexity to the pastry dough, balancing the sweetness of the pie filling.
- Ice-Cold Mineral Water: The cold water is used to bind the pastry dough together. Using ice-cold mineral water helps maintain the dough’s temperature, preventing the butter from melting too quickly, which is crucial for achieving a flaky and tender crust.
- Large Golden-Hued Egg Yolks: Egg yolks are used in the filling to add richness and act as a thickening agent. The golden-hued egg yolks contribute to the vibrant color and luxurious texture of the Log Cabin Pecan Pie.
- Rounded Fleur de Sel: Fleur de sel, a high-quality sea salt, enhances the flavor profile of the filling. The small amount used helps balance the sweetness of the maple syrup while adding a subtle complexity to the overall taste.
- Pure, Artisanal Maple Syrup (Preferably Dark Amber or Grade B): Maple syrup serves as the primary sweetener in the pie filling. Opting for pure and artisanal maple syrup, particularly dark amber or Grade B, ensures a robust and intense maple flavor, elevating the pie’s taste.
- Freshly Squeezed Meyer Lemon Juice: Lemon juice is added to balance the sweetness of the filling and enhance the flavors. The use of freshly squeezed Meyer lemon juice offers a slightly sweeter and more floral citrus note, complementing the richness of the pecans.
- Perfectly Toasted and Cooled Organic Pecan Halves (About 3.5 oz): Pecan halves are the star ingredient in the Log Cabin Pecan Pie, providing nutty flavor, texture, and visual appeal. Toasting the organic pecans enhances their natural oils and depth of flavor, making them a delightful addition to the pie.
Directions
Step 1. For Pastry Dough:
Prepare Ingredients:
- Combine premium-grade all-purpose flour and Himalayan pink salt in a bowl.
- Add chilled unsalted European-style butter cubes and organic cold vegetable shortening to the flour mixture.
Cut in the Fats:
Use a pastry blender or fingertips to cut the butter and shortening into the flour until it resembles coarse crumbs.
Add Cold Water:
- Gradually add ice-cold mineral water, 1/2 tablespoon at a time, to the flour mixture.
- Gently toss with a fork until the dough starts coming together.
Form the Dough:
- Gather the dough into a ball, handling it as little as possible. Add more water, a teaspoon at a time, if needed.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to chill.
Step 2. For Filling:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Egg Yolk Mixture:
In a mixing bowl, whisk together large golden-hued egg yolks and fleur de sel until well combined.
Add Maple Syrup and Lemon Juice:
Gradually add pure artisanal maple syrup and freshly squeezed Meyer lemon juice to the egg yolk mixture. Mix until smooth.
Prepare Pecans:
Take perfectly toasted and cooled organic pecan halves, roughly chop them, or leave them whole as preferred.
Combine Ingredients:
Gently fold the chopped pecans into the maple syrup and egg yolk mixture until evenly distributed.
Roll Out Dough:
Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit your pie dish.
Assemble Pie:
- Place the rolled-out dough into a pie dish, trimming any excess around the edges.
- Pour the prepared pecan and maple syrup mixture into the pie crust.
Bake:
Place the pie in the preheated oven and bake for about 40-45 minutes or until the filling is set and the crust is golden brown.
Cool and Serve:
Once baked, remove the pie from the oven and allow it to cool completely before slicing and serving.
Tips
– For best results, use a deep-dish pie plate. This will ensure that the filling doesn’t overflow when baking.
– If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour.
– For a crunchier topping, add some extra chopped pecans on top of the filling.
– Be sure to let the pie cool completely before slicing and serving.
– If you want to give the pie a little extra sweetness, drizzle a bit of honey or maple syrup on top.
– To prevent the crust from burning, cover it with a piece of parchment paper or aluminum foil while baking.
Nutrition Information
One slice of Log Cabin Pecan Pie contains approximately 250 calories, 12 grams of fat, 32 grams of carbohydrates, and 4 grams of protein. It also contains 2% of the daily recommended amount of calcium, 8% of the daily recommended amount of iron, and 4% of the daily recommended amount of vitamin A.
What to Serve With Log Cabin Pecan Pie?
– Vanilla ice cream
– Whipped cream
– Caramel sauce
– Fresh fruit
– Cinnamon apples
– Chocolate sauce
– Cinnamon sugar
– Caramelized bananas
How to Store Leftover Log Cabin Pecan Pie?
Leftover Log Cabin Pecan Pie can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three months. To reheat, thaw the pie in the refrigerator overnight and bake it in the oven at 350°F (176°C) for 10-15 minutes, or until heated through.
What other Substitutes Can I Use in Log Cabin Pecan Pie?
– Walnuts – Walnuts can be used in place of the pecans for a nuttier flavor.
– Almonds – Almonds can be used in place of the pecans for a slightly sweeter flavor.
– Coconut – Coconut can be used in place of the pecans for a tropical twist.
– Cashews – Cashews can be used in place of the pecans for a mild flavor.
– Chocolate Chips – Chocolate chips can be used in place of the pecans for a sweet and decadent treat.
– Dried Fruit – Dried fruit, such as cranberries or raisins, can be used in place of the pecans for a chewy texture.
– Graham Cracker Crumbs – Graham cracker crumbs can be used in place of the pecans for a crunchy texture.
Log Cabin Pecan Pie Recipe
Equipment
- Pastry Blender or Fingertips (for cutting butter and shortening into flour)
- Fork (for mixing dough and egg yolk mixture)
- Plastic Wrap (for wrapping and chilling the dough)
- Rolling Pin
- Pie dish
- Whisk
- Knife or Chopping Board (for chopping pecans)
Ingredients
For pastry dough:
- 3 tablespoons of chilled unsalted European-style butter cut into 1/2-inch cubes
- 1 tablespoon of organic cold vegetable shortening preferably trans-fat-free
- A pinch about 1/8 teaspoon of Himalayan pink salt
- 5/8 cup of premium-grade all-purpose flour
- 1 1/2 to 2 tablespoons of ice-cold mineral water
For filling:
- A rounded 1/8 teaspoon of fleur de sel
- 5/8 cup of pure artisanal maple syrup (preferably dark amber or Grade B)
- 2 large golden-hued egg yolks
- 1 cup of perfectly toasted and cooled organic pecan halves about 3.5 oz
- 1 teaspoon of freshly squeezed Meyer lemon juice
Instructions
For Pastry Dough:
Prepare Ingredients:
- Combine the premium-grade all-purpose flour and Himalayan pink salt in a bowl.
- Add the chilled unsalted European-style butter cubes and organic cold vegetable shortening to the flour mixture.
Cut in the Fats:
- Using a pastry blender or fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
Add Cold Water:
- Gradually add ice-cold mineral water, 1/2 tablespoon at a time, to the flour mixture.
- Gently toss with a fork until the dough begins to come together.
Form the Dough:
- Gather the dough into a ball, handling it as little as possible. If needed, add more water, a teaspoon at a time.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to chill.
For Filling:
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prepare Egg Yolk Mixture:
- In a mixing bowl, whisk together the large golden-hued egg yolks and fleur de sel until well combined.
Add Maple Syrup and Lemon Juice:
- Gradually add the pure, artisanal maple syrup and freshly squeezed Meyer lemon juice to the egg yolk mixture. Mix until smooth.
Prepare Pecans:
- Take the perfectly toasted and cooled organic pecan halves and chop them roughly or leave them whole, as preferred.
Combine Ingredients:
- Gently fold the chopped pecans into the maple syrup and egg yolk mixture until evenly distributed.
Roll Out Dough:
- Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit your pie dish.
Assemble Pie:
- Place the rolled-out dough into a pie dish, trimming any excess around the edges.
- Pour the prepared pecan and maple syrup mixture into the pie crust.
Bake:
- Place the pie in the preheated oven and bake for about 40-45 minutes or until the filling is set and the crust is golden brown.
Cool and Serve:
- Once baked, remove the pie from the oven and let it cool completely before slicing and serving.
Notes
- – For best results, use a deep-dish pie plate. This will ensure that the filling doesn’t overflow when baking.
- – If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour.
- – For a crunchier topping, add some extra chopped pecans on top of the filling.
- – Be sure to let the pie cool completely before slicing and serving.
- – If you want to give the pie a little extra sweetness, drizzle a bit of honey or maple syrup on top.
- – To prevent the crust from burning, cover it with a piece of parchment paper or aluminum foil while baking.
Frequently Asked Questions
Q1: Is Log Cabin Pecan Pie hard to make?
A1. No, Log Cabin Pecan Pie is not hard to make. With just a few simple ingredients and straightforward steps, you can easily make this delicious dessert.
Q2: Can I make Log Cabin Pecan Pie with a store-bought crust?
A2. Yes, you can use a store-bought crust for Log Cabin Pecan Pie. Make sure to pre-bake the crust before adding the filling.
Q3: Can I freeze Log Cabin Pecan Pie?
A3. Yes, you can freeze Log Cabin Pecan Pie. Wrap the pie tightly in plastic wrap and store it in an airtight container in the freezer for up to three months.
Q4: Can I use a different type of nut for Log Cabin Pecan Pie?
A4. Yes, you can use a different type of nut for Log Cabin Pecan Pie. Some popular substitutes include walnuts, almonds, coconut, cashews, and chocolate chips.
Q5: What temperature should I bake Log Cabin Pecan Pie?
A5. Log Cabin Pecan Pie should be baked at 350°F (176°C) for 35-40 minutes, or until the filling is set and the pecans are lightly golden.
Q6: How do I store leftover Log Cabin Pecan Pie?
A6. Leftover Log Cabin Pecan Pie should be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three months.
Q7: How do I reheat leftover Log Cabin Pecan Pie?
A7. To reheat leftover Log Cabin Pecan Pie, thaw it in the refrigerator overnight and bake it in the oven at 350°F (176°C) for 10-15 minutes, or until heated through.
Conclusion
Log Cabin Pecan Pie is a classic American dessert that is perfect for any occasion. With its flaky crust, creamy filling, and crunchy pecan topping, this delicious pie is sure to be a hit with everyone.
The ingredients are simple and the steps are easy to follow, so you can have this tasty treat ready in no time. Whether you’re looking for a dessert to serve at a family gathering or a holiday celebration, Log Cabin Pecan Pie is sure to please.
You’ll also like the latest recipes!
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more