Classic Pecan Pie - avg 2.6lb
Ben The Baker
$38.00
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Ben The Baker
Classic Pecan Pie - avg 2.6lb
Pecan pie either delivers or it doesn't, and most of the letdown comes down to two things: a crust that tastes like cardboard, and a filling so heavy with sugar the pecans disappear. My crew and I built this pie to fix both. The crust is 100% butter, never shortening — rolled and shaped by hand in our White Bear Lake, Minnesota bakery — and the filling is dialed back on sweetness on purpose, so the pecans stay the star instead of drowning in corn syrup.
- A Take & Bake pie that arrives frozen and unbaked — you finish it in your own oven, about as easy as baking a frozen pizza, and it fills your kitchen the same way ours does.
- The crust is 100% butter, never shortening — the one claim we won't budge on, and the reason people tell us a genuinely good crust is impossible to find elsewhere.
- A holiday-table classic built for anyone who wants the pecans to actually taste like pecans, not an afterthought floating in syrup.
Pecan pie is a dessert everyone claims to make right, and almost nobody does. Cloyingly sweet fillings and shortening-based crusts have become the default — we build this pie the opposite way.
My crew and I hand-roll every crust in our White Bear Lake, Minnesota bakery using 100% butter, never shortening. The pecan filling is made from scratch and kept intentionally less sweet than most, so the pecans stay front and center instead of getting buried under corn syrup.
This is a Take & Bake pecan pie: it arrives frozen and unbaked, and you finish it in your own oven — about as easy as baking a frozen pizza, minus the guesswork of getting a butter crust right yourself. With butter, flour, corn syrup, sugar, and eggs at its heart, this is a classic indulgent dessert rather than a keto, paleo, or gluten-free option.
Keep it in the freezer until you're ready to bake, then follow the directions on the box for a crust that's flaky and unmistakably butter, and a filling where the pecans still taste like pecans.
Ingredients: Unsalted Butter (Pasteurized Cream, Natural Flavoring), Unbleached All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron (Reduced), Thiamin Mononitrate, Riboflavin, Folic Acid), Pecans, Dark Corn Syrup (Corn Syrup, Refiners' Syrup, Caramel Flavor, Salt, Sodium Benzoate), Light Corn Syrup (Corn Syrup, Salt, Vanilla Extract (Vanilla Beans, Water, Ethyl Alcohol)), Eggs, Sugar, Water, Vanilla (Vanilla Bean Extractives, Water), and Himalayan Sea Salt. Contains: Milk, Egg, Wheat, Pecans.
Common Questions
How does this pecan pie compare to a typical grocery-store version?
Most mass-produced pecan pies use a shortening-based crust and lean heavily on corn syrup for sweetness, often pushing sugar content so high the pecans taste like an afterthought. This pie uses a crust made from 100% unsalted butter, never shortening, and the filling is intentionally kept less sweet so the pecans stay the dominant flavor rather than getting buried in syrup. The ingredient list is also shorter and more recognizable: butter, flour, pecans, corn syrup, eggs, sugar, water, vanilla, and Himalayan sea salt, with no stabilizers, gums, or preservative-laden fillers common in shelf-stable commercial pies. The tradeoff is that this pie arrives frozen and unbaked, requiring you to finish it in your own oven, whereas most supermarket pies are baked and ready to eat.
Why does an all-butter crust behave differently than one made with shortening?
Butter is roughly 80-82% fat and 16-18% water, and that water content is the key mechanism: as the crust bakes, the water turns to steam and creates pockets between the layers of fat and flour, which is what produces a flaky, layered texture. Shortening is nearly 100% fat with no water, so it coats flour more uniformly and produces a crust that's tender but flatter and less distinctly layered. Butter also has a lower melting point than shortening, which means the fat starts liquefying faster in the oven, and if it's not handled cold and worked quickly, you lose the layering effect entirely. Getting this right by hand, which is what our small team does with every crust, is part of why an all-butter crust has a reputation for being harder to execute consistently than a shortening-based one.
Does this pie fit a keto, paleo, or carnivore diet?
No. The crust is made with wheat flour and the filling relies on dark and light corn syrup plus added sugar, so a single slice carries a meaningful load of carbohydrates from both the crust and the sweetened filling. Paleo diets typically exclude grains and refined sugar, both of which are core to this recipe, and carnivore diets exclude plant-based ingredients entirely, which rules out a pecan-and-flour dessert outright. If you're tracking macros closely for any of these protocols, this pie should be treated as an occasional indulgence rather than a diet-compliant staple.
Can this pie be used in other desserts or recipes?
Yes, a baked pecan pie holds up well as a base for other treats. Once baked and cooled, slices can be crumbled and layered into a trifle with whipped cream, folded into vanilla ice cream as a mix-in, or warmed slightly and topped with a scoop of ice cream for an à la mode dessert. Because the filling is less sweet than a typical pecan pie, it also works well paired with something sweeter, like caramel sauce or a bourbon-spiked whipped cream, without becoming cloying. Just remember this is a Take & Bake pie, so it needs to be fully baked according to the box directions before it's used in any of these ways.
How can I verify the claims about the crust and scratch-made filling?
The clearest evidence is the ingredient list itself: the crust lists only unsalted butter, listing pasteurized cream and natural flavoring as its sub-ingredients, with no shortening, hydrogenated oils, or artificial dough conditioners anywhere in the formulation. The pie is made by hand in our bakery in White Bear Lake, Minnesota, by my crew and me, and the filling, caramel, lemon curd, and ice cream base are all made from scratch rather than sourced from a pre-made mix. There are no third-party certifications on this product, so claims like the butter-only crust rest on the ingredient label rather than a certifying body, and we'd encourage anyone who wants to confirm it to read the label directly.
What makes the crust the defining feature of this pie?
Every crust is hand-rolled using 100% butter and never shortening, which is the single biggest difference between this pie and most commercial versions on the market. That choice affects both texture and flavor: the crust bakes up flaky because of butter's water content, and it carries a distinct buttery taste that shortening-based crusts don't replicate. It also means the crust requires more attention during preparation, since butter is more temperature-sensitive to work with than shortening, which is part of why hand-rolling by our small bakery crew matters here rather than relying on a machine-formed dough.
What allergens does this pie contain?
The label lists Contains: Milk, Egg, Wheat, Pecans. The crust contains wheat flour and butter made from pasteurized cream, the filling contains eggs, and pecans are the primary nut ingredient in the filling itself. This pie is not certified gluten-free, nut-free, or allergen-free in any way, so anyone with allergies or sensitivities to these ingredients should treat the label as the definitive source rather than assuming any level of allergen control beyond what's listed.
My crew and I hand-roll every crust in our White Bear Lake, Minnesota bakery using 100% butter, never shortening. The pecan filling is made from scratch and kept intentionally less sweet than most, so the pecans stay front and center instead of getting buried under corn syrup.
This is a Take & Bake pecan pie: it arrives frozen and unbaked, and you finish it in your own oven — about as easy as baking a frozen pizza, minus the guesswork of getting a butter crust right yourself. With butter, flour, corn syrup, sugar, and eggs at its heart, this is a classic indulgent dessert rather than a keto, paleo, or gluten-free option.
Keep it in the freezer until you're ready to bake, then follow the directions on the box for a crust that's flaky and unmistakably butter, and a filling where the pecans still taste like pecans.
Ingredients: Unsalted Butter (Pasteurized Cream, Natural Flavoring), Unbleached All Purpose Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron (Reduced), Thiamin Mononitrate, Riboflavin, Folic Acid), Pecans, Dark Corn Syrup (Corn Syrup, Refiners' Syrup, Caramel Flavor, Salt, Sodium Benzoate), Light Corn Syrup (Corn Syrup, Salt, Vanilla Extract (Vanilla Beans, Water, Ethyl Alcohol)), Eggs, Sugar, Water, Vanilla (Vanilla Bean Extractives, Water), and Himalayan Sea Salt. Contains: Milk, Egg, Wheat, Pecans.
Common Questions
How does this pecan pie compare to a typical grocery-store version?
Most mass-produced pecan pies use a shortening-based crust and lean heavily on corn syrup for sweetness, often pushing sugar content so high the pecans taste like an afterthought. This pie uses a crust made from 100% unsalted butter, never shortening, and the filling is intentionally kept less sweet so the pecans stay the dominant flavor rather than getting buried in syrup. The ingredient list is also shorter and more recognizable: butter, flour, pecans, corn syrup, eggs, sugar, water, vanilla, and Himalayan sea salt, with no stabilizers, gums, or preservative-laden fillers common in shelf-stable commercial pies. The tradeoff is that this pie arrives frozen and unbaked, requiring you to finish it in your own oven, whereas most supermarket pies are baked and ready to eat.
Why does an all-butter crust behave differently than one made with shortening?
Butter is roughly 80-82% fat and 16-18% water, and that water content is the key mechanism: as the crust bakes, the water turns to steam and creates pockets between the layers of fat and flour, which is what produces a flaky, layered texture. Shortening is nearly 100% fat with no water, so it coats flour more uniformly and produces a crust that's tender but flatter and less distinctly layered. Butter also has a lower melting point than shortening, which means the fat starts liquefying faster in the oven, and if it's not handled cold and worked quickly, you lose the layering effect entirely. Getting this right by hand, which is what our small team does with every crust, is part of why an all-butter crust has a reputation for being harder to execute consistently than a shortening-based one.
Does this pie fit a keto, paleo, or carnivore diet?
No. The crust is made with wheat flour and the filling relies on dark and light corn syrup plus added sugar, so a single slice carries a meaningful load of carbohydrates from both the crust and the sweetened filling. Paleo diets typically exclude grains and refined sugar, both of which are core to this recipe, and carnivore diets exclude plant-based ingredients entirely, which rules out a pecan-and-flour dessert outright. If you're tracking macros closely for any of these protocols, this pie should be treated as an occasional indulgence rather than a diet-compliant staple.
Can this pie be used in other desserts or recipes?
Yes, a baked pecan pie holds up well as a base for other treats. Once baked and cooled, slices can be crumbled and layered into a trifle with whipped cream, folded into vanilla ice cream as a mix-in, or warmed slightly and topped with a scoop of ice cream for an à la mode dessert. Because the filling is less sweet than a typical pecan pie, it also works well paired with something sweeter, like caramel sauce or a bourbon-spiked whipped cream, without becoming cloying. Just remember this is a Take & Bake pie, so it needs to be fully baked according to the box directions before it's used in any of these ways.
How can I verify the claims about the crust and scratch-made filling?
The clearest evidence is the ingredient list itself: the crust lists only unsalted butter, listing pasteurized cream and natural flavoring as its sub-ingredients, with no shortening, hydrogenated oils, or artificial dough conditioners anywhere in the formulation. The pie is made by hand in our bakery in White Bear Lake, Minnesota, by my crew and me, and the filling, caramel, lemon curd, and ice cream base are all made from scratch rather than sourced from a pre-made mix. There are no third-party certifications on this product, so claims like the butter-only crust rest on the ingredient label rather than a certifying body, and we'd encourage anyone who wants to confirm it to read the label directly.
What makes the crust the defining feature of this pie?
Every crust is hand-rolled using 100% butter and never shortening, which is the single biggest difference between this pie and most commercial versions on the market. That choice affects both texture and flavor: the crust bakes up flaky because of butter's water content, and it carries a distinct buttery taste that shortening-based crusts don't replicate. It also means the crust requires more attention during preparation, since butter is more temperature-sensitive to work with than shortening, which is part of why hand-rolling by our small bakery crew matters here rather than relying on a machine-formed dough.
What allergens does this pie contain?
The label lists Contains: Milk, Egg, Wheat, Pecans. The crust contains wheat flour and butter made from pasteurized cream, the filling contains eggs, and pecans are the primary nut ingredient in the filling itself. This pie is not certified gluten-free, nut-free, or allergen-free in any way, so anyone with allergies or sensitivities to these ingredients should treat the label as the definitive source rather than assuming any level of allergen control beyond what's listed.
- __Storage_Location:
- FrozenICE
- __Volume:
- 30000
- __discount:
- 5
- __Owner:
- Ben The Baker
- __badge:
- All-Butter Crust
