Pecan Pie

The ultimate American dessert, Pecan Pie is a decadent, nutty, and sweet pie with a flaky all-butter crust and a rich caramel-like filling. Toasted chopped pecans are folded into a silky custard made with brown sugar, butter, and corn syrup, then topped with whole pecans for a stunning finish. Whether you’re celebrating a holiday or simply craving a classic dessert, this pie is guaranteed to impress.

Why You’ll Love This Recipe

• Flaky all-butter crust – No shortening, just rich, buttery layers that melt in your mouth.

• Caramel-like custard filling – Made with brown sugar, corn syrup, and eggs for that signature gooey center.

• Perfectly toasted pecans – Enhance their nutty flavor and add crunch.

• Beautiful presentation – Whole pecans on top make for a stunning pie.

• No fancy equipment needed – Simple ingredients, basic tools.

• Make-ahead friendly – Tastes even better the next day.

• Customizable sweetness – Easy to adjust based on your preference.

• Great for sharing – Feeds a crowd with rich, satisfying slices.

• Timeless flavor – A true classic that never goes out of style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie crust (or use a 9” store-bought crust):

• 1¼ cups plain white flour (all-purpose)

• ¼ tsp salt

• 2 tsp white sugar

• 115 g / 1 stick unsalted butter, cold and cubed

• 2.5 to 3 tbsp ice cold water

For the filling:

• 3 eggs

• 1 cup packed brown sugar

• 60 g / 4 tbsp unsalted butter, melted

• ¾ cup light corn syrup

• 1 tsp vanilla extract

• ¼ tsp salt

For the pecans:

• 1¼ cups pecans, toasted and chopped (for filling)

• 1¼ cups whole pecans (for topping)

Directions

Make the pie crust:

1. In a food processor, pulse together flour, salt, and sugar.

2. Add cold butter and pulse until mixture resembles pea-sized crumbs.

3. With the processor running on low, drizzle in ice water, just until dough forms crumbly clumps.

4. Gather into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Toast the pecans:

1. Preheat oven to 350°F (180°C).

2. Spread 1¼ cups pecans on a baking tray and toast for 3–5 minutes, or until fragrant.

3. Remove, cool, and roughly chop. Set aside. Keep the other 1¼ cups whole for topping.

Roll and bake the crust:

1. Lightly flour a work surface and roll the chilled dough into a 12-inch circle.

2. Transfer to a 9-inch pie tin, trim excess dough, and crimp edges if desired.

3. Line with parchment paper and fill with pie weights or dried beans.

4. Bake for 20 minutes. Remove weights and allow crust to cool for 5 minutes.

Prepare the filling:

1. In a large bowl, whisk eggs until smooth.

2. Add brown sugar, melted butter, corn syrup, vanilla, and salt. Whisk until fully combined.

3. Stir in the chopped toasted pecans.

Assemble the pie:

1. Pour the filling into the prebaked pie crust (it should be about 1 cm from the top).

2. Arrange whole pecans on top in a circular or decorative pattern.

Bake:

1. Bake at 350°F (180°C) for 50 minutes, checking at 40 minutes.

2. The center should be soft but set, and the pie should not jiggle much when gently shaken.

3. If the crust or pecans brown too quickly, cover loosely with foil.

4. Remove and cool completely for 2–4 hours to allow the custard to fully set.

Servings and timing

• Servings: 10–12

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• Chocolate pecan pie: Stir ½ cup of chocolate chips into the filling before baking.

• Maple flavor: Substitute part of the corn syrup with real maple syrup.

• Gluten-free crust: Use a gluten-free flour blend for the crust or buy a pre-made gluten-free pie crust.

• Mini pies: Make individual mini pecan pies using a muffin tin and bake for 25–30 minutes.

• Nut mix: Replace some pecans with walnuts for a unique variation.

• Coconut sugar: Use coconut sugar in place of brown sugar for a less refined sweetener.

• Cinnamon spice: Add ½ tsp of cinnamon to the filling for warm flavor.

• Dairy-free: Use dairy-free butter alternatives.

• No corn syrup: Use golden syrup or maple syrup if avoiding corn syrup.

Storage/Reheating

• Room temperature: Store in a sealed container or wrapped in foil for up to 2 days.

• Refrigerator: Keeps well for up to 4 days.

• Freezer: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating: Serve at room temp or warm slices in a 300°F oven for 5–10 minutes.

FAQs

Can I use store-bought pie crust?

Yes, a 9-inch store-bought crust will work perfectly if you’re short on time.

What can I use instead of corn syrup?

Try maple syrup, golden syrup, or honey for a slightly different flavor and texture.

How do I prevent the pecans from burning on top?

Cover the pie loosely with foil if the pecans are browning too quickly before the filling is set.

Why is my pie runny?

It likely wasn’t baked long enough or didn’t cool completely before slicing. Let it fully set before cutting.

Should pecan pie be refrigerated?

It’s safe to leave out for up to 2 days, but refrigerating it extends shelf life and keeps it firm.

Can I make this pie ahead of time?

Absolutely. Make it a day ahead—it actually tastes better after resting overnight.

How do I know when it’s done baking?

The filling should jiggle slightly in the center but not be overly wobbly. It will continue setting as it cools.

Do I need to toast the pecans?

Toasting enhances their flavor, especially for the chopped pecans in the filling, but it’s optional.

What’s the best way to decorate the top?

Arrange whole pecans in concentric circles, spokes, or any pattern you like for a polished look.

Can I serve it warm?

Yes, but let it cool and set first, then warm individual slices just before serving.

Conclusion

Pecan Pie is the ultimate dessert for holiday gatherings or any time you want to indulge in something sweet, rich, and irresistibly nutty. With its flaky all-butter crust and luscious caramel custard filling, this pie is a timeless classic that’s as beautiful as it is delicious. Make it once and it’s bound to become a permanent part of your dessert rotation.

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