Pecan Pie Recipe

If there’s one dessert that captures the essence of cozy gatherings and Southern charm, it’s this pecan pie recipe. With its buttery, flaky crust and luscious caramel-like filling, every bite offers the perfect mix of crunch and sweetness. Whether you’re baking it for Thanksgiving, Christmas, or simply to treat yourself, this homemade pecan pie will steal the show — no store-bought version can compare.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Classic comfort: Nothing says home-baked happiness like the nutty aroma of fresh pecan pie straight from the oven.
• Flaky, buttery crust: A homemade crust that’s crisp on the edges and tender in the center.
• Rich, gooey filling: Perfectly balanced sweetness with a hint of vanilla and bourbon for depth.
• Easy to make ahead: Ideal for holidays — bake it a day early, and it’s even better the next day.
• A showstopper dessert: Beautifully glossy and nut-studded, it’s guaranteed to impress family and guests alike.

Ingredients Needed

For the Pie Crust (or use a 9-inch store-bought crust)

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons granulated sugar
• 115 g (1 stick) unsalted butter, cold and cubed
• 2½ to 3 tablespoons ice-cold water

For the Pecans

• 1¼ cups pecans, to toast and chop (for the filling)
• 1¼ cups whole pecans, for decorating the top

For the Filling

• 3 large eggs, lightly beaten
• 1 cup (200 g) packed brown sugar
• 60 g (4 tablespoons) unsalted butter, melted
• ¾ cup (185 ml) light corn syrup (or substitute with golden syrup or maple syrup)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 3 tablespoons bourbon, rum, or marsala (optional for extra flavor)

How to Make Pecan Pie Recipe

Step 1: Prepare the Pie Crust

1. In a food processor, combine flour, salt, and sugar. Pulse twice to mix.
2. Add the cold butter cubes and pulse 5–6 times, until the mixture resembles coarse crumbs with pea-sized bits of butter.
3. With the processor running on low, drizzle in 2½ tablespoons of ice water. Pulse just until the dough begins to clump together (add a touch more water if too dry).
4. Transfer to a lightly floured surface and shape into a ball. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes to rest the gluten and chill the butter.

Step 2: Toast the Pecans

1. Preheat oven to 180°C/350°F (160°C fan).
2. Spread 1¼ cups of pecans on a baking tray and toast for 3–5 minutes, or until fragrant.
3. Let cool slightly, then roughly chop. Set aside. Keep the remaining pecans whole for the topping.

Step 3: Roll Out the Pie Dough

1. Lightly flour your work surface. Roll out the chilled dough into a 12-inch (30 cm) circle.
2. Carefully transfer to a 9-inch pie dish, pressing it into the corners. Trim excess dough, leaving about a 1 cm (⅓ inch) overhang.
3. Tuck the edges under and crimp decoratively if desired.
4. Line the crust with baking paper and fill with pie weights or dried beans.
5. Blind bake for 20 minutes, remove weights, and let cool for 5 minutes.

Step 4: Make the Filling

1. In a large mixing bowl, whisk eggs until smooth.
2. Add brown sugar, melted butter, corn syrup, vanilla, salt, and bourbon. Whisk until combined and glossy.
3. Stir in the chopped toasted pecans.

Step 5: Assemble the Pie

1. Pour the filling into the pre-baked crust (it should sit about 1 cm below the rim).
2. Arrange the remaining whole pecans neatly on top in concentric circles or a decorative pattern.

Step 6: Bake the Pie

1. Bake for 45–55 minutes, checking at the 40-minute mark.
2. The filling should be mostly set with a slight jiggle in the center — it will firm up as it cools.
3. If the crust or pecans brown too quickly, cover loosely with foil.
4. Remove from oven and cool completely at room temperature for 2–4 hours before slicing.

Serving and Storage Tip

• Serve pecan pie completely cooled for the cleanest slices.
• Top with a dollop of whipped cream, vanilla ice cream, or a drizzle of salted caramel sauce.
• To store: Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
• To freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Helpful Notes

• Crust tip: Handle the dough as little as possible to keep it flaky.
• No corn syrup? Use a mix of honey and maple syrup for a natural alternative.
• Bourbon boost: Alcohol enhances flavor but isn’t necessary — the pie still tastes amazing without it.
• Cutting clean slices: Dip your knife in warm water and wipe between cuts for perfect presentation.

Conclusion

This pecan pie recipe is the definition of indulgent comfort — crisp pastry, gooey filling, and that irresistible nutty crunch in every bite. Whether it’s a festive dessert centerpiece or a cozy weekend treat, it never fails to impress.
If you’ve tried this recipe, leave a comment and star rating below — I’d love to hear how yours turned out!
Don’t forget to share your creation on Pinterest or Facebook to inspire fellow bakers.
👉 What’s your favorite twist on pecan pie — bourbon, chocolate, or maple? Tell us below!

Frequently Asked Questions (FAQ)

Can I make pecan pie without corn syrup?

Yes! Substitute light corn syrup with maple syrup, golden syrup, or a blend of honey and brown sugar for a rich, natural sweetness.

How do I know when pecan pie is done baking?

The pie is ready when the filling barely jiggles in the center but is firm around the edges. It will finish setting as it cools.

Can I make pecan pie ahead of time?

Absolutely. Bake the pie a day in advance, let it cool, then store covered at room temperature. The flavors actually deepen overnight.

Is pecan pie freezer-friendly?

Yes! Cool it completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight before serving.

Why did my pecan pie filling turn runny?

It’s likely underbaked. Ensure it’s set before removing from the oven — the center should wobble slightly, not slosh.