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pecan pie recipe
Isabella

Classic Pecan Pie

This Pecan Pie is the ultimate Southern-inspired dessert — rich, nutty, and irresistibly gooey with a buttery, flaky crust. Each slice delivers that perfect balance of caramel-like sweetness and toasted pecan crunch. Whether for Thanksgiving, Christmas, or any cozy gathering, this homemade version beats store-bought every time and makes a stunning holiday centerpiece.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Southern
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Step 1: Prepare the Pie Crust
    In a food processor, combine flour, salt, and sugar. Pulse to mix. Add butter cubes and pulse 5–6 times until coarse crumbs form. Drizzle in ice water while pulsing until dough begins to clump. Shape into a disc, wrap, and refrigerate for 30 minutes.
  2. Step 2: Toast the Pecans
    Preheat oven to 350°F (180°C). Spread 1¼ cups of pecans on a tray and toast for 3–5 minutes until fragrant. Cool, then roughly chop. Set aside the remaining whole pecans for topping.
  3. Step 3: Roll Out the Pie Dough
    Roll chilled dough into a 12-inch circle. Fit into a 9-inch pie dish, trim excess, and crimp edges. Line with baking paper and add pie weights. Blind bake for 20 minutes, remove weights, and cool slightly.
  4. Step 4: Make the Filling
    Whisk eggs in a large bowl, then add brown sugar, melted butter, corn syrup, vanilla, salt, and bourbon. Mix until glossy and smooth. Stir in the chopped toasted pecans.
  5. Step 5: Assemble the Pie
    Pour filling into pre-baked crust, about 1 cm below the rim. Arrange whole pecans decoratively on top.
  6. Step 6: Bake the Pie
    Bake at 350°F (180°C) for 45–55 minutes, until the filling is mostly set with a slight jiggle in the center. If browning too fast, cover loosely with foil. Cool completely for 2–4 hours before slicing.

Notes

To Serve: Serve fully cooled with whipped cream, vanilla ice cream, or caramel drizzle.
To Store: Keep covered at room temperature up to 2 days or refrigerate up to 4 days.
To Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight before serving.
Tips: Handle crust dough gently for flakiness. Use maple syrup instead of corn syrup for a natural sweetness. Add bourbon for depth or skip for a classic taste. For clean slices, warm your knife and wipe between cuts.