Pecan Pie Recipe

There’s something interesting about the first time you bake a pecan pie, especially if it’s a holiday tradition in your family.

I still remember my grandmother pulling a pecan pie out of the oven, the glossy, golden filling topped with a perfect layer of pecans.

It smelled like caramel, butter, and warmth, filling the kitchen with nostalgia. That first bite was pure comfort—a delicate mix of sweet, nutty, and buttery flavors.

For me, pecan pie is more than just a dessert; it’s a cherished memory of family and tradition.

The Joy of Baking and Sharing a Perfect Pie

Pecan pie isn’t just about satisfying your sweet tooth. It’s about creating something that brings people together.

Whether it’s for a Thanksgiving dinner, a holiday celebration, or just a cozy family gathering, making a pecan pie from scratch feels like a special occasion.

There’s a sense of joy in each step—from preparing the crust to pouring in the rich filling and watching it transform into a decadent dessert.

When you serve up slices of pecan pie, you’re sharing more than just a treat—you’re offering warmth, connection, and love.

A Foolproof Pecan Pie Recipe

In this post, you’ll learn how to make the perfect pecan pie, with detailed, step-by-step instructions to guide you from start to finish.

You’ll discover the secrets to a flaky crust, a gooey-yet-firm filling, and perfectly toasted pecans. What sets this pecan pie apart is its balance of sweetness and the depth of flavor—achieved through a rich filling of brown sugar, butter, and a hint of vanilla.

By the end, you’ll have a pie that not only looks stunning but tastes just like the best pecan pies you’ve ever had.

Ingredients You’ll Need

For the Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cut into cubes
3-4 tablespoons ice water

For the Pecan Filling:

1 cup light corn syrup
1 cup packed brown sugar
½ cup unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 ½ cups pecan halves
¼ teaspoon salt

Optional: 1 tablespoon bourbon or dark rum for added flavor

DOWNLOAD FREE RECIPE CARD

How to Make Pecan Pie

Prepare the Pie Crust

Start with the crust. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts to come together without being too sticky.

Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. This chilling process is key to creating a flaky crust.

Roll and Parbake the Crust

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about ⅛-inch thick. Carefully place the rolled dough into a 9-inch pie pan, pressing it into the corners. Trim the excess dough and crimp the edges as desired.

To prevent the crust from becoming soggy, parbake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes, until the edges start to lightly brown. Remove the weights and parchment paper and bake for another 5 minutes. Set the crust aside to cool slightly.

Make the Pecan Filling

While the crust cools, prepare the pecan filling. In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well-combined. If you’re adding bourbon or rum for extra flavor, stir it in at this stage.

Fold in the pecan halves, making sure they’re evenly coated with the filling mixture.

Fill and Bake the Pie

Pour the filling into the parbaked crust, spreading the pecans evenly over the surface. The pecans will rise to the top during baking, forming a beautiful, glossy layer.

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and doesn’t jiggle in the center. The crust should be golden brown, and the pecans should be nicely toasted.

Cool and Serve

Allow the pie to cool completely before slicing. This will give the filling time to set and make it easier to cut clean slices. Once cooled, your pecan pie is ready to serve with a dollop of whipped cream or a scoop of vanilla ice cream!

DOWNLOAD FREE RECIPE CARD

Why is my pecan pie runny?

A runny pecan pie is usually the result of underbaking. Make sure to bake the pie until the filling is fully set and doesn’t jiggle when you gently shake the pan. It should be firm and hold together when sliced.

Can I make pecan pie ahead of time?

Yes, pecan pie can be made a day or two in advance. In fact, it often tastes better the next day as the flavors meld together. Store it at room temperature or in the fridge, covered, until you’re ready to serve.

How do I prevent my pie crust from getting soggy?

Parbaking the crust before adding the filling helps prevent sogginess. Additionally, make sure to let the crust cool slightly before pouring in the warm filling.

Can I freeze pecan pie?

Yes, pecan pie freezes well. Wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 2 months. When ready to serve, thaw it in the fridge overnight and warm it slightly before serving.

Customizing Pecan Pie to Your Taste

Chocolate Pecan Pie: Add ¾ cup of semi-sweet chocolate chips to the filling for a rich chocolate twist.
Maple Pecan Pie: Substitute the corn syrup with pure maple syrup for a deeper, more complex flavor.
Bourbon Pecan Pie: For a boozy kick, stir in 1-2 tablespoons of bourbon into the filling before baking.
Salted Caramel Pecan Pie: Drizzle salted caramel over the top of the pecans before baking for a sweet and salty contrast.

Seasonal Variations

Holiday Spice Pie: Add a pinch of cinnamon, nutmeg, or allspice to the filling for a warm, holiday-inspired pie.
Summer Pecan Pie: Serve it with fresh fruit, like strawberries or raspberries, for a lighter, summery touch.
Autumn Twist: Mix in a handful of dried cranberries or chopped apples for a fall-flavored pecan pie.

Tips for the Best Pecan Pie

Overmixing the Filling: Be gentle when whisking the eggs into the filling. Overmixing can cause too much air to be incorporated, leading to a filling that rises and cracks during baking.

Burning the Pecans: Keep an eye on the pie while it bakes. If the pecans are browning too quickly, cover the top with aluminum foil to prevent burning.

Not Letting the Pie Cool: Pecan pie needs time to cool and set after baking. If you slice it too early, the filling may not hold together properly.

At Room Temperature: Pecan pie can be stored at room temperature for up to 2 days, covered loosely with foil or plastic wrap.

Refrigeration: If you want to store the pie for longer, place it in the refrigerator for up to 5 days. Pecan pie is delicious served chilled or slightly warmed.

Freezing: As mentioned earlier, pecan pie freezes beautifully. Just make sure to wrap it tightly to prevent freezer burn. Thaw the pie in the fridge overnight before serving.

Happy baking!

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