Print

The Best Pecan Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 72 reviews

This classic pecan pie recipe features a buttery, flaky homemade crust filled with a rich, gooey filling packed with toasted pecan halves. Sweetened with brown sugar and golden syrup, and subtly enhanced with bourbon and vanilla, it’s the ultimate dessert for holidays and special occasions.

Ingredients

Crust

  • 1 1/4 cups (155 grams) all-purpose flour
  • 1 1/2 teaspoons (6 grams) granulated sugar
  • 1/2 teaspoon (3 grams) fine sea or table salt
  • 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
  • 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling

  • 6 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 3/4 cup golden syrup
  • A pinch or two of sea salt
  • 2 cups (225 grams) pecan halves
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon bourbon (optional)
  • 2 teaspoons vanilla extract
  • 3 large eggs

Instructions

  1. Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the very cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Preheat oven and roll dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer it to the pan, trim any excess, and crimp the edges for a decorative finish.
  3. Blind bake the crust: Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for about 15 minutes until the edges are lightly golden. Remove weights and parchment, then bake an additional 5 minutes to set the bottom. Remove from the oven and set aside.
  4. Make the filling: In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar, golden syrup, and sea salt until the mixture is smooth and bubbling. Remove from heat and whisk in the apple cider vinegar, bourbon if using, and vanilla extract. Let the mixture cool slightly.
  5. Combine eggs and filling: In a separate bowl, beat the eggs lightly. Gradually whisk the warm sugar mixture into the eggs to temper them, then combine thoroughly.
  6. Assemble the pie: Spread the pecan halves evenly over the bottom of the partially baked crust. Pour the filling mixture over the pecans, ensuring even coverage.
  7. Bake the pie: Bake at 350°F (175°C) for 50 to 60 minutes or until the filling is set but still slightly jiggly in the center. To prevent over-browning, tent the edges of the crust with foil if they become too dark during baking.
  8. Cool and serve: Allow the pie to cool completely on a wire rack before slicing, which helps the filling to set properly for cleaner slices. Serve at room temperature or slightly warmed, optionally with whipped cream or vanilla ice cream.

Notes

  • Golden syrup can be substituted with light corn syrup or a combination of honey and corn syrup if unavailable.
  • For a non-alcoholic version, omit the bourbon.
  • Chilling the dough ensures a flaky, tender crust.
  • Allowing the pie to cool fully before slicing ensures the filling firms up perfectly.
  • Use pecan halves rather than chopped pecans for a traditional texture and appearance.

Find it online: https://justsosavory.com/the-best-pecan-pie-recipe/