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The BEST Pecan Pie

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This classic Pecan Pie is rich, sweet, and nutty the perfect centerpiece for holiday tables or any special occasion. With a buttery homemade crust and a gooey, pecan-packed filling, it’s a timeless dessert that will impress every guest.

Ingredients

Pie Crust:

1 1/4 cups (155 g) all-purpose flour (see notes for gluten-free option)

1 1/2 tsp granulated sugar

1/4 tsp salt

1/2 cup (110 g) unsalted butter, cold and cubed

1/4 cup ice water

Pecan Pie Filling:

1 cup (340 g) Karo light corn syrup

3/4 cup (150 g) light brown sugar, packed

2 large eggs

2 tbsp unsalted butter, melted

2 tsp vanilla extract

3 cups (330 g) pecan halves

Instructions

  1. In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface and fit into a 9-inch pie pan. Trim excess and crimp edges as desired.
  3. In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in pecan halves.
  4. Pour filling into the prepared crust. Spread pecans evenly on top.
  5. Bake for 50–60 minutes, or until filling is set and pecans are golden. Check halfway through and cover edges with foil if crust browns too quickly.
  6. Allow pie to cool completely at room temperature for at least 2 hours before slicing. Serve as-is or with whipped cream or vanilla ice cream.

Notes

Use a store-bought crust for convenience.

Add a splash of bourbon or rum to the filling for extra depth of flavor.

Mix in chocolate chips or drizzle chocolate over the top for a chocolate-pecan version.

For a gluten-free crust, use your favorite gluten-free flour blend.

Store pie at room temperature for 2 days or refrigerate for up to 4 days. Pecan Pie can also be frozen for up to 1 month—wrap tightly in plastic wrap and foil.

Nutrition

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