Pecan pie recipe

Pecan pie, with its rich, nutty filling and flaky, buttery crust, is a beloved Southern dessert that has won the hearts of people all over the world. This classic recipe yields a luscious pecan pie that strikes the perfect balance between sweetness and nuttiness. Whether you’re making it for a holiday feast or just to satisfy your sweet tooth, follow this step-by-step guide to create a pecan pie that’s sure to impress.


For the Pie Crust:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 2-4 tablespoons ice water

For the Pecan Filling:

  • 1 and 1/2 cups pecan halves
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


Pecan pie recipe

  • 9-inch pie dish
  • Food processor (optional)
  • Rolling pin
  • Mixing bowls
  • Whisk
  • Saucepan
  • Aluminum foil
  • Pie weights or dried beans (for blind baking)
  • Cooling rack


1. Prepare the Pie Crust:

  • Start by making the pie crust. In a mixing bowl, combine the all-purpose flour and salt. Alternatively, you can use a food processor for this step for a quicker process.
  • Add the cold, cubed unsalted butter to the flour mixture. If using a food processor, pulse until the mixture resembles coarse crumbs. If mixing by hand, use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized butter pieces.
  • Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Be cautious not to overwork the dough; it should just hold together when pinched.
  • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to chill and rest.

2. Preheat the Oven:

  • Preheat your oven to 375°F (190°C) while you prepare the pecan pie filling.

3. Roll Out and Shape the Pie Crust:

  • On a floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish.
  • Press the dough into the bottom and sides of the dish, ensuring there are no air pockets. Trim any excess dough that hangs over the edges.

4. Blind Bake the Pie Crust:

  • To prevent a soggy bottom crust, blind bake the pie crust. Line the crust with aluminum foil and fill it with pie weights or dried beans to keep the crust from puffing up during baking.
  • Place the pie dish on a baking sheet and bake in the preheated oven for 15 minutes.
  • Carefully remove the foil and weights, then return the crust to the oven for an additional 5-7 minutes, or until it’s lightly golden. Remove from the oven and set aside.

5. Prepare the Pecan Filling:

  • In a mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, melted butter, pure vanilla extract, and salt until well combined.
  • Add the pecan halves to the mixture and stir until the pecans are evenly coated.

6. Assemble and Bake the Pecan Pie:

  • Pour the pecan filling into the partially baked pie crust.
  • Cover the edges of the pie crust with strips of aluminum foil to prevent them from over-browning during baking.
  • Place the pie on a baking sheet (to catch any potential spills) and bake in the preheated oven for 40-45 minutes, or until the filling is set. It should have a slight jiggle in the center when gently shaken.

7. Cool and Serve:

Pecan pie recipe

  • Remove the pecan pie from the oven and allow it to cool completely on a wire rack. As it cools, the filling will set further.
  • Once cooled, you can refrigerate the pie for a few hours or overnight to enhance the flavor and make it easier to slice.

8. Garnish and Serve:

  • Before serving, you can garnish your pecan pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

9. Slice and Enjoy:

  • Finally, slice into your homemade pecan pie, savoring the crisp crust and the sweet, nutty filling that defines this Southern classic.

10. Store and Enjoy Leftovers:

  • Any leftover pecan pie can be stored in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or warm it briefly in the oven or microwave.

Conclusion: A Slice of Southern Comfort

With its golden crust and decadent pecan filling, this classic pecan pie recipe captures the essence of Southern comfort in every bite. Whether you’re baking it for a holiday celebration or a cozy evening at home, this dessert is sure to become a family favorite. So, roll up your sleeves, preheat that oven, and prepare to delight your taste buds with the sweet, nutty goodness of homemade pecan pie. Enjoy!

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