Pecan Pie
A true Southern classic with a buttery, flaky crust and a rich, gooey filling loaded with toasted pecans. The filling sets into a custard-like layer with a slightly crisp, sugary top. Perfect for Thanksgiving, Christmas, or any holiday gathering. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
For 8 servings
- mix
Make the pie dough.
1.Whisk together 1.25 cups flour and a pinch of salt in a medium bowl.2.Cut in 0.5 cup cold cubed butter using a pastry cutter until mixture resembles coarse meal.3.Drizzle 3 tbsp ice water over the mixture and stir with a fork until dough just comes together.4.Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.TIPKeep everything cold — cold butter and ice water make the flakiest crust. - prep
Roll out the crust and preheat the oven.
1.Preheat oven to 350°F (175°C).2.On a lightly floured surface, roll the chilled dough into a 12-inch circle.3.Transfer to a 9-inch pie dish, trim the overhang to 1 inch, and crimp the edges.4.Place the crust in the fridge while preparing the filling.TIPDon't stretch the dough when fitting it into the dish — it will shrink during baking. - roast · ~8 min
Toast the pecans.
1.Spread 2 cups pecan halves on a baking sheet.2.Toast in the preheated oven for 6-8 minutes until fragrant.3.Let cool slightly, then roughly chop half the pecans and leave the rest whole.TIPWatch closely — pecans burn quickly. They're ready when you can smell them. - mix
Make the filling.
1.In a large bowl, whisk together 3 eggs, 1 cup packed dark brown sugar, and 1 cup light corn syrup until smooth.2.Whisk in 4 tbsp melted butter, 2 tsp vanilla extract, and a pinch of salt.3.Stir in the toasted pecans until well coated.TIPDon't over-whisk — too much air creates bubbles on the surface of the baked pie. - assemble
Assemble the pie.
1.Remove the chilled pie crust from the fridge.2.Pour the pecan filling into the crust, spreading the pecans evenly.3.Place the pie dish on a baking sheet to catch any drips. - bake · ~50 min
Bake the pie.
1.Bake at 350°F for 45-55 minutes.2.The pie is done when the center is set but still has a slight jiggle — it will firm up as it cools.3.If the crust edges brown too quickly, cover them with foil or a pie shield halfway through.TIPThe pie should jiggle like Jell-O in the center, not slosh like liquid. Overbaking makes the filling grainy. - rest · ~120 min
Cool completely before slicing.
Transfer the pie to a wire rack and let it cool for at least 2 hours. The filling continues to set as it cools. Slicing too early will make the filling run out.
TIPFor the cleanest slices, cool the pie completely at room temperature, then refrigerate for 30 minutes before cutting.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blind bake the crust for 10 minutes at 375°F if you prefer a crisper bottom crust.
- 2Use a metal pie pan rather than glass or ceramic for more even browning and a flakier crust.
- 3Toast the pecans just until fragrant — about 6–8 minutes — to deepen their nutty flavor.
- 4Cover the crust edges with foil or a pie shield after 25 minutes to prevent over-browning.
- 5Let the pie cool completely for at least 2 hours; the custard sets as it cools, so slicing too early will cause a runny filling.
- 6For neater slices, chill the fully cooled pie in the fridge for 30 minutes before cutting with a sharp knife.
Adapt it for your goals.
Bourbon Pecan Pie
Replace 2 tablespoons of the corn syrup with 2 tablespoons of bourbon. The alcohol cooks off, leaving a warm, smoky depth that pairs beautifully with the toasted pecans.
Chocolate Pecan PieChocolate Pecan Pie
Melt 4 oz of semisweet chocolate and stir it into the filling along with the butter. This creates a fudgy, decadent variation that's a hit with chocolate lovers.
Maple Pecan PieMaple Pecan Pie
Substitute the light corn syrup with pure maple syrup for an earthier, less sweet filling with a subtle woodsy note. Reduce the brown sugar by 2 tablespoons to balance sweetness.
Gluten Free Pecan PieGluten-Free Pecan Pie
Use a gluten-free all-purpose flour blend with xanthan gum for the crust. The filling is naturally gluten-free — just double-check your corn syrup and vanilla labels.
Savory Spiced Pecan PieSavory-Spiced Pecan Pie
Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cayenne pepper to the filling. The warm spices and subtle heat contrast the sweetness perfectly.
Why this is on our healthy list.
Rich in Healthy Fats
Pecans are packed with monounsaturated fats, which can support heart health and help maintain healthy cholesterol levels when enjoyed in moderation.
Good Source of Antioxidants
Pecans contain antioxidants like ellagic acid and vitamin E, which help protect cells from oxidative stress and reduce inflammation.
Provides B Vitamins
Pecans supply B-complex vitamins such as thiamine and folate, which play a role in energy metabolism and red blood cell production.
Frequently asked questions
Grainy filling usually results from overbaking, which causes the eggs to scramble. Bake just until the center jiggles like Jell-O and remove it promptly — the carryover heat will finish setting the custard.
