Dessert

Pecan Pie Recipe

Name: Pecan Pie Recipe
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1¼ cups plain white flour (all-purpose flour); ¼ tsp salt; 2 tsp white sugar; 115 g / 1 stick unsalted butter, cold, cut into 1cm/⅓” cubes; 2.5 – 3 tbsp ice cold water; 1¼ cups pecans (enough to decorate the top); 1¼ cups pecans (for filling); 3 eggs; 1 cup / 200g brown sugar, packed; 60 g / 4 tbsp unsalted butter, melted; ¾ cup / 185 ml light corn syrup; 1 tsp vanilla extract; ¼ tsp salt; 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)

ByClara Bennett November 7, 2025November 7, 2025

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Introduction

Pecan pie is a classic American dessert that combines a flaky buttery crust with a rich, gooey filling packed with toasted pecans. Perfect for holidays or any special occasion, this pie is both comforting and indulgent.

A pecan pie with a golden brown crust that has a slightly crimped edge sits in a clear glass pie dish. The top layer shows whole pecans, arranged in two concentric circles and a ring in the center, each pecan half glossy with a rich deep brown color. The filling beneath the nuts is a darker golden brown with a slightly grainy texture, visible between the pecans. The pie is set on a surface with a white marbled texture, next to a gray cloth and a metal pie server with a wooden handle. The lighting is soft, highlighting the shiny pie top and crust details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups plain white flour (all purpose flour)
¼ tsp salt
2 tsp white sugar
115 g / 1 stick unsalted butter, cold, cut into 1cm (⅓”) cubes
2.5 – 3 tbsp ice cold water
1¼ cups pecans (enough to decorate top)
1¼ cups pecans (for filling)
3 eggs
1 cup / 200g brown sugar, packed
60 g / 4 tbsp unsalted butter, melted
3/4 cup / 185 ml light corn syrup
1 tsp vanilla extract
¼ tsp salt
3 tbsp bourbon (or rum, marsala, other liquor of choice, or omit)

Instructions

Step 1: Make the pie crust by placing flour, salt, and sugar in a food processor and pulsing twice.
Step 2: Scatter the cold butter cubes over the flour mixture and pulse 5 times until the largest pieces are pea-sized.
Step 3: Turn the processor on low and slowly add 2.5 tablespoons ice cold water, pulsing for 7–10 seconds until the dough forms crumbly clumps. Add up to ½ tablespoon more water if needed.
Step 4: Turn the dough onto a work surface, gather it into a ball, then flatten into a 1.5cm (½”) thick disc. Wrap and refrigerate for 30 minutes.
Step 5: Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan/convection. Toast 1¼ cups pecans on a baking tray for 3-5 minutes until fragrant. Remove and roughly chop.
Step 6: Roll out the chilled dough on a floured surface into a 25cm (12″) circle, then transfer to a 22cm (9″) pie tin. Trim edges, fold under, and crimp if desired.
Step 7: Line the crust with baking paper and fill with pie weights or dried beans. Bake for 20 minutes, remove weights, and cool for 5 minutes.
Step 8: Whisk eggs in a large bowl. Add brown sugar, melted butter, corn syrup, vanilla, salt, bourbon, and whisk until smooth. Stir in toasted chopped pecans.
Step 9: Pour filling into the crust, leaving about 1cm from the top. Arrange remaining whole pecans over the filling in a pattern.
Step 10: Bake the pie for about 50 minutes, checking at 40 minutes. The filling should jiggle slightly but be set around the edges.
Step 11: If crust or pecans brown too quickly, cover loosely with foil. Allow pie to cool completely for 2–4 hours before slicing.
Step 12: Serve as is or with ice cream or cream if desired.

Tips & Variations

For a flakier crust, be careful not to overwork the dough and keep all ingredients cold.
Substitute light corn syrup with golden syrup or maple syrup for a different flavor.
Try using rum or marsala instead of bourbon for a unique twist.
Toast pecans lightly to enhance their flavor and crunch.

Storage

Store pecan pie in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness, up to 4 days. Reheat gently in a low oven if preferred warm, but it also tastes great chilled.

How to Serve

A slice of pecan pie is shown on a white plate with a white marbled texture surface below. The pie slice has three main layers: a bottom golden-brown flaky crust, a middle gooey caramel-colored filling with visible bits of pecan and a top layer of whole dark brown pecan halves that are shiny and slightly textured. In the background, there is a blurred silver fork, and a woman's hand is holding the plate from the side. The lighting is soft and warm, highlighting the glossy texture of the pecans and the gooey filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the pie crust dough up to 2 days in advance and keep it refrigerated, wrapped tightly in cling film.

What if I don’t have a food processor?

You can make the crust by hand using a pastry cutter or two knives to cut butter into the flour mixture until pea-sized, then add water gradually and bring the dough together gently.