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Pecan Pie Recipe

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★★★★★

4.9 from 586 reviews

This classic pecan pie recipe features a flaky homemade pie crust filled with a rich, buttery custard bursting with toasted pecans and just the right amount of sweetness and bourbon flavor. Perfectly baked to achieve a golden top and a luscious, slightly soft center, this pie is a holiday favorite or a delightful dessert for any occasion.

Ingredients

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Pie Crust

  • 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

Pie Filling and Topping

  • 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)

Instructions

  1. Make the Pie Crust: Place the flour, salt, and sugar in a food processor and pulse twice to combine. Scatter the cold, cubed butter over the flour mixture and pulse about 5 times until pea-sized pieces form. Slowly add 2.5 tablespoons of ice cold water while pulsing on low, continuing until the dough forms crumbly clumps that hold together when pinched. If it is too dry, add an extra ½ tablespoon water. Avoid over-blending the dough to keep it flaky.
  2. Chill the Dough: Turn out the dough onto a work surface and bring it together into a ball using your hands. Pat it into a 1.5 cm (½ inch) thick disc, wrap tightly in cling wrap, and refrigerate for 30 minutes to rest and chill.
  3. Toast Pecans for Filling: Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan/convection. Scatter 1¼ cups pecans on a baking tray and bake for 3 to 5 minutes until fragrant. Remove from oven, roughly chop, and set aside. The remaining 1¼ cups pecans will be used whole for the topping and do not need to be toasted.
  4. Roll Out the Pie Dough: Dust your working surface and rolling pin with flour. Roll the chilled dough into a 25 cm (10 inch) circle, patching cracks as needed to maintain flakiness. Transfer the dough by rolling it onto your pin and unrolling it onto a 22 cm (9 inch) pie tin. Gently press into the tin and trim edges, leaving a 1 cm (0.3 inch) overhang. Fold the edges under and crimp for a neat finish if desired.
  5. Blind Bake the Crust: Place two large sheets of baking paper over the crust and fill with pie weights, dried beans, or rice to prevent shrinking. Bake the crust for 20 minutes, then carefully remove the weights and baking paper. Bake the crust for an additional 5 minutes, allowing it to cool slightly before filling.
  6. Prepare the Filling: In a large bowl, whisk the eggs until smooth. Add brown sugar, melted butter, light corn syrup, vanilla extract, salt, and bourbon, whisking until fully combined. Stir in the chopped toasted pecans for the filling.
  7. Assemble the Pie: Pour the filling into the pre-baked crust, filling it to about 1 cm (2/5 inch) from the top edge. Arrange the remaining whole pecans on top in your desired pattern to decorate.
  8. Bake the Pie: Bake the assembled pie in the 180°C (350°F) oven for 50 minutes. Start checking at 40 minutes to avoid overbaking. The filling should be set around the edges but still slightly soft in the center and the pie should not jiggle excessively when moved. If the crust or pecans brown too quickly, cover loosely with foil.
  9. Cool and Serve: Allow the pie to cool completely for 2 to 4 hours to let the custard filling set. Slice and serve with optional ice cream or cream, though it is delicious on its own.
  10. Store Leftovers: Store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. The pie maintains great flavor and texture even after several days.

Notes

  • For the pie crust, use very cold butter and water to ensure a flaky texture. Avoid over-processing the dough to keep the butter in pea-sized pieces.
  • Light corn syrup is standard in this recipe, but you can substitute with maple syrup or honey for a different flavor profile, though texture and sweetness may vary slightly.
  • Bourbon adds depth and complexity to the filling but can be omitted or replaced with rum or marsala.
  • Blind baking the crust prevents sogginess once the filling is added.
  • Cool the pie completely before slicing to allow the custard to fully set for clean slices.
  • If pecans brown too rapidly during baking, cover the top loosely with foil to prevent burning.

Keywords: pecan pie, homemade pie crust, toasted pecans, bourbon pecan pie, classic dessert, holiday pie

Find it online: https://kitchenbyclara.com/pecan-pie-recipe/