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Pecan Pie in a blue pie dish with flowers and pecans in the background.
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Pecan Pie

A recipe for homemade Pecan Pie! This easy pie is packed with pecan pieces and paired with a buttery, flaky crust.
Course Dessert
Cuisine American
Keyword American, dessert, fall, pecan, pie, Thanksgiving, United States
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time: 45 minutes
Total Time 1 hour 45 minutes
Servings 1 Pie

Ingredients

Pie Crust:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113 grams) unsalted butter chilled and diced
  • 1/4 cup (60 milliliters) chilled water

Pecan Pie Filling:

  • 1 cup (240 milliliters) light corn syrup
  • 1/2 cup (100 grams) packed dark brown sugar
  • 4 tablespoons (56 grams) unsalted butter melted
  • 2 tablespoons (15 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 6 ounces (170 grams) chopped pecans
  • Halved pecans for garnish

Instructions

To make the pie crust:

  • In a large bowl, combine the flour, sugar, and salt.
  • Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea.
  • Slowly add the cold water just until the dough comes together.
  • Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
  • Lightly grease a 9 inch (23 centimeter) pie dish with butter.
  • On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches (30.5 centimeters) wide.
  • Transfer to the prepared pie pan and decorate the edges as desired. Refrigerate for 15 minutes.

To make the Pecan Pie:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, whisk together the corn syrup, brown sugar, melted butter, flour, salt, eggs, and vanilla extract until well-combined.
  • Sprinkle the chopped pecan pieces evenly across the bottom of the prepared pie crust.
  • Pour the whisked filling into the prepared pie crust over the pecans.
  • Decorate the top as desired with halved pecans.
  • Bake in the preheated oven until the center has just set with still a little wobble when gently shaken, 45-60 minutes.
  • Allow to cool to room temperature before slicing and serving or refrigerate for up to 3 days and serve chilled.