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A delectable pecan pie with a golden-brown crust and glistening pecan topping.

Best way to grow a perfect Pecan Pie

This recipe guides you through creating a delicious pecan pie, featuring a flaky crust and a rich, sweet filling loaded with toasted pecans. It's a perfect dessert for any occasion, offering a delightful balance of textures and flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, very cold and cubed
  • ¼ to ½ cup ice water
For the Pecan Filling
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 cup light corn syrup
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves
  • whipped cream, for serving optional
Additional Ingredients
  • baking spray for greasing

Equipment

  • Large bowl
  • Whisk
  • Rolling pin
  • 9-inch pie plate
  • Wire rack

Method
 

Make the Pie Crust
  1. In a large bowl, whisk together the flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms, then flatten it into a disc, wrap it, and chill for at least 30 minutes.
  2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle and carefully transfer it to a 9-inch pie plate. Trim and crimp the edges, then chill the crust while you prepare the filling.
Prepare the Pecan Filling
  1. Preheat your oven to 375°F (190°C) and in a large bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, vanilla extract, and salt until smooth.
  2. Stir in the pecan halves, ensuring they are evenly coated, and then pour the filling into the chilled pie crust.
Bake the Pie
  1. Bake the pie for 30 minutes at 375°F (190°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the center is just set.
  2. Allow the pecan pie to cool completely on a wire rack before slicing and serving, optionally with whipped cream.

Notes

To prevent the crust from browning too quickly, you can cover the edges with foil during the last 20-30 minutes of baking. Ensure the pie cools completely for the filling to set properly, typically 2-3 hours or even overnight.