The Best Pecan Pie has a flavorful, balanced filling that isn’t too sweet and a flaky, buttery crust that never gets soggy. Learn the secrets to both!

A pecan pie on a marble cake stand.

Your first instinct might be to buy a Pecan Pie for Thanksgiving.

After all, you have a million things to do, Costco has a stack of Pecan Pies two stories tall, and a random recipe selected from the Internet isn’t guaranteed to work or taste good.

This recipe addresses the two biggest pitfalls with Pecan Pie: A soggy crust and a sickly-sweet filling. If you’re going to do the work, you might as well end up with delicious results!

Ingredient notes:

  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.

Step-by-step instructions:

  1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees. Cover the crust with a double-layer of aluminum foil and fill with pie weights. Blind bake for 25 to 30 minutes. Remove from oven and keep warm (the crust must be warm when you add the pie filling).
  2. In a medium bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt. Set aside. In a small saucepan over medium heat, melt the butter until smooth and lightly browned, about 4 mixes. Remove from heat and slowly whisk into the brown sugar mixture.
  3. Stir in the chopped pecans and pour the mixture into the warm pie crust. Line the top of the pie with additional pecans in a design if you want to.
  4. Bake until the center is set, but still slightly jiggly, 50 to 60 minutes.  Cool on a wire rack until the filling has firmed up, about 2 hours.

Recipe tips and variations::

  • Make ahead: Once baked and cooled, the pie can be covered loosely with plastic wrap and refrigerated for up to 1 day. Let the pie come to room temperature before serving. Or, reheat the pie in a 300-degree oven for 15 minutes.
  • Maple Pecan Pie: Omit the corn syrup and substitute ½ cup granulated white sugar for all of the brown sugar. Reduce the butter to 4 tablespoons and reduce the pecans to 1 ½ cups. Whisk 1 cup maple syrup into the sugar mixture with the eggs.

Cut slices of a pecan pie on a blue board.

More delicious desserts:

A pecan pie on a marble cake stand.

The Best Pecan Pie

The Best Pecan Pie has a flavorful, balanced filling that isn't too sweet and a flaky, buttery crust that never gets soggy. Learn the secrets to both!
4.8 from 5 votes
Prep Time 5 mins
Cook Time 1 hr
Chilling Time 1 hr 30 mins
Total Time 1 hr 35 mins
Servings 8 slices
Course Dessert
Cuisine American
Calories 648

Ingredients 

For the pie crust:

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons vegetable shortening cut into 1/2-inch pieces and chilled
  • 5 tablespoons butter cut into 1/4-inch pieces and chilled
  • 4 to 6 tablespoons ice water

For the filling:

  • 3 large eggs
  • ½ cup brown sugar packed
  • 1 cup honey or light corn syrup
  • 3 tablespoons butter melted
  • 1/2 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecans halved

Instructions 

To make the pie crust:

  • In a food processor (or see notes for the Hand-Mixing pie dough method), combine flour, sugar, and salt. Pulse until combined.
  • Scatter shortening pieces over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces and pulse until the mixture resembles coarse crumbs, about 10 seconds. Transfer to medium bowl.
  • Sprinkle 4 tablespoons ice water over mixture. Using a stiff rubber spatula, stir and press dough together until it sticks together. Add more ice water, 1 tablespoon at a time, if necessary until dough comes together.
  • Turn dough out onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour. Before rolling out dough, let soften at room temperature for 10 minutes.
  • Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim, fold, and crimp the edge of the dough.

To make the filling:

  • Preheat the oven to 375 degrees.
  • In a large bowl, whisk the eggs and brown sugar together until smooth. Add honey, butter, vanilla, salt, and pecans. Pour into the pie crust. Line the top of the pie with additional pecans in a design if you want to.
  • Bake for until a knife inserted in the middle comes out clean, about 30 to 40 minutes. Cool on a wire rack for 1 hour. Can be stored in the refrigerator.

Notes

  1. Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  2. Make ahead: Once baked and cooled, the pie can be covered loosely with plastic wrap and refrigerated for up to 1 day. Let the pie come to room temperature before serving. Or, reheat the pie in a 300-degree oven for 15 minutes.
  3. Maple Pecan Pie: Omit the corn syrup and substitute ½ cup granulated white sugar for all of the brown sugar. Reduce the butter to 4 tablespoons and reduce the pecans to 1 ½ cups. Whisk 1 cup maple syrup into the sugar mixture with the eggs.

Nutrition

Serving: 1sliceCalories: 648kcalCarbohydrates: 81gProtein: 7gFat: 36gSaturated Fat: 9gCholesterol: 89mgSodium: 229mgPotassium: 189mgFiber: 3gSugar: 63gVitamin A: 522IUVitamin C: 1mgCalcium: 48mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. Hi Meggan!
    I made this yesterday. It wasn’t thick as I anticipated it going to turn out as well as light in color like the picture. My husband likes costcos pie because it is thick. Was this recipe supposed to not be thick?4 stars

  2. I love that you use store bought pastry for your best pecan pie! Less work definitely equals better even before you’ve tasted it!

    Thank you for the recipe, Meggan. I’ve had a couple of pieces of bought pecan pie lately which were good, but not that good. I know this would be so much better, and the recipe seems a lot easier than I thought it would be.5 stars

  3. Glad you use a metal pie dish. It’s the only way to ensure a firm bottom crust.  So this one goes into the ever growing list of “gotta do this one.”  Lol5 stars