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Slices of pecan pie on a board.

Pecan Pie

The best Pecan Pie has a flavorful, balanced filling that's just sweet enough, tucked inside a flaky, buttery crust that never gets soggy.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings 8 slices
Calories 648kcal


For the pie crust (see note 1):

For the filling:


To make the pie crust:

  • In a food processor, 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.
  • To bake, preheat oven to 375 degrees. Let the disk of dough stand at room temperature for 10 minutes before rolling out.
  • Roll dough into a 12-inch circle and fit into a 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover the chilled pie crust with two layers of aluminum foil, covering the edges to prevent them from burning.
  • Fill the crust with pie weights or pennies and bake for 25 to 30 minutes, until lightly browned and dry. Transfer to a wire rack and remove foil and weights. Crust must still be warm when you add the filling.

To make the filling:

  • Reduce oven temperature to 275 degrees. In a heavy-bottomed saucepan over medium-low heat, melt butter. Remove from heat and whisk in sugar and salt. Whisk in eggs until incorporated. Add honey and vanilla, and whisk until smooth.
  • Return the saucepan to medium-low heat. Cook until the mixture is shiny, stirring until it reaches 130 degrees on a digital thermometer. Turn off heat and stir in 1 cup chopped pecans.
  • Pour pecan filling into the pie crust. Evenly sprinkle the remaining 1 cup of chopped pecans. Arrange additional pecan halves on top in a decorative pattern if desired.
  • Bake for until a knife inserted in the middle comes out clean, about 50 to 60 minutes. Cool on a wire rack for 2 hours. Can be stored in the refrigerator in an airtight container, up to 4 days.



  1. Pie crust: Make your own pie crust or get a head start with 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. Vegetable shortening and butter: For the best of both worlds in terms of texture and flavor, I suggest mixing both of these fat sources in your homemade pastry crust.
  3. Honey or light corn syrup: Choose either to sweeten your filling for The Best Pecan Pie.
  4. Pecans: To amplify their nutty, rich qualities, toast them. To toast pecans, preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Toss pecans in oil and salt if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 
  5. Yield: This recipe for makes 8 generously-portioned slices of pecan pie.
  6. Storage: Store covered in the refrigerator for up to 4 days in advance. Bring to room temperature an hour before serving. Or, reheat the pie in a 300-degree oven for 15 minutes.


Serving: 1 slice | Calories: 648kcal | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 229mg | Potassium: 189mg | Fiber: 3g | Sugar: 63g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg