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!
Servings 8 slices
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
- 1/2 cup brown sugar packed
- 1 cup honey or light corn syrup
- 3 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans halved
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, sugar and brown sugar together until smooth. Add honey, butter, vanilla, salt and pecans. Pour into the pie crust.
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. Serve with whipped cream. Can be stored in the refrigerator.
- 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.
- 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 1/2 cup granulated white sugar for all of the brown sugar. Reduce the butter to 4 tablespoons and reduce the pecans to 1 1/2 cups. Whisk 1 cup maple syrup into the sugar mixture with the eggs.
Serving: 1slice | 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