Pecan Pie Recipe

Prepare dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly combined.

Cut in butter

Add 6 tablespoons cold unsalted butter diced into the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water and form dough

Sprinkle 3 tablespoons ice water over the flour mixture, 1 tablespoon at a time, and gently toss with a fork after each addition. When the dough just comes together and holds when pinched (do not overwork), gather it into a disk. If it's still dry, add up to 1 additional tablespoon ice water.

Chill and roll

Wrap the dough disk in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie dish, trim the overhang to about 1 inch, then fold and crimp the edge as desired. Chill the shaped crust in the freezer for 10 minutes while oven preheats.

Blind bake (optional but recommended)

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5–7 minutes more until the crust begins to set but is not fully browned. Reduce oven temperature to 350°F (175°C) for filling bake.

Preheat and prepare pecans

If not already toasted, spread 1.5 cups pecan halves on a baking sheet and toast in the preheated oven at 350°F (175°C) for 6–8 minutes until fragrant. Let cool slightly. Toasting improves flavor but is optional.

Whisk filling

In a medium bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 1 cup packed dark brown sugar, 4 tablespoons melted and cooled unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon salt. Whisk until smooth and the sugar begins to dissolve.

Assemble pie

Arrange about half of the toasted pecan halves in an even layer on the pre-baked pie crust bottom. Pour the filling mixture over the pecans, then gently press remaining pecan halves on top in a decorative pattern so some pecans float and some are submerged.

Bake

Bake the assembled pie at 350°F (175°C) for 45–55 minutes. The filling should be set around the edges but still slightly jiggly in the center; it will continue to firm while cooling. If the crust or pecans start to brown too quickly, tent the pie loosely with foil after 25–30 minutes.

Cool and rest

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to fully set before slicing. For best texture, cool to room temperature, then chill for 1–2 hours if you prefer cleaner slices.

Just before serving, optionally drizzle or brush the top with a tablespoon of warmed heavy cream for sheen and sprinkle a small pinch (about 1/4 teaspoon) flaky sea salt over slices to brighten the flavors. Serve each slice with additional heavy cream or whipped cream if desired.