Pecan Pie Recipe
A dessert pie made with a filling of pecans, sugar, and eggs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie crust
Pecan filling
Finish / optional
Method
Pie crust
- 1
Make dough
In a medium bowl, whisk together 1.25 cups flour, 0.25 tsp salt, and 1 tsp granulated sugar. Add the 6 tbs cold cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add water and chill
Sprinkle 3 tbsp ice water over the flour-butter mixture, one tablespoon at a time, gently tossing after each addition until dough just comes together when pressed (do not overwork). Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.
- 3
Roll and blind-bake (partial)
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch (23 cm) pie plate, trimming and crimping the edges. Prick the bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes, remove weights and parchment, then bake 5–7 minutes more until the crust is set and just beginning to color. Reduce oven temp to 350°F (175°C) for filling bake.
Pecan filling
- 4
Prepare filling
In a large bowl, whisk together 3 large eggs until combined. Whisk in 1 cup light corn syrup, 3 tbsp melted unsalted butter, 0.75 cup packed light brown sugar, 1 tsp vanilla extract, and 0.25 tsp kosher salt until smooth.
- 5
- 6
Finish / optional
- 7
Finish and cool
Optional: brush the warm pecans lightly with 1 tbsp heavy cream to add shine, and sprinkle a light pinch (about 1/4 tsp) flaky sea salt over the top to contrast the sweetness. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to fully set.