Family Pecan Pie Recipe

Make Dough

In a medium bowl whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp fine sea salt. Add 6 tbsp very cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.

Add Water and Chill

Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time, tossing gently with a fork until the dough just holds together when pressed. Do not overwork. Gather dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 days).

Roll and Fit

On a lightly floured surface roll the chilled dough to a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch (23 cm) pie dish, trimming any overhang to leave a 1/2-inch rim. Fold and crimp the edges as desired. Refrigerate while preparing filling.

Blind Bake (Optional for a firmer bottom)

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, and bake 5 minutes more until lightly set and just starting to color. Reduce oven to 350°F (175°C) before filling.

Toast Pecans

Spread 2 cups chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and lightly browned. Remove from oven and set aside. Reserve 3/4 cup toasted pecans for topping; coarsely chop or leave halves for appearance.

Make Filling

In a medium saucepan over medium heat combine 1 cup light corn syrup, 1 cup packed dark brown sugar, and 6 tbsp unsalted butter. Stir constantly until butter is melted and sugar is dissolved and mixture is hot but not boiling, about 3–4 minutes. Remove from heat and stir in 2 tablespoons maple syrup (if using), 2 tsp vanilla extract, and 1 tsp fine sea salt.

Temper Eggs

In a separate bowl lightly beat 3 large eggs. Slowly pour about 1/3 cup of the warm syrup mixture into the eggs while whisking constantly to temper. Then pour the tempered eggs back into the saucepan, whisking continuously to blend.

Combine with Pecans

Stir the toasted pecans (except the reserved 3/4 cup) into the filling until evenly distributed.

Fill the Pie

Pour the filling into the prepared (blind-baked or unbaked) pie crust. Scatter the reserved 3/4 cup toasted pecans evenly over the top for a decorative, toasty finish. Brush the crust edge lightly with egg wash and sprinkle with coarse sugar if desired.

Bake

Bake the filled pie in a preheated 350°F (175°C) oven for 45–55 minutes. Center should be set but still slightly jiggly (it will firm as it cools). If the crust edge browns too quickly, shield with foil after 20–25 minutes.

Cool

Remove pie from oven and let cool on a wire rack at least 2 hours (longer preferred) to allow the filling to fully set. Cooling avoids a runny center.

Serve and Store

Slice and serve at room temperature or slightly warm with whipped cream or vanilla ice cream. Store tightly covered at room temperature for up to 2 days or refrigerated for up to 4 days. Rewarm slices briefly if preferred.