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  • Pecan Pie Recipe

    filed under: Pies + Tarts on November 5, 2018

    Is there anything better than an easy and delicious Pecan Pie?!? This pie is perfect for the holidays to grace the center of your dining room table! (VIDEO below!) I love serving this pecan pie with a Pumpkin Cheesecake or this Caramel Apple Pie when we have a crowd coming over!

    How to Make Pecan Pie Recipe

    Pecan Pie Recipe

    Nothing is more classic and true to your grandma’s roots than a good old Pecan Pie. This recipe is from The Pioneer Woman and needed very little tweaking. (you know how much food bloggers like to tweak!) But after making quite a few different recipes this one stands head and shoulders above the rest.

    Best Pecan Pie Recipe

    Pecan Pie Recipe

    This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust. You cannot go wrong with this recipe! However, we all grew up with a different version so I thought I would share those variations!

    This recipe calls for 1 cup of pecans but I have heard folks adding as much as 3 cups. Their tip: Add about 2 cups and then another cup to pat down on top of the mix just before baking, usually about 55 minutes.  Before removing the baked pie from the oven, turn on the broiler and toast the top.  Allow it to cool for about 30 minutes then cut and enjoy.

    Pecan Pie


    How to Bake Pecan Pie

    Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

    Don’t over mix the eggs, beat them until just broken up.



    Pecan Pie Recipe

    Pecan Pie Recipe Variations

    Chocolate Pecan Pie: Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

    Fancy Pecan Pie: For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!

    We like to top it with ice cream around here, it gives it a delicious texture and flavor contrast the delights your taste buds!

    4 from 5 votes
    Pecan Pie
    Prep Time
    10 mins
    Cook Time
    50 mins
    Resting Time
    3 hrs
    Total Time
    1 hr

    This is the BEST Pecan Pie you will ever make... just read the reviews!

    Course: Dessert
    Cuisine: American
    Keyword: pecan pie recipe
    Servings: 8 slices
    Calories: 640 kcal
    Author: Amanda
    • 1 1/2 cups (192g) all-purpose flour
    • 1/2 tsp. salt
    • 4 tbsp. shortening
    • 5 tbsp. (71g) unsalted butter
    • 3 tbsp. to 5 ice cold water
    • 2 tsp. white vinegar
    • 1 cup (200g) granulated sugar
    • 3 tbsp. brown sugar
    • 1 cup (340g) light corn syrup
    • 1/3 cup (75g) melted butter
    • 1 tsp. vanilla
    • 3 large eggs, beaten and at room temperature
    • 1 cup chopped pecans
    1. Preheat your oven to 350°F.
    2. In a bowl whisk together your flour and salt.
    3. Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
    4. Add in your water and vinegar and stir around and make into a ball.
    5. Roll out dough into a large circle and place into a 9" deep dish pie plate, cutting away any excess crust, place in refrigerator.
    1. In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
    2. Add your chopped pecans into bottom of your prepared pie crust.
    3. Pour your filling mixture over the top.
    4. Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
    5. Remove the foil and bake for an additional 20 minutes if needed until center is set and not overly jiggly.
    6. Place pie on the counter or in the refrigerator to cool for several hours before serving.

    Recipe Video

    Do you love fall desserts? Try my BEST Apple Crisp!

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    Looking forward to trying this recipe out! Ive never made a pecan pie before, but it seems easy enough! I’m wondering how long this pie will stay fresh once baked? How far in advance can it be baked and stored? Thanks so much!

      Followed receipe. Top came out crispy, center is perfect. Could it be bc the brown sugar was hard to began with and I had to soften it. Also this time I used glass pie dishes

    Made this pie for first time
    Had delicious flavor
    Followed all baking instructions
    But came out very liquidy?!!!
    Sadly disappointed
    Is it possible to put back in oven to bake longer?

      Yes, everyone’s oven is different. You may need to bake for a bit longer! 🙂

    hi! if I am using a premade crust shells how big they should be for the filling? thank you!

      I used the “deep dish” shells and it filled it up perfectly

    I have to try this

    Do you have to precook the crust?

    When making the crust replace the water with vodka.

    Can you use margarine instead of butter? We have a dairy allergy here.

    Can you please tell us what else to use beside shortening …

      Use Lard, it’ll be the best crust you’ve ever eaten.

    Y pecan pie is better than yoursGloria Herrin

    Trying this for Thanksgiving!

    I have never made a pecan I do remember my friend didn’t use large eggs and it didn’t turn out. I’m going to try this recipe for this weekend and use extra pecans like you suggested.

    Use 1/2 cup light corn syrup and 1/2 cup maple syrup for a different flavor.

    Would appreciate understanding why you add vinegar to the crust. Never heard of that before with this type.

      “Vinegar helps prevent the formation of gluten which makes for a tough crust”

      Quick Woolley search.

    any comments or instructions for using mini tart pie tins?

    Amanda, I followed the recipe and the instructions to the letter, with the exception of 4 small eggs for 3 large ones and got a pie that the top was crusty but when served, we found that the filling was a runny liquid. I had baked a good 30 minutes before and after removing foil—I was really concerned about over baking because of a little overrun of liquid and some smoke from the oven. I am an experienced pie baker and was amazed that the protien from the eggs didn’t thicken the filling up just as it should. I noticed on more comment very similar to this one. An awful lot of questions but not too many who actually made the pie. The crust was fine except for the bottom which never really crusted up—I suspect because of all the liquid. Sorry I can’t give a good report but it is wat it is. Maybe you should field test this recipe again in your kitchen?

      I’m so sorry you experienced this! Has your altitude or oven changed? Is your oven calibrated? You may need to bake it a bit longer. Sometimes you need to cover the crust edges with foil to avoid getting them too dark. The filling also thickens as it cools. If you cooled yours and it did not thicken then it was not done. Again, so sorry this happened! Hope it at least tasted good.

    I made this pie for Thanksgiving and it was the best pecan pie we ever had!

    The punkin earthquake cake looks delicious I would like to know more about the receipt on this website.

    The top layer was nice and chewy but it was so sweet I could hardly get through one piece. I added about a cup extra of pecans. Not sure about the crust recipe because I used my own.

    I baked this for Thanksgiving and was completely disappointed. It never set up. Followed recipe and directions completely. And added some time to baking when it didn’t seem to set. I’m wondering if there should be a high altitude addition. We live in the mountains and most recipes call for some variation because of that. I am hesitant to try your other recipes now.

      Use a teaspoon of corn starch to your filling !!

    I’m confused. Why didn’t you put pecans on the top? I’ve never heard of a pecan pie without pecans on the top. Even the picture of your pie looks like it has pecans on top.

    Don't Pass on Dessert!