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!

4.46 from 11 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 Rettke
  • 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

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

Easy 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


Tips for Baking 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.

Don’t skip the foil! No one wants burnt pecan pie and the foil will protect your filling and pecans from turning black.


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!

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

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  • Merry says:

    I don’t cook often but did make a few pecan pies until I found the recipe that I like most. Now I’d like to find one that doesn’t have corn syrup in it or much less.

    • Jayne says:

      I’m making one tomorrow for Christmas, low carb. I’m using sugar free honey (Was Mart) and a coconut flour crust. I’ve used the honey before, so know it works. You could simply make your own simple syrup to replace the corn syrup.

  • Mariana says:

    I was wondering: what’s the purpose of the shortening in the crust? Would it change a lot if I only use butter?

    • Leah says:

      Some recipes will call for all butter, some all shortening, some a mix of both. I’ve done all and had success with all. Butter adds a nicer flavour, and lard or shortening maybe makes for crisper flakes? I’m not sure if there’s a scientific difference, but I find that a fat is a fat is a fat when it comes to crust, and it’s just personal taste.

    • Jane Lightning says:

      that’s called Pate’ Brissee – check Martha Stewart.

  • Stella says:

    Just wondering what the purpose of the vinegar is. I’ve never seen that as an ingredient in pecan pie.
    Sometimes people use whisky or brandy as a flavoring.
    Sometimes I like to add a cup or so of good chocolate chips to the mix before baking my pecan pie. Extra decadent!

    • Frances says:

      The vinegar is in the crust mix—it really makes a wonderful, flaky, tender pie crust!

    • Jane Lightning says:

      1 Tablespoon of good Bourbon is the bomb! (That’s in the filling, not the crust)

  • Sandy says:

    Do you think I could use your filling to make mini bites using mini phyllo shells? I’d like to serve them at a party and I like your filling recipe better than the one I found for mini bites. Any idea how long to bake them?

  • Sue says:

    All brown sugar instead of white. This makes it even better!!

  • DBast says:

    The pie ingredients don’t list salt but in the directions salt is . Please clarify how much, if any, for the ingredients please. Thanks!

    • Amanda says:

      No salt in the filling. 🙂

  • Alana says:

    Can I use oil instead of crisp ?

  • Elisabeth Montgomery says:

    Is it distlled white vinegar or white wine vinegar?

    • Amanda says:

      distilled white vinegar

  • STEVE MADER says:

    I just made this as a trial run for Thanksgiving, to see if it was worth making.
    OMG, I just might make 2 of these for Thanksgiving. The taste of this was absolutely AMAZING!!!!
    When I think of pecan pie that Grandma use to make, it’s this pie reincarnated
    Followed your recipe step by step and ingredient by ingredient. PERFECTO!!!!!.

    • Amanda says:

      That’s AWESOME!!! So glad you liked it!

  • Malinda says:

    Reynolds wrap makes a non-stuck foil that I know Target sells. Keep you from having to add the spray to foil. I save it for sticky baking.

  • Lyn says:

    Would using dark corn syrup work instead of light corn syrup?

    • C.J. says:

      Dark Karo Syrup is what my grandma and mom used and what I use. This recipe is exactly the same as the one on the Karo Syrup bottles except for the brown sugar addition. The Karo Syrup bottles even have a guide to the one cup measure needed in the recipe. Everyone of the recipes I have read about seem to use the same recipes as the original one. Hard to mess this one up.

  • Sadie says:

    How much salt do you put in the filling? It’s not in the ingredients list. Thanks! Look forward to making this.

    • Amanda says:

      No salt in the filling. 🙂

  • Rania says:

    If I’m going to replace the shortening with butter shall I use 9 tbspoons of unsalted butter or there is going to be any change in quantities?

    • Amanda says:

      Butter and shortening are typically an even exchange. You might want to use a little less liquid though, as butter has a higher water content.

  • Bonnie says:

    This recipe calls for 1/3rd cup melted butter. Is it melted before or after measuring , or would they be the same?

    • Steph says:

      1/3 cup is 1/3 cup no matter if it’s melted or not.

  • Janet says:

    Others have asked but I don’t see a reply to how much salt in filling. It’s not listed on your ingredients for filling. The instructions do show to add but no quantity is noted. Please Help. Thank You

    • Amanda says:

      No salt in the filling. 🙂

  • Melvin says:

    I’m sorry…but I still don’t understand…how much salt in the filling?

  • Rose says:

    Can you please clarify the 3 tablespoons to 5ice water in the ingredients? I’m not sure I understand. Thank you.

    • Amanda says:

      3-5 tablespoons ice water

  • Marilyn says:

    No offense, but I have baked pecan pies for years. I thought I’d try something “new”. Never again! I ended up with a pool of butter (yes I measured correctly) on top of the pie, and not enough pudding (the gel underneath the layers of pecans.) And this was tonight. I wasn’t going to bake again on Christmas Eve, but after Church tomorrow, I’ll be heading into the store for more pecans and will be returning to my tried-and-true recipe with more eggs, less sugar, and less butter.

    • Amanda says:

      So sorry! This recipe has been made many, many times (I researched it extensively and the source and reviews are excellent) and I have never heard of these results.

  • Debbie says:

    My pecan pies always fall in the center. Both regular size and the mini ones, any ideas why?

  • Susan May says:

    Great crust,even without vinegar. Was flakey,tender,& tastey.

  • Sue says:

    Why is it that the videos don’t match the recipe? When I view a recipe the video is always for some other recipe. That makes no sense.

    • Amanda says:

      If I have a video that goes with the recipe it will be directly above the recipe. Other videos are just for fun and your viewing pleasure. 🙂

  • Patricia Fureigh says:

    I’m so glad you are a baker!! Everything I’ve tried so far has been wonderful.



  • Stevie patterson says:

    My crust on the bottom always sticks!

  • Larry Booher says:

    I do a big BBQ every summer and bake 8 pecan pies each time. Your recipe is a little different than the one I have been using and will try it next time. I get A LOT more flavor if I put the pecans in a rimmed baking sheet and roast them at 375 for 5 to 8 minutes. I remove the pecans from the oven as soon as I smell the great pecan fragrance.

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