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! I love serving this pecan pie with a Pumpkin Cheesecake or this Caramel Apple Pie when we have a crowd coming over!
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.*
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! You will definitely want to add it to your Thanksgiving menu. 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.
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 aluminum foil! No one wants burnt pecan pie and the foil will protect your filling and pecans from turning black.
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!
Looking for More Fall Desserts?
*After readers’ reviews, I have re-tested and updated the baking time for the pie.
Pecan Pie
Ingredients
Crust
- 1½ cups (192g) all-purpose flour
- ½ teaspoon kosher salt
- 4 tablespoons shortening
- 5 tablespoons (71g) unsalted butter, room temperature, cut into cubes
- 3-5 tablespoons ice-cold water
- 2 teaspoons white vinegar
Filling
- 1 cup (200g) granulated sugar
- 3 tablespoons brown sugar
- 1 cup (340g) light corn syrup
- â…“ cup (75g) melted butter
- 1 teaspoon vanilla
- 3 large eggs, room temperature and beaten
- 1 cup chopped pecans
Instructions
Crust
- Preheat your oven to 350°F.
- In a bowl, whisk together the flour and salt.
- Add in shortening and butter and mix together using a pastry blender until crumbs appear.
- Add water and vinegar. Stir around and make it into a ball.
- On a lightly floured surface, roll out the dough into a large circle. Place the dough into a 9-inch deep-dish pie plate, cutting away any excess crust. Place in the refrigerator as you prepare the filling.
Filling
- In a medium bowl mix together the granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs. Whisk until well blended.
- Add chopped pecans to the bottom of your prepared pie crust.
- Pour your filling mixture over the top.
- Cover the pie with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
- Place pie on the counter or in the refrigerator to cool for several hours before serving.
Video
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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.
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.
I was wondering: what’s the purpose of the shortening in the crust? Would it change a lot if I only use butter?
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.
that’s called Pate’ Brissee – check Martha Stewart.
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!
The vinegar is in the crust mix—it really makes a wonderful, flaky, tender pie crust!
1 Tablespoon of good Bourbon is the bomb! (That’s in the filling, not the crust)
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?
All brown sugar instead of white. This makes it even better!!
The pie ingredients don’t list salt but in the directions salt is . Please clarify how much, if any, for the ingredients please. Thanks!
No salt in the filling. 🙂
Can I use oil instead of crisp ?
Is it distlled white vinegar or white wine vinegar?
distilled white vinegar
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!!!!!.
That’s AWESOME!!! So glad you liked it!
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.