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
- ⅓ 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
Did you make this recipe?
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Would using dark corn syrup work instead of light corn syrup?
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.
How much salt do you put in the filling? It’s not in the ingredients list. Thanks! Look forward to making this.
No salt in the filling. 🙂
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?
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.
This recipe calls for 1/3rd cup melted butter. Is it melted before or after measuring , or would they be the same?
1/3 cup is 1/3 cup no matter if it’s melted or not.
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
No salt in the filling. 🙂
I’m sorry…but I still don’t understand…how much salt in the filling?
Can you please clarify the 3 tablespoons to 5ice water in the ingredients? I’m not sure I understand. Thank you.
3-5 tablespoons ice water
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.
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.
My pecan pies always fall in the center. Both regular size and the mini ones, any ideas why?
Great crust,even without vinegar. Was flakey,tender,& tastey.