Sharing is caring!

The Best Pecan Pie Recipe

Pecan pie is such a rich and delicious custard pie with it’s butterscotch undertones! Not only that, it is fairly easy to make.

Now like most custard pies (pecan pie, pumpkin pie, lemon meringue, etc.) these pies will be cooked for along period of time ensuring that the eggy mixture heats up enough to get thick.

With this particular pecan recipe, I used extra butter than most recipes call for. This is because I think it makes it taste creamier. Because of this, it does take longer than most pecan pies to thicken up, so keep an eye on your crust.

In an effort to fully disclose, this recipe contains affiliate links. This means if you purchase something, I would receive a commission, but it doesn’t affect the price whatsoever. For more information, see my Disclosure page.

Pecan Pie Recipe Ingredients list

Here’s what you will need to make this absolutely delicious pecan pie:

Pecan pie filling:

• 3 large eggs
• 1 cup dark corn syrup
• 1 1/4 cup brown sugar
• 2 tsp vanilla
• 1/2 cup butter, melted
• 1 1/2 cup pecan halves

1- 9inch pie crust:

I actually tend to just make my flaky pie crust recipe and freeze the other half of the dough. But here are the measurements for just half of the dough:

• 1 stick salted butter, cubed
• 4 oz cream cheese, cubed
• 1 1/4 cup all-purpose flour
• 1/2 Tbsp granulated sugar
• 1-2 Tbsp water

How to make the best pecan pie

For best results make sure to use a 9 inch pie pan like the one found here on Amazon.

Pre-heat oven to 350 degrees Fahrenheit. Then, in a large mixing bowl, add the dark corn syrup.

Next, you will add the melted butter (or almost melted butter) to the dark corn syrup. Mix on high for 3 minutes until smooth.

Then, you will add the vanilla to the creamy mixture.

Next, you will add in the brown sugar, then mix to combine.

Finally, add in the eggs and mix on medium speed for 2-3 minutes.

Then you will pour this mixture into an a pre-baked pie crust. I like to pre-bake the pie crust so that the bottom of the crust doesn’t get soggy. I simply place parchment paper on the pie crust and add some pie weights or dried beans. Then bake at 325 degrees for 12 minutes.

Once you have poured the pecan pie filling into the pie crust, you will add the pecans to the pecan pie! I went around in a circular direction so that it looks uniform. Then fill in the gaps with the rest of the pecans.

Place the pie pan on a cookie sheet to catch in spills or boil-overs. Then, bake the pecan pie at 350 degrees Fahrenheit for 70-75 minutes.

Make sure to rotate the pan half-way through baking for even browning.

Also, keep an eye on the pie crust. You can use a pie shield or some aluminum foil to keep the edges from burning. When the pecan pie is finished baking, let it cool completely for 1-2 hours (easier said than done).

Don’t forget to pin this pecan pie recipe so you can make it again and again! When you make this recipe, please comment and let me know what you think of it. Thanks!

Print

The Best Pecan Pie Recipe

This is the best pecan pie recipe you will ever find. Perfect for any time, this gooey custard and pecan topped pie is the dessert everyone will be craving!

Course Dessert

Cuisine American

Keyword pecan pie, pecan pie recipe

Cook Time 1 hour 10 minutes

Total Time 1 hour 10 minutes

Servings 8 people

Calories 740 kcal

Author Joanna Stephens

Ingredients

Ingredients

Pecan Pie Filling

• 3 large eggs
• 1 cup dark cork syrup
• 1 1/4 cup brown sugar
• 2 tsp vanilla
• 1/2 cup butter, melted
• 1 1/2 cup pecan halves

Pecan Pie Crust

• 1/2 cup salted butter
• 4 oz cream cheese
• 1 1/4 cup all-purpose flour
• 1/2 Tbsp granulated sugar
• 1-2 Tbsp water

Instructions

Directions:

1. Pre-heat oven to 350 degrees Fahrenheit. Then, in a large mixing bowl, add the dark corn syrup.
2. Next, you will add the melted butter (or almost melted butter) to the dark corn syrup. Mix on high for 3 minutes until smooth.
3. Then, you will add the vanilla to the creamy mixture. Next, you will add in the brown sugar. Then mix to combine.
4. Finally, add in the eggs and mix on medium speed for 2-3 minutes.
5. Then you will pour this mixture into an a pre-baked pie crust. I like to prebake the pie crust so that the bottom of the crust doesn't get soggy. I simply place parchement paper on the pie crust and add some pie weights or dried beans. Then bake at 325 degrees for 10 minutes.
6. Once you have poured the pecan pie filling into the pie crust, you will add the pecans to the pecan pie! I went around in a circular direction so that it looks uniform. Then fill in the gaps with the rest of the pecans.
7. Place the pie pan on a cookie sheet to catch in spillls or boil-overs. Then, bake the pecan pie at 350 degrees Fahrenheit for 70-75 minutes. Make sure to rotate the pan half-way through baking for even browning.

Recipe Notes

Also, keep an eye on the pie crust. You can use a pie shield or some aluminum foil to keep the edges from burning. When the pecan pie is finished baking, let it cool completely for 1-2 hours (easier said than done).

Nutrition Facts

The Best Pecan Pie Recipe

Amount Per Serving

Calories 740 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 19g119%

Cholesterol 156mg52%

Sodium 355mg15%

Potassium 210mg6%

Carbohydrates 86g29%

Fiber 2g8%

Sugar 69g77%

Protein 8g16%

Vitamin A 1025IU21%

Vitamin C 1mg1%

Calcium 85mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!