This is the best pecan pie recipe—seriously. The filling is the perfect balance of gooey and crunchy while the pie crust is buttery and flaky.
Thanksgiving is tomorrow and if you are anything like my family, we are cooking up a storm and arguing over counter space and whose turn it is to use the oven. Early this morning, I took full advantage of the few hours the kitchen was actually empty and pulled out my best pecan pie recipe.
So what exactly makes this the best pecan pie recipe? I’ll tell you. It achieves that perfect balance of gooey almost caramel-like filling without losing its structure. The chopped pecans are dispersed throughout guaranteeing plenty of pecan flavor and texture.
On top of that I used my homemade pie crust recipe. It is both buttery and flaky—the perfect combo if you ask me. I use it for all my pies and this time I had some fun and made a decorative leaf crust. These pie crust cutters are adorable, aren’t they? And who doesn’t want a little extra crust with their pecan pie?
When I served up the dessert at Thanksgiving my family could barely eat another bite, but without hesitatation made room for some pecan pie. They adored this recipe. There wasn’t a pecan half left in the pie dish. They said it was the best pecan pie they have ever had—their words, not mine! Although I do agree 🙂
So if you need a good pecan pie recipe for the holidays or just to have on hand, I guarantee this is the one you will want. I have continued to use this recipe every year and friends and family keep asking for the recipe!
Recipe adapted from Baking Illustrated.