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 hesitation 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 🙂
To make sure this dish is still up to par, I make it every year at Thanksgiving. I will say it has to disappoint!
Like I said, it has the perfect ratio of gooey and crunchy. The buttery, flaky crust makes every bite even better. It is best served with a scoop of real vanilla ice cream!
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!
Best Pecan Pie Recipe
- 1 unbaked pie crust*
- 6 tablespoons (85 g) unsalted butter, cut into 1-inch pieces
- 1 cup (200 g) packed dark brown sugar
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 3/4 cup (180 ml) light corn syrup
- 1 tablespoon vanilla extract
- 2 cups (240 g) chopped pecans
- 1/2 cup halved pecans for decorative top, optional
Pre-Bake Pie Crust
- Preheat oven to 375° F.
- Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper or aluminum foil; fill with pie weights or dried beans.
- Bake until pastry begins to color around the edges, 15 to 20 minutes.
- Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, about 5 to 10 minutes more. Cool completely on a wire rack before filling.
- Lower oven temperature to 275° F.
- Melt butter in medium heatproof (glass or ceramic) bowl set in skillet of water maintained at just below simmer (makeshift double boiler).
- Remove bowl from skillet and mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
- Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130° F, 5 to 10 minutes. Remove from heat. Stir in 2 cups chopped pecans.
- Pour mixture into warm shell and arrange 1/2 cup halved pecans on top. Bake until center feels set yet soft, like gelatin, when gently pressed. 50 to 60 minutes.** Shield pie with aluminum foil after 20 minutes to prevent excessive browning.
- Transfer pie to rack and let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Recipe adapted from Baking Illustrated.