Description

This classic pecan pie is a Southern favorite with a flaky, buttery crust and a rich, caramelized pecan filling. It’s the perfect dessert for Thanksgiving, holidays, or whenever you’re craving a slice of nutty, sweet goodness. Simple ingredients, easy-to-follow steps, and an absolutely irresistible taste—this is the best homemade pecan pie you’ll ever make!

Ingredients

Scale

For the Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water

For the Filling:

3 large eggs
1 cup light brown sugar, packed
½ cup light corn syrup (or maple syrup for variation)
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves (toasted for extra flavor)

For Topping (Optional):

Whipped cream or vanilla ice cream
Drizzle of caramel sauce

Instructions

Prepare the Pie Crust:

In a food processor, combine flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough just comes together.
Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface, transfer it to a 9-inch pie pan, and trim the edges.
Chill the crust while preparing the filling.

Make the Pecan Pie Filling:

Preheat oven to 350°F (175°C).
In a large bowl, whisk the eggs until well combined. Add brown sugar, corn syrup, melted butter, vanilla extract, and salt. Mix until smooth.
Stir in the pecan halves until evenly coated.

Assemble and Bake:

Pour the filling into the chilled pie crust and spread the pecans evenly.
Bake for 50-55 minutes, or until the center is slightly jiggly but set. If the crust starts browning too much, cover the edges with foil.
Let the pie cool for at least 2-4 hours before slicing to allow the filling to set properly.

Serve and Enjoy!

Serve at room temperature or slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Toasting pecans enhances their flavor—spread them on a baking sheet and toast at 350°F for 5-7 minutes.
For a boozy twist, add 1 tablespoon of bourbon to the filling.
Storage: Keep at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 3 months!

Nutrition

Calories: 480
Sugar: 36g
Sodium: 160mg
Fat: 26g
Saturated Fat: 9g
Carbohydrates: 57g
Protein: 5g
Cholesterol: 70mg