Perfect Pecan Pie. Trust a true pecan pie lover who has been using this recipe for over 30 years. I’ve never had better.
Pecan Pie is my favourite pie. I’ve been making it for 30 years or more.
It is always on my table on Christmas Day as a treat for after every Christmas dinner. It’s been served up as dessert for quite a number of Thanksgiving dinners too.
Although my love for this pie is well established, we have a very intermittent relationship. Because I simply cannot resist this one, I don’t make it all that often.
It is one of those desserts that I covet and uncharacteristically do not willingly share.
If it is in the fridge, it calls to me. I find myself making several trips, knife in hand, to cut small slivers which I eat throughout the day.
I would probably polish an entire pie off in two days in tiny slices if left to my own devices. Little slices don’t count anyway….right?
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Many people have asked about the large fluted pie pan I use for this recipe. It is a great size and depth for this recipe. It was a gift from a friend but you can find it on Amazon by clicking the link below the recipe.
If you like this recipe you may also want to try learn my secret to the Best Apple Pie. Hint: it’s about the filling!
Perfect Pecan Pie
Making the perfect pecan pie is easier than many people think. This is the same easy recipe that I've used for decades. Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
For the butter pastry
- 1 cup butter , very cold & cut in small cubes
- 2 ½ cups flour
- 2 tbsp brown sugar
- ½ tsp salt
- 1/4 to 1/3 cup ice water + 2 tbsp white vinegar added, Only enough liquid to make a dough form.
- 1 tsp vanilla extract
For the filling
- 4 large or extra large eggs, or 5 medium, or 6 small
- 1 ½ cups lightly packed brown sugar
- 1 ½ cups dark corn syrup
- 2 tsp vanilla extract
- 1/2 cup melted butter
- 1 1/2 cups pecan halves
For the butter pastry
- Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in aluminum foil and freeze it for later.)
- Roll the dough into a 12 - 14 inch round and place in the bottom of a 10 inch pie plate.
- Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.
- Trim dough to a half inch past the edge of plate.
- Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.
- Place in freezer while you prepare the filling.
To make the filling
- Whisk the eggs, brown sugar, corn syrup, vanilla and melted butter together until the brown sugar is dissolved.
- Stir in the pecans.
- Bake for 50-60 minutes at 375 degrees F (350 F for glass bake-ware) or until the center is set and jiggles like jelly. Cool completely before serving.
The amount of eggs is important in this recipe. I generally use extra large eggs in this recipe. If not using the largest size eggs available, it shouldn't hurt to add an additional egg.
In reading some comments from readers I suspect all corn syrup is not the same in all places. Here it is very thick. Thicker than molasses at room temperature. If your corn syrup isn't that thick be sure to add that extra egg as insurance that the pie will set.
Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
As long as the crust doesn't burn, an extra few minutes in the oven should not be a problem if needed as well.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Serving Size16 servings
Amount Per Serving Calories 452Saturated Fat 11gCholesterol 86mgSodium 296mgCarbohydrates 56gFiber 1gSugar 46gProtein 3g
Wednesday 28th of September 2022
Whats the vinegar for? I've heard of vodka but not vinegar.
Wednesday 24th of November 2021
Little confused. Is this recipe for one or two pies? Looking forward to making it.
Thursday 9th of December 2021
Friday 9th of October 2020
Hi, Barry. Could you please provide the name brand of the pie pan? I can't find it on Amazon. Thanks much! :)
Friday 22nd of November 2019
I don’t see a link to the pie pan you use. All I see are ads.
Sunday 13th of October 2019
I made this recipe and it is fabulous! I used 5 large sized eggs as suggested. I mixed sugar and butter, incorporating each egg one at a time. I mixed in the remaining ingredients and added a splash of spiced rum. I baked this in an 8" tart shell and had enough left over to make 17 mini tarts.
Changes I would make for my own personal preference is to roughly crush half of the pecans and add them to the batter and lay the remaining whole pecans on top.
This is going to be a new family favorite!