Perfect Pecan Pie
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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?
Like this Pecan Pie recipe?
Check out our collection of Rock Recipes Top Ten Most Popular Pies.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
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.
Ingredients
For the butter pastry
- 1 cup butter , very cold & cut in small cubes
- 2 ½ cups flour
- 2 tablespoon brown sugar
- ½ teaspoon salt
- ¼ to ⅓ cup ice water + 2 tablespoon white vinegar added, Only enough liquid to make a dough form.
- 1 teaspoon 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 teaspoon vanilla extract
- ½ cup melted butter
- 1 ½ cups pecan halves
Instructions
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.
Notes
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.
Recommended Products
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.
Nutrition Information
Yield
16Serving Size
16 servingsAmount Per Serving Calories 452Saturated Fat 11gCholesterol 86mgSodium 296mgCarbohydrates 56gFiber 1gSugar 46gProtein 3g
Do I grease the pie pan.
I never have. Pastry generally does not stick to anything.
I'm trying this recipe right now, hope it turns out good! It's for our thanksgiving dinner tomorrow ....wish me luck going in oven now.
Recently, I asked my son if he would like me to bring this pecan pie recipe for Thanksgiving. He said, "No, not on Thanksgiving but would you bring it on Friday?" Quickly, I asked, "Why on Friday?" His response, ..."Because everyone will be gone on Friday so I can eat more of the pie. Mom, it would be just fine to pick up a cherry pie for Thanksgiving." His humor was cute...but very much likes YOUR recipe! Thanks again. Have a Happy Thanksgiving with your family! Many of us appreciate your gift of cooking.
I made 2 sets of filling and placed both in the oven, been over an hour and it's like soup and really liquidy.. Followed the recipe exactly as it is- but I dont know what happened): I've been baking all day.. And it's night. I'm so sad now ):
That is odd. I wonder sometimes about the difference in consistency of the corn syrup that some people are using. I'm suspecting that there is a big difference between brands. The one I use is really thick. I'd recommend adding an extra egg next time. I have never had this pie fail for me in 30 years so I am surprised. I have added a couple of notes to the recipe in response to a couple of comments.
I made it and it looks great...I am taking it to my in-law's for a late Thanksgiving dinner tomorrow night (later today, it's 12:00am) so I can't taste it. My only concern is that the crust appears to be burnt. I guess I need a crust cover or put foil over it while it bakes. Any suggestions? My husband and his dad LOVE pecan pie so I tried it for the first time.
Yeah, a foil collar around the crust often helps with many pies. Try that next time.
My pie also had a liquid center. Added all ingredients as instructed. Used xtra large eggs, The crust was quite brown so I couldnt bake any longer. Luckily I had another dessert ready. I wonder if I mixed the ingredients for too long?
I never have an issue. I'm wondering if it is the size of eggs in some locations. It won't hurt to add another egg next time. That should fix it. I might make a note on the recipe.
Made the filling and added to a pre made pie crust. It was delicious but a little runny, any suggestions on how to avoid that?
I've added a note to the recipe for your information.
I have pecan pie in the oven as I type this. I used store bought shells (busy momma here!).. and filled 2 of them. I have never made pecan pie before - had it or the first time this year. Decided we would have it for Christmas. I am very excited about it. It was easy to make. I hope it sets up nice for dessert tomorrow.
Reading the reviews I do have to wonder if corn syrup is different in the US as compared to Canada. The corn syrup I used actually has a pic of pecan pie on the label! I assume it is the right stuff.
Merry Christmas!
I wonder about that too. The stuff I get here is thicker than molasses even when at room temperature.
The pies were perfect! Thank you, Barry.
hi what kind of vinegar do you mean? I have white wine vinegar or distille white vinegar.
plain white vinegar
Hi, I am from Australia and my husband brought back some corn syrup from Canada for me so I could bake this recipe. I am reading the comments about the uncooked filling and hoping my corn syrup is going to work. The brand is Crowns. Will that one work? what brand do you use?
I have used Crowns with success. Just add the extra egg as suggested for insurance. 😉
I made two pies, added two extra eggs total to filling since I had 9 inch plates. Pies really puffed up 3/4 way through baking and they turned out nice, especially for my first pecan pies. I'm wondering though, my crusts are a bit soggy on the bottom even though the filling is set. Should I have added more egg? I could make the crust a little thicker maybe. Your pic shows a nice bottom crust so I know it's possible, just have to figure out how to do it right. Thanks for your recipe! One more thing-these do not need refrigeration to cool do they?
Are you using convection bake? I find bottom heat is best for pies and always lower the rack so that it heats up well on the bottom. You can also try a higher temperature for the first 15-20 minutes to set the bottom crust.
Are you using light brown sugar? Can't wait to make!
You can use either.
Hi, I live in Europe and corn syrup isn't a thing here. Do you know of any substitute for it that would work with your pecan pie? Thanks
Golden syrup?
Hi! I made your butter tarts and they were so yummy, I thought I'd give your pecan pie a go too! I noticed the tart recipe called for pastry flour, but the pie crust here says to use regular flour....is that required or can I use pastry flour?
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!