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A piece of pecan pie on a blue and white plate.

Pecan Pie Recipe

You'll love this classic pecan pie with a CRISP(not soggy) butter crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 Slices
Calories 452kcal


  • Pie Dish
  • Rolling Pin


For the crust

  • 2 1/4 cups all-purpose flour 270g
  • 1 cup unsalted butter very cold
  • 1/4 cup sugar 50g
  • 1/2 tsp salt
  • 1/4 cup ice water plus more if needed.

For the Filling

  • 3 eggs
  • 1 egg yolk
  • 2 tsp vanilla 10mL
  • 4 tbsp unsalted butter 60g
  • 1 cup dark corn syrup 240mL
  • 3/4 tsp salt
  • 1/3 cup brown sugar 66g
  • 1/4 cup maple syrup 60mL
  • 1 cup chopped pecans
  • 2 cups whole pecans for decorating top

For the Egg Wash

  • 1 egg
  • 1 tbsp cream


For the Crust

  • Add the flour, salt and sugar to the bowl of your food processor and pulse to combine then sprinkle in the cold cubed butter and pulse until it's been cut into small lentil-sized pieces.
  • Drizzle the ice water in while pulsing until dough just starts coming together. You can tell the dough is ready when it hold together after you squeeze some together in your hand.
  • Dump onto a pastry mat or clean counter, press together and knead just a few times to bring the dough together. Shape into a disk then cover with plastic wrap and refrigerate for about 30 minutes.
  • Set oven to 425F and removed the chilled dough from the fridge and place on the counter to warm for about 5 minutes. Roll out into a circle about one inch larger than the pie pan and 1/4 inch thick.
  • Transfer the pie dough onto the pie dish and press into place. Trim as needed then fold and crimp the edge.
  • Line the crust with parchment paper then gently press 1-2 layers of foil against the parchment paper and add dry beans or pie weights. Bake the crust for 15 minutes at 425F. Remove the beans, foil, and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 10 minutes and remove from oven.

For the filling

  • For a crisper crust and shorter bake time you can warm the filling. Add the butter, corn syrup, maple syrup, brown sugar and salt to a small pot then whisk together and place over medium-high heat. Whisk until the mixture starts to boil then remove from heat.
  • Allow the filling to cool slightly then whisk in the vanilla, eggs, and chopped pecans.
  • Pour filling into pie shell then arrange whole pecans on surface.
  • Mix and egg and a tablespoon of cream in a small bowl and brush onto the edge of the crust.
  • Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie's edge and carefully fold the top in a bit to protect the crust during baking
  • Bake for about 35-40 minutes at 350F, the edge will be set and the crust should be golden throughout. You can remove the foil after 25 minutes so the crust can take on some color.



  • TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
  • I heat the filling up to get a crisp crust, avoid the dreaded soggy bottom, and reduce bake time. If you're in a rush you can skip this step and just mix all the filling ingredients in a bowl then pour into the crust.
  • If you want to save some time just make the filling and use a pre-made pie crust
  • Add more pecans if you'd like, I love the crunch but they do make cutting clean pieces more difficult. 
  • Bourbon and dark rum go really well in this recipe, add about two tablespoons along with the vanilla if desired.
  • Serve with a big dollop of whipped cream and enjoy!


Serving: 122g | Calories: 452kcal | Carbohydrates: 64g | Protein: 6g | Fat: 27g | Saturated Fat: 4.9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 320mg | Potassium: 162mg | Fiber: 4g | Sugar: 44.2g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1.8mg