Perfect Pecan Pie
Gooey, nutty, and perfectly balanced between salty and sweet, this easy pecan pie recipe is my absolute favorite version and a must-make holiday dessert! With toasted pecans and an unbelievably flaky pie crust, this decadent pie pairs perfectly with fresh whipped cream, a scoop of ice cream, or a drizzle of warm chocolate. Learn how to make this classic pecan pie for your next family or holiday gathering.
Unlike pumpkin pie, pecan pie has always been an absolute favorite of mine. Given my long-running love affair with nuts, I’d gobble up as much pecan pie as I could around the holidays. I loved the combination of the sweet filling with the salty nuts. Pair that with a buttery, flaky crust and you pretty much had heaven as far as I was concerned.
This classic pie recipe is a Southern staple. Made with pecans, butter, sugar, and eggs, this gooey pie also commonly contains corn syrup, molasses, or even honey. While this pie is traditionally dished out at Thanksgiving and Christmas, I basically can’t get enough of it and think it deserves a spot in your year-round dessert-making line-up.
Why We Love This Pie
I adore this pie for a number of reasons. Some of the top reasons you should bake this pie include…
- Pecan packed! There are tons of chopped up pecans all throughout the pie and not just in a little layer on the top.
- Gooey filling. It doesn’t have that fake, gelatin-y, super firm set consistency, which can sometimes be a little off-putting.
- Flaky, buttery, homemade pie crust, need I say more?
- Great for making in advance. Since there is a long cooling time you can easily whip this pie up a day or two before you plan to serve.
Ingredients You’ll Need
A crust and 7 ingredient filling are all it takes to make this incredibly delicious pecan pie.
- Flaky Pie Dough: Prebaked to perfection, this flaky pie crust cradles gooey pecan pie filling.
- Butter: Unsalted butter cut into 1-inch pieces gives the filling a rich buttery flavor.
- Brown Sugar: I use a dark brown sugar to sweeten the filling and give it an extra thick texture.
- Salt: Enhances the flavor of the pecan filling.
- Eggs: Holds the filling together.
- Corn Syrup: I used a light corn syrup to help sweeten the filling and prevent the sugar from crystalizing.
- Vanilla: For all the flavor!
- Pecans: Toast your pecans (see below for instructions!) and let them cool before you add them into the filling. This helps enhance the flavor and give you all the nutty goodness you are looking for.
The BEST Pecans for Pecan Pie
The best pecans for any baked good are toasted. I cannot stress this enough. If you are looking for that warm, buttery, nutty flavor of a delicious pecan, you absolutely must toast them before adding them to your pie. The process of toasting nuts helps draw the natural oils from the pecan to the surface. It makes the nuts crunchier and truly enhances the flavor.
To toast your pecans, follow these instructions:
- Preheat the oven to 350°F.
- Spread the pecans into a single layer on a rimmed baking sheet.
- Place the baking sheet in the oven and toast for up 10 minutes.
- Around 5 minutes, stir the pecans to make sure they evenly roast.
- You will know they are toasted when they are about a shade darker in color and you can smell their rich pecan flavor.
- Cool completely before chopping and using in the pie.
How to Make Pecan Pie
This classic pecan pie can easily be broken down into 4 main steps, making the pie crust, prebaking the crust, cooking the pecan pie filling, and baking the pie. Let’s discuss how to make this easy pecan pie.
Step 1: Make the Flaky Buttery Pastry
Tender, buttery, and flaky, this is the BEST pie crust you will sink your teeth into!
- Pulse dry ingredients: In the base of a food processor, process the flour, sugar, and salt until combined, about 2 one-scond pulses.
- Cut in butter and shortening: Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds.
- Redistribute the dough: Scrape down the sides and the bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl.
- Add remaining flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses.
- Transfer: Empty the mixture into a medium bowl and sprinkle vodka and water over the mixture.
- Fold dough together: With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Shape and refrigerate the dough: Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Step 2: Prebake the Crust
After chilling the pastry dough, roll and prebake the crust to prevent any filling leakage.
- Prepare for baking: Adjust the oven rack to the center position and preheat the oven to 400°F.
- Roll the dough onto a lightly floured work surface into a 12-inch circle about 1/8 inch thick.
- Transfer the dough to the pie plate: Roll dough loosely around the rolling pin and unroll into the pie plate, leaving at least 1-inch overhang on the sides.
- Press into pan and refrigerate for 15 minutes.
- Trim the overhang to 1/2 inch beyond the lip and fold the overhang under itself. The folded edge should be flush with the edge of the pie plate.
- Shape the crust: Use thumb and forefinger to flute the edge of the dough, then prick the dough all over the sides and the bottom of the pie plate. Refrigerate another 15 minutes.
- Fill with pie weights: Remove pie pan from the refrigerator, line the crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up the rim of the pie plate.
- Bake for 15 minutes. Remove the lining and weights, rotate the pie plate, and bake 5 to 15 additional minutes until the crust is golden brown and crisp.
- Remove the pie plate from the oven.
Step 3: Make the Pecan Pie Filling
While the crust is baking, begin making the filling. This allows you to pour the warm filling into the hot crust before baking.
- Melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer.
- Add sugar and salt: Remove the bowl from the skillet; stir in sugar and salt with a wooden spoon until the butter is absorbed.
- Beat in remaming ingredients: Beat in the eggs, corn syrup, and vanilla.
- Heat filling: Return the bowl to the hot water; stir until the mixture is shiny and hot to the touch, about 130°F on an instant-read thermometer.
- Add pecans: Remove from the heat and stir in the pecans.
Step 4: Putting the Pecan Pie Together
Now that your crust is baked and the filling is ready, it’s time to put the pie together.
- Prepare for baking: As soon as the pie shell comes out of the oven, decrease the oven temperature to 275°F.
- Fill the pie shell: Pour the pecan mixture into the hot pie shell.
- Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes.
- Cool: Transfer the pie to a rack and cool completely, at least 4 hours.
Troubleshooting Pecan Pie
Two ways to prevent the pie filling from leaking out during the baking process are to prebake the pie crust and then pour the pecan pie filling into the crust while it is still hot.
While some methods for making pecan pie might not prebake the crust I find it extremely helpful for making a pecan pie. It helps ensure the crust gets a nice even bake while also locking in the filling to prevent any leakage.
There are a few reasons your pecan pie might be runny. For starters, cutting into the pie fresh out of the oven doesn’t allow the filling to cool and set up so the filling will come cascading out.
Another reason your filling might be runny is underbaking. If you remove the pie from the oven before it’s finished baking it won’t set properly. Use a pie crust shield to protect the crust if you are worried about the crust burning during the baking process.
You will know your pecan pie is done when it looks set but still a bit soft, like gelatin. You can test this by pressing the back of a spoon to the top to see if it sinks or is set.
It is possible to overcook a pecan pie. The filling is similar to a custard and will curdle if cooked too long.
Pecan Pie Serving Suggestions
After allowing the pie to cool, slice up a piece and dish it out for all to enjoy! Here are some decadent toppings that take this classic pecan pie to the next level:
- A dollop of fresh whipped cream
- Scoop some vanilla ice cream on top
- Drizzle the top with melted chocolate
- Swril some salted caramel over your slice.
Storing, Freezing, and Making Ahead
Whether you are keeping your pie whole or looking for ways to store leftovers, here are my tips for safely storing, freezing, and reheating your pecan pie.
- Storing: Once cooled, the pie can be covered in aluminum foil and kept at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Cooked and cooled pecan pie keeps in the freezer for up to 2 months. Cover the pie in aluminum foil and then wrap it in a freezer-safe ziplock bag.
- Reheating: Let the pie thaw overnight in the refrigerator then bake at 250°F for about 15 minutes until warmed through.
- Making Ahead: There are a few ways to prep in advance for making this pecan pie. First, you can make the pie crust up to 2 days before you plan to make the pie. Alternatively you can make the entire pie up to 4 days in advance and store it in the refrigerator.
Love This Pecan Pie? Try This Next…
- Cinnamon-Sugar Candied Pecans
- Ultranutty Pecan Bars
- Pecan Tassies
- Kentucky Derby Chocolate Bourbon Walnut Pie
Bring out the best with this easy homemade pecan pie. Baked to perfection, this sweet meets salty holiday pie pairs perfectly with whipped cream or ice cream. From the flaky pie crust to the gooey, buttery, nutty pecan filling, this decadent pie has it all!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Pecan Pie
Ingredients
- 1 recipe Pie Dough, for single crust
- 6 tablespoons (85 g) unsalted butter, cut into 1-inch pieces
- 1 cup (198 g) dark brown sugar
- ½ teaspoon salt
- 3 eggs
- ¾ cup (234 g) light corn syrup
- 1 tablespoon (14 g) vanilla extract
- 2 cups (228 g) pecans, toasted and chopped into small pieces
Instructions
- Make the Crust: Prepare the pie crust dough and refrigerate for at least 1 hour.
- Adjust the oven rack to the center position and heat the oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
- Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. using thumb and forefinger, flute edge of dough. Use a fork to prick the dough all over the bottom and sides of the pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Blind Bake Pie Crust: Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake for 15 minutes. Remove foil/parchment and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate from oven.
- Prepare Pie Filling: Meanwhile, melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.
- Bake the Pie: As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees F. Pour the pecan mixture into the hot pie shell.
- Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours or overnight.
Notes
- Equipment: 9-inch pie plate / Instant-read thermometer
- Pie Crust: Use this all-butter pie crust recipe if you prefer no shortening and/or vodka.
- Dark Brown Sugar: You can substitute light brown sugar.
- Pecans: Toast the pecans for the best flavor! Follow directions in the ingredients section above.
- Serving Suggestions: Whipped cream, vanilla ice cream, melted chocolate, or salted caramel sauce.
- Storing: Once cooled, the pie can be covered in aluminum foil and kept at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Cooked and cooled pecan pie keeps in the freezer for up to 2 months. Cover the pie in aluminum foil and then wrap it in a freezer-safe ziplock bag.
- Reheating: Let the pie thaw overnight in the refrigerator then bake at 250°F for about 15 minutes until warmed through.
- Making Ahead: There are a few ways to prep in advance for making this pecan pie. First, you can make the pie crust up to 2 days before you plan to make the pie. Alternatively, you can make the entire pie up to 4 days in advance and store it in the refrigerator.
- Recipe from Cook’s Illustrated.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
Rave reviews
This is the best pecan I’ve ever had out of all of my 71 years!
Only recipe I’ve used for last several years
Best pecan pie I have ever made. Thank you Michelle for the great directions!
Best pecan pie I’ve ever made! Followed directions exactly except used a whole wheat crust. It was soooo good. Made it the day before Thanksgiving and it was perfect. Thanks for this amazing recipe. Will definitely make again.
This pie is delicious, but a little confusing that the creator of this pie, cooks illustrated, is only mentioned just once at the very end.
Do you use a nonstick spray or prepare your pie dish before cooking the crust at all? My crusts always stick!
My pecans burned in 5 minutes on 400. Next time I turned the heat down to 350 and they were brown in 5 minutes. This was not an easy recipe. You don’t need to blind bake it first or heat the ingredients before you put it in the pie crust. It turns out just as good to put it in the oven at 350 for 50 minutes.
There are no instructions for the amount of ingredients to make this pie.
HI Barbara, All of the ingredients and instructions are right above here.
Amazing!!!!
Just want to say that if you want an even better flavor, use Golden Syrup (from Amazon or a British shop) instead of corn syrup. It’s a purer syrup, and marginally better for you, too.
My fav desert. If you had used salted butter would you have left out the added salt. I love that you used dark brown sugar
I made this recipe and another pecan pie version that used maple syrup instead of corn syrup. This one won:)
I have been using this recipe for 7 thanksgivings in a row. Great recipe! Thank you! I am trying the pumpkin pie recipe that I also downloaded and printed 7 years ago for the first time this year. I expect great things. Thanks being a part of our family’s tradition. Happy holidays!
Aww I love this! Thank you for the kind words :) Happy Thanksgiving!
I made this pie yesterday and it tasted fantastic but didn’t setup completely. Do you know what would cause this?
Hi Krystal, Did you use a thermometer for heating the mixture? Press with the back of a wooden spoon to check for doneness? And did you allow it to cool and set completely for 4 hours? I make this multiple times a year and love it because it always sets up perfectly!
Tried this one this year for a family New Years Day dinner and unfortunately didn’t have the resources to give it more than three hours’ cooling time — it was a soupy mess, though the two lovely humans who tried a piece were kind enough to say that it tasted pretty good. Personally not a huge fan of how sweet non-fruit pies wind up being, but I think with a little more cooling (maybe if I popped it in the fridge?) it could have been a hit…
Side note: your Pâte Brisée recipe is still my gold standard for pie crusts and my family insists on it whenever we need something of the sort! Thank you for that and the kitchen cred it has given me.
Made this pie as a last minute addition to a dinner gathering… it was one of the best and easiest pecan pie recipes I’ve ever used! Everyone raved about the filling from taste to texture. I totally gave your website the credit and can’t wait to try other recipes
Made this for Thanksgiving. The best pecan pie I have ever had. Delicious, rich flavor – like candy. Everyone loved it. After I went to bed, the family all had seconds! The only change I made, I don’t liked toasted nuts so I just used the pecans raw. I broke them by hand so I would have pieces, but larger pieces. What a great hack breaking the nuts – never thought of that. The pie is easier to cut and the nuts are everywhere. My new go-to pecan pie.
I am also thinking of making this for Thanksgiving. Could this be made in advance, baked and frozen? There is no way with all the cooking we do for thanksgiving that I could make this the day before. Any suggestions would be appreciated. Love your site!
Hi Barbara, I think this would work just fine to bake ahead and freeze. Enjoy! :)
So, if I were to bake it prior to freezing would I heat it again in the oven. Or make it ahead, freeze it prior to baking, and then take it out of the freezer and bake as directed? What would be your suggestion? I have never frozen pies but it seems like a good idea with everything else that needs to be done on Thanksgiving. Again thanks for your suggestions.
Hi Barbara, You could either let it thaw in the refrigerator overnight, then serve it cold or take it out and let it come to room temperature before serving; or you could reheat in an oven around 300 degrees or so. You could also freeze unbaked and then bake (although it would take longer to bake from a frozen state). I would probably make it totally ahead of time and then thaw or reheat.
Michelle,
I’m making two of these. What are your thoughts about baking two pies in the oven at the same time? Any adjustments to time? Do you recommend not doing that and baking separately?
Hi Katlyn, I’ve never baked two of these at once, but I think it should be okay. You might need to increase the time, but I’m not sure. Let me know how they turn out!
Hi Michelle, I love your dough recipe for the pecan tassies, but the ingredients for the regular pie crust is very different. Will there be a huge difference if I use the dough recipe for the pecan tassies on a bigger pie? Will I have trouble fluting the edges? Thanks so much!!
Hi MaryAnn, I’ve never tried to use the dough from the pecan tassies for a pie. I’m not sure how it would hold up. If you try it, please let me know how it goes.
My go to is Lyle’s Golden Syrup in place of corn syrup. The golden buttery flavor of the cane syrup really gives a pecan pie something special. A nip of honey bourbon along with the vanilla ups the flavor as well.
I just made this pecan pie recipe for thanksgiving with a slight twist, i did 1 cup pecans and 1 cup cranberries and i had all my guests telling me that it was the best pecan pie they had ever had. This is going to be my go to recipe for pecan pie in the future!
This is my go to pecan pie recipe with a little tweaking. I do half white, half brown sugar, add some Colorado honey bourbon whiskey, and replace the Karo with Lyles Golden Syrup. The buttery flavor Lyles imparts (without using butter) makes a lovely difference.
Someone suggested to sub corn syrup with maple syrup. Would the taste change and is it the same amount if I sub for corn syrup??
Hi Erika, The taste would change significantly, and the texture would certainly not turn out like traditional pecan pie.
You mentioned you could make this pecan pie one day before Thanksgiving. Would you keep it on the counter or in the refrigerator overnight? Also do you ever make it the day before? Thanks!
Hi Kathy, I keep it on the counter, lightly covered with foil. The earliest I’ve made it is the day before Thanksgiving.
First let me say this is THE BEST pecan pie recipe! However, I was very nervous when I made this pie the first time … using a pyrex bowl sitting in the skillet. I had visions of the bowl exploding, glass shards everywhere! Instead of placing a pyrex bowl in a skillet of water, can I just use a double boiler … or can I use a metal bowl in the skillet of water? Thank you for your recipe and any advice!
Hi Sybil, Yes, definitely use a metal bowl!
BEST pie I ever ate, making it again
I had no idea that it was so easy to make Pecan Pie! And this is just delicious!
When you put the bowl in the skillet of water is like a double boiler or is the boil actually sitting flat on the bottom of the skillet with the water surrounding it?
Hi Katlyn, The bowl is actually sitting on the bottom of the skillet with the water surrounding it.
Thank you so much! I’m a huge fan of your recipes!
If we “cheat” a bit and use a premake/frozen pie shell, do you recommend that we still brown it? Or just put the filling in and bake as recommended in the pie shell package.
Thanks in advance – can’t wait to try this recipe!
I can’t get my hands on corn syrup in Ireland. Could golder syrup or maple be used instead?
Yes, something like Lyle’s golden syrup would work, as well.
I’ve been making pecan pie using the techniques of toasting and chopping the pecans ever since I found the recipe in Baking Illustrated a few years back. It’s hands-down the best way to distribute the crunch through each and every bite. Another plus is that it makes for the easiest cutting. The toasting increases the depth of flavor of the nuts. After much experimentation, however, I have found that for our palates, at least, we like it with brown sugar in place of white (not too firmly packed, so as not to introduce too much sweetness) and dark corn syrup in place of the light. Also, I cut the vanilla back to a dash and add 4-5 tsp Old Grand Dad 100 proof Kentucky Bourbon (although I used Jim Beam’s once when I was out of OGD, and it was pretty darned fantastic, too.) Off the flippin’ HOOK!!!!! This year at Thanksgiving I topped it with my home made eggnog ice cream, and the crowd went crazy. This makes a splendidly impressive holiday dessert. Not quick and easy with the pate brisee crust, but SOOOOO worth the time.
Correction: I meant to say that one of the things we like is the brown sugar of this recipe as opposed to the white that most recipes call for. It’s part of what makes it for us, as well as taking it one step further with the sub of dark corn syrup for light, which further deepens the earthy flavor. I have made it exactly as written, however, and gotta say, it’s pretty darned fine!! I wouldn’t turn my nose up at it as is, either. I just believe that the dark corn syrup and bourbon send it even further into the stratosphere. Bottom line: Run, don’t walk, to make this. Yes, it IS that good!!
Your pecan pie looks delicious!
I just made this for thanksgiving. It wasn’t anymore difficult than regular Pecan Pie. It looks though it looks. Lovely
I only bought light brown sugar. Could I use that with dark Karo syrup??? Thanks!
Hi Sarah, I think that would work fine.
looks so tempting. i love pecan pie. but nobody else at home
can we make tassies with this recipe? thanks
I actually have a recipe for Pecan Tassies, if you’re interested: https://www.browneyedbaker.com/2010/12/17/pecan-tassies-recipe/
Thanks Michelle so much. Love your posts, look forward to the Friday post especially. Like to see what’s happening to duke and Einstein . Have 2 guys like that myself both labs though- one is almost 14 and the other is a 4 1/2 month old one. We all look at your pics every week and give out comments to our dogs as why can’t you guys be like Einstein and duke!
I LOOOOOOVE pecan nuts, and this pie looks absolutely amazaing! Can’t wait to try it!
(Too bad pecan nuts are really expensive where I live..)
I used the two recipes for my Thanksgiving, and although I was positive I destroyed the pie crust, the whole pie was. amazing. I prepped the dough, and set the crust, but I accidentally baked it for the twenty minutes on the wrong temp. (yeah, don’t try to bake a pie crust at 7am) I then drove three hours, with a half baked pie crust. But after I finished cooking it, everyone was amazed. Thank you, I am now the sole baker of Pecan Pie for holidays from here on out.
i can’t stand corn syrup…. can I change it for regular sugar? it looks divine!!
Hi Claudia, You definitely can’t substitute regular sugar for corn syrup in a pecan pie recipe. It’s pretty much the key ingredient and gives it the characteristic flavor/texture.
Wow, this pie looks amazing. This is one of my favorite desserts to enjoy on Thanksgiving.
I love your chocolate pecan pie bars so when I thought about making pecan pie I immediately thought of your site. How far ahead can I make this pie? I’m debating making it today (Tuesday) to serve on Thursday.
Hi Jessica, You will love this pie! I would only make it the day before, otherwise I fear the crust might get soggy.
Hey great looking pie Michelle! I see you used whole pecans on top. Is this in addition to the 2 cups or are these taken out of the 2 cups chopped you list in your ingredients?
The pecans on top are extra just for garnishment, they are not taken out of the 2 cups for the recipe. Enjoy the pie!
I made this today and it is so incredibly delicious. The gooey center is perfect. Very easy to make and even if it wasn’t, it’s still worth any trouble! Thank you so much for this recipe; enjoy your holiday!
So glad you loved it as much as I did Shannon! I wish I could have a piece now!
I absolutely LOVE pecan pie and yours looks incredible! Pecan pie is the one pie that I could just devour in seconds. It’s just the perfect kind of pie. :)
We are real pecan pie lovers in my family and that is one good pecan pie recipe…
I used to not like pecan pie as a child, but now I definitely love it! And great resolution to have it outside of the holiday season!
YUM! Luckily there are lots of pecans here in Mexico – all other nuts are hard (or impossible) to find in these parts – but we do get fresh pecans. :)
Gorgeous photos. I am definitely going to try this recipe this Thanksgiving. Mmmm!!
Pumpkin pie always steals the spotlight from pecan in my house. I need to make this and give it the credit it deserves :)
I agree that the calendar should never dictate your appetite, especially your sweet tooth. Pecan Pie for everyone!!!
My family is from Tennessee, I’m the only one Ca born. I must do a comparison test from a family recipe with this one from BI. They always serve a winner and this looks to good to pass up. Thnx.
I’ve been watching your Thanksgiving preparations with interest! Our Thanksgiving is done here in Canada, but I think I need to experience an American one this year…when should I be there? I’ll bring the wine! Theresa
Oooh bring on the wine! Are there traditional foods for Thanksgiving in Canada like there are here?
I just picked up a big bag of pecans at Sam’s Club and didn’t have any plans for them. My mom often makes pumpkin pecan pies, but I find myself nibbling the pecans off of the top. For some reason, I’ve never made pecan pie, though… Will have to give this one a try!
Looks amazing.. Just wish I could eat nuts. :( Will definitely be trying the pie dough recipe though :)
Courtney,
I am in the same boat with you, alergic to nuts. But, I can have almonds. Is there an almond pie?
I just found your site and wow, is it ever impressive! I’m amazed by all the great recipes and useful information you have here. And that pie looks sticky good! And you’re so right about making desserts outside their holiday windows. I would eat Thanksgiving desserts ANY day.
Thank you for the kind words Irina, so happy you’ve been enjoying the site!
The chopped-up pecans in the filling is a fantastic idea. The more pecan flavor the better, in my books.
Michelle! This looks amazing!!! I’m like you, I like pecan pie, but not that gelatinous center. Yours looks like perfection!
The texture of this pie looks wonderful! Yum!
The center of this pie looks perfect. I haaaaaate dry pecan pies!
I love Pecan pie too!! Do you make Pecan Tassies ? Love them too !! I always add Pecan pie to my Thanksgiving menu, it’s always a hit !
Hi Tina, Pecan tassies are one of my favorite Christmas treats! I haven’t made them in a few years though. Need to make them this year and get them up on the site!
I’ve never been a fan of pecan pie because of that jello-ey rubbery middle that they often have. Since you say this one doesn’t have it, I’m going to give this recipe to my aunt so she could make this pecan pie for Thanksgiving. :)
this pie looks delicious! i absolutely love pecan pie, but i’ve never made it – though i’ve made pecan bars numerous times. i’ll be trying this out for thanksgiving for sure, i can’t wait!
This looks divine! Love an ooey, gooey pecan pie.
ooooo baby this looks good! Bring on the Holidays :) Really looks beautiful!
Wow, I have never been the biggest fan of pecan pie, but this looks like it would change my mind instantly! How do you toast your pecans? Any suggestions?
Hi Shawn, Just on a baking sheet at 350 for about 8 minutes, tossing them about halfway through. I have also made this without toasting them and it was great too!
Beautiful!
Looks wonderful. I love the texture of your filling.
Oh how I want to make a pecan pie for Thanksgiving but my husband doesn’t like it which means I’ll end up eating the entire thing myself which is never good. :) This one looks particularly delish!
Being from Texas, we grew up on pecan pie! Every holiday season it was on the table. I love it!
oh, I am the same way! I was born in Texas, and my my mom makes the best pecan pie I have ever tasted, because she uses maple syrup instead of corn syrup. It makes all the difference. If you try it, trust me, you will never go back. Everyone else who’s tried it agrees with me!
Hannah,
Do you substitute the maple syrup in the same amount for corn syrup?
Thanks.
The pecan pie looks divine!