Home > Desserts > Pecan Pie Recipe Pecan Pie Recipe September 12, 2019 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Richly flavored Pecan Pie Recipe features a dark brown sugar and maple custard base, plenty of pecans, and a foolproof pie crust! This easy pie recipe does NOT include shortening or dark corn syrup! Other holiday favorite desserts to try next: this apple crumble, apple fritter bread, pumpkin cheesecake bars, or this simple pumpkin cake. The Best Pecan Pie Recipe My dad’s all-time favorite dessert is pecan pie (and this Crème Brûlée), a recipe I’ve always wanted to perfect for him. Thanks to Gemma’s cookbook, Bigger Bolder Baking (affiliate link) I’m now equipped to make the best pecan pie for him. Gemma, a renowned YouTube baker and blogger, offers over 100 easy, flavorful recipes in her book. I’ve slightly tweaked her pecan pie recipe, and it’s become a must-have for our Thanksgiving table. What I love most? It uses maple syrup instead of dark corn syrup, creating a perfect blend with the pecans and the rich, molasses-like dark brown sugar. Ingredients Pie Crust: Flour: The base of the crust, providing structure to your pecan pie recipe. Salt & Powdered Sugar: Flavor enhancers; salt balances the sweetness, and sugar adds a subtle sweetness. Unsalted Butter: Adds richness and creates flakiness in the crust. Egg Yolk: Binds the dough and contributes to a richer crust. Cold Water: Moistens the dough, helping it come together without being too sticky. Filling: Egg Yolks: Thicken the filling and give it a smooth, creamy texture. (Use egg whites in these Meringue Cookies) Pure Maple Syrup & Dark Brown Sugar: Sweeteners that provide depth of flavor. Heavy Whipping Cream: Adds creaminess and richness to the filling. Butter: Contributes to the filling’s richness and smooth texture. Pecan Halves: The star ingredient, providing texture and nutty flavor. Salt: Enhances overall flavor. Pure Vanilla Extract: Adds sweetness and a delicious smell to your pecan pie recipe. How To Make Pecan Pie Prepare the Crust: Combine flour, salt, and powdered sugar. Cut in chilled butter. Mix in egg yolk and water to form dough. Chill the dough. Toast Pecans: Spread pecans on a baking sheet and toast in the oven until fragrant. Make the Filling: Whisk room temperature egg yolks with maple syrup, brown sugar, and cream. Add melted butter and chopped pecans. Assemble the Pie: Roll out the chilled dough and place it into a pie pan. Pour the filling into the crust and top with whole pecan halves. Bake the Pie: Bake this pecan pie recipe until the filling is set. Cool and Serve: Let the pie cool completely before slicing and serving. STORAGE Can You Freeze Pecan Pie? Yes! Freeze Baked Pie: The completely baked pie can be frozen for up to 3 months. Ensure it’s covered tightly and stored securely. Does Pecan Pie Need To Be Refrigerated? No, this pecan pie recipe does not need to be refrigerated. It can be stored at room temperature for up to two days. For longer storage, refrigeration is recommended. Make Ahead Tips: Prepare in Advance: Make the pie dough and toast the pecans 1-5 days ahead, storing the dough in the fridge and pecans in an airtight container. This allows for easy assembly, as the filling can be quickly prepared. Bake Pie a Day Ahead: Bake this pecan pie recipe a day before serving, let it cool, cover tightly, and store at room temperature. Reheat individual slices if desired. More Amazing Desserts: Candied Pecans Recipe Oatmeal Pecan Cookies Coconut Cream Pie Pecan Streusel Pumpkin Pie Cinnamon Roll Apple Pie FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pecan Pie Recipe 5 from 2 votes - Review this recipe Richly flavored Pecan Pie Recipe features a dark brown sugar and maple custard base, plenty of pecans, and a foolproof pie crust! This easy pie recipe does NOT include shortening or dark corn syrup! SAVE TO RECIPE BOX Print Recipe Pecan Pie Recipe 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Richly flavored Pecan Pie Recipe features a dark brown sugar and maple custard base, plenty of pecans, and a foolproof pie crust! This easy pie recipe does NOT include shortening or dark corn syrup! Course Dessert Cuisine American Keyword pecan pie recipe Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 10 servings Chelsea Lords Calories 477kcal Author Chelsea Lords Cost $4.87 IngredientsPie Crust▢ 1 and 1/3 cups all purpose flour▢ 1/4 teaspoon fine sea salt▢ 1 tablespoon powdered sugar▢ 7 tablespoons unsalted butter, cubed and chilled▢ 1 large egg yolk▢ 2- 3 tablespoons cold waterFilling▢ 6 large egg yolks, at room temperature▢ 1/2 cup pure maple syrup▢ 2/3 cup dark brown sugar, packed▢ 1/4 cup heavy whipping cream▢ 6 tablespoons unsalted butter, melted and cooled to room temperature▢ 2 cups pecans halves, divided▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon pure vanilla extractUS - Metric USMetric InstructionsCRUST: In a large bowl, combine the flour, salt, and powdered sugar. Stir. Add in the butter and using a pastry cutter, cut it into the dry ingredients until the mixture resembles coarse bread crumbs. In a separate bowl, whisk together the egg yolk and water until smooth. Pour egg yolk mixture into the center of the dry ingredients and stir with a wooden spoon until combined as much as possible. Gently knead with your hands to form a crust (add extra tablespoon of water if needed). Handle the dough as little as possible and once it's formed into dough, wrap it in plastic wrap and gently flatten into a small disc. Refrigerate for (at least) 30 minutes to allow the gluten to relax before rolling. You can make the crust ahead of time and refrigerate for 1-5 days.TOAST PECANS: (Melt butter right now so it has time to cool to room temperature.) Preheat the oven to 350 degrees F. Spread pecan halves on a rimmed baking sheet and toast them for 8-10 minutes or until fragrant and lightly browned. Remove and let cool. Divide the toasted pecans, reserving 3/4 cup for the top of the pie. Chop the remaining 1 and 1/4 cups to add to the filling mixture.FILLING: Combine the ROOM TEMPERATURE egg yolks, syrup, brown sugar, and cream in a large bowl (it's very important all ingredients are same temperature for this filling). Whisk until smooth. Once the melted butter is completely to room temperature, drizzle it in while whisking constantly. Fold in the chopped pecans. Reserve the bowl from the egg yolk, and if there are any bits of mixture remaining, they can be brushed over the crust before baking.ASSEMBLY: Roll out the pie crust on a lightly floured surface. Turn the dough about a quarter turn after every few rolls until you have a 12-inch circle of dough. Use the rolling pin to lift up the dough and gently place place into a 9-inch pie pan (preferably glass or ceramic; avoid metal). Gently tuck it in with your fingers, making sure it is smooth and then crimp the edges of the crust. Chill for 15 minutes in the refrigerator or freezer (don't skip this step!). See Note 1 for pie crust tips.ASSEMBLY, CONT.: Preheat the oven to 350 degrees F. Pour the prepared filling into the chilled crust (you don't need to blind bake the crust). Press the remaining 3/4 cup pecan halves on top. Place the pie on a lined sheet pan. Use a pastry brush to brush any tiny remains of the egg yolk and water mixture (from the reserved bowl; you didn't need to leave some specifically, but there should a bit leftover) onto the crust. Place into the preheated oven.BAKE: Bake for 40-55 minutes, or until the filling is set. The filling is "set" when it's very slightly jiggly in the center. It should not slosh around at all. If it is sloshing, return it to the oven for another 10-20 minutes (baking times can greatly vary with pecan pies). If the edges of the crust begin to brown, cover with a pie shield. Once the filling is set, remove the pie and let cool completely on a cooling rack, 3 to 4 hours, before slicing. Serve warm with vanilla ice cream. Recipe NotesNote 1: Crust tips: The less the crust is handled, the better it will perform. Keep it chilled to prevent the butter from softening. If desired, you can crimp the crust following the instructions in the blog post. You can also brush the edges of the crust with egg yolk to encourage a golden brown appearance after baking. Unbaked crust freezes well. Some crusts need to be blind baked (pre-bake without any filling) but Pecan Pie doesn't need that step. When baking, a pie shield can protect against the crust over browning. The blog post contains tips on making your own pie shield. Nutrition FactsServing: 1serving | Calories: 477kcal | Carbohydrates: 38.9g | Protein: 5.7g | Fat: 34.7g | Cholesterol: 175.7mg | Sodium: 21.9mg | Fiber: 2.2g | Sugar: 26g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I LOVE pecan pie and make it every year for Thanksgiving. Never used corn syrup, but my original recipe always led to a cracked top – thinking it might be from whole eggs vs egg yolks. I will have to try this recipe out this instead!! Reply
thank you for reprising this classic, forgot how much I’ve missed the taste of pecan pie, nice tips too Reply
