Learn how to make the great American classic Pecan Pie, with a quick video tutorial! A flaky all-butter pastry with a perfectly set, soft custardy filling with beautiful pecans, this is arguably the mother of all pies.
Pecan Pie
One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic.
Well, it goes back to the story of this website.
This great big wonderful online world known as the internet. This former corporate gal never expected to be blessed with this wonderful opportunity to share the food she loves with people in the far corners of this big wide world.
From Denmark to Iceland, Mongolia (seriously!) to Argentina, and many from my home country of Australia. And many MANY from America.
I put that down to my taste in food. Southern Fried Chicken – swoon. Fall apart brisket makes me want to cry. I’m a disgrace to my country because I regularly declare that America does the BEST burgers in the world. I believe Buffalo Wings are one of the greatest inventions ever, and that Gumbo was brought onto this earth just for me.
And thus with Thanksgiving fast approaching, it had to be that I’d share a great American holiday classic especially for my American readers.
My friends. Pecan Pie. Be still my beating heart. The glorious nutty pecans, that caramely-custardy filling. That flaky buttery pastry. It’s heaven in the form of a pie.
You’ll find an extensive list of credits in the recipe, all of whom I referenced in a bid to come up with my version of a great Pecan Pie. And it all starts with the pie crust.
Store bought? Sure, go ahead. I don’t even know if we can get store bought pie crusts here in Australia, I’ve never looked.
When I make pie, it’s always entirely from scratch. Not from snobbery, it’s just that we don’t have nearly as much ready made things here in Australia (like bread doughs etc), so I’ve been brought up learning how to make these kind of things from scratch.
I know there are recipes out there that swear by using shortening in pie crusts to make them flaky. And it’s not that I’m adverse to it as such – it is sold here (butter section, for fellow Aussies reading this). But the fact is, it just doesn’t add flavour. And using only butter still yields a fantastically flaky crust. So I opt to stick with butter. And when I was researching around about Pecan Pie, I saw that Deb Perelman from Smitten Kitchen said the same thing, and I felt validated.
So all butter it is.
And my food processor. To make it quick work. Watch the video. (Below recipe)
As for the pecans. Well, it’s hard to go wrong with these nuts. Except one little tip. Gotta toast the nuts that go INTO the filling. It really truly brings out the flavour. I promise you won’t regret the extra 3 minutes it takes to do this before you chop them up.
Keep a handful of them whole to decorate the top. No need to toast these ones. Unless you don’t want to decorate your pie. Just go ahead and toast and chop them all.
The Filling is pretty straight forward. There are many Pecan Pie variations – chocolate, maple, etc etc – but if you’re sticking with the classic, the ingredients are fairly standard. Egg (which sets it like custard), sugar, corn syrup (don’t worry, there are subs if you can’t find corn syrup), butter, pinch of salt and vanilla. Oh – and bourbon, if you want to keep it real. 🙂 Though if not, just leave it out.
And this is how it looks after the most difficult step of all – leaving the Pecan Pie until it cools completely.
And I’m serious here – you need to let it cool COMPLETELY in order for the filling to set. Don’t get impatient. Now is not the time.
The filling should be set so you can slice it without it oozing everywhere, but it’s soft and custardy. It does not look like a smooth set caramel, like in my Salted Caramel Tart, and it’s not meant to.
Pecan Pie.
How I love thee.
I may not be a Star Baker.
My pie crust looks… err… rustic. 🙂 There are more perfect looking ones out there.
But it’s buttery and flaky, crumbly and delicate, just as it should be. That filling is set but it’s soft and custardy. And those pecans are so… well, pecany.
It’s obscene how much of this I can inhale in one sitting.
– Nagi xx
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Pecan Pie
Ingredients
Pie Crust (or 9" store bought) (Note 1):
- 1¼ cups plain white flour (all purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓" cubes
- 2.5 - 3 tbsp ice cold water
Pecans:
- 1 1/4 cups pecans , enough to decorate top
- 1 1/4 cup pecans (for filling)
Filling:
- 3 eggs
- 1 cup / 200g brown sugar, packed
- 60 g / 4 tbsp unsalted butter , melted
- 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
Instructions
Pie Crust:
- Place flour, salt and sugar in a food processor. Pulse twice.
- Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas.
- Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers - it should come together - if not, add 1/2 tbsp water until it does. Don't blitz longer than 20 seconds.
- Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2" thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
Pecans:
- Preheat oven to 180C/350F (standard) / 160C / 320F (fan / convection).
- Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them.
- Remove from oven and roughly chop. Set aside.
- Remaining 1 1/4 cups don't need toasting - they are for the top.
Pie Crust Rollling Out (video helpful):
- Dust work surface with flour.
- Place dough on work surface, dust top with flour. Roll out into 25cm/12" circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD!
- Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9" pie tin. Press in, then trim edges with scissors with a 1cm / 0.3" overhang.
- Turn the edges under and press down neatly. Crimp if desired (see video).
- Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry.
- Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
Filling:
- Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth.
- Stir through chopped pecans.
- Pour into crust - it should fill it about 1 cm / 2/5" from the top (you may have excess if your pastry shrank).
- Top with whole pecans in desired pattern.
Baking:
- Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn't jiggle much when you shake it but the centre is still soft when you touch it (see video).
- It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
Serving / Storing:
- Cool completely before serving, to allow the custard to set - 2 - 4 hours.
- Slice, and serve with ice cream or cream if desired - I don't need either!
- Store in an airtight container - great for 2 days, but I'm perfectly happy with mine even after 4.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
One of the most painful recipe videos I’ve made. Can’t tell you how many stops-and-starts and hand washing between handling dough / camera was required for this!!!
LIFE OF DOZER
What to do with left over pie crust….
I’ve made this recipe several times and everytime I do its gone within a couuple hours. My family LOVES it. Thye are currently begging me to make it again which is why I’m bak on your page. Thank god for a great recipe 🙂
Wahoo, I’m so glad you love it Nicole! N x
Hello! I’m so fond of your recipes and cooking a lot using them – may I ask you the capacity of the cups you are giving for the ingredients? Thanks in advance!
Hi Nataliya, I use 250ml cups here 🙂 N x
First time making a pecan pie and so glad I chose your recipe Nagi as it’s to die for! Another “keeper” recipe from your site. Thanks again!
Absolutely delicious! Everything was perfect!
Thank you for this recipe xx
The pie is just finishing up in the oven and it looks great! I really really appreciate all the tips and explanations in your recipes — the explanations are something that many other recipes, especially baking recipes, do not include and that helps to understand why a certain technique should be used versus another. Your site is always a go-to in our home!
hihi! if i make this a day before, can i leave it out on my counter or does it need to be in the fridge? our house is normally around 70 degrees F. and does it taste better if i make it the day of or would it be the same if i make it the day before?
Hi Mims, I keep mine on the bench – tastes the same to me made on the day or the day before. You’ll love it! – N x
Oh noooooooo
I am waiting for this to cook and whilst packing up noticed I had completely forgotten to put the golden syrup in. Face palm! I hope it still tastes ok.
Oh no that’s a core ingredient!!
We have to stop meeting like this, I am not getting anything done and my lips are chapped from drooling 🤤
Oh that video , I need to try this recipe soon!
Your recipes are fantastic !
😂 Sorry Barbara!!! You’ll love this one, though! – N x
Hi,
Can you make it without corn syrup?
Thank you.
AMAZING! I always fail miserably at making pecan pies but I tried this one anyways on Thanksgiving and it turned out SO good! I love all of your recipes! Thank you so much!
That’s so great to hear Breeanna! Thanks for sharing your feedback – N x
AMAZING! I’ve tried many of your recipes and they are always 5 star! I always fail miserably at making pecan pie and this one turned out so good on thanksgiving. Thank you so much!
Nagi,
Amazing pie! I met my husband in New Orleans and needless to say, he is a huge fan of pecan pie and I have been terrified for years of making it!
I made it for Thanksgiving and he said it was his favorite ever!! I even slightly burned the pecans on top, and the bourbon was perhaps slightly a bit boozey tasting, but he said that makes it all more like the south!
Thanks for being the hit of our holiday!
So pleased you enjoyed this Kat! Thanks for letting me know! N x
Me again, is this a 9″ deep dish recipe?
Yes that’s right! 9″ 🙂 N x
Hi Nagi, I’m a new subscriber and your recipes look amazing so I’ll be using several for Thanksgiving. Can I made this Pecan Pie a couple of days ahead of Thanksgiving? Would also like to know if i could make the Potatoes Au Gratin ahead and freeze it and bake the day of?
Hi Catherine! Absolutely Pecan Pie can be made several days ahead, see section in the recipe called “storing” 🙂 For the Potatoes, it can definitely be made ahead but I would recommend doing it the day or two before then reheating rather than freezing. 🙂 I hope that helps! N x
Hi Nagi! I have to ask for the Americans looking at your blog; how do you pronounce “pecan” down under? Depending on where you are in the USA, it’s either PEA-can or pa-KAHN.
Either way, they make delicious pies.
We say PEA-can here in Australia!!! N x
I loved your pecan pie. I had to replace syrup with honey, since maple syrup is way too expensive in Argentina. There is no other syrup you can buy.
Would you consider doing a recipe for lemon meringue pie? Though this pecan pie looks absolutely yum.
It is absolutely on my list! I made one the other week as a test run 🙂 Will share it in the coming months! N xx
Hello Nagi!
Can I make the butter crust now and freeze until filling/baking on Xmas eve? Trying to do as much as i can in advance.
Thank you!
Mary
Yes! I just baked one the other day that I’d had frozen for weeks!
Yay! Xox
Hi Nagi – I love your blog and tell everyone about it. I made the Garlic Herb Butter Roasted Turkey Breast and this pie for our Thanksgiving dinner. Both were absolutely delicious!! I am not a huge fan of turkey, but make it because of course everyone expects it. This recipe changed my mind. It was that good. So, so yummy, and I had a small crock pot of the extra garlic herb butter along side it for even more yumminess. Also, I have been searching for a good pie crust recipe for a long time. I followed your recipe and video exactly, and got lots of compliments on the pie. I especially loved the crust. Lots of good tips from you too. Everything I make from your blog is always wonderful and your directions and videos are so helpful. Thanks for helping me be a good cook!
Oh WOW Mary what a huge compliment! I am so thrilled you enjoyed this pie AND the turkey. I feel honoured that you used my recipes for your Thanksgiving dinner! N xx
Incredible!! Delicious!! Made 2 for Thanksgiving, using pre-made pie crust, my one SIL said….you did good, Marilynne
That’s so terrific to hear Marilynne!!!! N x ❤️
Question
Pecan Pie Recipe:
Your Pecan Pie looks and sounds delicious and will be making for Thanksgiving. I would like to make it a chocolate pecan pie and want to know if I can melt 2 ounces of bittersweet chocolate and add it to the pie filling or throw in some coarsely chopped chocolate to accomplish a Chocolate Pecan Pie using your recipe?
Also when looking for a recipe I noticed some used Dark Brown Sugar and Dark Corn Syrup instead of light and wonder if the Dark just intensifies the flavor? I am getting my grocery list together and if you have the time to reply at this very busy time I would so appreciate it.
Many thanks
Pam Kozlow
Hi Pam! Dark brown sugar and dark corn syrup will intensify the flavour of the custard in the pie. My personal preference is this recipe filling as written because it really lets the flavour of the pecans shine through. You’ll find that the more intense flavoured the custard mixture is, the less pecan you can taste. My filling tastes mildly caramel-y which compliments the toasty Pecan flavour beautifully. Using dark sugar + corn syrup = more intense molasses like flavour (not more caramel-y). It’s a personal taste thing, and also this is a classic pecan pie. 🙂
Thanks Nagi for responding so quickly. Caramely is good so I will stick to your recipe.
Love your recipes! I just prepped the brussel sprout salad for dinner with roasted leg of lamb.
Again thank you.
Pam