Name: Easy Pecan Pie Recipe
Prep time: 120 min
Ingredients: 1¾ cups 220g flour; 2/3 cup 150g cold butter, cubed; 3 tablespoons 24g powdered sugar; 1/4 teaspoon salt; 1 egg; 1 teaspoon vanilla extract; 1-2 tablespoons Ice water; 3 Eggs; 1 cup Corn syrup (240ml/320g (light or dark)); 5 oz 140g Pecans, coarsely chopped; 5 oz 140g Pecans, halved; 3/4 cup 150g Brown sugar; 1/2 teaspoon Salt; 1/4 cup 60g Butter; 2 teaspoons vanilla extract

Easy Pecan Pie Recipe

By David | Nov 11, 2019August 19, 2024

4.50 from 8 votes

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Learn how to make classic pecan pie with buttery-flaky crust, filled with rich and nutty southern pecan pie filling. This homemade pecan pie recipe is the perfect pie to serve for thanksgiving, holidays or any other occasions.

A close-up of a slice of pecan pie on a white plate, placed on a wooden table. The pie has a golden-brown flaky crust with a generous filling of caramelized pecans. Another plate with a slice and a glass pie dish with the rest of the pie are in the background.

Easy Pecan Pie Recipe

4.50 from 8 votes

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Prep Time 2

WORK TIME 30

DIFFICULTY Easy

Cuisine American

Servings yields

Ingredients

For the crust:

1¾ cups 220g flour
⅔ cup 150g cold butter, cubed
3 tablespoons 24g powdered sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1-2 tablespoons Ice water

For the filling:

3 Eggs
1 cup Corn syrup 240ml/320g (light or dark)
5 oz 140g Pecans, coarsely chopped
5 oz 140g Pecans, halved
¾ cup 150g Brown sugar
½ teaspoon Salt
¼ cup 60g Butter
2 teaspoons vanilla extract

Instructions

DIRECTIONS

1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough until its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie dish. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Pierce the bottom with a fork. Freeze the dough for 30 minutes.
3. Preheat oven to 350F (175C).
4. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden.
5. Make the filling: in a small saucepan melt butter, sugar, salt, corn syrup, and bring to a simmer. Remove from heat, add vanilla extract and stir. Let cool slightly, then add eggs and whisk until incorporated. Stir in chopped pecans.
6. Pour over the crust. Arrange on top a layer of halved pecans. Brush whit extra filling liquids.
7. Bake for 40-50 minutes, after 15 minutes cover with foil or crust shield. Let cool for at least 2 hours before serving.