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–+ servings
Pecan Pie

Deliciously Decadent Pecan Pie You Need in Your Life

Enjoy a heartfelt tradition with this irresistible pecan pie featuring a crunchy pecan filling and a flaky crust.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert Recipes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups all-purpose flour Base for flaky, tender crust
  • 0.5 cups butter Cold and cubed
  • 1 tablespoon sugar Adds sweetness
  • 1 teaspoon salt Enhances flavors
  • cold water ice water Helps bind the dough
For the Filling
  • 1 cup corn syrup Provides gooey sweetness
  • 1 cup brown sugar Adds caramel depth
  • 3 large eggs Or flax eggs for vegan option
  • 1 teaspoon vanilla extract Infuses warm flavor
  • 0.5 cups butter Melted to enrich filling
  • 1.5 cups pecans The star of the pie

Equipment

  • mixing bowl
  • rolling pin
  • Pie pan
  • pastry cutter
  • Whisk
  • Wire rack

Method
 

Preparation
  1. In a mixing bowl, combine flour, salt, and sugar. Add cubed butter and mix until resembling coarse crumbs.
  2. Gradually add ice water, mixing until dough holds together. Form a disk, wrap in plastic, and chill for 30 minutes.
  3. Roll chilled dough into a 12-inch circle, transfer to a 9-inch pie pan, and trim any excess.
  4. In a large bowl, whisk together corn syrup and brown sugar until smooth. Mix in eggs and vanilla, then stir in melted butter and fold in pecans.
  5. Preheat oven to 350 °F (175 °C).
  6. Pour filling into crust, optionally arrange extra pecans on top.
  7. Bake for 50–60 minutes until edges are set and center is slightly jiggly.
  8. Cool completely on a wire rack before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 160mgPotassium: 180mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Chill dough to achieve a flaky texture. Use aluminum foil if edges brown too quickly.

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