Pecan Pie – Buttery and Delicious Classic Homemade Dessert
This Pecan Pie is buttery, rich, and delicious, with a flaky homemade crust and a sweet pecan filling. It is a classic dessert with a tender crust, crunchy pecans, and a smooth, buttery center.
- Cook Time: 50–60 minutes
- Total Time: 0 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup cold unsalted butter, cubed
- 3–4 tbsp ice water
For the Pecan Filling
- 1 cup light corn syrup
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- 1 ½ cups pecan halves
Instructions
- To make the crust, whisk together the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap, and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll the dough into a circle and gently fit it into a 9-inch pie dish. Trim and crimp the edges.
- In a large bowl, whisk together the corn syrup, brown sugar, granulated sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in the pecans, then pour the filling into the prepared pie crust.
- Bake for 15 minutes at 375°F (190°C). Reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, until the center is mostly set with a slight jiggle.
- If the crust starts browning too quickly, loosely cover the edges with aluminum foil during the final part of baking.
- Let the pie cool completely for at least 2 hours before slicing. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.
Notes
Chill the pie crust dough for 30 minutes before rolling it out. If the crust browns too quickly during baking, loosely cover the edges with aluminum foil. Let the pie cool completely for at least 2 hours before slicing.