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Delicious homemade pecan pie topped with toasted pecans on a flaky crust. Perfect dessert for any occasion.
Tina

Classic Pecan Pie

A classic dessert with a flaky, buttery crust and a rich, gooey pecan filling. Sweet, nutty, and perfectly textured, it’s ideal for holidays, family gatherings, or any special occasion. Serve it as is or add a dollop of whipped cream for extra indulgence.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 serving
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Pie Crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup 115 g unsalted butter cold and cubed
  • 4 tbsp ice water
For the Pecan Filling:
  • 1 cup light brown sugar packed
  • ½ cup corn syrup or golden syrup
  • 3 eggs large
  • 3 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves chopped pecans

Method
 

  1. Preheat the oven to 350°F (175°C). In a medium bowl, mix the flour and salt.
  2. Cut in the cold butter using a fork or your hands until the mixture looks like coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together. Chill for 15 minutes to firm up.
  3. Roll the dough to fit a 9-inch (23 cm) pie pan and press it into the pan. Trim the edges and use a fork to make a simple pattern around the edge.
  4. In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
  5. Pour the filling into the crust, then spread the pecans evenly on top in a circular pattern.
  6. Bake for 50–55 minutes, or until the filling is set and slightly puffed. If the crust edges brown too fast, cover them with foil.
  7. Let the pie cool completely on a wire rack for at least 2 hours so the filling sets well. Serve as is or with a spoonful of whipped cream.