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Perfect Pecan Pie

This Perfect Pecan Pie is a classic Southern dessert featuring a buttery, flaky crust filled with a rich, gooey caramel-like filling and topped with crunchy, toasted pecans. It’s the perfect balance of sweet, nutty, and buttery, making it a holiday favorite or a year-round indulgence. Serve it warm with whipped cream or vanilla ice cream for the ultimate treat.
Print Recipe
Prep Time:20 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Pastry cutter (or forks)
  • Rolling Pin
  • 9-inch pie dish
  • Aluminum foil (for crust edge protection)

Ingredients

  • For the Pie Crust or use a store-bought 9-inch crust:
  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup 1 stick cold unsalted butter, cubed
  • 3 –4 tbsp ice water
  • For the Filling:
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • ½ tsp salt
  • 3 large eggs lightly beaten
  • ½ cup 1 stick unsalted butter, melted
  • 1 ½ tsp pure vanilla extract
  • 2 cups pecan halves

Instructions

  • Step 1 – Prepare the Pie Crust
  • In a large bowl, whisk together flour and salt.
  • Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
  • Add ice water, 1 tablespoon at a time, mixing just until dough holds together.
  • Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  • Roll out dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp edges.
  • Step 2 – Make the Filling
  • In a large bowl, whisk together corn syrup, brown sugar, salt, eggs, melted butter, and vanilla until smooth.
  • Stir in pecan halves until evenly coated.
  • Step 3 – Assemble the Pie
  • Preheat oven to 350°F (175°C).
  • Pour the filling into the prepared pie crust, spreading pecans evenly on top.
  • Step 4 – Bake
  • Bake for 50–60 minutes, or until the filling is set and the center jiggles slightly when tapped.
  • If the crust browns too quickly, cover edges with foil halfway through baking.
  • Step 5 – Cool & Serve
  • Cool pie completely at room temperature for at least 2 hours before slicing to allow filling to set.
  • Serve as is, or top with whipped cream or vanilla ice cream.
Servings: 8 servings