Decadent Pecan Pie Classic (Printable Version)

Flaky crust filled with rich pecan and brown sugar custard for a Southern classic dessert.

# What You Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold, cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup light brown sugar, packed
07 - 1 cup light corn syrup
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

# How-To Steps:

01 - In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat the oven to 350°F.
03 - On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie dish and trim any excess dough. Crimp the edges as preferred.
04 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
05 - Fold in the pecan halves and pour the filling evenly into the prepared crust.
06 - Bake for 50 to 55 minutes, until the center is set but slightly jiggly. Cover the crust edges with foil if they brown too quickly.
07 - Allow the pie to cool completely on a wire rack before slicing and serving.

# Expert Advice:

01 -
  • The filling is pure comfort—gooey, rich, and impossible to stop eating once you start.
  • It tastes like you spent hours in the kitchen, but it comes together faster than you'd think.
  • Toasting the pecans first turns a good pie into one people ask for by name next year.
02 -
  • Don't skip chilling the dough—it prevents shrinking and gives you that tender, flaky crust that makes everyone wonder if you're secretly a baker.
  • The pie will wobble in the center when it comes out, and that wobble means it's done—it keeps cooking as it cools and firms up to that perfect texture.
  • Toast your pecans for five minutes in a dry skillet before adding them; it transforms the flavor from okay to unforgettable.
03 -
  • Toast your pecans in a dry skillet for five minutes before adding them to the filling—it deepens their flavor more than you'd expect.
  • If the crust edges brown too quickly, cover them with foil; the filling needs to bake longer than the crust can handle.
  • Let the pie cool completely so the filling sets properly, even though the smell will drive you crazy the whole time.
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