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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Pecan Pie

Serves 6–10 Time Prep: ~60 minutes Baking: ~60 minutes Difficulty 3/5 Ingredients 14 Steps 30
Pecan Pie

This is a recipe for a traditional pecan pie, which is a popular dessert in many parts of the southern USA. Pecan pies are often served on holidays and special occasions, most commonly at Christmas and Thanksgiving Day meals.

Ingredients

Pie crust

  • 2 cups (240 grams) pastry (or all-purpose) flour
  • 1 teaspoon (6 grams) salt
  • 2 teaspoons (8 grams) sugar
  • 1/2 cup (115 grams) unsalted butter
  • 1/4 cup (50 grams) Crisco vegetable shortening (or lard)
  • 1/2 cup (115 milliliters) very cold water

Pie filling

  • 6 tablespoons (85 grams) unsalted butter
  • 1 packed cup (200 grams) dark brown sugar
  • 1/2 teaspoon (3 grams) salt
  • 3/4 cup (250 grams) light corn syrup
  • 1 tablespoon (13 grams) vanilla extract
  • 1 tablespoon (45 milliliters) bourbon whiskey or dark rum
  • 2 cups (475 milliliters) pecans
  • 3 large eggs

Steps

Roasting the pecans

  1. Spread whole pecans on baking sheet. Roast at 350°F (175°C), 10 minutes.
  2. Cool pecans. Chop coarsely.

Pie Crust

  1. Dice butter into cubes. Freeze butter and shortening 20–30 minutes.
  2. Combine flour, sugar and salt in food processor. Pulse several times.
  3. Add butter and shortening. Pulse 8–12 times until butter is pea-sized.
  4. Mix water and vinegar.
  5. With processor running, pour water/vinegar down feed tube. Pulse until mixture begins to form dough.
  6. Dump dough on board. Press together into disk.
  7. Wrap in plastic wrap. Refrigerate about 30 minutes.
  8. Roll out on well-floured board into circle, rolling from center out, turning and flouring to prevent sticking.
  9. Roll dough onto rolling pin. Transfer to 9-inch pie dish.
  10. Mold dough into dish, pushing into corners.
  11. Dock bottom of crust with fork.
  12. Freeze pie shell 30 minutes.
  13. Line shell with parchment paper. Fill with pie weights (or dried beans).
  14. Place dish on cookie sheet. Bake shell 20 minutes at 375°F (190°C) on middle rack.
  15. Lift out parchment and weights. Bake shell 10 more minutes.

Pie Filling

  1. Melt butter in medium saucepan over medium heat.
  2. Stir in brown sugar and salt until combined.
  3. Add corn syrup. Bring to boil, stirring occasionally to prevent burning.
  4. Stir and boil 1 minute. Remove from heat.
  5. Stir in bourbon, vanilla and chopped pecans.
  6. Cool 5 minutes, stirring occasionally.
  7. Beat eggs. Stir into cooled mixture a little at a time.

Baking

  1. Reduce oven temperature to 350°F (175°C).
  2. Pour filling into hot pie crust.
  3. Place dish on cookie sheet in oven on lower third rack. Use pie shield if available to prevent edges over-browning.
  4. Bake at 350°F (175°C), 45 minutes. Filling should be slightly jiggly when removed.
  5. Cool on rack 2–4 hours. Pie sets as it cools.
  6. Serve warm with whipped cream or vanilla ice cream.

Notes from the original

  • Don't skip the pecan roasting process. Roasting the pecans greatly enhances the flavor and texture of the nuts. It is best to roast the pecans whole and then chop after roasting. Roasting the nuts whole helps to ensure even roasting of the nuts.
  • If you prefer the look of a lighter-colored filling, you can substitute light brown sugar for the dark brown sugar.

Source. Adapted from “Cookbook:Pecan Pie” by Wikibooks contributors, revision of 2025-11-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Pecan pie.jpg by Quinn Dombrowski, CC BY-SA 2.0, via Wikimedia. Resized; otherwise unchanged.