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+ servings
A whole pecan pie in a pie dish.

Best Pecan Pie Recipe

This best pecan pie recipe is filled with nuts and has a caramel-like sweet and gooey filling. It is all baked in a flaky, buttery pie crust.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Calories 601kcal
Author Nina


  • one 9 inch pie pan


Pie Crust

  • 2 cups all purpose flour
  • 1 teaspoon granulate sugar
  • ¼ teaspoon salt
  • cup shortening or lard chilled and cubed
  • 5 tablespoons milk cold
  • 5 tablespoons water cold

Pecan Pie Filling

  • 2.5 cups pecans coarsely chopped
  • 3 large eggs
  • 1 cup dark corn syrup
  • ½ cup brown sugar
  • 2 teaspoons unsulfured molasses
  • ¼ cup unsalted butter melted
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract


  • Whisk flour, sugar and salt together in a large bowl. Add the shortening/lard to the bowl.
  • Using a pastry cutter, or two forks, cut the shortening into the mixture until the flour coated fats are pea sized.
  • Add the milk and water to a measuring cup and stir. Drizzle this in, 1 tablespoon at a time, and mix with a spoon or your hands. Do not add too much of the milk/water. Stop adding this when the dough comes together easily. You may need to use less in the summer and more in the winter. Form the dough into a ball.
  • Cut the dough into 2 balls of dough. You only need 1 ball of dough for this recipe, so freeze the other ball of dough for another use.
  • Flatten the ball of dough into 1-inch thick discs and wrap it with plastic wrap. Refrigerate for 30 minutes or up to 3 days.
  • Preheat oven to 350°F and grease a 9-inch pie pan and set aside. After the dough has chilled, roll it out on a floured surface. Turn the dough a quarter turn after every few rolls until you have a circle that is about 12 inches in diameter. Carefully place it into the prepared pie dish, using your fingers to smooth it out. Trim off any extra overhang with a knife. Flute the edges with your fingers.
  • Pour the chipped pecans into the bottom of the pie dish.
  • Make the filling by combining the eggs, corn syrup, molasses, butter, salt and vanilla. Whisk it together until there are no lumps.
  • Pour the filling overt the pecans and bake for 50-55 minutes or until the top is lightly browned. Let the pie cool at room temperature. The filling will set as it cools.
  • Serve the pie warm or at room temperature with a scoop of whipped cream or ice cream.
  • Cover and store the pie at room temperature for 2 days.


  • Make sure the pie cools completely after baking, about 2 hours! The filling will be too runny when it comes out of the oven and it needs this time to firm up.
  • The pie crust makes enough for a double crust pie. You only need 1 crust for this pie so freeze the other for another use. You can also use a store bought pie crust.
  • Use a pie shield partly through baking if you crust is getting too browned. Make your own by cutting a 9-inch circle with aluminum foil and then cutting a large hole out if it's center.
  • You can use light or dark corn syrup. Corn syrup is the glue that holds the pecan pie together and is most traditional in a pecan pie. I have no other substitutions for this.
  • If you want to add whisky to the pecan pie, reduce the corn syrup by 2 tablespoons and add in 2 tablespoons of your favourite whisky. Whisk it into the filling ingredients.
  • To make a different nut pie, just replace the 2.5 cups of chopped pecans with 2.5 cups of another nut.


Serving: 9g | Calories: 601kcal | Carbohydrates: 63g | Protein: 7g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 212mg | Fiber: 3g | Sugar: 41g | Vitamin A: 241IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 2mg