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Our site's Best Pecan Pie

Our site's Best Pecan Pie

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No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever. This is part of Our site's Best, a collection of our essential recipes.



  • 2 cups all-purpose flour, plus more for surface
  • 5 tablespoons chilled unsalted butter, cut into pieces
  • 3 tablespoons chilled lard or vegetable shortening
  • 1 tablespoon apple cider vinegar

Filling and Assembly

  • 4 large eggs, room temperature, beaten to blend
  • ⅔ cup (packed) light brown sugar
  • 1 tablespoon robust-flavored (dark) molasses (not blackstrap)
  • 1 tablespoon vanilla extract
  • 6 tablespoons unsalted butter, melted, slightly cooled
  • Vanilla ice cream (for serving)

Recipe Preparation


  • Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

  • Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

  • Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

  • Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

  • Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Filling and Assembly

  • Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.

  • Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

  • Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.

  • Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Reviews SectionIt was pretty good, the crust was a little too hard and salty for my liking.notkingkermitBinger, Oklahoma, USA12/01/19Such a good pie! I grew up eating the one on the Karo bottle and, of course, this one blew it out of the water. I had a pecan farmer friend attend Thanksgiving this year and he commented it was he best he ever had. I substituted dark brown sugar instead of the light brown and added molasses. I didn’t want to have molasses sitting in my pantry taking up room til next Thanksgiving.SmartemisAtlanta, Ga11/29/19Had never made a pecan pie before, or a pie calling for corn syrup. Holy cannoli! This is amazing. The oohs and aahs from my guests made me feel like a professional dessert chef! (Almost... hahaha).) I also added some chocolate pastilles for good measure because, well, Thanksgiving, and it worked a charm. Thanks, BA!Is it possible to use a 9.5 inch pie dish? That's all I can seem to find.Is it possible to substitute corn syrup with another ingredient (eg. honey) without changing the final result?This filling is sooo good! This was my first go at ever making a pecan pie and I couldn't believe how well it turned out. My crust was a bit weird, but I think that was user error. Going to practice a few times, then make for thanksgiving!This old Gramma has been baking pies for MANY years and this is by far the best pecan pie recipe I have ever used. I used my own crust recipe but it was still great.AnonymousChattanooga, TN06/29/19It was my first attempt of making a pecan pie and I'm not going to lie it seemed quite intimidating. But it was really easy to make and also very forgiving if something did not go as it was planned. It tasted so good! Would definitely do it again!Absolutely phenomenal - pecan pie was already my favorite pie, and this recipe solidifies that fact. Roasting the pecans is an absolute game-changer. Only alterations I made were to increase pecans to at least 2 1/2 cups, and I actually rough-chopped half of them and arranged the rest on top, just for texture and easier eating. My crust did leak so the pie stuck to the plate, but it still tasted like the greatest thing I've ever put in my mouth.AnonymousMiami, FL11/28/18outstanding recipe, the best my family ever had and we make all our pies from scratch. i brought this pecan pie to thanksgiving it was the winner of such a special family day but dont tell grandma lolCheff stevewestfield ma11/24/18This is an amazing recipe, and is a perfect classic pecan pie!It turned out wonderful! I had a little too much liquid for my pie, but it worked out fine! I just left out a bit.I would absolutely recommend this recipe, and I will be using this as my go to!If it helps, I put my pie on top of a cookie sheet lined with a silicon baking mat to keep clean up at a minimal in case any spilled over.AnonymousNashville, TN11/12/18I am an admitted pecan pie snob. This is the best recipe yet. If I were a zombie I'd rather eat this than human flesh. I made the pie exactly as written. Tip: use a deep dish pie plate, it won't be full, but it just works better. If making your own crust be careful not to make it too thin. Often with pecan pie if you roll it too thin, or perhaps get a little hole in the crust, the yummy filling might run and hide under the pie crust and make it almost impossible to serve your pie in any type of a recognizable pie shape.GeekyGramBedias TX12/16/17This was an excellent pie. I did not make my own crust. I poured the filling into an already made crust. I think because of this the dish may have been shallow. The pie filling did cook up larger than I expected and began to drip out of the crust and smoke the bottom of the oven. I placed a cookie sheet on the bottom rack to catch the spill near the end of the time for baking. I also added two teaspoons of bourbon. I could not taste the bourbon but thought it added some additional depth anyway. Otherwise, I followed the recipe. I will make again near to Christmas!wjohnso9Portland, OR12/02/17Awesome recipe. The first time I used it, I didn't have molasses and it still came out great. No idea why the other review wasn't as enthused - guessing something was off.AnonymousCalifornia12/02/17Thanksgiving disaster. Overflowed pie pan and formed a hard coating between the crust and the pie plate. Could not cut or serve, had to soak in hot water to clean pan.

Watch the video: Chocolate Pecan Pie Butter Brownies. Chef Lorious (June 2022).


  1. Macnair

    It - is intolerable.

  2. Grogore

    Bravo, your idea it is magnificent

  3. Athelward

    Is there something analogous?

  4. Mikall

    Thank you very much for your help in this matter. I did not know it.

  5. Stanhope

    Thanks for your help in this matter, now I don't tolerate such mistakes.

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