Introduction
Pecan Pie with Buttery Crust is one of the most iconic and indulgent desserts, especially loved during the holidays. The magic of this pie lies in its perfect balance: a rich, gooey, caramel-like filling that is studded with crunchy pecans, all encased in a flaky, buttery, golden crust. This dessert is a showstopper on any table, whether it’s Thanksgiving, Christmas, or a cozy family gathering.
The buttery crust complements the nutty sweetness of the filling, making every bite luxurious. It’s a dessert that feels both nostalgic and timeless, loved across generations.
Why I Love This Recipe
- Buttery, flaky crust: Made from scratch, it adds a homemade warmth and depth that store-bought versions can’t match.
- Perfect texture balance: Crunchy pecans with gooey filling and crisp crust make each bite a delight.
- Make-ahead friendly: Pecan pie actually tastes better when it rests and sets overnight.
- Crowd-pleaser: Few desserts can rival the universal appeal of pecan pie.
Why It’s a Must-Try Dish
This pecan pie is a must-try because it embodies comfort and indulgence in one dessert. It’s not just sweet—it’s deeply flavorful, with the richness of pecans, buttery crust, and caramelized filling creating an unforgettable combination. It’s also versatile: it can be served plain, with whipped cream, or even with vanilla ice cream for an extra treat.
Recipe Details
- Preparation Time: 25 minutes (plus 1 hr chilling for crust)
- Cooking Time: 50–55 minutes
- Total Time: ~1 hr 20 minutes (plus chilling)
- Servings: 8–10 slices
- Calories: ~500–550 kcal per slice
Cuisine & Course
- Cuisine: American (Southern classic)
- Course: Dessert
Ingredients
For the Buttery Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 2–4 tbsp ice water
For the Pecan Filling:
- 1 cup light corn syrup (or maple syrup for variation)
- 1 cup packed light brown sugar
- ½ tsp salt
- ⅓ cup unsalted butter, melted
- 3 large eggs, beaten
- 1 ½ tsp vanilla extract
- 1 ½ cups pecan halves
Simple Cooking Directions
- Prepare and chill buttery crust.
- Roll crust into pie pan, blind bake lightly.
- Make pecan filling with syrup, sugar, butter, eggs, and pecans.
- Pour filling into crust, bake until set.
- Cool before slicing.
Step-by-Step Preparation
Step 1: Make the Crust
- In a bowl, whisk flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, mixing just until dough comes together.
- Shape into a disk, wrap in plastic, and chill for 1 hour.
Step 2: Roll Out & Prepare
- On a floured surface, roll dough into a 12-inch circle.
- Fit into a 9-inch pie dish and trim edges.
- Crimp or decorate edges as desired.
- Chill in the fridge while making filling.
Step 3: Prepare Filling
- In a bowl, whisk corn syrup, brown sugar, salt, melted butter, eggs, and vanilla until smooth.
- Stir in pecans.
Step 4: Assemble & Bake
- Preheat oven to 350°F (175°C).
- Pour pecan filling into prepared pie crust.
- Bake for 50–55 minutes, until filling is set but slightly jiggly in the center.
- If crust browns too quickly, cover edges with foil.
Step 5: Cool & Serve
- Cool completely on a wire rack (at least 2 hours) before slicing. This allows filling to set.
How to Serve
- Serve at room temperature or slightly chilled.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle extra toasted pecans for garnish.
Additional Recipe Tips
- Use toasted pecans for an even richer nutty flavor.
- Don’t overbake—center should be slightly jiggly when removed.
- For a glossy finish, arrange extra pecans on top before baking.
- Make ahead: pie can be baked a day before serving.
Variations
- Chocolate Pecan Pie: Add ½ cup chocolate chips to filling.
- Maple Pecan Pie: Replace corn syrup with pure maple syrup.
- Bourbon Pecan Pie: Stir in 1–2 tbsp bourbon for a warming flavor.
- Mini Pecan Pies: Make in muffin tins for individual servings.
Freezing & Storage
- Room temperature: Keeps for 1–2 days covered.
- Refrigerator: Store up to 5 days in airtight container.
- Freezer: Freeze whole or sliced, tightly wrapped, for up to 2 months. Thaw in fridge before serving.
Special Equipment Needed
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Baking sheet (to catch drips in oven)
Conclusion
Pecan Pie with Buttery Crust is a timeless dessert that’s as comforting as it is indulgent. The flaky, buttery crust, gooey filling, and crunchy pecans create a harmony of flavors and textures that’s impossible to resist. Whether for the holidays or a special occasion, this pie is the ultimate sweet centerpiece that will impress family and guests alike
Pecan Pie with Buttery Crust
Description
Pecan Pie with Buttery Crust is one of the most iconic and indulgent desserts, especially loved during the holidays. The magic of this pie lies in its perfect balance: a rich, gooey, caramel-like filling that is studded with crunchy pecans, all encased in a flaky, buttery, golden crust.
Ingredients
For the Buttery Crust:
For the Pecan Filling:
Instructions
-
Step 1: Make the Crust : In a bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until dough comes together. Shape into a disk, wrap in plastic, and chill for 1 hour.
-
Step 2: Roll Out & Prepare : On a floured surface, roll dough into a 12-inch circle.Fit into a 9-inch pie dish and trim edges. Crimp or decorate edges as desired. Chill in the fridge while making filling.
-
Step 3: Prepare Filling : In a bowl, whisk corn syrup, brown sugar, salt, melted butter, eggs, and vanilla until smooth. Stir in pecans.
-
Step 4: Assemble & Bake : Preheat oven to 350°F (175°C). Pour pecan filling into prepared pie crust. Bake for 50–55 minutes, until filling is set but slightly jiggly in the center. If crust browns too quickly, cover edges with foil.
-
Step 5: Cool & Serve : Cool completely on a wire rack (at least 2 hours) before slicing. This allows filling to set.
