The Best Pecan Pie

Let’s make an easy Pecan Pie that looks fancy but comes together effortlessly! This Pecan Pie is perfect for Thanksgiving or whenever you’re craving something sweet and comforting.

https://www.youtube.com/watch?v=Up0EL2r0m-o

Ingredients

For the Crust (or use store-bought)

• 2¼ cups (270 g) all-purpose flour

• 1 tsp salt

• 2 tbsp sugar

• 1 cup (226 g) unsalted butter, cubed (½ cup cold, ½ cup frozen)

• ½ cup ice water (use about 5–6 tbsp as needed)

• 1 tbsp vanilla extract

• 1 tbsp apple cider vinegar

For the Filling

• 3 large eggs

• ¼ cup maple syrup

• 3/4 cup golden corn syrup

• ¾ cup (165g) packed light brown sugar

• ½ tsp salt

• ½ cup (113g) unsalted butter, melted and slightly cooled

• 1 tbsp cornstarch

• 1 tbsp pure vanilla extract

• 2½ cups pecan halves (1½ cups lightly toasted and coarsely chopped)

For the Topping

• ½ tsp flaky sea salt

• Sweetened whipped cream

• 1 tsp ground cinnamon

Method

Make the Crust

1. In a large bowl or food processor, whisk together the flour, salt, and sugar.

2. Add the cold and frozen butter. Pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs.

3. In a small bowl, combine the ice water, vanilla, and vinegar. Add 3 tablespoons of this mixture to the dough, pulse it and then one tablespoon at a time until the dough becomes into big lumps.

4. Turn the dough onto a lightly floured work surface. Gently bring it together by pressing it  with clean hands, shape into a disk, wrap in plastic wrap, and chill for 20–30 minutes.

Prepare the Filling

1. Preheat oven to 350°F (175°C).

2. Spread 1½ cups pecans on a baking sheet and toast for 5 minutes. Let them cool, then coarsely chop.

3. In a large bowl, whisk the eggs. Add the maple syrup, corn syrup, melted butter, brown sugar, cornstarch, vanilla, and salt. Whisk gently until well blended. Avoid creating foam on the top.

Roll & Assemble

1. On a floured surface, roll out the chilled dough into a 12-inch circle.

2. Fit it into a 9-inch pie dish, trimming and crimping the edges.

3. Scatter the chopped pecans over the crust and then pour in the filling.

4. Arrange the remaining pecan halves decoratively on top.

Bake

1. Bake for 55–65 minutes, until the center is set but still slightly jiggles.

2. Check halfway through, if the crust edges brown too quickly, tent the pie with foil.

3. Once baked, let the pie cool for 2 minutes, then sprinkle with flaky sea salt for a sweet-salty flavour.

Cool & Serve

1. Allow the pie to cool completely so the filling can fully set. 

2. Serve slices with whipped cream dusted with cinnamon or a scoop of vanilla ice cream.

Tips

• A mix of cold and frozen butter gives the crust that perfect flaky texture.

• Adding vinegar helps to reduce the gluten and keep the crust flaky and tender.

• Toasting some of the pecans deepens the flavour and adds crunch.