Traditional, simple and absolutely decadent; you can’t beat a rich, gooey pecan pie loaded with toasted pecans and a flaky, buttery pastry. This is a great make ahead dessert for the holidays as the pie needs time to set.
I’m not exactly sure how pecan pie got stuck in the ‘just for’ Thanksgiving and Christmas category for desserts. It’s like one giant, nutty, butter tart if you ask me! It’s rich, sweet and sugary and paired with a traditional pastry that crumbles with each bite. Perhaps it’s because this dessert is so decadent that you should only indulge once a year?!
If you’ve never made a toasted pecan pie before you’ll be pleasantly surprised at just how easy it is to make. I’ve created this recipe without blind baking the pie crust first so it’s one step quicker to the end result. The hardest part is waiting for the pie to set before you can dig in and enjoy!
The hero of this pie is well, the pecans of course! Don’t skip the step of toasting the pecans as it gives the pie its rich in depth flavours and elevates the dessert one step further. I buy my pecans at my local Bulk Barn Foods Store and even my corn syrup, where I get to choose the exact amount I want to purchase (that way I avoid extra waste).
- All-purpose flour
- Unsalted butter
- Light brown sugar & granulated sugar
- Corn syrup
- Pure vanilla extract
How To Make a Pecan Pie
Step One: Make your pastry and let rest in the refrigerator for 20-30 minutes. Once dough is ready, roll out keeping a circle shape. Roll dough approx. 2 inches larger than your pie plate. Gently re-roll dough onto your rolling pin and lift the dough over your pie plate. Place the dough into the pie plate. Using scissors trim the dough to fit. Flute the edges using your fingers.
Step Two: Using a fork poke the bottom of the pie all over. This prevents shrinkage while the pie bakes. Place the pie shell in the freezer for 10 minutes.
Step Three: Make your filling. In a large bowl add eggs, brown sugar, granulated sugar, corn syrup, melted butter, vanilla extract and salt together. Whisk until well incorporated and smooth.
Step Four: Take the pie shell out of the freezer. Add toasted pecans in an even layer. Then pour the filling over the top. Place the pie on a baking sheet and loosely cover the top of the pie with foil. Bake for 30 minutes, remove the foil and continue to bake for another 20-30 minutes or until the middle is set.
You’ll need 3-4 hours to let the pie completely cool and set before you can dig in and slice the pie. So make sure to give yourself plenty of time to make this toasted pecan pie or better yet, make the pie a day ahead. Cover the pie with plastic wrap, and refrigerate until ready to serve (serve at room temperature).
More Thanksgiving/Holiday PiesPrint
Traditional, simple and absolutely decadent; you can’t beat this rich, gooey pecan pie loaded with toasted pecans and a flaky, buttery pastry. This is a great make ahead dessert for the holidays as the pie needs time to set.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 – 10” Pie 1x
- Category: Dessert
- Cuisine: American
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup shortening, cold
- 1/4 cup ice cold water
- 1 3/4 cups pecans, toasted
- 3 large eggs, at room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup corn syrup
- 1/2 cup unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- Make your pastry. In a food processor add flour and salt, blend until incorporated.
- Add cubed butter and pulse until butter resembles pea size crumbs. Next, add shortening in chunks and pulse until the mixture resembles pea size crumbs (don’t overmix).
- Slowly add 1/4 cup cold water and pulse until the dough forms into a ball (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
- While the pastry rests, toast pecans in a frying pan on the stovetop until fragrant and lightly browned. Set aside.
- Set out a 10″ standard pie plate. Once dough is ready, roll out on a lightly floured work surface, keeping a circle shape. Roll dough approx. 2 inches larger than your pie plate and approx. 1/4 inch thick. Gently and carefully re-roll dough onto your rolling pin and lift the dough over your pie plate. Gently place the dough into the pie plate. Lift the edges and press the dough to fit.
- Using scissors trim the dough to fit the pie plate. Flute the edges using your fingers (or press a fork into the edges). Using a fork poke the bottom of the pie all over. This prevents shrinkage while the pie bakes.
- Place the pie shell in the freezer for 10 minutes.
- Preheat oven to 350˚F and move the rack to the bottom third of the oven.
- Meanwhile, make your filling. In a large bowl add eggs, brown sugar, granulated sugar, corn syrup, melted butter, vanilla extract and salt together. Whisk until well incorporated.
- Take the pie shell out of the freezer. Add toasted pecans in an even layer. Then pour the filling over the top. The pecans should float to the top.
- Place the pie on a baking sheet and loosely cover the top of the pie with foil.
- Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes or until the middle is set (jiggle the pie and see if the centre of the pie moves, if it’s set it won’t jiggle). If the pastry is browning too fast, place the foil back on top.
- Let pie cool on a cooling rack for 3-4 hours until completely cool or serve the next day. The pie needs to cool completely for the filling to set.
Switch out pecans for walnuts.
This pie is a great make ahead pie, as it needs time to set. Cover pie with plastic wrap and serve at room temperature.
Store in a fridge for up to 4 days. Best enjoyed on day 2.
- Serving Size: 1 Slice
- Calories: 1252
- Sugar: 18g
- Sodium: 280mg
- Fat: 116.9g
- Saturated Fat: 18.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 50g
- Fiber: 15.4g
- Protein: 17.6g
- Cholesterol: 58mg
Keywords: Pecan Pie, Pastry, Dessert, Thanksgiving, Fall, Holiday Baking, Christmas
Pecan pie can be a little rich for some people’s tastes. So, it’s nice to give an option to help cut the richness. Serve whipped cream, vanilla ice cream or a dollop of creme fraiche on the side.
Yes, freeze a fully baked pecan pie after it has cooled completely and is at room temperature. Wrap the pie in plastic wrap and place it in a freezer bag or an airtight container for up to 3 months. Let the pie come to room temperature before serving.
You can make a pecan pie up to 2 days in advance. Store the pie in the refrigerator and serve at room temperature.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this decadent toasted pecan pie recipe.
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