Pecan Pie

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. 


Units Scale


  • 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


  1. Make your pastry. In a food processor add flour and salt, blend until incorporated.
  2. 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).
  3. 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).
  4. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
  5. While the pastry rests, toast pecans in a frying pan on the stovetop until fragrant and lightly browned. Set aside.
  6. 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.
  7. 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.
  8. Place the pie shell in the freezer for 10 minutes.
  9. Preheat oven to 350˚F and move the rack to the bottom third of the oven. 
  10. 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.
  11. 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.
  12. Place the pie on a baking sheet and loosely cover the top of the pie with foil.
  13. 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.
  14. 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. 


Keywords: Pecan Pie, Pastry, Dessert, Thanksgiving, Fall, Holiday Baking, Christmas