Pecan Pie Recipe

 

Ultimate Southern Pecan Pie Recipe (With Chocolate & Bourbon Variations)

Classic, gooey, crunchy, and absolutely addictive – this is the pecan pie that will steal the show at every holiday!

Ingredients (makes one 9-inch pie – 8–10 slices)

Crust

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 1 tsp sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

Filling

• 1 cup light corn syrup (or maple syrup for deeper flavor)
• ¾ cup packed brown sugar
• 3 large eggs
• ¼ cup unsalted butter, melted
• 2 tsp vanilla extract
• ½ tsp salt
• 2 cups pecan halves (toasted = )

Optional Variations Chocolate Pecan Pie → add ¾ cup dark chocolate chips or chopped dark chocolate Bourbon Pecan Pie → add 2–3 tbsp good bourbon (reduce vanilla to 1 tsp)

Instructions

1. Make the crust: Pulse flour, salt, sugar, and butter in a food processor until crumbly. Add ice water 1 tbsp at a time until dough forms. Wrap and chill 30 min.
2. Roll out dough and fit into 9-inch pie dish. Crimp edges. Chill while making filling.
3. Preheat oven to 350°F (175°C).
4. Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, salt (and bourbon if using) until smooth.
5. Scatter pecans (and chocolate if using) in the crust. Pour filling over.
6. Bake 55–65 minutes until center is just set (it will jiggle slightly). Cover edges with foil if browning too fast.
7. Cool completely (3–4 hours) before slicing – this is the secret to clean slices!

Health & Feel-Good Benefits

• Pecans are packed with healthy fats, antioxidants, fiber, and vitamin E
• May support heart health & reduce inflammation
• Natural mood booster (hello, holiday happiness!)
• Gluten-free option: swap crust for almond flour crust

FAQ

Q: Why is my pecan pie runny? A: It’s underbaked or cooled too fast. Bake until the center reaches 200°F internally and cool at room temperature for at least 3–4 hours.

Q: Can you make pecan pie without corn syrup? A: Yes! Replace with equal parts maple syrup, honey, or a mix of brown sugar + water. Maple pecan pie is incredible.

Q: How long does pecan pie last? A: Room temperature 2 days, fridge up to 5 days, freezer up to 3 months (wrap tightly).

Q: Should pecan pie be refrigerated? A: After 2 days yes, because of the eggs. Bring to room temp before serving for best flavor.

Q: What’s the difference between pecan pie and derby pie? A: Derby pie is a trademarked chocolate + bourbon + pecan pie from Kentucky (basically chocolate bourbon pecan pie!).

Q: Why is my pecan pie crust soggy? A: Blind-bake the crust 10 minutes or brush with egg white before adding filling.