Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) unbaked pie crust, chilled (homemade or store-bought)
- 2 cups (220 g) pecan halves, toasted and divided
- 3 large eggs, room temperature
- 1 cup (200 g) packed dark brown sugar
- 3/4 cup (180 ml) light corn syrup or golden syrup
- 4 tbsp (56 g) unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- Flaky sea salt, for finishing
- Vanilla ice cream, for serving
Do This
- 1. Heat oven to 350°F (175°C) with a rimmed baking sheet inside. Keep pie crust chilled.
- 2. Toast pecans in a dry skillet over medium heat, 5 minutes, until fragrant; cool. Chop 1 1/2 cups; reserve 1/2 cup halves.
- 3. Whisk eggs, brown sugar, corn/golden syrup, vanilla, and salt until smooth. Whisk in cooled melted butter.
- 4. Place chopped pecans in crust. Pour filling over. Arrange reserved pecan halves on top.
- 5. Bake on the hot sheet 50–55 minutes until the center has a slight jiggle and reads 200–205°F (93–96°C). Tent edges if browning fast.
- 6. Cool 2 hours. Sprinkle flaky salt and serve warm or room temp with vanilla ice cream.
Why You’ll Love This Recipe
- Classic Texas pecan pie flavor: toasted nuts and a glossy, vanilla-laced filling.
- Balanced sweetness from dark brown sugar with deep caramel notes.
- Flaky, crisp crust thanks to a chilled shell and a preheated baking sheet.
- Make-ahead friendly and slices cleanly—great for holidays, potlucks, and gifting.
Grocery List
- Produce: None
- Dairy: Unsalted butter; eggs; vanilla ice cream
- Pantry: Pecans; all-purpose flour; dark brown sugar; light corn syrup (or golden syrup); vanilla extract; fine sea salt; flaky sea salt
Full Ingredients
Flaky Pie Crust (or use 1 store-bought 9-inch crust)
- 1 1/4 cups (150 g) all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp fine sea salt
- 10 tbsp (142 g) unsalted butter, cold and cubed
- 3–5 tbsp (45–75 ml) ice water
Vanilla Pecan Filling
- 2 cups (220 g) pecan halves, toasted and divided (1 1/2 cups chopped + 1/2 cup left whole)
- 3 large eggs, at room temperature
- 1 cup (200 g) packed dark brown sugar
- 3/4 cup (180 ml) light corn syrup or golden syrup
- 4 tbsp (56 g) unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
To Finish
- Flaky sea salt (such as Maldon), a pinch per slice
- Vanilla ice cream, for serving
Step-by-Step Instructions
Step 1: Make and chill the pie dough
In a bowl, whisk the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or fingertips until pea-sized pieces remain. Sprinkle in ice water, 1 tablespoon at a time, tossing until the dough holds together when pressed. Flatten into a 1-inch disk, wrap, and chill for 1 hour.
Step 2: Roll, fit, and chill the crust
On a lightly floured surface, roll the dough into a 12-inch circle. Fit into a 9-inch pie plate (ideally metal or glass), letting the dough overhang slightly. Trim and crimp the edge. Freeze the lined pie shell for 15 minutes while you prep the filling and heat the oven.
Step 3: Heat the oven and toast the pecans
Place a rimmed baking sheet on the center rack and heat the oven to 350°F (175°C). In a dry skillet over medium heat, toast pecans for 5 minutes, stirring, until fragrant. Cool. Chop 1 1/2 cups; leave 1/2 cup as halves for arranging on top.
Step 4: Mix the glossy brown-sugar-vanilla filling
In a large bowl, whisk the eggs until well combined. Whisk in brown sugar, corn (or golden) syrup, vanilla, and salt until smooth. Whisk in the melted, cooled butter. The mixture should be glossy and pourable.
Step 5: Assemble the pie
Scatter the chopped pecans evenly in the chilled crust. Pour the filling over the nuts, gently nudging to settle. Arrange the remaining pecan halves on top in concentric circles for a classic Texas look.
Step 6: Bake to a perfect set
Place the pie on the preheated baking sheet and bake at 350°F (175°C) for 50–55 minutes. The edges will be puffed and set; the center should have a slight jiggle, not a wave. For precision, the center should read 200–205°F (93–96°C) on an instant-read thermometer. If the crust browns too quickly, tent the edges with foil during the last 15–20 minutes.
Step 7: Cool and finish
Cool the pie on a rack for at least 2 hours so the filling sets cleanly. Just before serving, sprinkle a small pinch of flaky sea salt over the top to brighten the caramel notes.
Step 8: Slice and serve with ice cream
Cut with a sharp, thin knife, wiping between cuts. Serve slightly warm or at room temperature with a generous scoop of vanilla ice cream. The cold, creamy scoop against the warm, glossy filling is everything.
Pro Tips
- For a crisp bottom crust, bake the pie on a preheated baking sheet and use a metal pie plate if you have one.
- Chop most of the pecans and leave some halves for the top—this prevents floating nuts and gives a beautiful finish.
- Use an instant-read thermometer for a no-guess finish: 200–205°F (93–96°C) in the center.
- If your kitchen is warm, chill the formed crust in the freezer for 15 minutes before filling to reduce shrinkage.
- Warm slices in a 300°F (150°C) oven for 8–10 minutes to refresh and re-crisp the crust.
Variations
- Bourbon Pecan Pie: Add 1–2 tbsp bourbon to the filling; reduce vanilla to 1 tsp.
- Chocolate-Pecan: Fold 1/2 cup (85 g) chopped bittersweet chocolate into the filling with the chopped pecans.
- Maple Pecan: Replace corn syrup with 3/4 cup pure maple syrup and whisk in 1 tbsp all-purpose flour for proper set.
Storage & Make-Ahead
Pie keeps, covered, at cool room temperature for 1 day or refrigerated up to 4 days. Reheat slices at 300°F (150°C) for 8–10 minutes. The crust dough can be made 3 days ahead (refrigerated) or frozen up to 2 months. Baked pie freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator and rewarm before serving.
Nutrition (per serving)
Approximate, without ice cream: 650 calories; 43 g fat; 67 g carbohydrates; 6 g protein; 310 mg sodium. Add about 140 calories for a 1/2-cup scoop of vanilla ice cream.
