Pecan Pie

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Yield: 1 9-inch pie, 10 servings

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Pecan pie is a beloved institution; if you have a sweet tooth, this is your dessert. Our recipe lightly toasts some of the nuts in the filling with a sprinkle of salt, which makes the flavors even richer and balances the sweetness of the filling. The crunchiness of the nuts is a pleasing contrast to the silky filling that surrounds them. This is a pie that wears a small scoop of vanilla ice cream or dollop of whipped cream exceptionally well. Since it's such a rich pie, we recommend smaller portions, 10 slices from each pie instead of 8.

Our guarantee: This pie slices well after it's completely cool, and has just a hint of salt to balance out the sweetness of the filling.

Pecan Pie

star rating (19) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 1 9-inch pie, 10 servings
Published: 01/01/2010



  • 1 1/2 cups Round Table Pastry Flour or King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/4 cup (1/2 stick) cold unsalted butter
  • 1/4 cup plus 1 to 2 tablespoons ice water


  • 1/2 cup chopped pecans
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 1/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 cup pecan halves

Tips from our bakers

  • Chilling the crust after putting it in the pie pan does two things: it makes the crust flakier, by firming up the fat before baking. It also gives the gluten a chance to relax, so it doesn't snap back when it's baked.
  • When blind baking the crust, make sure some of the pie weights, or beans are nestled up against the sides. This will keep the crust from slumping down into the pan.
  • Nuts need to toast at low oven temperatures. They have a lot of oil in them, and toasting with high heat means burned nuts, which is an expensive loss. Take your time and bake them slowly.
  • Reader Chris Parks emailed us the following suggestions. Thanks, Chris! "Eliminate the 1/2 cup light corn syrup; 1/2 cup of dark is enough. Increase the sugar to 1 cup and increase to 4 eggs. Also, add a teaspoon of vanilla. The filling will be higher and fluffier. I use chopped pecans also. It's so much easier to cut the pie when the pecans are chopped. I hope you enjoy this recipe, I know it blows away my friends and family!"


1) To make the piecrust: In a medium bowl, whisk together the flour, and salt.

2) Cut in the shortening until it's in lumps the size of small peas.

3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot.

6) Fold the dough over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick.

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

8) Preheat the oven to 400°F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's baked.

9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Set the crust aside to cool while you prepare the filling. Reduce the oven temperature to 325°F.

11) Place the chopped pecans on a baking sheet. Sprinkle them very lightly with salt. When the oven temperature has fallen to 325°F, place the nuts in the oven to toast for 10 to 15 minutes, just until you can smell them. Remove them from the oven and set them aside to cool. Increase the oven temperature to 375°F.

12) Prepare the filling: In a medium-sized mixing bowl, beat together the eggs, corn syrups, sugar, butter and vanilla. Stir in the chopped pecans, and pour the mixture into the baked pie shell. Arrange the whole pecans on top.

13) Bake the pie for 45 minutes, or until it's puffed and the center seems fairly set. Remove the pie from the oven, and allow it to cool on a rack. As it cools, the center will sink; that's OK.

14) Cool completely before slicing; store in the refrigerator. Warm individual slices if you like before serving.

Nutrition information

Serving Size: 1 slice (112g) Servings Per Batch: 10 Amount Per Serving: Calories: 460 Calories from Fat: 270 Total Fat: 31g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 100mg Sodium: 260mg Total Carbohydrate: 44g Dietary Fiber: 2g Sugars: 15g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/27/2014
  • Barbara from Kansas
  • Expected this to be great as all your other recipes are. Followed directions exactly and made three. They looked beautiful, but had WAAAY too much butter in the filling. Enough so that after baking I thought they were not done yet in center but it was really butter separating. One of the pies has a 1/8 inch thick layer of butter in the bottom of the pan under the crust (Yes, I did blind bake the crusts. Yes, there were measured toasted chopped pecans in the filling, yes butter was melted and filling mixed thoroughly). Also at least one bubbled up and over with just butter so the crusts are really really buttery and the bottom of my oven now has a lot of burned butter. I put them back in oven for a few more minutes when I thought filling was still too un-done, and a few other commenters said they baked longer, so now pecans on the top are more brown than I would like, but this is way much butter on outside of pans etc. It has been a while since I baked pecan pies. I knew butter was in filing but did not think hard about how much. I have now checked several other recipes and they use ca 2 to 5 Tbsp for a 9-inch pie, not 1/2 c or 8 Tbsp. Can't recommend it this was. Although I do like the ides of the mixed corn syrups and the chopped pecans in the filling. Promised there for gifts and spent a lot of time with overlapping leaves on crust edges, and laying out pecans on top, etc. They did look lovely -- in fact they are the prettiest food I will have to toss out.
    I'm so sorry you had such a hard time with this recipe and then had to throw it out! We would love to help you troubleshoot this recipe if you call the Baker's Hotline at 855-371-2253. Barb@KAF
  • star rating 09/20/2014
  • JAINIE from KAF Community
  • Excellent, yummy..One question, does it need to be refrigerated during the 'lil time before the family gobbles it up?
    No need to refrigerate! Just cover to prevent drying out. Barb@KAF
  • star rating 11/30/2013
  • Alma from Parks, AZ
  • The filling was amazing. I added extra pecans but it didn't change for filling. It was very easy to make.
  • star rating 11/25/2013
  • Karen from Chapel Hill, NC
  • Amazing! I made this over the weekend. It was my first pie crust ever and my first pecan pie ever. Man oh man...easy and terrific! Will absolutely be making this one again and again!
  • star rating 12/24/2012
  • twrlgrl608 from KAF Community
  • Great recipe! I used brown sugar instead of granulated for an interesting depth of flavor, which was really nice, and I added some bourbon and a tablespoon of flavor because of the extra liquid. I added a little vanilla too. Really nice texture and flavor. Oh, and because I didn't have dark corn syrup, I did 1/4 cup of honey and 1/4 cup of maple syrup to sub the half cup originally needed of the dark corn syrup. It worked like a charm! I'll definitely be making this pie for a long time.
  • star rating 01/01/2011
  • albaatros from KAF Community
  • I made this for Thanksgiving and was really disappointed. My mother-in-law and I both love Pecan Pie. I've been looking for a good recipe for years. I followed the recipe exactly (well, almost, I added a few more pecans-but did not increase the salt). I did add the salt from the pan after toasting them. The filling was very solid. Not hard, but not even close to soft like a custard pie. I was really disappointed in this recipe. All the other recipes have been very good to outstanding.
    Sorry to hear that this one didn't work out for you. It may be that the extra nuts absorbed enough extra moisture to firm up the filling too much. Please don't hesitate to contact the baker's hotline if you would like to troubleshoot. MJR @ KAF
  • star rating 11/27/2010
  • skmackey from KAF Community
  • I have been making pecan pie for 30 years and I thought mine was good as it gets. But I was wrong. The flavor of the filling is amazing! And when my guests saw the pie they couldnt believe that I had managed to line the pecans up like (their words not mine) little soldiers. This will be my go to recipe for pecan pie from now on.
  • star rating 11/24/2010
  • hannahpringle from KAF Community
  • Yum! Added 2 tsps of Pralines and Cream extract instead of Vanilla, and then threw in 1 c of the butterscotch chips to take this to a butterscotch pecan pie. Took a bit longer to bake than the 45 mins suggested. Ours started to rise at 45 minutes and was done around 65-70 minutes. Other than that, this is wonderful!
  • star rating 02/14/2010
  • Nicole Adams from Windsor, VT
  • My fiance LOVES pecan pie, and (until today) has prefered it from the bakery in the next town. I made this recipe for him today (Valentine's Day), and it was a hit! No more slice-of-pie-in-a-plastic-box for him, and lots more baking for me! The crust on this pie also came out amazingly well. It was thicker than most pecan pie crusts, but had an awesome melt-in-your-mouth consistency that still stuck together while coming out of the pan. 5 STARS!! One thing I'd like to mention is that the separating of the dough into halves was a little confusing, because there was no direction than mentioned putting them back together again. I was a little baffled, but decided to smush them toghether before chilling. It did work out, I'm just curious if it might have come out even better another way?
    Thank you for catching that error for us. This crust actually makes two crusts. I apologize that we didn't state that. We will get that corrected. I'm glad the pie was a hit with your fiance. Happy baking. Mary@ KAF
  • star rating 12/01/2009
  • K Chapman from Washington, DC
  • This recipe is a least 6 stars! What a fabulous recipe. I made this for T'giving and it was gone at the end of the day. First, chilling the dough for the crust results in a flakier crust. Second, using both light and dark karo syrup is a great idea. I used lightly salted pecans for the top (happened to be Whole Foods brand if you are familiar with this grocery store)...this made a big difference in the taste and everyone kept raving how good the pie was. I typically make pecan pie for T'giving but this was the best recipe and will use it again and again! Love baking from your recipes as they come out exactly as you describe. Keep up the great work KAF!!
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