Classic Pecan Pie with Buttery Crust and Vanilla

Why You’ll Love This Recipe

• Buttery, flaky crust that stays crisp thanks to a quick blind bake.
• Shiny, caramel-like pecan custard kissed with vanilla and an optional splash of bourbon.
• Balanced sweetness and deep toasty pecan flavor from a quick stovetop toast.
• Foolproof cues for doneness so the pie sets cleanly without overbaking.

Grocery List

• Produce: None
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: All-purpose flour, sugar, light corn syrup, light brown sugar, vanilla extract, bourbon (optional), fine salt, pecan halves

Full Ingredients

Buttery Pie Crust

• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 8 tbsp (1 stick; 113 g) unsalted butter, cold, cut into 1/2-inch cubes
• 3–5 tbsp (45–75 ml) ice water
• 1 large egg white, lightly beaten (to seal crust after blind bake)

Pecan Filling

• 2 cups (220 g) pecan halves, toasted (see instructions)
• 3 large eggs, at room temperature
• 1 cup (240 ml) light corn syrup
• 1/2 cup (100 g) packed light brown sugar
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 1/2 tsp pure vanilla extract
• 1 tbsp bourbon (optional)
• 1/2 tsp fine sea salt

To Serve

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15 g) powdered sugar
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1: Make the pie dough

In a medium bowl, whisk flour, sugar, and salt. Add the cold butter and cut it in with a pastry blender or fingertips until pea-sized bits remain with some larger flakes. Sprinkle in 3 tbsp ice water and toss with a fork until the dough holds together when pressed. If needed, add up to 2 tbsp more water, 1 tsp at a time.

Press into a 1-inch-thick disk, wrap, and refrigerate for 1 hour.

Step 2: Roll, fit, and chill the crust

On a lightly floured surface, roll the dough to a 12-inch round. Ease it into a 9-inch pie plate (avoid stretching), letting the excess overhang. Fold the excess under itself to form a thick rim and crimp. Freeze 15 minutes to firm up. Meanwhile, heat the oven to 375°F (190°C) with a rack in the lower-middle position.

Step 3: Blind-bake and seal the crust

Line the crust with parchment and fill with pie weights or dried beans, pressing to the edges. Bake 15 minutes. Carefully remove the parchment and weights, dock the bottom with a fork, and bake 5–7 minutes more until the bottom looks dry and just turning pale golden. Brush the hot crust lightly with beaten egg white and return to the oven for 2 minutes to set the seal. Reduce oven temperature to 350°F (175°C). Place the pie plate on a rimmed baking sheet to catch any drips.

Step 4: Toast the pecans

While the crust blind-bakes, toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and a shade darker, 5–7 minutes. Cool slightly. Coarsely chop 1 1/2 cups (about 165 g) and reserve the remaining 1/2 cup halves for decorating the top.

Step 5: Mix the filling

In a large bowl, whisk eggs until well blended. Whisk in corn syrup, brown sugar, melted butter, vanilla, bourbon (if using), and salt until smooth and glossy. Stir in the chopped pecans.

Step 6: Fill and bake

Pour the filling into the warm, sealed crust. Arrange the reserved pecan halves decoratively on top. Shield the crimped edge with a foil ring to prevent over-browning. Bake at 350°F (175°C) for 40–50 minutes, rotating once halfway, until the edges are set and the center still has a slight, even quiver. An instant-read thermometer inserted in the center should read about 200°F (93°C). If the top or edges brown too quickly, tent loosely with foil.

Step 7: Cool, whip, and serve

Cool the pie on a wire rack for at least 2 hours to fully set. For serving, whip the cold heavy cream, powdered sugar, and vanilla to soft peaks. Slice the pie with a sharp, thin knife. Serve at room temperature or gently warmed (300°F/150°C for 8–10 minutes per slice) with a dollop of whipped cream.

Pro Tips

• Cold equals flaky: Keep butter cold and work quickly; freezing the shaped crust before blind-baking helps prevent shrinking.
• Seal the crust: The egg white “paint” creates a moisture barrier so the bottom stays crisp under the custard.
• Toast your nuts: A quick stovetop toast intensifies pecan flavor and adds crunch.
• Doneness cue: Aim for a gentle jiggle in the center and about 200°F in the middle for a clean set without curdling.
• Protect the edges: Use a foil ring from the start of the filling bake to keep the crimped rim golden, not dark.

Variations

• Chocolate–Bourbon Pecan Pie: Scatter 1/2 cup (85 g) semisweet chocolate chips over the blind-baked crust. Increase bourbon to 2 tbsp and reduce vanilla to 1 tsp. Bake as directed.
• Maple Pecan Pie: Replace corn syrup with 3/4 cup (180 ml) pure maple syrup. Add 1 tbsp all-purpose flour to the filling to help set. Bake as directed.
• Salted Pecan Pie: Finish the baked pie with 1/2 tsp flaky sea salt sprinkled evenly over the top for a sweet–salty contrast.

Storage & Make-Ahead

Refrigerate leftover pecan pie, covered, for 3–4 days. Enjoy at room temperature or rewarm slices at 300°F (150°C) for 8–10 minutes. The pie can be baked up to 1 day ahead; cool, cover, and refrigerate, then rewarm briefly before serving. Freeze whole pie or slices, well-wrapped, for up to 2 months; thaw overnight in the refrigerator before serving. The unbaked pie crust can be frozen (in the pan) for up to 2 months; blind-bake from frozen, adding 2–3 minutes to the first stage.

Nutrition (per serving)

Approximate values per 1/8 pie with a dollop of whipped cream: 620 calories; 45 g fat; 63 g carbohydrates; 6 g protein; 3 g fiber; 220 mg sodium. Values will vary with portion size and optional bourbon.