The Best Pecan Pie Recipe - Weekend Perfect

This pecan pie is one of my absolute favorites. The homemade pie dough is ready in less than 5 minutes, and the filling takes just a few minutes, too.

Pecan PiePhoto byGiangi's Kitchen - Giangi Townsend

While two whole cups of chopped pecans are the show’s star, the creamy filling is made even more decadent with the addition of bourbon… are you drooling yet?

In less than 5 minutes, the homemade pie dough is ready.

Bourbon is added, and the smell is just divine. Two whole cups of chopped pecans… are you drooling yet?

Tips For Making This Pecan Pie Recipe

You can either use dark corn syrup or regular, it is up to you, depending on what you have on hand. The darker one will intensify the darkness of the pie.

Of course, you can replace the bourbon with whiskey if you like. However, I suggest buying whole pecan pieces and going through them before chopping them.

You can control the freshness of the pecans and remove any dry pieces.

Why You’ll Love This Classic Pecan Pie

Simple – Pecan pie is a simple pie that can be made so quickly. 

Traditional – This pie is always a holiday favorite. 

Customizable – This pecan pie recipe is a great starting place for anyone who likes to get creative in the kitchen. Change up the sweeteners or the crust, or make some additions.

Pecan PiePhoto byGiangi's Kitchen - Giangi Townsend

Why corn syrup?

High in fructose, corn syrup tastes sweeter when compared to similar sugars. Therefore, it does a better job of bringing forth the flavor of the food, in this instance, your pecan pie.

Corn syrup is a food syrup made from corn starch and contains numerous amounts of sugar.

Used in cooking and baking food to soften the texture, add volume, prevent sugar crystallization, and enhance flavor.

Here are a few helpful tips for the ingredients needed

PIE DOUGH

All-purpose flour – King Arthur is my favorite. Make sure it is unbleached.

Granulated sugar – to give it the sweetness needed

Salt

Solid vegetable shortening – because of its high melting point, shortening is more straightforward to incorporate into the dough. It will not melt in your hands as butter will.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Cold water

FILLING

Corn syrup – brings sweetness and softer texture to your pie

Granulated sugar – a bit more sweetness to your dessert

Bourbon – use good quality, as it will work magic when blended with your pecans and filling.

Vanilla extract – bring an outstanding balance with the pecans

Unsalted butter (melted)

Large eggs – always use eggs at room temperature.

Chopped pecan pieces – the star of the recipe

Pecan PiePhoto byGiangi's Kitchen - Giangi Townsend

How to Make Pecan Pie

Making the dough:

• Add the flour, sugar, and salt to a large bowl of a stand mixer with a paddle attachment until thoroughly combined. 
• Add the shortening and cold butter to the sugar mixture and mix until coarse crumbs form. 
• Continue mixing while gradually pouring in the cold water until the dough forms. 
• Tightly wrap the dough in plastic wrap and place it in the refrigerator. 

To make the filling: 

• Blend the corn syrup, sugar, bourbon, and vanilla. 
• Add melted butter while blending on low speed.
• Add eggs one by one and continue to mix until all ingredients are combined.

Assembling the pie:

• Using a rolling pin, roll out the dough on a lightly floured surface and place in the pie pan.
• Put the pecan halves onto the pie shell, starting at the center of the pie crust and working your way outward.
• Transfer the filling to the crust and put a dough protector ring around the dish. 
• Place the pie on the center rack and bake for the recommended time. 
• Remove from the oven and place the pan on a wire rack to cool completely to room temperature.
• Once you’ve allowed the pie to cool, please place it in the refrigerator.

Pecan PiePhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to create  my Pecan Pie

PIE DOUGH

• ⅓ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ½ cup solid vegetables shortening
• ¼ cup unsalted butter
• 3 tablespoons cold water

FILLING

• ¾ cup corn syrup
• ¾ cup granulated sugar
• 2 teaspoons bourbon
• 1 teaspoon vanilla extract
• ½ cup unsalted butter melted
• 1 tablespoon unsalted butter melted
• 5 large eggs
• 2 cups chopped pecan pieces

Instructions

• Combine the flour, sugar, and salt in the bowl of a standing mixer with a paddle attachment. Add the shortening and cold butter and mix until the mixture resembles coarse crumbs.
• Slowly add the cold water while mixing on medium speed just until the dough comes together, then immediately stop mixing. Wrap the dough in plastic wrap and refrigerate until ready to use.
• Place the corn syrup, sugar bourbon, and vanilla in the bowl of a stand mixer with paddle attachment. Mix at low speed for 2 minutes. Add the melted butter and slowly incorporate. Add one egg at a time and mix for 2 minutes in between adding eggs to the mixture. Mix until the filling is well incorporated.
• Preheat the oven to 350F.
• Remove the dough from the refrigerator and roll out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an un-greased 9-inch pie pan with the dough. Place the pecan pieces on the bottom of the pie shell.
• Pour the filling into the crust, covering all the pecan pieces. Place a dough protector ring around the dish not to burn the crust. Bake in the center rack for 1 hour and 15 minutes. Remove from the oven and let cool completely before slicing.

Equipment Needed

KitchenAid Stand Mixer – my go-to kitchen equipment. Every kitchen should have one as it can help with so many recipes

Plastic wrap – to wrap the pie dough to let it rest in the refrigerator

Rolling pin – to roll out the pie dough

9-inch pie pan – size needed to bake your pecan pie

Protector ring – I like to use them so my crust does not get burned

Cooling rack – I like to place my baking on top of a rack so it cools off faster as the air circulates all around the pie.

If you enjoy this wonderful pecan pie, you may want to try my other recipes:

Apple Pie – French Apple Pie of Tarte Normande

Homemade Pumpkin Pie Spice – Quick and Easy Blend

Caramelized Onion and Bacon Tart

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Meet Chef Giangi

Pecan PiePhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.