homemade pecan pie

This maple pecan pie is essentially a classic pecan pie made with maple syrup in place of corn syrup. Perfect for Thanksgiving dessert.

Maple Pecan Pie

rolled oats (not instant oats)

sugar

all-purpose flour,

table salt

unsalted

water

unsalted pecans

eggs

maple syrup,

unsalted butter

Process

In a food processor, process the oats and sugar until the oats are reduced to a fine powder, about 2 minutes. Add the flour and salt and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.

Combine

In a small bowl, stir together the ice water and egg yolk. Add the egg mixture to the food processor in a slow stream and pulse until the crumbs begin to cling to the side of the processor bowl and hold their shape when pressed together. 

Wrap

Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or as long as 24 hours.

Roll

On a lightly floured work surface, roll the dough into an 11-inch circle. Working quickly and carefully, transfer the dough to a 9-inch pie dish. Tuck the dough into the pie dish, using your fingertips to make sure that the edge of the pie is smooth and even. Refrigerate for 20 minutes.

Preheat

Bake

Remove the pie dish from the refrigerator. Line the crust with aluminum foil or parchment paper, making sure to cover the edges, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the crust and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape. 

Remove

Remove the foil and weights and bake for 6 minutes, or until the bottom of the crust looks dry and the crust is a very pale golden color. Let the crust cool while you make the filling. Leave the oven on.

Make the crust

Toast

Spread the pecans on a rimmed baking sheet and toast until they&#8217;re brown and fragrant, about 8 minutes. Transfer the nuts to a plate to cool for 10 minutes.

Whisk

In a medium bowl, whisk together the eggs and maple syrup.

Heat

In a large heatproof bowl set over a pot of simmering water, melt the butter. Add the sugar and salt and stir to combine. Add the egg mixture and stir gently until the mixture is hot to the touch. Remove the bowl from the top of the pan and stir in the cooled pecans. Pour the filling into the piecrust.

Bake the pie for 15 minutes. Rotate the dish and bake for 20 more minutes, or until the filling is set in the middle. 

Cool

Transfer the pie dish to a wire rack and let the pie cool completely before slicing and serving. Originally published October 31, 2012.

Make the filling

A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it&#39;s incredibly easy too. Perfect for both Thanksgiving and Christmas!

Grandma's Pecan Pie Recipe

refrigerated pie crust

unsalted butter (melted)

dark brown sugar

corn syrup

vanilla extract

orange

salt

pecan halves

whipped cream or vanilla ice cream (for serving; optional)

Preheat oven to 350°F

Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).

Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.

Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.

Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.

Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.

Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.

Pie can be made 1-2 days ahead and refrigerated until ready to serve.

Brown butter adds big flavor to a classic dessert with Brown Butter Pecan Pie.

Brown Butter Pecan Pie

brown sugar

all-purpose flour

unsalted butter,

Whisk together flour, sugar, and salt in a...

Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

Add 1 tablespoon of water and continue mixing....

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate...

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it...

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Lightly flour work surface. Roll out dough into...

Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

Transfer the dough to a lightly greased 9-inch...

Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.

For a simple fluted edge, press the knuckle...

For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.

Preheat oven to 350°F.

Place butter in a small saucepan. Cook over...

Place butter in a small saucepan. Cook over medium heat until butter melts and begins to foam.Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove pan from heat and allow to cool slightly. If desired, strain the butter to remove the browned bits.**

Place eggs in a large mixing bowl and...

Place eggs in a large mixing bowl and beat lightly. Add brown butter, sugar, brown sugar, corn syrup, vanilla, and salt. Whisk to combine. Stir in pecans.

Pour filling into prepared crust. To prevent any...

Pour filling into prepared crust. To prevent any potential mess from spills, place the pie on a rimmed baking sheet.

Bake 50 to 60 minutes, or until the...

Bake 50 to 60 minutes, or until the center is set and the crust is browned. Cool in pan before serving.

This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table!

Southern Pecan Pie Recipe

tbsp unsalted Butter (melted)

eggs (beaten and room temperature)

tsp vanilla extract

tsp all purpose flour

9in pie crust

Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.

Next whisk in corn syrup, melted butter, beaten eggs and vanilla until mixture is smooth. 

Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.

Add pecan halves and use a spatula to combine.

Pour pecan filling into pie shell.  If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling.  If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).

Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable.  If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.

Remove pie from oven and allow to cool to room temperature, then serve.

This Brown Butter Pecan Pie is rich, gooey, and packed with deep caramel flavor. Toasted pecans, browned butter, and a touch of cinnamon make this the most decadent pecan pie you’ll ever taste—with a perfectly set center every time.

Brown Butter Pecan Pie (Gooey, Rich, and Easy to Make)

(9") pie crust dough (or storebought)

brown sugar (packed)

eggs (at room temperature)

heavy cream

vanilla bean paste

¾ tsp fine sea salt

cinnamon

tbsp all-purpose flour

pecan halves (toasted)

Roll out bottom crust and fit it into a 9-inch pie dish. Take a fork and lightly dock the bottom crust. (this will help when we blind bake)

Chill

Chill or freeze for 20–30 min to get the pie dough cold again.

Preheat oven at 425°F (220°C). Line the cold pie crush with tinfoil ensuring to get into every crevice and fill with pie weights or raw beans/rice. We want to weigh down the crust to prevent it from puffing in the oven while we blind bake.

Place

Place the pie dish on a sheet tray (to catch spills) and bake in the preheated oven for 15 minutes or until the edges start browning.

Remove the tinfoil and weights (don&#39;t throw it out, reuse the weights for your next pie), and bake for 5 more minutes or until it gets just slightly more color. We do not need to fully bake the crust since it will be cooked again with the pecan pie filling. Let it cool while you make your filling.

Prep the Pie Crust

Melt

Melt butter over medium heat, swirling, until golden with toasted bits on the bottom (about 5–7 min). Remove from heat and cool slightly.

Brown the Butter

Bake at 350°F (175°C) for about 8 minutes until fragrant. Let cool then spread evenly over the parbaked pie crust. Set aside.

Toast Pecans

In a large bowl, whisk together all the ingredients; brown sugar, flour, corn syrups, eggs, melted brown butter, cream, vanilla, salt and cinnamon. It should be glossy and smooth.

Pour

Pour the filling over the pecans, spreading it evenly across the parbaked crust. Add extra whole pecans on top for decoration, if desired.

Bake at 350°F (175°C) for 50–60 minutes, or until edges are set and the center barely jiggles. The internal temperature should be 200°F (93°C). Tent crust edges with foil halfway through if browning too fast.

Remove from oven and cool at room temperature for 3–4 hours, then refrigerate for about 1 hour before slicing to ensure it&#39;s fully set up.

Serve

Serve at room temp or slightly warmed, with whipped cream or vanilla ice cream.

Make the Filling

This pie was amazing! The brown butter, the toasted pecans, the heavy cream and cinnamon were all new to me with preparing a pecan pie and let me tell you. It was phenomenal! Wonderful compliments were received :)

https://videos.scriptwrapper.com/25544/2lrvHcPXzqldnE4tpKzn/original/video.mp4

Learn how to make the BEST Brown Butter Pecan Pie with a gooey, sliceable center and deep caramel flavor. This step-by-step video shows you how to brown the butter, mix the filling, parbake the crust, and bake the pie so it sets perfectly every time. Perfect for Thanksgiving, Christmas, or any holiday dessert table!

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Maple Pecan Pie

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Top 5 homemade pecan pie recipes from across the web

The most viewed homemade pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Pecan Pie

Grandma's Pecan Pie Recipe

Brown Butter Pecan Pie

Southern Pecan Pie Recipe

Brown Butter Pecan Pie (Gooey, Rich...

The most viewed homemade pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine