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Pecan Pie

A rich and delicious recipe for Pecan Pie.  Made with a creamy filling with pecans in a tender flaky pie crust.  Serve with vanilla ice cream or whipped cream.

Hello friends!  Have I told you lately how thankful I am to have you here?  Well I am.  I really am.  I look forward to sharing with you everyday!  Today I’m sharing a delicious recipe for Pecan Pie!  Oh my do I love pie, especially Pecan Pie.

A top down view of a Pecan PiePecanPieTitle

This pie is creamy and rich and sure to be a crowd pleaser.  Many people are intimidated by making pecan pie, but don’t be, this recipe is very easy, and you will be so thrilled with the results. So let’s go make pie.

Pecan Recipe Tips:

Here are some quick tips before we get started.

  • Pecans:  Make sure you toast the pecans…toasting makes them very flavourful.  Just be careful to watch the toasting process so that the nuts don’t burn.
  • Chopped or Whole Pecans?  I prefer chunky chopped pecans, but you can certainly used whole pecans.  If you use whole pecans you might want to toss in a few extra so your pie isn’t runny.
  • How can you tell when the pie is done?  When you gently jiggle the pie, the centre should not be gooey…it should appear set.
  • Let it sit!  Let your pecan pie set for at least 1 hour or more.  Overnight is great and helpful too, because anything you can get done the day before a big dinner is a winner!
  • Serve with vanilla ice cream or whipped cream.
  • Leftover Egg Whites:  You will end up with 8 egg whites, so why not use them to make Eton Mess!  This Eton Mess recipe is so delicious!

Pecan Pie

A rich and delicious recipe for Pecan Pie.  Made with a creamy filling with pecans in a tender flaky pie crust.  Serve with vanilla ice cream or whipped cream.

  • Author: Jo-Anna Rooney
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 pie 1x



Pie Crust (This recipe makes 2 crusts.)

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Pecan Pie Filling

  • 8 egg yolks
  • 1 tsp vanilla
  • 2/3 cup brown sugar
  • 1/2 cup butter (cut into 4 pieces)
  • 1/2 cup light corn syrup
  • 1/2 heavy cream
  • 1/41/2 tsp salt
  • 1 1/2 cups pecan halves (toasted, cooled and chopped into chunks)


Pie Crust

  1. Preheat your oven to 425 degrees.
  2. Sift flour, salt and sugar into a bowl.
  3. With a pie cutter, cut in shortening until the particles are pea sized.
  4. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  5. Press into a ball. Then split into 2. It is okay if it’s crumbly. In fact crumbly makes for a tender, flaky crust!
  6. Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9 inch pie plate. You can use the other crust for another pie, or freeze it for later.
  7. Place a piece of tin foil over your crust and fill it with dried beans or rice or pie weights.
  8. Bake for 15 minutes.
  9. After this time, remove the foil and weights.
  10. Then reduce the oven temperature to 375 degrees and bake the crust for 5 -7 minutes more, or until the edges are dry and golden.
  11. Set the crust aside to cool on a rack, then make the pecan filling.
  12. At this time, also reduce the oven to 325 degrees.

Pecan Pie Filling

  1. Toast the pecans for about 5 minutes, or until they are aromatic. Set aside to cool.
  2. Once the pecans are cool, chop them coarsely. Set aside.
  3. In a bowl whisk together the egg yolks and vanilla.
  4. In a saucepan combine the butter, sugar, corn syrup, cream and salt.
  5. Heat the mixture over medium heat, and stir until the butter is melted and everything is combined, but do not boil the mixture. Stir for 3 – 5 minutes.
  6. Then, whisking very vigorously and constantly, slowly pour the hot mixture into the egg mixture. Whisk whisk whisk. (This is to ensure that the eggs don’t cook.)
  7. Set aside.
  8. Add the pecans to the pie shell, spreading them out evenly.
  9. Slowly pour the sugar mixture over the pecans.
  10. Place the pie on a cookie sheet, then bake it in the oven for 35 – 40 minutes or until the centre of the pie isn’t jiggly.
  11. Let cool before serving…it’s best left to rest for at least 1 hour. More time is better.

Keywords: pecan pie

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 Pecan Pie Filling Recipe from finecooking.com


I was so happy with this pie I have to tell you.  It was creamy and rich…and just SO good.  My son even said it was his most favourite pie of all time.  And this from a kid that doesn’t even like pecans.  Now that’s sayin’ something!  Enjoy!


And just for fun, here’s a little action shot of my mom & I whisking, whisking, whisking!

In case you are interested, here is my full Thanksgiving menu….I know, this looks like a lot, but we had quite a few mouths to feed, and honestly, I did a lot of the prep work and cooking the day before.  And with the help from my hubby, sister and mom on the big day we managed to pull off a delish Thanksgiving dinner!


Thanksgiving Dinner Menu Ideas:

Have a delicious day!

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  1. I’m not a big fan of pecan pie but my husband loves it! I will definitely make one for him, maybe I’ll have a slice too 😉 Pinned it so I won’t forget.

  2. I guess BBQing the turkey frees up the oven for other dishes like sweet potato casserole, etc. I like your idea of doing things a day ahead, but my family usually descends upon us like a pack of locusts and it doesn’t give me a lot of time in the kitchen. I usually end up trying to do everything on the day and revert back to basics. It is disappointing because I can do so much more!

    1. Too funny! It really is hard to put together a dinner when family descends like that, lol! BBQing the turkey was great for freeing up the oven, but it took a lot longer than we thought it was, so I’m not sure I would cook the turkey that way again. But I will definitely be doing most of my dishes the day before…that was so helpful and everything tasted great!