The Best Pecan Pie Recipe: Maple, Dark Brown Sugar, and a Foolproof Butter Crust

Indulge in the quintessential American dessert with our perfected Pecan Pie Recipe. This isn’t just any pecan pie; it’s a gourmet experience featuring a luxurious dark brown sugar and maple custard, a generous layer of perfectly toasted pecans, and encased in a truly foolproof, flaky all-butter crust. Forget the traditional shortcuts like shortening or dark corn syrup – our recipe elevates this classic to new heights, delivering a depth of flavor and texture that will make it an instant family favorite.

Slices of pecan pie with ice cream, mint, a tempting dessert delight. — A perfect slice of pecan pie, glistening with a rich, nutty filling, served alongside a scoop of vanilla ice cream and a fresh sprig of mint. The ideal dessert for any celebration.

A Personal Touch from the Author

The Ultimate Critics’ Favorite Pecan Pie!

My father’s enduring love for pecan pie has always inspired me to seek out and perfect the ultimate recipe. Along with his fondness for Crème Brûlée, pecan pie stands as one of his all-time favorite desserts. My quest for perfection truly began with Gemma’s remarkable cookbook, Bigger Bolder Baking. Gemma, a celebrated YouTube baker and blogger, is renowned for her ability to create easy, yet incredibly flavorful recipes, and her cookbook is a treasure trove of over 100 such culinary gems.

I’ve taken her brilliant pecan pie recipe and made a few subtle tweaks, transforming it into an indispensable staple for our Thanksgiving feast. What sets this particular recipe apart, making it truly special and unique? It’s the ingenious use of pure maple syrup, which offers a nuanced sweetness and rich aroma, serving as a superior alternative to the often-used dark corn syrup. This maple syrup perfectly complements the deep, molasses-like notes of dark brown sugar, creating an incredibly rich and complex custard that truly elevates the flavor of the pecans.

The result? A pecan pie so exceptional, so perfectly balanced in flavor and texture, that it earned the highest praise possible: it became the best pecan pie my dad has ever tasted. This recipe isn’t just about baking a pie; it’s about creating a memorable dessert that brings joy and satisfaction with every single bite.

Why This Pecan Pie Recipe Stands Out

In a world full of pecan pie recipes, ours offers distinct advantages that set it apart. We believe a truly great pecan pie should be rich, nutty, and perfectly balanced, without being overly sweet or cloying. Here’s what makes this recipe a cut above the rest:

No Dark Corn Syrup: Many traditional pecan pie recipes rely heavily on dark corn syrup, which can sometimes result in a one-dimensional sweetness. Our recipe ingeniously replaces this with pure maple syrup, introducing a complex, woodsy sweetness that harmonizes beautifully with the pecans and brown sugar.
Deep Flavor from Dark Brown Sugar: Instead of light brown sugar, we opt for dark brown sugar. Its higher molasses content provides a richer, more profound flavor profile, adding a delightful depth that elevates the entire pie.
Foolproof All-Butter Crust: A great pie starts with a great crust. Our recipe features a simple, yet incredibly flaky all-butter crust that’s easy to make and guarantees a tender, buttery base without the need for shortening.
Perfectly Toasted Pecans: We emphasize toasting the pecans beforehand. This crucial step unlocks their full aromatic potential, enhancing their nutty flavor and ensuring they remain deliciously crunchy even after baking.
Balanced Custard Filling: The custard is made with egg yolks for an incredibly smooth and luxurious texture that slices cleanly and holds its shape beautifully, offering a perfect counterpoint to the pecans.

Toasting pecans on a tray. — Toasting pecans before adding them to the pie filling intensifies their flavor and aroma, a simple step that makes a world of difference.

Key Ingredients for the Perfect Pecan Pie

Crafting an exceptional pecan pie starts with selecting the right ingredients. Each component plays a vital role in achieving that rich flavor and satisfying texture. Here’s a detailed look at what you’ll need and why:

Ingredient	Swaps or Tips for Best Results
Pie Crust	An all-butter crust is highly recommended for its superior flavor and flakiness. If time is short, a high-quality store-bought crust can be used in a pinch. Remember to keep the crust dough thoroughly chilled before rolling and baking to achieve the flakiest texture possible. The colder the butter, the flakier the crust!
Egg Yolks	Using only egg yolks (instead of whole eggs) creates a richer, smoother, and more custardy filling that slices cleanly. Don’t waste the leftover egg whites! They can be used to make delightful treats like these Meringue Cookies or a light and airy omelet.
Pure Maple Syrup	This is a crucial ingredient for flavor depth. Always use pure maple syrup, not imitation pancake syrup, which contains artificial flavors and high-fructose corn syrup. Grade A Amber Rich Taste maple syrup offers the best balance of sweetness and complex flavor.
Dark Brown Sugar	Dark brown sugar contributes a deep, molasses-like richness that is essential to the authentic pecan pie flavor. While light brown sugar can be substituted, you might want to add a teaspoon of molasses to the filling to bring back that lost depth of flavor.
Heavy Cream	Heavy cream adds luxurious richness and a silky texture to the custard. Half-and-half can be used as an alternative, but avoid using regular milk, as it will make the filling too thin and watery.
Unsalted Butter	Unsalted butter gives you control over the overall saltiness of the pie. Ensure the melted butter is cooled to room temperature before incorporating it into the filling. This prevents the eggs from scrambling and ensures a smooth, well-blended custard.
Pecans	Toasting pecans before adding them to the pie is a non-negotiable step for maximizing their flavor. It brings out their natural oils and nutty aroma. For both texture and beautiful presentation, use a mix of finely chopped pecans for the filling and whole pecan halves for decorating the top.

Making the pie crust and placing it into the pan. — Crafting the perfect pie crust is an art; gently pressing it into the pan ensures a beautiful, even base for your pecan pie.

How To Make the Best Pecan Pie: Step-by-Step Guide

Creating this exceptional pecan pie is a straightforward process, broken down into a few easy steps. Follow these instructions carefully to ensure a perfect pie every time:

Prepare the Crust: Begin by combining flour, salt, and a touch of powdered sugar in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse breadcrumbs. In a separate small bowl, whisk an egg yolk with a few tablespoons of cold water. Add this liquid mixture to the dry ingredients, stirring with a wooden spoon until just combined, then gently knead with your hands to form a cohesive dough. Avoid overworking the dough. Wrap it in plastic, flatten into a disc, and refrigerate for at least 30 minutes to allow the gluten to relax. This chilling step is crucial for a tender, flaky crust.
Toast and Prepare Pecans: While your crust chills, melt your butter for the filling and allow it to cool to room temperature. Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet. Toast them in the preheated oven for 8-10 minutes, or until they become wonderfully fragrant and lightly browned. Remove from the oven and let them cool completely. Once cooled, divide the toasted pecans: set aside about 3/4 cup of whole halves for the top of the pie, and finely chop the remaining 1 1/4 cups to mix into the filling.
Craft the Silky Filling: In a large mixing bowl, whisk together the room-temperature egg yolks, pure maple syrup, packed dark brown sugar, heavy cream, salt, and vanilla extract until the mixture is completely smooth and uniform. Ensuring all ingredients are at the same temperature is key for a perfectly emulsified filling. Once your melted butter has fully cooled to room temperature, slowly drizzle it into the egg yolk mixture while continuously whisking to ensure it blends seamlessly without curdling. Gently fold in the chopped pecans.
Assemble the Pie: Retrieve your chilled pie crust dough. On a lightly floured surface, roll it out into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan (glass or ceramic pans are preferred for even baking). Gently press the dough into the pan, ensuring it’s smooth and fits well, then crimp the edges decoratively. Chill the formed crust in the fridge or freezer for another 15 minutes. This prevents shrinkage during baking.
Fill and Bake: Preheat your oven to 350°F (175°C). Pour the prepared pecan filling into the chilled pie crust. Arrange the reserved whole pecan halves beautifully on top of the filling. Place the pie on a lined baking sheet to catch any potential drips. Bake for 40-55 minutes. The pie is done when the edges of the filling are set, but the center still has a slight, gentle wobble when lightly shaken. It should not be liquid or sloshing. If the crust edges start to brown too quickly, loosely cover them with a pie shield or aluminum foil. Once baked, remove the pie from the oven and let it cool completely on a wire rack for 3-4 hours before slicing. This cooling period is crucial for the filling to fully set. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Making the pie filling, mixing wet ingredients, adding pecans, and pouring into the prepared pie pan to make the delicious pecan pie recipe. — The luscious pecan pie filling, rich with maple and dark brown sugar, is meticulously prepared before being poured into its waiting, perfectly chilled crust.

Storage and Freezing Tips

To keep your pecan pie fresh and delicious, proper storage is key:

Room Temperature: A freshly baked pecan pie can be stored at room temperature, covered loosely, for up to 2 days.
Refrigeration: For longer freshness, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for 3 to 4 days. For optimal flavor and texture, allow individual slices to come to room temperature before serving, or gently warm them.
Freezing: Pecan pie freezes exceptionally well! Once completely cooled, wrap the entire baked pie tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. To thaw, simply transfer the wrapped pie to the refrigerator overnight. You can warm individual slices in a low oven (around 250°F / 120°C) for 10-15 minutes to refresh them before serving.

Delicately and beautifully placing the nuts on top of the filling before baking. — The careful arrangement of whole pecan halves on top of the rich filling ensures a stunning presentation that’s as appealing as the taste.

Serving Suggestions and Perfect Pairings

While this pecan pie is undeniably delicious on its own, a few simple additions can elevate it into an unforgettable dessert experience. Here are some of our favorite ways to serve it:

Classic Vanilla Ice Cream: A scoop of high-quality vanilla bean ice cream is the ultimate companion. The cool, creamy sweetness perfectly contrasts the warm, rich, and nutty pie.
Freshly Whipped Cream: A dollop of homemade whipped cream, lightly sweetened and flavored with a hint of vanilla, adds an airy lightness that balances the pie’s richness.
Caramel Drizzle: For an extra layer of decadence, warm some store-bought or homemade caramel sauce and drizzle it generously over each slice before serving.
Bourbon Sauce: A light bourbon caramel sauce can add a sophisticated depth, particularly for adult palates.
Aromatic Coffee or Tea: Pair a slice with a strong cup of freshly brewed coffee or a soothing herbal tea for a delightful after-dinner treat.

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Rating: 5 out of 5 stars (based on 2 votes)

Pecan Pie Recipe

By Chelsea Lords

This Pecan Pie is a game-changer! Made with pure maple syrup, rich dark brown sugar, and loads of toasted pecans in a buttery, no-fail, all-butter crust—no shortening or corn syrup needed! A truly indulgent dessert perfect for any special occasion or holiday.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Equipment

Pastry cutter or 2 table knives
Sheet pan (15″ x 10″)
Pie pan (9-inch, preferably glass or ceramic)

Ingredients

For the Pie Crust

1-1/3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon powdered sugar
7 tablespoons unsalted butter, cubed and chilled
1 large egg yolk
2 to 3 tablespoons cold water

For the Filling

6 large egg yolks, at room temperature
1/2 cup pure maple syrup (not pancake syrup)
2/3 cup dark brown sugar, packed
1/4 cup heavy cream
6 tablespoons unsalted butter, melted and cooled to room temperature
2 cups pecan halves, divided (toasted)
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Prepare the Crust: In a large bowl, combine flour, salt, and powdered sugar. Stir well to combine. Add the cold, cubed butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. In a separate small bowl, whisk together 1 egg yolk and 2 tablespoons of cold water until smooth. Pour this egg mixture into the center of the dry ingredients and stir with a wooden spoon until just combined. Gently knead the dough with your hands for a very short time, just enough to bring it together (add an extra tablespoon of water if needed, but only if the dough is too dry). Handle the dough as little as possible. Form the dough into a small, flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. You can prepare the crust dough ahead of time and store it in the refrigerator for 1-5 days.
Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a sheet pan. Toast them in the preheated oven for 8–10 minutes, or until they are fragrant and lightly browned. Be careful not to burn them. Remove from the oven and let them cool completely. Once cooled, divide the toasted pecans: reserve 3/4 cup of whole pecan halves for the top of the pie and finely chop the remaining 1 1/4 cups to mix into the filling.
Prepare the Filling: In a large bowl, combine the room-temperature egg yolks, pure maple syrup, packed dark brown sugar, salt, vanilla extract, and heavy cream. Whisk vigorously until the mixture is smooth and all ingredients are thoroughly combined. It is very important that all liquid ingredients are at a similar temperature to ensure a smooth, uniform filling. Once the melted butter has completely cooled to room temperature, slowly drizzle it into the egg yolk mixture while continuously whisking to prevent the eggs from scrambling and ensure a smooth emulsion. Gently fold in the chopped pecans.
Form the Crust: On a lightly floured surface, roll out the chilled pie crust dough into a 12-inch circle, turning the dough a quarter turn after every few rolls to prevent sticking and ensure an even shape. Carefully lift the dough with your rolling pin and gently place it into a 9-inch pie pan (preferably glass or ceramic, as metal pans can sometimes bake unevenly). Gently press the dough into the bottom and up the sides of the pan, making sure it’s smooth. Crimp the edges of the crust beautifully for a decorative finish. Chill the formed crust in the refrigerator or freezer for another 15 minutes before filling – do not skip this step!
Assemble and Bake: Preheat your oven to 350°F (175°C). Carefully pour the prepared pecan filling into the chilled pie crust (there is no need to blind bake this crust). Arrange the reserved 3/4 cup of whole pecan halves aesthetically on top of the filling. Place the pie onto a parchment-lined baking sheet to catch any potential spills. Place the pie in the preheated oven.
Bake Until Set: Bake the pecan pie for 40–55 minutes. The pie is done when the edges of the filling appear set and slightly puffed, but the very center still has a very slight, gentle wobble when you lightly shake the pan. It should not be liquid or sloshing. If it is still too wobbly, return it to the oven for another 10–20 minutes, checking every 5 minutes (baking times for pecan pies can vary significantly depending on your oven and pie pan material). If the edges of the pie crust begin to brown too quickly, cover them loosely with a pie shield or a strip of aluminum foil. Once the filling is set, remove the pie from the oven and let it cool completely on a wire rack for a minimum of 3–4 hours before attempting to slice. Serving it warm with a scoop of vanilla ice cream is highly recommended!

Recipe Notes

Crust Tips: The key to a tender, flaky crust is minimal handling. The less you work the dough, the better. Always keep the butter in your dough as cold as possible by chilling the dough frequently. If you desire a golden-brown crust, you can lightly brush the edges with an egg wash (1 egg yolk whisked with 1 tablespoon of water) before baking. Unbaked pie crusts freeze very well if you want to prepare them in advance. While some pie recipes require blind baking, pecan pie typically does not. A pie shield is useful for preventing over-browning of the crust edges during baking.
Storage: Store baked pecan pie at room temperature for up to 2 days, covered. For longer storage, refrigerate for 3 to 4 days, covered. Bring slices to room temperature before serving for the best flavor. Baked pecan pie can also be frozen for up to 3 months. Wrap the entire cooled pie tightly in two layers of plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Nutrition Information

Nutrition information is an estimate calculated automatically and should be used as an approximation only.

Enjoyed this recipe? We’d love to hear from you! Feel free to leave a comment below to share your experience or ask any questions.

Pecan Pie Recipe FAQs

Do I need to blind bake the pie crust for this recipe?

No, blind baking the crust is not necessary for this pecan pie recipe. The rich custard filling sets beautifully at 350°F (175°C) while the crust bakes through simultaneously. Using a cold, well-rested crust is the key to preventing shrinkage and ensuring a perfectly flaky texture without pre-baking.

Can I use whole eggs instead of just egg yolks?

While you technically can use whole eggs, we highly recommend sticking to only egg yolks for this recipe. Using only yolks creates a significantly richer, more luxurious, and incredibly smooth custard filling that provides a cleaner slice and a more refined taste. If you opt for whole eggs, you may need to slightly reduce the amount of heavy cream to maintain the desired consistency, as the egg whites will add more liquid to the filling.

Why is it important to toast the pecans before adding them to the pie?

Toasting the pecans is a crucial step that elevates the flavor of the entire pie. It removes any raw, slightly bitter notes that pecans can sometimes have and intensifies their natural nutty, buttery flavor and aroma. Additionally, toasting helps the pecans retain their crispness and prevents them from becoming too soft or soggy within the moist custard filling during baking, contributing to a more satisfying texture.

What’s the best way to prevent the pie crust edges from burning?

If you notice your pie crust edges browning too quickly during baking, you can easily protect them with a pie shield or by creating a makeshift one from aluminum foil. Simply tear off a long strip of aluminum foil, fold it lengthwise into a band, and gently crimp it around the edges of the pie crust. This reflects heat away from the delicate crust, allowing the filling to finish baking without over-browning the edges.

How can I tell if my pecan pie is fully baked?

The best indicator that your pecan pie is done is when the edges of the filling appear set and slightly puffed, but the very center still has a slight, gentle wobble when you lightly shake the pie pan. The center should not be liquid or slosh around. It will continue to set as it cools, so a slight wobble is perfectly normal and desired. Over-baking can lead to a dry, crumbly filling.