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The most decadent Pecan Pie made with an all butter pie crust to add even more richness to this dreamy pie!
You can’t have Thanksgiving without PECAN PIE, right? I mean it’s the most sought after pie besides pumpkin pie…although I’m sure some would argue that pecan pie is more popular.
I guess that all depends on what you like! I have to say…I’ll take a piece of both!
I am such a lover of this pie though. It’s rich, creamy, so decadent and delicious. It’s perfect for the holidays…a great addition to all the other goodness that’s going on.
I have to say this pie is very easy to make as well. It’s super easy if you use a store-bought pie crust…there ain’t to shame in doing that. I do it all the time!
However, if you want to make your own, this all butter pie crust is darn good. I tried a shortening version and I just didn’t like it as much. If you have favorite pie crust recipe of your own, feel free to use that as well! This pecan pie likes all kinds of crusts. 🙂
The pecan pie filling is definitely the star of the show here. A mixture of butter, sugar, corn syrup, eggs and vanilla are poured over chopped pecans and baked until the top is super crunchy but the center is ooey gooey.
Between the buttery crust, the crunchy pecan layer and the dreamy center, this pie is seriously to die for.
I made it 3 times and I never got sick of it…not sure that’s a good thing? Oh well!
It’s that time of year where I don’t care because eating delicious food with family is what means the most! This pie is just that…meant to be enjoyed after a dinner shared with family and friends. Serve with ice cream or whipped cream…or nothing at all! It’s delicious on it’s own and of course, with coffee. My favorite.
I really hope you enjoy this dessert as much as I do! It’s definitely going to be at our Thanksgiving table and I can’t wait!
Make sure to PIN THIS RECIPE!
- 3 cups all-purpose flour
- ½ teaspoon salt
- 3 sticks cold unsalted butter cut into small pieces
- ice cold water
- 1 tablespoon vinegar
- ¾ cup granulated sugar
- 3 tablespoon brown sugar (light or dark)
- ½ teaspoon salt
- ⅓ cup melted butter, slightly cooled (optional but highly suggest)
- 1 cup corn syrup
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup chopped pecans
- Make the crust first. You can also use a store-bought crust, just make sure it's chilled.
- To make the crust, add vinegar to 1 cup of ice water; set aside.
- Next, add flour and butter to a large bowl. Use a pastry cutter to cut the butter into the flour until pea size crumbs form.
- Next, add ½ cup of the ice water and vinegar mixture and use a fork to mix until the dough comes together. The dough should form into a ball and be slightly crumbly and not overly wet. If it's too crumbly and dry, add another tablespoon of water. Keep adding a little bit of water, but not too much, until you can form it into a ball. Cut the ball in half and wrap both crusts in plastic wrap. Pat them to form a disk and place in the refrigerator for at least 2 hours. You will only need one crust for this recipe. You can freeze the other for later use.
- When you're ready to bake the pie, set oven to 350 degrees.
- Make the pie filling by adding the sugar, brown sugar and salt to a bowl - mix well. Add the cooled melted butter (if it's not cooled, it can scramble the eggs), corn syrup, eggs and vanilla and whisk together until combined.
- Roll out the pie crust on a well-floured service and place into your pie dish. Cut off excess crust then pinch the edges together. Pour the chopped pecans evenly into the crust then pour the filling mixture over the pecans. The pecans will come to the service.
- Bake for 40 minutes then check. If the crust is browning too quickly and if the top of the pie is browning too fast, tent a piece of tinfoil on top and continue to bake for 20-30 more minutes. Mine took about 70 minutes total. Remove and let cool completely before cutting into. Serve with whipped cream or ice cream!
It’s delicious!