American · Desserts

Pecan pie

Name: Pecan pie
Prep time: 45 min
Cook time: 55 min
Total time: 6 h 10 min
Yield: 10 slices
Cuisine: American
Ingredients: 1 1/4 cups (150 grams) all-purpose flour; 1/2 teaspoon fine sea salt, divided; 1 teaspoon granulated sugar; 1/2 cup (113 grams) cold unsalted butter, cubed; 1/4 cup (60 grams) ice water, as needed; 2 cups (225 grams) pecan halves, divided; 3 large eggs; 3/4 cup (160 grams) packed dark brown sugar; 3/4 cup (255 grams) light corn syrup; 3 tablespoons (42 grams) unsalted butter, melted and cooled; 1 tablespoon bourbon, optional; 2 teaspoons vanilla extract

Toasted pecans in a silky brown-sugar filling with a flaky all-butter crust and clean salty finish.

About 6 hr 10 minTotal

About 1 hr 40 minActive

$$Cost

AdvancedDifficulty

Makes 10 slices

Equipment

Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Best everyday pie pan
USA Pan 9-Inch Pie Pan · 1100PE
View at Amazon
Another workable path: Use a similar 9-inch metal pie plate and check dark-pan browning a little early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe diameter and filling depth, then verified model 1100PE dimensions, material, coating care, stable product identity, and the exact Amazon destination. Kwilt has not baked with this pan.
USA Pan 9-Inch Pie Pan · 1100PE: Its exact nine-inch baking surface and 1.5-inch depth fit the catalog pies, while aluminized steel supports the crisp, evenly browned bottom crust those recipes require. Trade-off: The silicone nonstick coating calls for hand washing and nonmetal utensils; a dark, heavy pan may also brown crust faster than a disposable aluminum plate.
Another workable path: Use another sound 9-inch metal pie plate of similar depth and begin checking the exposed crust early if its finish is dark.
Sources
USA Pan 1100PE specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 10 slices

1 1/4 cups (150 grams) all-purpose flour
1/2 teaspoon fine sea salt, divided
1 teaspoon granulated sugar
1/2 cup (113 grams) cold unsalted butter, cubed
1/4 cup (60 grams) ice water, as needed
2 cups (225 grams) pecan halves, divided
3 large eggs
3/4 cup (160 grams) packed dark brown sugar
3/4 cup (255 grams) light corn syrup
3 tablespoons (42 grams) unsalted butter, melted and cooled
1 tablespoon bourbon, optional
2 teaspoons vanilla extract

Instructions

Whisk flour, 1/4 teaspoon salt, and sugar. Cut in cold butter to pea-size pieces, toss in ice water just until the dough holds, shape into a disk, and chill 1 hour. Roll to a 12-inch round, fit into a without stretching, crimp, and chill 20 minutes.
Heat oven to 350°F. Spread pecans on a pan and toast 7 to 9 minutes until fragrant; cool. Chop 1 cup and scatter in the cold crust, reserving the prettiest halves for the top.
Whisk eggs, brown sugar, corn syrup, melted butter, optional bourbon, vanilla, and remaining 1/4 teaspoon salt until smooth but not foamy. Pour over chopped nuts and arrange pecan halves over the surface.
Bake on a foil-lined sheet pan 45 to 55 minutes until the edges are puffed and set but the center has one slight wobble, about 200°F. Shield crust edges if they darken early. Cool completely at least 4 hours before slicing; the custard sets as it cools.

American SouthSouthern American dessert traditions

From the table

About this recipe

Pecan pie is strongly associated with the American South, where native pecans meet a sweet egg custard in flaky pastry; twentieth-century corn-syrup recipes helped establish its familiar holiday form.

Pecan pie is a Southern-associated American holiday favorite built on the contrast between bitter-toasty nuts, sweet custard, salt, and flaky pastry. Toasting the submerged nuts ensures pecan flavor throughout instead of only on the decorative surface. Dark brown sugar, vanilla, and optional bourbon deepen the filling, while a modest salt level keeps richness from reading as one-note sweetness. This Kwilt version follows the reviewed household adaptation: Combine the highest-rated toasted-nut structure with the familiar corn-syrup custard, dark brown sugar, and optional bourbon, using precise wobble and temperature cues rather than adding elaborate toppings.

Sources

Dinner does not stop at the recipe