Homemade Pecan Pie

This warmly-spiced pecan pie recipe is way better than store-bought, even without corn syrup! Its buttery crust and maple-cinnamon filling with lots of crunchy pecans are absolutely irresistible.

Why This Is The Best Pecan Pie Recipe

This easy baked treat with hints of earthy cinnamon and sweet vanilla bean paste will keep you away from store-bought and bakery pies this holiday season.

• Great for gifts. This pecan pie recipe with homemade crust makes the perfect gift. Everyone loves freshly-baked treats!
• Perfect for the holidays. Pecans and maple syrup are a great flavor combination for Thanksgiving, Christmas, and New Year’s.
• Corn syrup-free. No corn syrup means there are fewer processed sugars in this pie. It also makes room for a more caramel-like flavor from the brown sugar.
• Freezer-friendly. Preparing it in advance means you’ll have more room in the oven for other dishes right before dinner.

What You’ll Need

The best pecan pie recipe always has whole pecans, maple syrup, and cinnamon. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Crust

• Whole wheat flour – All-purpose flour is a good swap. Avoid plant-based flours.
• Salt – Reduce the amount if you use salted butter for the crust.
• Maple syrup – Agave syrup works too.
• Vanilla bean paste – This is found in the baking aisle at most grocery stores. You can leave it out.
• Butter – I prefer unsalted butter, but you can use salted.
• Water – It needs to be ice-cold.

For the Filling

• Pecans – You’ll need whole pecans for this. Halves work too.
• Eggs – Feel free to use liquid eggs.
• Splenda brown sugar – Regular dark brown sugar is fine as well.
• Ground cinnamon – Don’t skip it. It adds a lovely aroma.
• Vanilla extract – Almond or pecan extract are great swaps.

How to Make Pecan Pie

Make sure the butter-flour mixture for the filling is completely smooth before adding the rest of the ingredients. Scroll to the recipe card at the bottom of the post for more detailed instructions.

To Make the Crust

• Process it. Add the flour and salt to the food processor. Add the maple syrup, vanilla bean paste, and butter. Pulse until crumbly. Pour in ice-cold water and pulse until the mixture sticks together when pinched.
• Roll it. Place the mixture on a lightly floured surface. Roll it into a large ball and cut it in half.
• Shape and chill. Place each ball in between plastic wrap. Press each half into a disk. Wrap it and refrigerate the dough for 1 hour.
• Prep it. Remove one disk from the fridge (save the other one for another pie). Roll it out into a 10″ disk. Place it in the pie pan, pressing it along the bottom and sides. Crimp up the edges.
• Line it. Preheat the oven to 400F. Add whole pecans along the bottom of the prepared crust. Don’t press them down.

Making the Filling

• Thicken the base. Melt the butter in a pot. Add the flour and stir until smooth and light brown. The mixture should thicken. Pour in the water and whisk continuously.
• Sweeten it. Add in maple syrup, brown sugar, cinnamon, vanilla extract, and salt. Whisk everything together. Remove from the heat and let cool for 5 minutes.
• Temper the eggs. Whisk the eggs in a small bowl. Add 1-2 tablespoons of maple mixture into the bowl and quickly whisk together so the eggs don’t scramble.
• Combine it. Add the entire egg mixture into the pot. Whisk together until everything is smoothly combined.
• Fill the pan. Pour the mixture over the pecans in the pie crust. Tap the pan against the counter a couple of times so that air bubbles can escape. The pecans should also rise to the top.
• Bake it. Pop it into the oven at 400F for 10 minutes. Reduce heat to 350F and bake an additional 25-30 minutes or until the pie filling is no longer jiggly. Remove it from the oven, let it cool down, and enjoy.

Tips for Success

You can cut some corners with the crust and also enhance its natural nuttiness.

• Watch the temperature. Use room temperature eggs. This way the filling comes together easily and doesn’t separate as much when you stir.
• Don’t over-mix. Stir the filling gently to avoid incorporating too much air, otherwise they’ll crystallize with the sugar and form a crackled top.
• Let it cool. Allow the pie to come down to room temperature so that the filling sets properly and is easier to slice.
• Make the crust nutty. Swap 1/4 cup whole wheat flour in the crust ingredients for 1/4 cup pecan flour (finely processed pecans). It’ll add lots of nutty goodness to the overall flavor.
• Use store-bought. A pre-made store-bought crust can save you lots of time if you’re in a rush.

Serving Suggestions

My pecan pie recipe is the perfect dessert for your holiday menu. It’s also a great afternoon sweet treat with a glass of milk or a cup of tea. If you’re a coffee person like me, you’ve got to try my Sweet Cream Iced Coffee or Iced Chai Tea Latte. For a plant-based drink, go for my Coconut Milk Thai Iced Coffee.

How to Store Homemade Pecan Pie

Make it way in advance to beat the holiday craze and get a head start on your dinner plans.

• Fridge: Place it in an airtight container for up to 5 days. You can also cover the baking dish tightly with foil if you keep it away from strong-smelling foods.
• Freezer: Wrap it in plastic wrap twice and then foil. Transfer it to a freezer-friendly bag or container. Freeze for up to 2 months. Thaw it overnight in the fridge and then reheat or serve as usual.
• To reheat it: Pop it into the microwave in 15-second intervals for a freshly-baked feel. You can also serve it at room temperature.

More Pie Recipes

• Mini Apple Pie Tartlets with Pecan Streusel
• Mini Key Lime Pie
• Must Make Easy Vegan Pumpkin Pie Bars
• Caramel Apple Pie Wonton Cups
• Healthy Pumpkin Pie Parfaits

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