Pecan Pie Recipe made with Homemade Pie Crust

No ratings yet

This homemade pecan pie is the most delicious fall dessert and perfect for after your thanksgiving meal!

Course Baking

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 50

Servings servings

Calories 465kcal

(If you’re using a premade crust, you can skip this section.) Add the all-purpose flour, granulated sugar, and salt to your food processor. Secure the lid and pulse several times until combined.
With the food processor on, gradually add the cold, cubed butter. Once all the butter is mixed in, pour in ice cold water. Pulse until a dough forms and turn off the processor.
Roll out half of the dough on a lightly floured surface to create a 12-inch disk, about 1/8" thick. (Reserve the other half for future use.) Gently lift the pie dough on to your 9 inch pan pan. Press down with your hands in the middle and up the sides of the pan. Use a fork to press down all around the edge. Set aside.

Pour the dark corn syrup, granulated sugar, melted butter, eggs, and vanilla into a medium sized mixing bowl. Mix all the ingredients together until combined.
Stir in the chopped pecans. Once combined, pour pecan pie mixture into the pie crust. Use pecan halves to decorate the top of the pie. Make it look pretty by placing the pecans in a decorative pattern.
Bake at 400°F for 10 minutes, then reduce heat to 350°F and continue baking for 35–40 minutes, or until golden brown. Let completely cool before slicing. When cooled, slice into it and enjoy your baked pie!

Optional: Feel free to add a 1/4 cup of your favorite rum with this pecan pie to spice it up!