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Gemma's Best Recipes, Pies & Tarts

Best Ever Pecan Pie

4.6 from 115 votes
You, too, can easily make my Best Ever Pecan Pie recipe with a buttery crust, toasted pecans and a caramel custard center. It's your new go-to pie recipe!
Best Ever Pecan Pie - The only recipe you will need this Holiday season!!!!

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Hi Bold Bakers!

Heading into the holidays, Baking Season is in full swing! At the top of your dessert list will be my Best Ever Pecan Pie. After the success of my Best Ever Brownies and Best Ever Banana Bread, I’ve decided to celebrate my favorite time of year with the recipe for my very Best Ever Pecan Pie!

To be honest with you, pie itself is not my favorite thing to bake! That said, this Best Ever Pecan Pie is in a league of its own. With a flaky, buttery crust, toasted pecans, and a caramel custard-like center…get ready for a real treat. Whether you’re a chocoholic, cookie monster, cake lover or ice cream fiend, I bet you can always go for a big slice of warm homemade pecan pie.  Add it to your list of favorites!

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Lots of people I know have never made a Pecan Pie, most have bought it from the store, thinking it can not be improved upon. Well let this recipe for my Best Ever Pecan Pie be the proof that homemade makes all the difference and is totally worth it!

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This really is as simple as making my Homemade Pie Crust then filling it with a mixture of whole toasted pecans, egg, brown sugar and maple syrup. No corn starch or unnatural ingredients needed. This Best Ever Pecan Pie packs so much flavor and comfort while being so simple to make.

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Whether it’s for Thanksgiving, Christmas or a special dinner party, this recipe for Best Ever Pecan Pie will become one of your go-to recipes. If this is something you’ve never made before, I promise, you will never buy another from the store again.

And if you love Pecan Pie but don’t want to make a whole one you have to try my Microwave Mug Pecan Pie version!

Watch The Recipe Video!

Gemma's Best Ever Pecan Pie Recipe

4.6 from 115 votes
You, too, can easily make my Best Ever Pecan Pie recipe with a buttery crust, toasted pecans and a caramel custard center. It's your new go-to pie recipe!
Author: Gemma Stafford
Servings: 8 servings
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
You, too, can easily make my Best Ever Pecan Pie recipe with a buttery crust, toasted pecans and a caramel custard center. It's your new go-to pie recipe!
Author: Gemma Stafford
Servings: 8 servings

Ingredients

  • 1 recipe pie crust
  • 6 egg yolks
  • ½ cup (5oz/142g) golden syrup (or maple syrup)
  • 2/3 cup (4 oz/115g) dark brown sugar
  • 6 tablespoons (3oz/90g) butter, melted
  • ¼ cup (2floz/57ml) cream
  • 2 cups (10oz/284g) pecans chopped and toasted
  • 1/4 tsp Salt/pinch will do
  • 1 tsp Vanilla extract - optional

Instructions

  • Preheat the oven to 350oF (180oC) then line a 9 inch pie tin with either a store bought crust or my best ever pie crust recipe, set aside. 
  • Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl. Add in the pecans and whisk until smooth.
  • Pour the pecan mix into your prepared pie shell. 
  • Select your nicest pecans and lay as you wish on top of the mixture. You can chop and scatter too if you wish.
  • Bake the pie for 30 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. 
  • Serve warm with vanilla ice cream. 
  • Cover and store at room temperature for up to 4 days.

 

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Ann Joseph(@ann-joseph)
1 year ago

An amazing recipe Chef! I was trying this out for the first time and therefore pored over all recipes I came across and found this to be the best. Being bold, I added 2 tbsp of rum and reduced the cream proportionately 😁. Corn/maple syrup is frightfully expensive where I live in India. Also no golden syrup, so I made it from scratch thanks to you 🙏. May your tribe increase!

MARTHA TYLER
MARTHA TYLER
1 year ago

Hi! Going to make it tomorrow. Video says 45 minutes and recipe says 30? I’m going to add 1/4 cup bourbon so should I cook longer? I’m also going to soak the pecans in bourbon before I toast them, that ok? Love your recipes!

Diane
Diane
1 year ago

What kind of maple syrup do u use? And what is golden syrup?

Chelseaverango
Chelseaverango(@chelseaverango)
2 years ago

Hi Gemma is cream heavy whipping cream ?

Kathy Cheatham hall
Kathy Cheatham hall
3 years ago

Dear Gemma I love everythingyou bake and create!!!I have so many recipes of yours and I also bake a lot and coolk I’m praying to one day own my bakery/restaurant and I everythingi do I’m learning from you,you are the greatest!!

Pam C
Pam C
30 days ago

This pie has become a Christmas tradition over the past few years and I am asked to make and bring it every year now. Thank you for such a wonderful recipe! I’ve noticed I have a bit of under-cooked crust on the bottom and sides of the pie if I use a glass pie dish. Can I blind bake for a bit or should I stick to metal? My oven is not great so I usually have to cover crust edges so they don’t over-brown. Curious if this is the material I’m baking in or if I just need to… Read more »

Julie
Julie
1 month ago

I hope that you and your family are doing well. Thanks for sharing! It looks delicious! I was wondering if you think it would work well if I added semi sweet chocolate chips to this recipe. If so, how much do you think that I should add and when? I want to make it for Thanksgiving. Thanks so much, and take care!

Yvonne LeCornu
Yvonne LeCornu
1 month ago

Hi Gemma: made the pecan pie. Was great, but would like your food processor instructions, didn’t see a video for that. Also I have 6 egg whites now. Do you have ways you use them? Thanks, Yvonne

Zee
Zee
3 months ago

Hi Gemma. I was wondering whetheri could use 3 whole eggs instead of 6 yolks. Would that work?

Robert K
Robert K
3 months ago

The picture of this pie shows pecan halves perfectly arranged in a radial pattern, but the recipe says nothing about this. That perfect radial design certainly does not happen simply by pouring the filling into the crust. (^_^). So, when do you make this arrangement? — after you pour the filling into the crust before baking, I assume.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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