Gemma's Best Recipes, Pies & Tarts

Best Ever Pecan Pie

4.45 from 78 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!!!!

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

4.45 from 78 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

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. 
  • 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.

 

Submit your own photos of this recipe

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162
Comments & Reviews

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Chelseaverango
Member
Chelseaverango
6 months ago

Hi Gemma is cream heavy whipping cream ?

Kathy Cheatham hall
Guest
Kathy Cheatham hall
1 year 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!!

Sherrie
Guest
Sherrie
5 days ago

Hi. May i use honey instead of syrup?

Sabina
Guest
Sabina
8 days ago

How long would I bake this for in a mini cupcake tray if I was making mini’s?

deena azam
Member
deena azam
1 month ago

Hi .can i substitute pecans with walnuts or other nuts like almonds and pistachios .I live in India and we dont get pecans here.

Ooi-Chin
Member
Ooi-Chin
2 months ago

Excellent & yummy, how do I substitute the egg York’s for this recipe please Gemma. Thank you

Member
Becka Thomas Albright
5 months ago

This was way better than store bought. Mine isn’t as pretty since I didn’t have whole pecans, but it tastes the same 😉
I also made it in a larger pan so it was thinner, because it can be so overwhelming to have such a thick sweet pie.
I also appreciate that this recipe does not include flour (other than crust) so I could make a “mini” (crustless) pie for my gluten free nephew.
If I get a hankering I’m sure I will make it again!

Lisette
Guest
Lisette
5 months ago

Hey Gemma.
Just FYI your video says 40-45 min but the instructions say 30 min. The first time I did 45 minutes and I burnt it bad but it was still so delicious that everyone ate it after I performed surgery on it. This time I watched it like a hawk and don’t know how many minutes it was. Delish thanks

Lorraine
Guest
Lorraine
5 months ago

Hi Gemma, is the cream heavy cream, or just single cream? Thanks!

NanaBoyd
Member
NanaBoyd
5 months ago

Hi Gemma. I am so glad to have found you😍 This morning I planned to make your recipe for sweetened condensed milk and your best ever pecan pie for tomorrow’s dinner. Then I realized that I did not have any syrup!! So, I whipped up your molasses substitute for my pecan pie. ( to which I had added home made vanilla extract from your basics recipes)!!!
You have become my favourite baking buddy. Blessings 😍

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! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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