Best Ever Pecan Pie
Save RecipeHi 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!
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!
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.
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!
- 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
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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.
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Combine the egg yolks, syrup, brown sugar, butter and cream in a bowl. Add in the pecans and whisk until smooth.
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Pour the pecan mix into your prepared pie shell.
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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.
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Serve warm with vanilla ice cream.
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Cover and store at room temperature for up to 4 days.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma
Just a quick question before I try this recipe: about the egg yolks. Does egg size matter? If it does, can you tell me which size is best, and if you happen to know, how to adapt the recipe if using different sizes? Example: best with 6 large egg yolks, or 7 medium, etc. Seems like a lot of bakers recommend large eggs in their recipes, but my partner prefers medium ones, therefore buys those, so I don’t always have large ones in the house. Your thoughts?
Thanks!
Eggsize would matter if we’re talking about large and small. Generally however, the eggs required in recipes usually refer to sizes between medium and large. Medium ones are also the most available size in stores. You can interchangeably use medium or large eggs in the recipe.
My husband and I just dove into the Pecan Pie: and I must agree with you it is the best Pecan Pie we ever had! Just wondering what You do with all those egg white? don’t want to be wasteful! Oh, before I for get the filling was a bit runny! Didn’t I let it sit long enough to set? In any case it was delicious!
Hi Lynnette,
I am delighted you like this recipe, it is a favorite here too!
The egg whites freeze really well, I do this all the time. Perfect then for a meringue roulade, when guests are coming. (https://www.biggerbolderbaking.com/meringue-roulade/) this is always a big hit at my house, serves a big number too as a little goes a long way. Try this too with lemon curd filling, and toasted almonds, with a little fresh cream, that is a marriage made in heaven!
I hope this is of help,
Gemma 🙂
I have a question on pie crust. Most recipes tell you to refrigerate pie crust after you mix the ingredients. When you take it out of the refrigerator, do you let it become room temperature before rolling it out? It seems difficult to roll out and is crumbly if I roll it out as soon as I take it out of the refrigerator
Hi Janie,
No! it is important to keep any pastry as cold as possible before baking.
It sounds like there is not sufficient liquid in your mix. It takes very little to make a pastry too wet, but too dry will not work well for a rolled pastry.
Add a little more liquid a few teaspoons or so at a time, that should resolve this for you,
Gemma 🙂
Gemma, I could just hug you! Your pie crust recipe is the recipe that I hoped it would be! I just made an iron skillet apple pie and I make my own pie crust. I have never had good luck with pie crust because it has always been crumbly when I try to roll it out. This pie crust rolled out beautifully! Thank you ! Thank you ! You have made me look like a ROCK STAR!
Janie, all hugs, even virtual ones, are gratefully received here at BBB headquarters, and yours arrived safe and sound <3
I think you are a rock star because you kept at it, persistence is an underrated virtue - well done you.
It sounds like your pastry in the past may have had too little water, it takes a very little extra to get it just right, it is as little as a teaspoonful sometimes.
I am delighted you got this right for you, well done and thank you for being in touch,
Gemma 😉