Gemma's Best Recipes, Pies & Tarts

Best Ever Pecan Pie

4.49 from 84 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

4.49 from 84 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.

 

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Chelseaverango
8 months ago

Hi Gemma is cream heavy whipping cream ?

Kathy Cheatham hall
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!!

17 days ago

Hi gemma, can the same recipe be used for making tarts in small cupcake sized pans?? Do we have to adjust any ingredients?

Silvia Fernandez
21 days ago

Gemma , today I use your pie crust . I used as a pan, a crystal 9 inch pie . When I poured this pecan pie mixture in it, it only filled up to like 1/2 of the pan . Is this recipe for a 8 or 9 inch pie?

SILVIA FERNANDEZ
1 month ago

So this has become may favorite Pecan Pie recipe. Today something unexpected happened. I mixed “everything”, pour it into the pie crust and put it inside the oven. Turned to the sink to wash the dishes and see the melting butter out . I went into panic mode. What to do? Start over? Well, I took the pie out of the oven, pour the mix into a bowl, add the butter , mix again and pour it back into the pie crust. So far on the outside it looks good. I will let you know , how it looks when… Read more »

SILVIA
SILVIA
2 months ago

Hi. I’m trying this recipe for the first time and I have a question. If I have those frozen pie crust, do I follow the same instructions or do I have to cook the crust first?

Ping
Ping
2 months ago

Ooh so delicious!! We loved it and finished up every crumb! Can we make this we cashew nuts and/or walnuts instead? Pecans are very expensive over here.

I have a few questions:
– The chopped pecans bubbled to the top of the custard layer, instead of being well mixed within the custard layer while baking. How do i keep the pecans within the custard?
– Your recipe says 30 min while you video says 40-45 minutes – which one should be the rule of thumb, please?

Thank you!! 🙂

Sherrie
Sherrie
2 months ago

Hi. May i use honey instead of syrup?

Sabina
Sabina
2 months ago

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

Deena Azam
3 months 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.

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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