Gemma's Best Recipes, Pies & Tarts

Best Ever Pecan Pie

4.42 from 72 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

4.42 from 72 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

15 Images

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153
Comments & Reviews

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Chelseaverango
Member
Chelseaverango
3 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!!

Member
Becka Thomas Albright
2 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
2 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
2 months ago

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

NanaBoyd
Member
NanaBoyd
2 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 😍

Silvia Sosa
Guest
Silvia Sosa
3 months ago

Can use the same recipe into cupcake sizes?

khawk3
Member
khawk3
3 months ago

Hi Gemma, After following you on youtube for some time now and just sticking to the microwavable recipes, I bought your recipe book when you announced it. I must say, you explain very well and I really appreciate the pictures for every recipe (I am usually a total disaster in the kitchen so that’s saying a lot!) I made this a few weeks ago for Canadian Thanksgiving and it was a success. My husband has asked for a repeat last weekend, so I’ve remade it and it’s just as yummy!. Your pie dough is amazing by the way, fresh and… Read more »

Brenda
Guest
Brenda
3 months ago

Tried this out the other day and was hoping to make this for a Friendsgiving coming up but the end result of my pie was pure liquid in the middle. I thought maybe it wasn’t cooked through but even after baking for an hour, the inside was still liquid. I let it cool and tried it the next morning and it was a loose consistency rather than what is seen on your video. Can you give me any advice?

Courtney
Guest
Courtney
3 months ago

Hi Gemma, I am going to make this pie today and was curious about toasting the peacans – the info I googled has me mixing them with butter and other ingredients. Should I just put them on a baking sheet and put them in the over for a bit?

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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