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4.56 from 138 votes
Two slices of homemade pecan pie are served on blue dishes next to the pie tin. There is fresh homemade whipped cream served with the pies.
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Gemma's Best Ever Pecan Pie Recipe
Prep Time
35 mins
Total Time
3 hrs
 

With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table.

Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 1 recipe pie crust
  • 6 large egg yolks
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • ½ cup (5 oz/142 g) golden syrup (or maple syrup)
  • 6 tablespoons (3 oz/90 g) butter, melted
  • ¼ cup (2 fl oz/60 ml) cream
  • 2 cups (10 oz/284 g) pecans, chopped and toasted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract, optional
Instructions

  1. Preheat the oven to 350°F (180°C). On a floured surface, roll out the pastry to ¼-inch thick and line a 9-inch pie tin with your pie crust. Place in the fridge until needed.

  2. Combine the egg yolks, brown sugar, syrup, butter, and cream in a bowl and whisk until smooth.

  3. Stir in the chopped pecans to the mix, reserving about ½ cup to lay on top of the pie if desired.

  4. Pour the pecan mix into your prepared pie shell. Place on any of the reserved pecans.

  5. Place the pie on a baking tray and bake for roughly 40-45 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. 

  6. Serve warm with vanilla ice cream or homemade whipped cream. Cover and store at room temperature for up to 4 days.