I feel like I say this about every damn thing I make but I LOVE pecan pie. Its so sweet and fudgy and crunch with a flaky buttery crust, add some whipped cream topping and you have a home run! A small piece goes a long way but oh so worth the sugar rush and extra calories ๐Ÿ˜

I am all about making EVERYTHING from scratch because its fun and usually cheaper than buying pre-made in stores AND you also know EXACTLY whats in there. Pre-made things that lasts for months have a lot of BS in them that you can eliminate by making it by yourself. Even as simple as pie crust. Take the extra time out of your day to make things from scratch. The satisfaction is greater and the TASTE will be more amazing than you ever thought!

Not gona lie I did forget to eggwash my piecrust but it turned out absolutely amazing anyways but yes you SHOULD Do it for wxtra crunch and shine. ๐Ÿ˜‚

LETS GET BAKING!!!!!!!! ๐Ÿ˜˜


This recipe is enough for 2 pies. You can half it if only making one or freeze the other half for a rainy day!

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 6 tbsp unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled
  • 1/2 cup cold water (might not need all)


  • 2 cups coarsely chopped pecans (a very rough chop!) + 1/2 pecan halves for decoration
  • 3 large eggs
  • 1 cup corn syrup (light or dark works)
  • 1/2 cup packed light or dark brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  1. PIE CRUST – Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Use your fingers or two forks, cut the butter and shortening into the mixture until it resembles coarse meal.
  3. Measure 1/2 cup of ice cold water in a cup. Add ice. Stir it around. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I only had to use 2 tablespoons of water so be careful!
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. Roll out the chilled pie crust onto a lightly floured surface. When rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9 inch dish. Tuck it in with your fingers, making sure itโ€™s smooth.
  7. Use your left over dough and make a nice pattern at the edges. I simply made small balls and put all around and then pushed down lightly with a fork. Eggwash the edges (I forgot but it turned out absolutely perfect anyways) ๐Ÿ˜‚
  8. Put in fridge while making your filling.
  1. FILLING: Turn oven on and heat til 350 F! Spread 2 cups of chopped pecans evenly inside pie crust.
  2. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
  3. Decorate with your remaning pecans as you wish and put in oven to bake for 40-50 min until lightly brown on top. If browning to fast you can cover with aluminum foil half way through.
  4. Take out and let chill completely.
  5. Serve with whipped cream or Ice cream. Enjoy!

2 thoughts on “PECAN PIE”

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