Pecan Pie Recipe with a dark brown sugar and maple custard, plenty of pecans, and a foolproof crust with no shortening or dark corn syrup!
author’s note
The Ultimate Critics’ Favorite Pecan Pie!
My dad’s all-time favorite dessert is pecan pie (and this Crème Brûlée), a recipe I’ve always wanted to reliable for him. Thanks to Gemma’s cookbook, Bigger Bolder Baking, I’m now equipped to make the best pecan pie for him. Gemma, a renowned YouTube baker and blogger, offers over 100 straightforward, flavorful recipes in her book.
I’ve slightly tweaked her pecan pie recipe, and it’s become a must-have for our Thanksgiving table. What It is satisfying to most? It uses maple syrup instead of dark corn syrup, creating a reliable blend with the pecans and the rich, molasses-like dark brown sugar.
And the best part? It ended up being the best pecan pie my dad has ever had.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Pie Crust | Use an all-butter crust or store-bought crust in a pinch. Keep it cold before baking for the flakiest texture. |
| Egg Yolks | Use leftover egg whites in these satisfying Meringue Cookies. |
| Pure Maple Syrup | Only use pure maple syrup (not pancake syrup). Grade A amber has the best flavor. |
| Dark Brown Sugar | Light brown sugar can be used, but add a teaspoon of molasses to bring back depth. |
| Heavy Cream | Half-and-half works, but milk will make the filling too thin. |
| Unsalted Butter | Let melted butter cool before adding so it blends smoothly. |
| Pecans | Toast first for the best flavor. Use a mix of chopped and whole pecans for great texture and presentation. |
How To Make Pecan Pie Recipe
- Make Crust: Mix flour, salt, sugar, and butter until crumbly. Add egg yolk and cold water to form a dough. Then chill it, roll it out, and press it into a pie pan.
- Toast Pecans: Spread on a pan and bake. Chop some and keep others whole.
- Make Filling: Whisk egg yolks, maple syrup, brown sugar, cream, salt, vanilla, and melted butter until smooth. mix in the chopped pecans.
- Assemble: Pour filling into the cold crust and then place the whole pecans on top.
- Bake: Bake until the filling is set but still a little wobbly in center. Let it cool before cutting.
Storage
- Room temp: Keep pecan pie recipe up to 2 days, covered.
- Fridge: 3 to 4 days, covered. Bring slices to room temp before serving.
- Freeze: Wrap the whole baked pie tight in two layers. Freeze up to 3 months. Thaw overnight in the fridge. Warm slices in a low oven if you like.
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