Pecan pie

Name: Pecan pie
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Yield: 10 slices
Cuisine: American
Ingredients: 200 g all-purpose flour; 100 g cold unsalted butter, in cubes; 1 tbsp sugar; 1 pinch salt; 3 tbsp ice-cold water; 3 eggs; 150 g dark brown sugar; 200 ml maple syrup; 50 g melted unsalted butter; 1 tsp vanilla extract; 1 pinch salt (filling); 200 g pecans

Gepubliceerd op 6 november 2026

Thanksgiving Pie Pecans American Baking Oven Vegetarian Medium

Pecan pie originates in the American South and appears on almost every Thanksgiving table alongside pumpkin pie. On a buttery, crisp crust sits a sweet, sticky filling of eggs, brown sugar, maple syrup and butter, topped with a thick layer of pecans that roast beautifully in the oven. The result is a rich, caramel-like pie with a delightful crunch. A small slice is enough, preferably served with a scoop of vanilla ice cream or some whipped cream.

Recipe

Pecan pie

Classic American pecan pie with a crisp crust, a sweet caramel-like filling and a thick layer of pecans.

Course	Dessert
Kitchen	American
Servings	10 slices

Preparation time

Preparation time	1 hour
Time in oven	1 hour
Total	2 hours

Equipment

Tart Pan 24 cm
Rolling pin
Mixing bowl
Whisk
Pie weights
Parchment paper

Ingredients

200 g all-purpose flour
100 g cold unsalted butter, in cubes
1 tbsp sugar
1 pinch salt
3 tbsp ice-cold water
3 eggs
150 g dark brown sugar
200 ml maple syrup
50 g melted unsalted butter
1 tsp vanilla extract
1 pinch salt (filling)
200 g pecans

Prepare

Quickly knead the flour, butter, sugar, the pinch of salt and the ice-cold water into a dough. Wrap in cling film and rest in the refrigerator for 30 minutes.
Preheat the oven to 200 °C. Roll out the dough, line a greased Tart Pan of 24 cm and blind-bake the crust for 15 minutes with parchment paper and pie weights.
Whisk the eggs with the dark brown sugar, maple syrup, melted butter, vanilla and the pinch of salt until smooth.
Remove the pie weights, lower the oven to 175 °C and spread the pecans over the crust.
Pour the filling over the pecans and bake the pecan pie for 40 to 45 minutes at 175 °C, until the filling has set. Cover with foil if the nuts get too dark.
Let the pie cool for at least 2 hours so the filling can firm up.

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Maple syrup or corn syrup? In America pecan pie is often made with corn syrup, a maize syrup that can be hard to find elsewhere. Maple syrup is an excellent, flavorful substitute and gives a slightly deeper, caramel-like taste. You can also replace half with light corn syrup or golden syrup for a sweeter filling. Optionally toast the pecans first in a dry frying pan for 5 minutes; that makes them extra nutty and crunchy.

Tips and storage: the filling is done when the edges are firm and the center still wiggles a tiny bit. It will set further as it cools. Only cut the pecan pie once it is completely cool, otherwise the filling will run out. Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Serve with vanilla ice cream, whipped cream or a dollop of crème fraîche to cut the sweetness.