Delicious and Decadent Pecan Pie Recipe

Picture it: a crisp autumn day, a warm kitchen, and the scent of pastry filling the air. Now imagine taking a bite of a homemade pecan pie fresh out of the oven. Is there anything better?

As a baker, I know there are certain desserts that just scream “comfort food,” and pecan pie is certainly one of them. Whether it’s for Thanksgiving, Christmas or simply a weekend indulgence, nothing beats the rich, buttery flavor and crunchy texture of this classic dessert.

That’s why I’m excited to share my signature pecan pie recipe with you! It’s been tried and tested over countless baking sessions, and always delivers perfect results. So if you’re ready to take your baking game to the next level and impress your friends and family with the ultimate pecan pie, let’s get started!

Why You’ll Love This Recipe

Signature Pecan Pie
Signature Pecan Pie

Are you one of those people who loves pecan pie? Do you drool at the thought of a flaky, buttery crust filled with gooey, nutty goodness? Well, let me tell you, this recipe for signature pecan pie is hands down the most delicious one out there.

What sets this recipe apart? For starters, it’s made with only the finest ingredients. From the rich golden syrup to the fresh pecans and creamy heavy cream, every element has been selected with care to ensure a perfect balance of flavors.

But it’s not just about the ingredients – this recipe has been refined over time to create a filling that is smooth, rich and perfectly set. Thanks to a secret blend of light and dark corn syrup, brown sugar and plenty of pecans, this pecan pie is perfectly sweet with just the right amount of nuttiness.

And don’t get me started on the crust. Made from scratch with unsalted butter and just a hint of salt, it’s flaky and tender with just the right amount of crunch.

But perhaps my favorite thing about this recipe is how versatile it is. It’s perfect for any occasion – from a casual family dinner to an elegant Thanksgiving feast. Plus, you can serve it warm or cold, topped with whipped cream or a scoop of vanilla ice cream – the options are endless!

Trust me when I say that once you try this signature pecan pie recipe, it will become your go-to dessert for years to come. So give it a try – your taste buds (and your guests) will thank you!

Ingredient List

 A perfect slice of pecan pie is a little slice of heaven.
A perfect slice of pecan pie is a little slice of heaven.

Before we dive into the how-to of making my signature pecan pie, let’s first round up all the key ingredients that you’ll need. Don’t worry, you should be able to find most of these ingredients in your pantry or at your local grocery store. The secret ingredient is golden syrup that adds a unique flavor and texture to the classic pecan pie.

Here’s everything you will need:

  • 1 pre-baked pie crust
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup golden syrup
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 6 large eggs, beaten
  • 2 cups raw unsalted pecan halves and/or pieces, plus extra for decorating
  • 4 tablespoons of heavy cream

I prefer using unsalted butter so that I can control the amount of salt added to my recipe. If you don’t have light brown sugar, you can either substitute dark brown sugar or make it yourself by mixing together granulated sugar and molasses. And if you want to add an extra crunch factor in your pecan pie, you can use Fisher Signature Pecan Halves which will take your recipe up a notch!

Now that we have all our recipe staples and secret enhancers let’s dive into creating this beauty.

The Recipe How-To

 Let the aroma of warm pecan pie fill your kitchen and your heart with joy.
Let the aroma of warm pecan pie fill your kitchen and your heart with joy.

Now let’s move on to the most exciting part – baking signature pecan pie! Before you get started, preheat your oven to 375 F. In this section, I will guide you step-by-step on how to make this scrumptious dessert.

Making the Pie Crust

First, make or purchase a 9-inch unbaked pie crust. You can use store-bought refrigerated crust or make your own from scratch. If you are making your own from scratch, here’s an easy recipe for you:

  • Ingredients 1 and 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (cold and cut into small pieces)
  • 2-3 tablespoons of water

Here’s how to make it:
1. In a mixing bowl, whisk together flour and salt.
2. Add cold unsalted butter and mix until it forms pea-sized crumbles.
3. Add a tablespoon of water at a time until it forms a dough.
4. Flatten your dough disk, wrap in plastic, and refrigerate for at least an hour before use.

Once your unbaked pie crust is ready, place it on a cookie sheet.

Preparing the Pecan Filling

Next, it’s time to prepare the signature pecan filling. Here’s what you’ll need:

  • 3 large eggs
  • 1 cup light corn syrup
  • ¾ cups light brown sugar
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter (melted)
  • 2 tablespoons unsalted butter (softened)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 4 cups of fresh pecan halves

Now that you have all of the ingredients ready let’s start making the filling.

  1. In a mixing bowl beat the eggs until they are frothy.
  2. Mix in both sugars (brown and granulated).
  3. Mix in melted butter and softened butter until combined.
  4. Add vanilla extract & salt and give everything a good mix again.
  5. Gradually mix in light corn syrup into the batter and blend well.

After you’ve mixed everything else, add four cups of fresh pecan halves into the dough mixture.

Baking Your Signature Pecan Pie

Finally, after making your pecan filling it’s time to assemble your pie!

Pour pecan mixture slowly over unbaked pie crust until balanced completely without bubbles or spaces. Move the cookie sheet with your pie towards your oven to bake it until golden brown for around 45 -50 minutes.

Let followed by marginally cooling after taking out of oven; place them on wire track or Coldstone countets balance for cool down process.

Serve up with whipped cream or top with delicious garnish like chocolate shavings or candied orange peels!

Substitutions and Variations

 Pecan pie is the quintessential comfort food and my signature recipe is bound to impress.
Pecan pie is the quintessential comfort food and my signature recipe is bound to impress.

Now, I know everyone has their own twist on their signature pecan pies. And let’s face it, sometimes we just don’t have all the ingredients at hand. Fear not, for I have some suggestions to help you create your own version of this classic dessert.

Firstly, golden syrup could be substituted with maple syrup or honey for a different flavor profile. Brown sugar can be switch out for white granulated sugar or coconut sugar. If you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the recipe for an extra layer of spice.

If you’re not a fan of pecans, try swapping them out with chopped walnuts, almonds, or hazelnuts for a tasty twist. For a chocolatey variation, melt some chocolate chips and mix them into the filling before baking – trust me, it’s divine! You can also add a splash of bourbon to the filling for that extra kick.

For those with dietary restrictions, try using vegan butter and coconut cream instead of dairy. You can also substitute corn syrup with agave nectar or brown rice syrup to make it healthier.

Remember that every change you make will alter the outcome of your final dish. So feel free to experiment until you find your perfect match!

In conclusion, don’t shy away from trying different ingredients and making daring decisions in your next signature pecan pie recipe – who knows? Your creation may end up being even better than the original!

Serving and Pairing

 The combination of sweet and nutty flavors make this pie a classic favorite any time of the year.
The combination of sweet and nutty flavors make this pie a classic favorite any time of the year.

Ah, the moment has finally arrived! Your signature pecan pie is ready to share with your loved ones! Let the aroma of the freshly baked pie fill up the room and get ready to impress your guests.

Now that you have a perfectly baked signature pecan pie, it’s time to serve and pair it. My personal favorite way to enjoy this pie is with a dollop of freshly whipped cream or vanilla ice cream. The velvety texture and creamy taste balance out the sweetness of the golden syrup and sugar.

If you are feeling adventurous, try pairing the pie with a cup of coffee or a glass of sweet wine such as a Muscat or Sherry. The earthy tones of the pecans blend well with these drinks, enhancing both flavors.

Another way to pair your signature pecan pie is by adding toppings such as drizzles of chocolate sauce or caramel sauce. These additions will add depth and complexity to the already delicious pie filling.

Lastly, don’t hesitate to serve this signature pecan pie alongside other desserts such as cheesecake or fruit tart as it complements many different desserts beautifully.

Remember, this dessert is perfect for any occasion – from intimate family gatherings to large celebrations. Your guests will surely savor every bite down to the last crumb.

Make-Ahead, Storing and Reheating

 A beautifully golden brown crust with a delectable filling of pecans and molasses - this is a pie you simply can't resist.
A beautifully golden brown crust with a delectable filling of pecans and molasses – this is a pie you simply can’t resist.

As much as I love to indulge in a warm slice of pecan pie fresh from the oven, sometimes it’s just not possible to bake one at the last minute. Luckily, this Signature Pecan Pie recipe is perfect for make-ahead preparation!

To keep things simple and easy, you can make the filling up to 2 days in advance and store it tightly covered in the refrigerator until it’s time to assemble and bake your pie. Just be sure to let the filling come to room temperature before pouring it into your pre-baked crust.

When it comes to storing your finished pie, it’s important to do so properly to prevent any sogginess or spoilage. An airtight container is key here, whether you choose to use plastic wrap or a sealable pie carrier. Your pecan pie should keep well in the refrigerator for up to 4 days.

Now for reheating – you definitely want that perfect mix of gooey filling and crispy crust again, right? To achieve this, preheat your oven (or toaster oven) to 350°F (175°C). Cover the top of your pie loosely with aluminum foil and heat for around 10-15 minutes (from room temperature), or until warmed through. Boom! You’re back in sticky-sweet pecan pie heaven once more.

Bonus tip: why not switch things up with some fun variations on classic pecan pie? Try adding a chocolate swirl, bourbon-infused flavors, or even maple syrup instead of corn syrup for a unique twist on this iconic dessert. There are endless possibilities – get creative!

Tips for Perfect Results

 With every bite of this pecan pie, your taste buds will be delighted with a perfect balance of flavors.
With every bite of this pecan pie, your taste buds will be delighted with a perfect balance of flavors.

When it comes to baking, there are always tips and tricks that can be used to improve the quality of the final product. As a baker with years of experience crafting the perfect pecan pie, I have come up with some tips that will guarantee delicious results every time.

Firstly, make sure to pre-bake your pie crust before adding the filling. This will ensure that your crust is perfectly flaky and not soggy.

Secondly, when making the pecan pie filling, it is crucial to use high-quality ingredients. This includes Fisher Signature Pecan Halves, unsalted butter, light corn syrup (such as Karo Syrup), and golden syrup. These ingredients will give you a richer and more authentic flavor profile in your signature pecan pie recipe.

Thirdly, use the correct measurements of ingredients for your pecan pie filling. Too many nuts or too much syrup can ruin the texture of your signature pie filling; that’s why I recommend following the recipe exactly as it is written.

Fourthly, before pouring the mixture into your unbaked pie shell, let your filling set for a few minutes so it can thicken slightly. This step will prevent any sinking or floating of pecans in the filling while baking.

Fifthly and most importantly, when baking your signature pecan pie recipe, be patient! Do not rush through baking and follow the instructions closely. Preheat your oven according to your recipe requirements and bake at 375 degrees Fahrenheit until set for about 45 minutes. You need to make sure that you don’t under-bake or over-bake your pecan pie because both can negatively impact its texture.

Lastly, if you find yourself with an excess amount of pecan pie slices, consider freezing them for later consumption. Freeze pre-cut slices individually on a wax paper-lined baking sheet before placing them in a labeled airtight container stored in your freezer.

By following these tips closely- courtesy of Joanna Gaines’ Pecan Pie Recipe- you’ll impress all of your loved ones with Edwards Signatures Georgia-style Pecan Pie- style pecan printed on their faces!


Now that you’ve read through the ingredient list, recipe how-to, and tips for perfect results, you may still have a few lingering questions. In this section, we’ll address some frequently asked questions about our signature pecan pie recipe to help guide you through the baking process. So let’s get started!

How do you make Paula Deen’s pecan pie?

For this recipe, you will need 1 and 1/4 cups of pecan pieces and a pre-baked 10-inch pie crust. The filling consists of light corn syrup, 2 and 1/2 cups of brown sugar (divided), 3 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon (divided). Additionally, you will need melted unsalted butter, 6 tablespoons for the filling and 4 tablespoons for the caramel.

How do you keep the top of a pecan pie from getting hard?

When it comes to baking a pecan pie, my experience has taught me that it’s crucial to be mindful of the cooking time. If you leave it in the oven for too long, you might end up with a tough pie that is not enjoyable to eat. To avoid this, I recommend baking your pie until the filling has set properly and the internal temperature reaches 200 degrees Fahrenheit. This can be checked easily with an instant read thermometer available at most kitchen stores. In case you notice the top of the pie browning too quickly, you can cover it with aluminum foil and let it bake for the remaining 10-15 minutes. It is also possible to place the pie on a lower rack to ensure the bottom does not overcook.

Does Joanna Gaines have a pecan pie recipe?

In this recipe, we will be making a delicious pecan pie with a slight twist, inspired by Joanna Gaines’ recipe from her Magnolia Table cookbook. This classic recipe features traditional pecan pie ingredients but with a special ingredient that adds a kick to its flavor – ancho chile powder. With just 2 teaspoons of this ingredient in the pie filling, it elevates the taste of this dessert to a whole new level. So, let’s get started!

Why does pecan pie need corn syrup?

When it comes to making pecan pie, corn syrup is an essential ingredient that acts as a binding agent. Unlike other liquid sweeteners, corn syrup is thick and helps the eggs in the filling to come together and solidify properly. This ensures that your pecan pie will have a perfect texture and won’t fall apart when sliced.

Bottom Line

Are you ready to create your own signature pecan pie with our recipe? Trust us, it’s a game-changer. There’s no denying that a homemade pecan pie made with the right ingredients can leave you craving for more. Our recipe has all the necessary ingredients like vanilla extract, salt, heavy cream, unsalted butter, light brown sugar, and golden syrup that make this pecan pie a real game-changer.

Plus, there are so many variations you can try with this recipe, from adding chocolate or bourbon to making miniature versions of the pie. You name it, and we have got it!

Finally, don’t forget that a warm slice of pecan pie is even better when paired with some vanilla ice cream. So why wait? Get in the kitchen and bake yourself a delicious signature pecan pie today! Trust us; your taste buds will thank you.

Signature Pecan Pie

Signature Pecan Pie Recipe

This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I recommend using a metal measuring cup and heating it by running it under hot water before pouring the syrup into it. This way not as much of the syrup will stick to the cup when you try to pour it out. You can also heat up the bottle or tin the syrup comes in by placing it in a pan of hot water for a few minutes before measuring - this will make the syrup thinner & it will pour more easily. Use your favorite pie crust with this recipe - if you like you can just use the pre-made ones they sell in the dairy case.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Pie
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 609.1kcal


  • 1 pie crust, pre-baked
  • 1 1/2 cups pecan halves
  • 4 egg yolks
  • 1/2 cup lyle's golden syrup
  • 1/2 cup light brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Place the pecans in the baked crust.
  • In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
  • Remove from the heat & stir in the vanilla.
  • Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
  • Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
  • Cool completely on a rack, about 45 minutes, before unmolding.

Your Own Notes


Serving: 134g | Calories: 609.1kcal | Carbohydrates: 57.5g | Protein: 6g | Fat: 41.9g | Saturated Fat: 12.1g | Cholesterol: 159.8mg | Sodium: 238.8mg | Fiber: 3.5g | Sugar: 26.4g

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