Looking for the best pecan pie recipe? Here you go! The crust is wonderfully flaky, plus the brown butter and rum in the pecan filling is divine! Treat your taste buds to the best pie in town!
Let’s start this off by Zan’s reaction to the pie, “it’s by far the best pecan pie recipe I’ve ever tasted.” Yup, he really said that and I don’t get that reaction too often. And the men who were helping out with our yard devoured 2 jars each.
I could tell they wanted more, but that would’ve left me with two slices and a disappointed husband. Out of all the pies I’ve made including crusts, fillings, different ingredients and measurements (it goes on and on) I think this one may take the pie ; ).
The best part is that I think it’s a pretty foolproof recipe. The thick, buttery and extremely flaky crust is my favorite crust recipe so far as well. Browning the butter and adding rum to the pecan filling was probably the smartest thing I’ve ever done in my life… truly, smartest decision ever. ; )
I promise (fingers crossed) you will enjoy it. I’ll be making it for Thanksgiving AND Christmas this year.
How To Make The Best Pecan Pie Recipe – Step By Step
Buttery Flaky Crust
- In a large bowl combine flour, sugar and salt.
- Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
- Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
- Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
- Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.
Brown Butter, Rum Pecan Pie Filling
- Preheat the oven to 400 degrees.
- Brown the butter on the stovetop until it turns a golden brown.
- Let it cool a bit and add in the rum.
- In a bowl, whisk together brown sugar and corn syrup.
- Add in the browned butter and rum.
- Then add in the eggs, salt and vanilla and whisk until combined.
- Lastly, add in the chopped pecans and stir.
- Pour the filling into the pie dish.
- Brush egg yolk on the crust of the pie.
- Bake for 20 minutes at 400 degrees.
- Turn the oven to 325 and bake for 30 minutes or until the center of the pie is like a Jello texture. Do not over bake!
- During the baking process I had to take the pie out and wrap foil around the crust so it wouldn’t burn. It worked perfectly to protect the crust while the filling baked a little longer.
An Easy Pecan Pie Recipe!
When it comes to the best pecan pie recipe ever, you may think that’s a chore to make. I’m pleased to tell you that’s not the case!
The ingredient list is relatively short and prep time is minimal, for both the crust and the filling. In just over an hour you’ll have an awesome pie!
A Make Ahead Crust
If you are pressed for time, give yourself a head-start by making pie crumbs: combine flour, salt, and fat, then bag and refrigerate (or freeze) the crumbly mixture. It’s ready to be turned into pastry with the addition of liquid whenever you want. Especially if you have a stand mixer, this step is extremely quick; and you can easily make enough crumbs for multiple pies.
Serve….in Jars!
Serving it in individual Ball jars makes it easy to serve and prepare before anyone arrives! Why is everything so much cuter in a freaking jar?! Soooo now that I’ve talked this recipe up so much it’s about to hit the ceiling. Have at it.
Top Tips For This Best Pecan Pie Recipe
- Freeze your pie crust for 30 mins for best results.
- Use a preheated oven.
- Brush egg yolk on the pie crust before baking.
- During the baking process, take the pie out and wrap foil around the crust so it doesn’t burn.
Check Out These Other Delicious Pie Recipes
Strawberry Lemonade Pie Recipe
Chocolate Chip Cookie Pie Recipe
Chocolate Cream Pie by Once Upon A Chef
Homemade Cherry Pie by Sally’s Baking Addiction
If you have tried this Best Pecan Pie recipe or any other recipe on Sugar and Charm, then please rate it and let me know how it turned out in the comments below!
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Best Pecan Pie Recipe
Ingredients
Buttery Flaky Crust
- 2 1/2 cups all-purpose flour King Arthur, chilled. I keep mine in the freezer just for pies
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 pound (2 stickcold unsalted butter
- 1/4 cup Crisco
- 1/3 cup ice water
Brown Butter, Rum Pecan Pie Filling
- 1/4 cup butter melted and browned
- 1 tablespoon + 1 teaspoon Sailor Jerry Spiced Rum or similar
- 1 cup brown sugar
- 1 cup light corn syrup
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup roughly chopped pecans
Instructions
Buttery Flaky Crust
- In a large bowl combine flour, sugar and salt.
- Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
- Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.
- Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
- Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.
Brown Butter, Rum Pecan Pie Filling
- Preheat the oven to 400 degrees.
- Brown the butter on the stovetop until it turns a golden brown.
- Let it cool a bit and add in the rum.
- In a bowl, whisk together brown sugar and corn syrup.
- Add in the browned butter and rum.
- Then add in the eggs, salt and vanilla and whisk until combined.
- Lastly, add in the chopped pecans and stir.
- Pour the filling into the pie dish.
- Brush egg yolk on the crust of the pie.
- Bake for 20 minutes at 400 degrees.
- Turn the oven to 325 and bake for 30 minutes or until the center of the pie is like a Jello texture. Do not over bake!
- During the baking process I had to take the pie out and wrap foil around the crust so it wouldn’t burn. It worked perfectly to protect the crust while the filling baked a little longer.
sharon says
November 8, 2013 at 7:39 amoh my gosh,that picture of the whole pie is above the mantel picture worthy! hahaha, i will try this! thank you so much!
Valerie says
November 20, 2013 at 7:28 amHi I am super excited to make this for a Thanksgiving party we are having this week, do you know of anything that I could substitute the corn syrup for? Maybe honey?