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4.56 from 9 votes

Best Pecan Pie Recipe

This pecan pie filling is so good and pretty simple to make! It's also flavored with rum!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: best pecan pie recipe, brown butter, flaky crust, rum butter
Servings: 10 servings
Calories: 646kcal
Author: Eden
Cost: $12

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.

Notes

Buttery Flaky Crust adapted from The Joy Of Cooking
You can also buy a pie curst to make things even more simple.

Nutrition

Calories: 646kcal | Carbohydrates: 74g | Protein: 6g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 439mg | Potassium: 131mg | Fiber: 2g | Sugar: 49g | Vitamin A: 786IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg