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pecan pie recipe
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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 Time1 hr 25 mins
5 hrs
Total Time6 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 294kcal
Author: Eden
Cost: $12


Buttery Flaky Crust

    Pecan Pie Filling

    • 1/4 cup butter browned
    • 1 tbsp rum dark or light
    • 1/2 cup brown sugar
    • 1 cup light corn syrup
    • 3 large eggs
    • 1 tsp vanilla
    • 1/2 tsp salt
    • 1 cup pecans roughly chopped


    Buttery Flaky Crust

    • Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes (or even overnight) in the pie dish, which I recommend doing.
      pie crust

    Brown Butter, Rum Pecan Pie Filling

    • Preheat the oven to 400 degrees.
    • Brown the butter on the stovetop until it turns a golden brown.
      browning butter
    • Let it cool a bit and add in the rum.
    • In a bowl, whisk together brown sugar and corn syrup.
      brown sugar and corn syrup
    • Add in the browned butter and rum.
    • Add in the eggs, salt and vanilla and whisk until combined.
      eggs, corn syrup and brown sugar
    • Lastly, add in the chopped pecans and stir.
      chopped pecans in a pecan pie filling
    • Pour the filling into a prepared pie dish.
      pie filling in a pie crust
    • Brush egg yolk on the crust of the pie. Don't be shy, brush it on really good!
    • Bake for 20 minutes at 400 degrees.
    • Cover the crust with tinfoil after it starts to brown.
    • Turn the oven to 325 degrees and bake for another hour or until the center of the pie is like a Jello texture.
    • Let the pie cool for a few hours, even overnight. If it's very jiggly, it needs to sit before serving.
      pecan pie with brown butter


    Buttery Flaky Crust adapted from The Joy Of Cooking
    You can also buy a pie curst to make things even more simple.
    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.
    The pie is just has good the next day, so it's  great make ahead pie.
    You can blind bake the crust before if you like a well done crust. To do this, you need to have pie wights or it will not work and the crust will completely fall into a pile in the oven.
    Even when baking the curst with the pie filling in the middle, the sides of the pie crust will shrink a little. It's perfectly fine. 


    Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 204mg | Potassium: 86mg | Fiber: 1g | Sugar: 43g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg