Pecan Pie

Pecan Pie
  • 195M Total Time

  • 30M Prep Time

  • 10 Ingredients

  • 8 Servings

Recipe created in partnership with @CookingwithShereen

Ingredients and Directions

Pie Crust


  1. For the pie crust, add flour and salt to a food processor fitted with the blade attachment, pulsing to combine.

  2. Scatter the butter and shortening pieces over the flour and pulse several times until the mixture has a sandy texture.

  3. Slowly pour 3 to 4 Tbsp of ice-cold water through the feed tube on high speed until the dough begins to form a ball; this will happen quickly. Immediately stop adding the water and stop the food processor as the ball whips around. Remove the dough ball and place on a floured surface to flatten the dough into a 1/2-inch-thick disc. Wrap dough in plastic wrap and refrigerate until chilled, 1 hour to overnight.

  4. When the dough is chilled, place it on a lightly floured surface and roll into an 11- to 12-inch circle. Carefully pick up the dough, place it in a 9-inch pie plate and roll the excess border of the crust under. Using two fingers, pinch a zigzag shape to form the crust edges. Chill the pie crust in the refrigerator while preparing the filling.


  • 1 1/2 cup + extra for dusting all-purpose flour
  • 1/2 tsp kosher salt
  • 4 Tbsp cold unsalted butter, diced
  • 4 Tbsp cold vegetable shortening, cut into small dollops
Pie Filling


  1. Preheat the oven to 375°F.

  2. In a stand mixer fitted with the paddle attachment, add the 3 large eggs and beat on low speed. Slowly pour in the dark corn syrup and continue beating, increasing the speed to medium, mix-ing until combined.

  3. Add the sugar, cooled, melted butter and vanilla extract, and mix on medium-high speed until well combined. Do not let the mixture get frothy, as it will make the pecans sink when baking.

  4. Scatter the pecans over the bottom of the pie dough and pour the filling mixture over the pecans.

  5. Bake until the filling is set, with a slight wiggle in the center, 40-45 minutes. Place the pie on a rolling rack to cool completely before serving and enjoy!


  • 3 large eggs
  • 1 cup dark corn syrup
  • 1/2 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1 1/4 cups pecan halves

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.