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Pecan Pie

8-12 slices
Pecan Pie
Pecan PieNathan Congleton / TODAY
8-12 slices


  • cup all-purpose flour
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) butter, chilled
  • ¼ cup water, iced
  • Pecan filling
  • 2 ¾ cup pecan halves
  • 8 egg yolks
  • 2/3 cup dark corn syrup
  • 1 cup sugar
  • 8 tablespoons (1 stick) butter
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons bourbon
  • ½ orange, zested
  • Chef notes

    Pecan pie is a Southern staple at Thanksgiving. This recipe is rich, decadent and totally worth it!

    Equipment needed: food processor, 8-inch pie dish, saute pan


    For crust

    Place flour and salt in a food processor and pulse. Add butter and pulse until the butter is the size of small peas. Stream in water and pulse until it is barely combined; making sure it is not overmixed. Wrap dough in plastic and rest for a couple of hours in the refrigerator before rolling out the dough. 

    For filling

    In a pan, combine yolks, syrup, brown sugar, butter, cream and salt. Cook over low heat until 160F, which should take around 7-10 minutes, stirring the entire time. Strain into a bowl, and stir in vanilla extract, bourbon and orange zest. Add the pecan halves. Pour into already baked pie shell. Bake at 350 for around 25-30 minutes, or until done. Cool completely before unmolding.