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Pecan Pie
Pecan Pie
Nathan Congleton / TODAY
print recipe
(89 rated)
8-12 slices

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


  • Crust

    • 1 ¼ 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


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. 

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