Pecan Pie Recipes
Please enjoy our collection of pecan pie recipes. We have created this page based on our favorites from the Internet, our customers, and our families. Feel free to share your recipe with us if you'd like us to consider it for our pecan pie recipe collection. Don't forget to order your fresh pecans!
Also, see our recent blog posts for pecan pie recipes and tips.
Vanilla Pecan Pie
A variation of the classic pecan pie. The additional vanilla will tickle your taste buds. This would make a great hostess or house warming gift.
1 refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 eggs, divided
¾ cup sugar, divided
4 teaspoons pure vanilla extract, divided
½ cup light corn syrup
3 Tablespoons butter, melted
¼ teaspoon salt
2 cups pecan pieces, toasted
1. Preheat oven to 350 degrees F. Prepare crust as directed on package using a 9-inch
2. Beat cream cheese, 1 of the eggs, ¼ cup of the sugar and 2 teaspoons of the vanilla in a large bowl with an electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of the pie crust. Bake 15 minutes.
3. Beat the remaining 2 eggs and ½ cup sugar in a large bowl with a wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecan evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
4. Bake 35 to 45 minutes or until just set in center. Cool completely on wire rack.
Recipe from McCormick Kitchens
Caramel Pecan Pie
Some folks love chocolate while others opt for caramel.
Ingredients for filling
1 cup sugar, divided
3 tablespoons butter
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
1 deep-dish 9 inch pie shell, baked
Ingredients for meringue
½ teaspoon cream of tartar
1 teaspoon vanilla extract
3 tablespoons sugar
1. Preheat oven to 400 degrees. Sprinkle ½ cup sugar into a heavy skillet. Cook over low heat, stirring constantly, until melted and light golden in color. Continue cooking, stirring constantly, until thickened and bubbly. Set aside.
2. In a saucepan, combine cornstarch, salt, and remaining sugar; stir in milk until blended. Cook and stir over medium heat until mixture begins to thicken. In a bowl, beat the egg yolks. Stir about ½ cup of hot milk mixture into yolks; return all to the saucepan. Bring to a gentle boil; cook and stir 2 minutes longer. Add caramelized sugar and cook until thickened. Remove from heat. Add butter, vanilla and pecans; stir to blend. Pour into
3. For meringue, in a mixing bowl, beat egg whites, cream of tartar and vanilla until foamy. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved. Spread evenly over filling, sealing edges to crust. Bake for 10 minutes or until golden brown. Cool for 1 hour. Refrigerate for at least 3 hours before cutting.
Recipe from In Praise of Pecans
Pecan Pie – Ice Cream Pie
A new twist on the classic pecan pie: a nutty pressed pie crust is filled with a buttery, rich pecan-vanilla ice cream. With the extreme heat we have been having in the south, this is a great way to cool off!
Ingredients for the Crust
¾ cup pecans
¼ cup sugar
1½ cups flour
8 tbsp. butter, cubed and chilled
1 egg yolk
¼ cup cold water
Ingredients for the Candied Pecans
1 egg white
2 cups whole pecans, plus more to garnish
2 tbsp. sugar
1. Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375 degrees F. On a floured work surface, roll dough until 1/8 inch thick. Line a 9 inch pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.
2. Make the candied pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper-lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely. Make the ice cream using your favorite recipe. When ice cream is ready, stir the candied pecans into it, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Garnish with more whole pecan halves, and freeze until set, at least 4 hours.
Recipe from Saveur
Crustless Pecan Pie
A different version of tasty pecan pie to try without a crust.
¾ cup milk
¾ cup brown sugar
¼ cup light or dark corn syrup
½ cup biscuit baking mix
¼ cup softened butter
1 ½ tsp. vanilla
1 ½ cup chopped pecans
- Pour pecans into a well greased 9 inch pie pan.
- Beat remaining ingredients together until smooth and pour mixture on top of the pecans.
- Bake at 350 degrees F. for 50 to 55 minutes or until knife inserted in center comes out clean.
Four-Layer Pecan Pie
This pecan pie recipe is layered with creamy filling, crunchy pecans, and a flaky refrigerated pie crust that truly make this a delectable dessert. Top it with a scoop of your favorite ice cream and a drizzle of maple syrup for a dessert you will want to eat over and over again.
1 refrigerated rolled pie crust (from a 15-ounce package)
1 (8-ounce) package cream cheese, softened
½ cup sugar, divided
2 teaspoons vanilla extract, divided
4 eggs, divided
1 cup corn syrup
1 ¼ cups chopped pecans
- Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
- In a medium bowl, combine cream cheese, ¼ cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
- In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and the remaining vanilla; mix well.
- Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
- Bake 40 to 50 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
Note: If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
Recipe from Mr. Food Test Kitchen
Bourbon Chocolate Pecan Pie Recipe
Creamy chocolate combines with crunchy pecans in a great, gooey filling.
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
1 cup packed dark brown sugar
½ cup light corn syrup
½ cup dark corn syrup
¼ cup bourbon
2 tablespoons butter, melted
½ teaspoon salt
1 and ½ cups pecan halves, divided
¾ cup 60% cacao bittersweet chocolate baking chips, divided
In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.
On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to ½ in. beyond edge of plate and flute edges.
In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and ½ cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325 degrees for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire rack. Yield: 8 servings.
From: Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p.135
Utterly Deadly Southern Pecan Pie
This recipe is made in a cast-iron skillet.
½ (14.1 oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 ½ cups firmly packed light brown sugar
½ cup butter, melted and cooled to room temperature
½ cup granulated sugar
½ cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 ½ teaspoons Bourbon or Vanilla Extract
1 ½ cups pecan halves
Preheat oven to 325 degrees. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
Bake at 325 degrees for 30 minutes; reduce oven temperature to 300 degrees and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed for 3 hours.
From: Southern Living