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BA’s Best Pecan Pie
Our best pecan pie recipe homes in on the things that really matter: toasted pecans, a caramelly custard, and the flakiest, most buttery pie crust.
👥 9 Servings🔥 Cook: 20 min👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Crust
2
Pulse 1 Tbsp. sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 2 cups all-purpose flour in a food processor until combined. Add 5 Tbsp. chilled unsalted butter, cut into pieces, and 3 Tbsp. chilled lard or vegetable shortening and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 1 Tbsp. apple cider vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
. sugar1 Tbsp(250 g) all-purpose flour, plus more for surface2 cups½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1. chilled unsalted butter, cut into pieces5 Tbsp. chilled lard or vegetable shortening3 Tbsp. apple cider vinegar1 Tbsp
3
Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least ⏱️ 1 hour.
4
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie pan. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill ⏱️ 30 minutes.
5
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–⏱️ 35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–⏱️ 15 minutes. Transfer to a wire rack and let cool. Do ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
6
Filling and Assembly
7
Preheat oven to 350°. Toast 2 cups pecan halves on a rimmed baking sheet until browned and fragrant, 8–⏱️ 10 minutes. Let cool.
(250 g) all-purpose flour, plus more for surface2 cupspecan halves2 cups
8
Reduce oven temperature to 325°. Whisk 4 large eggs, room temperature, beaten to blend, 1 cup light corn syrup, ⅔ cup (packed; 134 g) light brown sugar, 1 Tbsp. robust-flavored (dark) molasses, 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Slowly whisk in 6 Tbsp. unsalted butter, melted, slightly cooled, until combined. Fold in pecans and pour into cooled crust.
(250 g) all-purpose flour, plus more for surface2 cupslarge eggs, room temperature, beaten to blend4light corn syrup1 cup. robust-flavored (dark) molasses (not blackstrap)1 Tbsp. vanilla extract1 Tbsp. unsalted butter, melted, slightly cooled6 Tbsp
9
Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–⏱️ 70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least ⏱️ 3 hours before slicing. Serve with vanilla ice cream. Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature. Editor’s note: This recipe was originally published in November 2016. For more of our best pie recipes, head this way →
(250 g) all-purpose flour, plus more for surface2 cupsVanilla ice cream (for serving)
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