A golden flaky crust filled with a rich, gooey pecan filling—this homemade pecan pie is a holiday classic that never goes out of style.

Pie Crust:

1¼ cups all-purpose flour

½ tsp salt

1 tbsp granulated sugar

½ cup unsalted butter, cold and cubed

4–5 tbsp ice water

Pecan Filling:

1 cup light corn syrup

1 cup packed brown sugar

3 large eggs (or 3 flax eggs for vegan)

1 tbsp vanilla extract

¼ cup melted butter (or coconut oil/vegan margarine)

1½ cups whole or chopped pecans

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Prepare the pie crust:

In a bowl, mix flour, salt, and sugar.

Cut in cold butter until mixture resembles coarse crumbs.

Add ice water gradually until dough holds together.

Form into a disk, wrap, and chill 30+ minutes.

Roll out into a 12-inch circle and transfer to a 9-inch pie pan.

Make the pecan filling:

Whisk corn syrup and brown sugar until smooth.

Add eggs (or flax eggs) and vanilla; whisk well.

Stir in melted butter and fold in pecans.

Assemble and bake:

Preheat oven to 350°F (175°C).

Pour filling into pie crust and arrange pecans decoratively if desired.

Bake 50–60 minutes, until edges are set but center slightly jiggles.

Cool completely before serving.

Cover crust edges with foil if browning too quickly.

Filling firms up as pie cools.

Use fresh, high-quality pecans for best flavor.

Vegan option: flax eggs + coconut oil.

Healthier option: swap corn syrup with maple + agave (texture may vary).