Pecan Pie
Prep time
Cook time
Total time
Preheat oven to 350°F
Pie dough must be made ahead of time, in order to prepare the pie shell.
Blind Bake if desired
Serves: 1-9" Pie
  • ½ Recipe Pie Dough
  • Light Corn Syrup (or REAL Maple Syrup) ¾ cup (240g) (180ml)
  • Packed Dark Brown Sugar (or light is OK too) ¾ cup (158g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Orange Zest from 1 large orange
  • Eggs Large 3 (150g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons
  • Salt pinch
  • Pecan Halves 1½ cup (150g)
  • Semi Sweet Chocolate Chips 1 cup (170g)
  1. Blind Bake the pie shell while preparing the pie ingredients.
  2. No need to cool the shell if you are ready at the same time the pie shell is done.
  3. In a large mixing bowl combine the brown sugar, flour and salt and whisk smooth.
  4. Add the corn syrup, eggs, vanilla extract, orange zest (and optional bourbon or brandy) and melted butter and whisk smooth.
  5. Add the pecans (and optional chocolate) and mix to coat evenly
  6. Pour the entire mixture into the pie shell and bake in a preheated oven at 350° F for approximately 45 minutes to an hour or until it has puffed and the center is not liquid, the same toothpick test that works fro brownies is appropriate here! No liquid should be on the pick, but very moist crumbs
  7. Cool completely and garnish with optional chocolate dipped pecan halves
  8. Serve warm but not piping hot. You must allow ample cooling for the filling to set so it is not too runny.
Pecan Pie can be stored at room temperature for 1 day, but longer storage requires refrigeration for up to 7 days.
Recipe by Gretchen's Bakery at