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Pecan Pie

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  • 1 disk of pie dough
  • 8 tablespoons unsalted butter (1 stick, 1/2 cup)
  • 3 large eggs
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups pecans, chopped


  • To begin, brown the butter by melting it in a skillet over medium high until the solids begin to brown. This will take around five minutes. (For a detailed video tutorial on how to brown butter, please check out my blog post titled “How To Brown Butter.”)
  • To prepare the filling, combine the browned butter (and all the bits scraped out of the pan) with the three eggs. Whisk well to combine and incorporate the butter and eggs thoroughly.
  • Next add the corn syrup and whisk again to thoroughly combine.
  • Add the sugar, stirring with a spatula to incorporate.
  • Add the apple cider vinegar, Kosher salt, and vanilla, stirring to combine.
  • Lastly, stir in the pecans.When ready to bake the pie, preheat the oven to 325.
  • Roll out the pie dough and transfer it to a 9- inch pie plate. Crimp and finish the edge in whatever fashion you prefer. Pour the filling into the pie crust. For ease of transporting in and out of the oven, place the pie plate on a parchment-lined sheet tray.Bake the pie until the pecans are toasty brown, and the filling barely jiggles when moved. A tiny bit of jiggle is fine, but large rippling jiggles means it is not finished cooking. This pie can take between 45 and 60 minutes. Allow the pie to cool before slicing. Serve and enjoy!