I have always been a fan of pecan pie and, after having the single best piece of my life at the Afterwords Cafe in DC, I’ve been on a long and strenuous mission to find the perfect recipe. I had asked my friend Audrey from Nashville if she knew of any good pecan pie recipes. Her mother had gotten this recipe from a woman at their church and Audrey kindly handed the recipe over to me after her mother had sent it over to her.

Pecan PieI made it for the first time last Thanksgiving and it was absolutely fantastic. It came out pretty goopy, which I enjoyed because it reminds me of the texture of caramel except with nice chunks of pecan mixed in. This year I cooked it a bit longer to thicken it a tad and it came out perfect; there was only one-fourth of it left after 15 minutes, which is pretty impressive considering there was only 6 of us and we had all just eaten a large turkey dinner. I also used these lovely decorative fall cookie cutters I had purchased from Williams-Sonoma to line along the top of the pie. Hope you enjoy it.

Pecan Pie

4.5 from 2 votes

Audrey's Pecan Pie

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Refrigerate 30 minutes
Total Time 1 hour 40 minutes
Servings 1 pie


Pecan Filling

  • 1 1/4 cups granulated sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup plus 2 tablespoons unsalted butter melted
  • 3 tablespoons creme fraiche or sour cream
  • 2 tablespoons flour
  • 3 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon flake sea salt
  • 2 cups whole raw pecans


  • 3 cups all-purpose flour
  • 1 cup (aka 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 3/4 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 10 to 14 tablespoons ice water
  • 1 egg whisked with 1 teaspoon water


  1. Pre-heat the oven to 375 degrees Fahrenheit. For the crust, combine the flour, sugar and salt in a food processor. Add the butter and pulse 8 times. Add the ice water one tablespoon at a time until it just begins to clump together. If you pinch it and it holds together, it's ready, if not it needs more water. Knead the dough and shape it into a disc. Cover it with plastic and refrigerate it for 30 minutes.
  2. In the meantime you can make the pecan filling. In small bowl, beat eggs, sugar, salt, butter or margarine, syrup, flour and creme fraiche. Stir in the vanilla extract and the pecans.

  3. Grease the pie pan and set it aside. Take the dough out of the refrigerator and roll it out onto a flat floured surface. Place the flattened dough over a 9 inch pie dish and trim the excess dough around the edges. The excess dough can be used to cut out leaf shapes to decorate the edges. Brush the sides of the crust with the egg wash as well as the leaf cut out shapes. Place the leaf cut outs on a plate and place them in the refrigerator. Place and the crust in the freezer for 30 minutes.

  4. Remove the crust from the freezer, place it on a lipped baking sheet, and pour the pecan filling into the pie shell. Affix the leaf decorations to the crust and brush them with egg wash as well. Bake until the filling is set on top and the pastry is golden brown, about 1 hour and 15 minutes. If the crust is browning too quickly, you can tent it with tin foil. Remove it from the oven and allow to cool completely before slicing and serving. Serve plain or with vanilla bean ice cream.

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