This is hands down the best Pecan Pie recipe ever – chopped, roasted pecans in a silky filling with a touch of sea salt.
This pecan pie has quite the history. I firmly believe it landed me in good favor with my in-laws. The first year that Lee and I were dating, I was invited to go to his family Thanksgiving. I had never been to anyone’s Thanksgiving before. I told him to ask his mom what I could make, I had no idea what kind of task I was signing up for….
The response I got was to make a pecan pie – and that it is Lee’s dad’s all-time favorite part of Thanksgiving. Was this a test? Probably not, but I convinced myself that it was. So I started doing some research: I pulled together classic recipes, friends’ grandmother’s recipes, and some others. I stayed up all night baking 4 different pecan pies and took them all to work the next day. I held a taste test of the pies I made, and this was the winner with some suggested modifications.
Ya’ll, this pie is unreal. I already have 4 requests in for Thanksgiving to make this for people this year. If you have been searching for the best pecan pie recipe, look no further.
Show your in-laws how awesome you are, treat your own family to this deliciousness, or just make this pie for your next dinner gathering no matter what time of year. Just be ready for the accolades, and future requests for your pecan pie recipe. Whether you give up the secret or not, I will leave that to you.
Sea Salt Pecan Pie
This is hands down the best Pecan Pie recipe ever - chopped, roasted pecans in a silky filling with a touch of sea salt.
- 1 Pie crust homemade or store-bought
- 6 tablespoons unsalted butter
- 1 cup dark brown sugar packed
- 3/4 cup Karo light corn syrup
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon flaky sea salt
- 1 and 1/2 cups pecans
Place pie crust in pie dish and crimp edges decoratively. Place back in fridge to keep chilled until later use.
Preheat oven to 300°F. Spread out pecans on a rimmed baking sheet and toast for about 10 minutes (stir halfway through) until slightly darkened and fragrant. Once toasted, chop pecans into small pieces and set aside.
Decrease oven to 275°F.
Heat water in a double boiler just below simmering. Melt butter in double boiler.*
Remove bowl from double boiler and stir in brown sugar and sea salt with wooden spoon until combined.
Mix in eggs with a hand mixer until fully combined. Then mix in vanilla and corn syrup.
Return bowl to double boiler and stir until mixture is shiny and hot to the touch, about 5-7 minutes.
Remove bowl from heat again and stir in pecans.
Remove pie crust from fridge and pour in mixture.
Bake pie on middle rack for about 1 hour and 15 minutes until set. Start checking at 45 minutes or 1 hour, it should be fairly set in the middle and shouldn't jiggle too much.
Transfer pie to a rack in its dish. Cool completely, at least 4 hours.
*If you don't have a double boiler, simply make your own by placing a heatproof bowl over a pot of water. The bowl should sit just above the water level (not touching the water).