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.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes


  • 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


  1. Place pie crust in pie dish and crimp edges decoratively. Place back in fridge to keep chilled until later use.
  2. 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.
  3. Decrease oven to 275°F.
  4. Heat water in a double boiler just below simmering. Melt butter in double boiler.*
  5. Remove bowl from double boiler and stir in brown sugar and sea salt with wooden spoon until combined.
  6. Mix in eggs with a hand mixer until fully combined. Then mix in vanilla and corn syrup.
  7. Return bowl to double boiler and stir until mixture is shiny and hot to the touch, about 5-7 minutes.
  8. Remove bowl from heat again and stir in pecans.
  9. Remove pie crust from fridge and pour in mixture.
  10. 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.

  11. Transfer pie to a rack in its dish. Cool completely, at least 4 hours.

Recipe Notes

*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).