Pecan Pie with Brown Sugar

Looking for the perfect pecan pie recipe with rich brown sugar flavor? This Pecan Pie with Brown Sugar is a must-try! Featuring a flaky homemade crust, a caramelized pecan and toffee filling, and a buttery streusel topping, this pie is the ultimate dessert for Thanksgiving, Christmas, or any festive gathering.

Made with toasted pecans, brown butter, and a hint of vanilla, this easy pecan pie recipe is packed with classic flavors and a gourmet touch. Whether you’re hosting a holiday dinner or simply craving a decadent treat, this pie is guaranteed to impress.

Learn how to make the best homemade pecan pie with our step-by-step instructions, tips, and variations. Serve it with vanilla ice cream or whipped cream for a dessert everyone will love. Perfect for holiday baking, this recipe is destined to become a family favorite!

Ingredients

For the Crust

• 2 cups all-purpose flour, spooned and leveled
• 1 ½ tbsp granulated sugar
• 1 tsp salt
• ½ cup (1 stick) butter, chopped
• 6 tbsp butter-flavored shortening
• ½ egg (beat one egg and use half)
• ¼ cup ice water

For the Filling

• ½ cup (1 stick) butter
• 3 large eggs
• ¼ cup granulated sugar
• 1 cup packed brown sugar
• ½ cup corn syrup
• 1 tbsp milk
• 1 ½ tsp vanilla extract
• ½ tsp salt
• 1 tbsp fresh lemon juice
• 1 tbsp all-purpose flour
• ½ cup toffee bits
• 2 cups chopped pecans (toasted if desired)

For the Streusel Topping

• ½ cup all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup (half stick) cold butter, cubed

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Instructions

Make the Crust

1. Prepare a small bowl with ice water.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Use a pastry cutter or fork to cut in the butter and shortening until the mixture resembles coarse crumbs with pea-sized chunks of butter.
4. Beat one egg in a small bowl, then use half of it. Combine the egg with ¼ cup of ice water. Stir into the flour mixture until just combined.
5. Use floured hands to knead the dough gently. Divide into two portions, shaping one into a disc. Wrap it in plastic and freeze for another use.
6. Roll out the remaining dough on a floured surface to fit a 9-inch pie pan. Transfer to the pan, fold the excess crust under, and crimp the edges. Chill in the refrigerator.

Make the Filling

1. Preheat the oven to 400°F (200°C). Place a baking sheet on the center rack.
2. Melt the butter in a saucepan over medium heat. Stir until it foams and turns a rich golden brown, with a nutty aroma (about 5 minutes). Remove from heat to cool slightly.
3. In a large bowl, beat the eggs for 2 minutes with a whisk or stand mixer. Add granulated sugar, brown sugar, and corn syrup, mixing for 1 minute.
4. Stir in the browned butter, milk, vanilla, salt, lemon juice, and flour until well combined. Fold in the toffee bits and pecans.
5. Pour the filling into the chilled crust.

Bake the Pie

1. Place the pie on the preheated baking sheet in the oven. Immediately reduce the oven temperature to 350°F (175°C).
2. Bake for 30 minutes, then carefully remove the pie from the oven.

Add the Streusel Topping

1. While the pie bakes, make the streusel. Combine the flour and brown sugar in a bowl. Cut in the cold butter with a pastry cutter or hands until crumbly. Chill until ready to use.
2. Sprinkle the streusel evenly over the partially baked pie.
3. Use a foil crust shield to protect the edges of the crust from over-browning.

Finish Baking

1. Return the pie to the oven and bake for an additional 30–37 minutes, or until the center is slightly wobbly but the edges are set.
2. Cool completely on a wire rack before serving.

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Why You’ll Love This Recipe

• Triple Layers of Flavor: A flaky crust, rich pecan filling, and buttery streusel topping make this pie unforgettable.
• Perfect for Any Occasion: Ideal for Thanksgiving, Christmas, or a cozy weekend treat.
• Versatile: Easy to customize with toasted pecans or a different crust.

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Tips

• Brown Your Butter: Browning the butter adds a nutty depth to the filling.
• Crust Shield: Use foil to prevent the crust from over-browning during baking.
• Cool Completely: Let the pie cool to room temperature to avoid a runny filling.

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Variations and Substitutions

• Nuts: Substitute walnuts or almonds for pecans if desired.
• Sweeteners: Use light corn syrup or honey for a different flavor profile.
• Crust Options: Swap the homemade crust for a store-bought one to save time.

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FAQs

Can I make this pie ahead of time?

Yes! This pie can be made 1–2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.

How do I store leftovers?

Store covered in the refrigerator for up to 4 days. Warm slices in the oven or microwave before serving.

Can I freeze this pie?

Yes, freeze the fully baked and cooled pie for up to 3 months. Thaw in the refrigerator overnight before reheating.

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Serving Suggestions

• Top with Ice Cream: Serve warm slices with vanilla ice cream and a drizzle of caramel sauce.
• Whipped Cream: Add a dollop of homemade whipped cream for extra indulgence.
• Coffee Pairing: Enjoy with a cup of hot coffee or a spiced latte for the perfect dessert experience.

Indulge in the sweet, nutty goodness of this Pecan Pie with Brown Sugar for a dessert that’s as beautiful as it is delicious!