THIS is the year you master a homemade pecan pie! Pro baker Vanessa Miller shares all her finest ideas.

RECIPE.

Brown Butter Pecan Pie with Maple Whipped Cream.
Level: Easy.
Total: 7 hr 15 minutes (includes cooling and chilling times).
Active: 35 min.
Yield: 8 to 10 servings.

Components.

Homemade All-Butter Pie Crust:.

1 1/2 cups versatile flour.
1 tablespoon granulated sugar.
1/2 teaspoon fine sea salt.
12 tablespoons (1 1/2 sticks) cold salted butter, cubed.

Brown Butter Pecan Filling:.

8 tablespoons (1 stick) salted butter.
3/4 cup packed dark brown sugar.
1/2 cup pure maple syrup.
1/2 cup golden syrup or light corn syrup.
1 tablespoon all-purpose flour.
1 teaspoon vanilla extract.
3/4 teaspoon fine sea salt.
1/2 teaspoon ground cinnamon.
3 large eggs.
2 cups toasted pecan halves.

Maple Whipped Cream:.

1 cup whipping cream.
2 tablespoons pure maple syrup.
1 tablespoon confectioners' sugar.
1 teaspoon pure vanilla extract.
Great sea salt.

Instructions.

For the homemade all-butter pie crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture until pea-size pieces stay. Slowly mix in 1/4 to 1/3 cup ice water up until the dough simply comes together. Shape into a disc and chill for a minimum of 1 hour.

Roll the dough into a 12-inch circle and line a 9-inch pie meal with it. Crimp the edges and chill for 20 minutes.

Pre-heat the oven to 450 degrees F.

Line the crust with parchment and fill with pie weights or beans. Bake for 15 minutes. Get rid of the weights and continue to bake up until light golden, about 5 minutes more. Transfer to a wire rack and let cool.

Lower the oven temperature to 350 degrees F.

For the brown butter pecan filling: Prepare the butter in a small frying pan over medium heat until golden with a nutty scent, 5 to 8 minutes. Transfer to a little bowl and let cool for 10 minutes.

Whisk together the brown sugar, maple syrup, golden syrup, flour, vanilla, salt, cinnamon and eggs in a medium bowl. Gradually whisk in the browned butter. Fold in the pecans. Put into the ready crust.

Bake up until the edges are set and the center has a mild wobble, 50 to 60 minutes. Let cool completely, a minimum of 4 hours.

For the maple whipped cream: Whip the cream, maple syrup, confectioners' sugar, vanilla and a pinch of salt in a medium bowl until soft to medium peaks kind.

Slice the pie and serve with the maple whipped cream on top.

Cook's Note.

Toasting the pecans for 8 to 10 minutes before adding them deepens their taste. Brown the butter gradually– once it smells nutty and the milk solids are amber, eliminate it from the heat immediately. Don't overbake the pie. The center should still have a minor wobble; it will continue to set as it cools. Let cool completely before slicing for tidy, cool pieces.

This pie tastes even better the next day, making it ideal for preparing ahead. For additional taste, sprinkle a pinch of flaky sea salt over each slice right before serving.

Copyright 2026 Television Food Network, G.P. All rights scheduled.

#TikTokFriendsgiving.

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves