Gordon Ramsay Pecan Pie Recipe 

This easy pecan pie is rich, sweet, and perfectly nutty. Made with a buttery crust, a gooey filling, and plenty of pecans, it’s the ultimate dessert for holidays or special occasions. Serve it with whipped cream or vanilla ice cream for a perfect finish!

Ingredients Needed:

• 1 disc pre-made or homemade pie crust
• 1 cup whole pecan halves
• 1 cup chopped pecan pieces
• ½ cup light corn syrup or dark corn syrup
• 1 cup light brown sugar or dark brown sugar
• 6 tablespoons unsalted butter
• 4 large eggs
• 1 ½ teaspoons pure vanilla extract
• 1 teaspoon kosher salt

How To Make Pecan Pie Recipe?

1. Blind Bake the Crust: Preheat your oven to 400°F. Roll out the pie dough into a 9-inch pie pan. Line it with parchment paper or foil, add pie weights, and bake for 10–15 minutes until lightly golden. Remove weights and set the crust aside. Reduce the oven temperature to 350°F.
2. Make the Syrup Mixture: Combine sugar, corn syrup, and butter in a saucepan over medium heat. Stir constantly until it boils, then remove from heat and let cool to room temperature.
3. Prepare the Eggs: Whisk the eggs in a large bowl until well combined.
4. Mix the Filling: Slowly drizzle the cooled syrup mixture into the eggs while whisking. Stir in vanilla extract and salt.
5. Assemble the Pie: Spread chopped pecans into the base of the crust and arrange pecan halves on top. Slowly pour the filling over the nuts, stopping just below the edge of the crust.
6. Bake the Pie: Bake for 50 minutes at 350°F until the center is just set but still slightly wobbly. Let the pie cool completely before slicing to allow the filling to set fully.

Recipe Tips:

• Use Room Temperature Ingredients: Make sure eggs and butter are at room temperature to avoid curdling the filling.
• Cool the Syrup Mixture: Always cool the sugar mixture before adding it to the eggs to prevent cooking them.
• Blind Bake the Crust: Blind baking ensures a crisp crust that doesn’t become soggy from the filling.
• Arrange Pecans Carefully: For a decorative top, arrange the pecan halves in a neat pattern before pouring the filling.
• Let It Cool Fully: Allow the pie to cool completely for at least 2 hours before slicing to ensure the filling sets properly.

How To Store Leftovers?

• Refrigerate: Let the pecan pie cool to room temperature. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
• Freeze: Allow the pie to cool completely, then wrap it in plastic wrap and aluminum foil. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 250mg
• Potassium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 5g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Key Lime Pie Recipe
• Gordon Ramsay Blueberry Pie Recipe
• Gordon Ramsay Banoffee Pie Recipe