The Best Pecan Pie Recipe Ever With Buttery Streusel Topping

I recently whipped up a Pecan Pie With Streusel Topping that is unlike any you have ever tried. I combined cold, cubed butter for a flaky crust with browned butter enriched by toffee bits forming a luscious caramel filling. Pecan halves and a lightly crunchy streusel create an unforgettable twist.

I’m thrilled to share my insanely tasty Best Pecan Pie Recipe Ever With Buttery Streusel Topping! This isn’t your average pecan pie – I promise it’ll win Thanksgiving this year.

First, I brown 1 cup unsalted butter and stir in 1 cup toffee bits that melt into a glorious caramel filling. Then, I whip up the crust using 1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter, a pinch of salt, and just a few tablespoons of ice water.

The filling gets even richer with light corn syrup, 3/4 cup dark brown sugar, freshly whisked eggs, and a splash of vanilla extract, along with 2 cups of pecan halves. And don’t forget the crowning glory – a pecan streusel topping made from 1/2 cup softened butter, 1/2 cup flour, 1/2 cup dark brown sugar, and 1/4 cup chopped pecans.

Seriously this pie with its crunchy pecan crumble topping is a definite showstopper!

Why I Like this Recipe

I really love this recipe because it totally gives me a warm, homey feel every time I make it. First off, I love the browned butter in the filling – it adds this deep, nutty flavor that makes my pie stand out from the boring ones. When I mix it with toffee bits, they melt into a glorious caramel that makes each bite super rich and satisfying.

Another thing I like is how the pecans are spread evenly over the crust before the filling goes on. It makes every slice taste like a perfect balance of crunchy and gooey. And the streusel topping? It’s not too sweet and adds a nice, buttery crunch that really takes the pie to another level.

Also, I must mention that the step-by-step process, even though it might seem a bit complicated at first, is surprisingly fun. Making the crust from scratch and browning the butter makes me feel like I put so much love into it. Every time I bake it, it feels like I am winning Thanksgiving for sure.

Ingredients

• All-purpose flour gives structure to the crust with carbs but minimal fiber.
• Cold unsalted butter adds flakiness and a rich flavor like a homemade pastry.
• Unsalted butter for filling browns, infusing a deep nutty taste into the mix.
• Light corn syrup creates a smooth, glossy texture and extra sweetness in the filling.
• Dark brown sugar supplies deep molasses flavor while moistening the pie filling.
• Pecan halves deliver crunch, healthy fats, protein, and a unique nutty twist.
• Toffee bits add texture and a caramelized burst of sweetness throughout the pie.

Ingredient Quantities

• 1 1/4 cups all-purpose flour (for the pie crust)
• 1/2 cup unsalted butter, cold and cubed (for the crust)
• 1/4 teaspoon salt (for the crust)
• 3-4 tablespoons ice water (for the crust)
• 1 cup unsalted butter (to brown for the filling)
• 1 cup toffee bits
• 1 cup light corn syrup
• 3/4 cup dark brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• 1/2 cup unsalted butter, softened (for the streusel topping)
• 1/2 cup all-purpose flour (for the streusel topping)
• 1/2 cup dark brown sugar, packed (for the streusel topping)
• 1/4 cup chopped pecans (for the streusel topping)
• A pinch of salt (for the streusel topping)

How to Make this

1. Start by making your pie crust: combine 1 1/4 cups all-purpose flour, 1/2 cup cold, cubed unsalted butter, and 1/4 teaspoon salt in a bowl. Gradually add 3-4 tablespoons of ice water until the dough comes together. Press the dough into a greased pie pan and chill it in the fridge for about 30 minutes.

2. Preheat your oven to 350°F.

3. In a small saucepan over medium heat, melt 1 cup unsalted butter for the filling. Keep stirring until the butter browns and has a nutty aroma, then remove it from heat.

4. In a large bowl, mix the browned butter with 1 cup toffee bits (they’ll melt into a rich caramel), 1 cup light corn syrup, and 3/4 cup dark brown sugar. Give it a quick stir.

5. Beat in 4 large eggs and 1 teaspoon vanilla extract into the butter mixture until everything is well combined.

6. Spread 2 cups pecan halves evenly over the bottom of your chilled crust, then pour the filling on top so the pecans get evenly coated.

7. Prepare the streusel topping by creaming together 1/2 cup softened unsalted butter, 1/2 cup all-purpose flour, and 1/2 cup dark brown sugar in a small bowl.

8. Fold in 1/4 cup chopped pecans and a pinch of salt into the streusel mix until it forms a crumbly texture.

9. Evenly sprinkle the streusel over the filling in your pie pan. This will give your pie that perfect crunchy top.

10. Bake your pie in the preheated oven for 50-60 minutes. The edges should set and the center may still wobble a little. Let it cool completely before serving to lock in the flavors. Enjoy and win Thanksgiving this year!

Equipment Needed

1. Mixing bowls – You’ll need at least two (one small for making the dough and streusel, and one large for the filling)
2. Pie pan – A greased pie pan to press the dough into and bake the pie
3. Measuring cups and spoons – Essential for getting the correct amounts of flour, butter, sugars, and other ingredients
4. Refrigerator – To chill your dough after you’ve pressed it in the pie pan
5. Oven – For preheating (to 350°F) and baking the pie
6. Small saucepan – To melt and brown the butter for the filling
7. Whisk – For beating the eggs and mixing the vanilla into the filling
8. Spatula – Useful for stirring the filling and folding in the streusel ingredients
9. Cooling rack – For letting the pie cool completely after baking

FAQ

The Best Pecan Pie Recipe Ever With Buttery Streusel Topping Substitutions and Variations

• Instead of all-purpose flour for the pie crust, you can try using pastry flour for a more tender crust.
• If you don’t have cold unsalted butter for the crust, a mix of butter and shortening can work just fine.
• Light corn syrup can be swapped with golden syrup or even a bit of honey, but be aware that honey might add a slight flavor change.
• For the dark brown sugar, sometimes using light brown sugar with a tiny bit of molasses mixed in will do the trick.
• If pecan halves are hard to find, walnuts or even almonds can be a good alternative for the filling.

Pro Tips

1. When makin the crust, really let it chill in the fridge longer if you can. It’s important so your dough keeps its flaky texture and doesn’t get all tough when baking.

2. Watch the butter closely when browning it for the filling. It can go from nutty to burnt pretty fast if you’re not careful, so keep stirring and take it off heat as soon as you smell that toasted nut aroma.

3. Mix your filling ingredients gently. Overbeatin the eggs can mess up the texture, so stir until they’re just combined and you get that smooth, creamy fillin.

4. Let the pie cool completely AFTER you bake it. It might be tempting to dig in right away, but letting it set helps the filling firm up and keeps everything together when you cut it.