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Crispy Pecan Pie with Streusel Topping

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This irresistible pecan pie features a buttery crust, gooey caramel filling, and a golden-brown cinnamon streusel topping for the perfect trio of textures. It’s a crowd-pleasing holiday dessert that’s easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 9-inch unbaked pie shell (homemade or store-bought)
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup or pure maple syrup
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 1/2 cups pecan halves, toasted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt (for streusel)
  • 1/2 cup chopped pecans (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pan, crimp edges, and prick bottom lightly with a fork. Blind-bake for 10 minutes.
  2. Spread pecan halves on a baking sheet and toast in the oven for 6-8 minutes until fragrant and slightly darker.
  3. In a large bowl, whisk together 1 cup brown sugar, 3/4 cup corn syrup or maple syrup, 3 eggs, 1/4 cup melted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until glossy and slightly thick.
  4. Fold in toasted pecan halves. Pour filling into the partially baked crust and spread pecans evenly.
  5. In a separate bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter cubes, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Blend with a pastry cutter or fork until coarse crumbs form. Stir in 1/2 cup chopped pecans.
  6. Sprinkle streusel evenly over the pie filling. Do not press down.
  7. Bake on the center rack for 45-55 minutes until filling is set but slightly wobbly and topping is golden brown. Cover crust edges with foil if browning too quickly.
  8. Cool pie on a wire rack for at least 2 hours before slicing.
  9. Slice into wedges with a sharp knife, wiping knife between cuts. Serve at room temperature or slightly warmed.

Notes

Blind-bake the crust for a crisp bottom. Toast pecans for deeper flavor. Use cold butter for a crumbly streusel. Let pie cool fully before slicing for best texture. For gluten-free, use GF flour and crust. Maple syrup can replace corn syrup for richer flavor.

Nutrition

Keywords: pecan pie, streusel topping, holiday dessert, Thanksgiving, Christmas, easy pie recipe, crispy pie, homemade pie, fall dessert

Find it online: https://yumyep.com/crispy-pecan-pie-recipe-best-homemade-streusel-topping-for-holiday-desserts/