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This Sourdough Pecan Pie combines crunchy pecans, nutty brown butter, and a rich filling sweetened with maple syrup and brown sugar. Baked in a flaky, buttery sourdough pie crust, it’s a delicious take on a classic Thanksgiving dessert!
Save & Summarize
I used to think I didn’t like pie, that is, until I made my own pie crust with sourdough discard! It all started with Strawberry Rhubarb Pie over the summer, and now that it’s Thanksgiving, I knew I needed to make the classic pie recipes with my sourdough pie crust. To elevate this recipe even more, I browned the butter to add a warm, nutty flavor that I just can’t get enough of!
Don’t miss more Thanksgiving sourdough recipes, like Sourdough Stuffing, Sourdough Mac and Cheese, and Sourdough Dinner Rolls!
Why You’ll Love This Sourdough Pecan Pie Recipe
- No corn syrup – This Sourdough Pecan Pie uses pure maple syrup in place of corn syrup, which gives it an incredible flavor and texture.
- Made with brown butter – Just like in my pumpkin sourdough scones, browning the butter creates a warm, nutty flavor that brings this classic pie flavor up a notch.
- Pie crust made with butter – The pie dough is made with 6 simple ingredients, including sourdough discard and butter, for a super flaky crust.
- Made in a food processor – The pie crust is quick and easy to make with the help of a food processor! Or, if you prefer, there are also instructions to make by hand.
Ingredients & Substitutions
- Sourdough discard – Use very cold sourdough discard straight from the fridge to help keep the butter cold. You can also use active sourdough starter in place of discard. I recommend using 100% hydration discard, meaning it was fed with equal parts flour and water.
- Pecans – I like to chop the pecans, but you can leave them whole if you prefer.
- Butter – I always use salted butter but you can swap this out for unsalted butter without any additional changes.
- Maple Syrup – Instead of corn syrup, this recipe uses maple syrup and brown sugar to sweeten the filling. Be sure to use pure maple syrup.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Pecan Pie
Step 1 – Make sourdough pie dough
Add flour, salt, and sugar to a food processor or mixing bowl.
Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces.
If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture, or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.
Step 2 – Add discard
Add the sourdough discard and cold water and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together. If not, add one tablespoon of ice-cold water at a time until it does.
If you are mixing by hand, add the discard and cold water and mix with a fork or Danish dough whisk until the dough begins to come together. It should hold together when pressed between your hands. If not, add one tablespoon of ice-cold water at a time until it does.
Step 3 – Turn out the dough & chill
Turn the dough out onto a lightly floured surface and form it into a cohesive ball.
Press the dough into a disc about ½ inch thick. Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes, or up to 4 days.
Step 4 – Roll out dough
On a lightly floured surface, roll out the dough with a rolling pin until it is 2 inches larger than your pie pan.
Tip: If your pie dough has been in the fridge for a long period of time, you will likely need to let it sit out for 5-10 minutes to make it easier to roll.
Step 5 – Add to pie pan & chill
Gently roll the dough around your rolling pin, then unroll it over a 9-inch pie pan. You do not need to grease the pan. You can also fold the dough in half, then in half again, place it in the pie pan, and carefully unfold it. Gently press the dough into the bottom and sides of the pan, taking care not to stretch the dough.
Trim off any excess dough, then gently roll the edges under to create a smooth, even rim. To flute the crust, use the thumb and index finger knuckles of one hand to gently press the dough around the knuckle of your opposite hand, creating a scalloped edge. Repeat all the way around the pie.
Let the crust chill in the fridge for 1-2 hours before baking to help prevent shrinkage. If you are short on time, you could put it in the freezer for about 30 mins or until firm. You do not need to cover it.
Step 6 – Brown the butter
Add butter to a saucepan over medium heat and stir frequently. The butter will begin to foam and then should start to turn golden brown and smell nutty. The process usually takes about 5-7 minutes give or take.
Remove from the heat and transfer to a bowl immediately. Add the brown sugar right away and whisk together. Let cool for a few minutes until just warm, not hot.
Step 7 – Prepare the filling
To the bowl with the cooled butter and sugar, add the maple syrup, eggs, salt, and vanilla, and whisk until fully incorporated.
Stir the chopped pecans into the filling.
Step 8 – Add filling
Pour the filling into the chilled, unbaked 9-inch sourdough pie crust.
Step 9 – Bake
Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30–40 minutes. It will still have a jiggle when baked so it’s best to check for doneness by checking the internal temperature, which should reach 200°F (93°C). If it is getting too brown tent with foil.
Allow the pie to cool completely for at least 4 hours before slicing so the filling has time to set. Top with whipped cream if desired.
Recipe Tips
- Don’t overwork the dough. It will still be a little dry but when you press it together, it should easily clump together. If not slowly add cold water until it comes together.
- Use really cold butter and discard to ensure that the butter doesn’t melt, ensuring a flaky crust.
- If the edges are getting too brown, you can cover with foil or a pie cover and continue baking until the middle of the pie is done.
- The middle of the pie will still have a jiggle when it is done baking, so it is best to check for doneness by checking the internal temperature, which should reach 200°F (93°C).
- I recently switched to metal pie pans from ceramic and really like how the crust bakes up. Plus, you don’t have to worry about putting a cold pan directly into the oven.
- Make sure to let the pie cool completely and set before cutting into it.
How to store Sourdough Pecan Pie
To store this Sourdough Pecan Pie, let it cool completely and then keep in the fridge for up to 4 days. You can also freeze the pecan pie for up to 3 months. Let it defrost in the fridge and then serve.
Recipe FAQ
If the dough is really sticky and hard to work with, it is likely getting warm, and the butter is melting. Be sure to dust your surface and rolling pin with flour to prevent it from sticking, and if it is too sticky, put the dough back in the fridge to firm up.
Yes! Sourdough pecan pie is the perfect make-ahead dessert for the holidays. You can bake it 1–2 days in advance and store it covered in the refrigerator until you’re ready to serve. This also gives the filling plenty of time to set, making it easier to slice. Serve it chilled or set it on the counter an hour or two before serving to let it come to room temperature.
Or, you can also make the pie crust ahead of time and keep it in the fridge for up to 4 days until you are ready to bake the pie.
Pecan pie is done when the edges of the filling are set but the center still has a slight jiggle when you gently shake the pie. The center shouldn’t look liquid or slosh around. For accuracy, the center of the filling should reach approximately 200°F (93°C). The pie will continue to set as it cools.
A runny pecan pie is usually caused by underbaking or cutting into the pie before it has completely cooled. Make sure the filling is set around the edges with just a little jiggle in the center before removing it from the oven. Allow the pie to cool completely before slicing so the filling has time to firm up.
Yes! Both active sourdough starter and sourdough discard work in a sourdough pie crust, just be sure to use cold starter to ensure that the butter stays cold.
No! There’s no need to blind bake the sourdough pie crust for this recipe. The filling goes directly into the chilled, unbaked crust. Starting the pie at a higher oven temperature helps the crust begin baking before reducing the heat to finish cooking the filling.
More sourdough Thanksgiving Desserts
Recipes with Sourdough Discard
Sourdough Pumpkin Cobbler
Recipes with Sourdough Discard
Sourdough Pumpkin Cake with Cream Cheese Frosting
Recipes with Sourdough Discard
Caramel Apple Sourdough Cheesecake Bars
Recipes with Sourdough Discard
Sourdough Discard Apple Cake
Tried this Sourdough Pecan Pie or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Pecan Pie with Brown Butter (No Corn Syrup)
Ingredients
Flaky sourdough pie crust:
- 140 grams all-purpose flour, 1 cup
- 3 grams salt, ½ teaspoon
- 8 grams sugar, 1½ teaspoons
- 75 grams cold butter, ⅓ cup
- 120 grams cold sourdough discard, ½ cup
- 25 grams cold water, 1½ Tablespoons
Pecan pie filling:
- 113 grams salted butter, ½ cup
- 134 grams brown sugar, 2/3 cup packed
- 240 grams pure maple syrup, 1 cup
- 3 large eggs, 150 grams
- 3 grams salt, ½ teaspoon
- 5 grams vanilla extract, 1 teaspoon
- 165 grams pecans, chopped, 1½ cups
Instructions
- Make the pie dough: Add flour, salt, and sugar to a food processor or mixing bowl. Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces. If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture, or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.140 grams all-purpose flour, 3 grams salt, 8 grams sugar, 75 grams cold butter
- Add discard: Add the sourdough discard and cold water and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together. If not, add one tablespoon of ice-cold water at a time until it does.If you are mixing by hand, add the discard and cold water and mix with a fork or Danish dough whisk until the dough begins to come together. It should hold together when pressed between your hands. If not, add one tablespoon of ice-cold water at a time until it does.120 grams cold sourdough discard, 25 grams cold water
- Turn out the dough & chill: Turn the dough out onto a lightly floured surface and form it into a cohesive ball. Press the dough into a disc about ½ inch thick. Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes, or up to 4 days.
- Roll out dough: On a lightly floured surface, roll out the dough with a rolling pin until it is 2 inches larger than your pie pan.
- Add to pie pan: Gently roll the pie dough around your rolling pin, then unroll it over a 9-inch pie pan. You do not need to grease the pan. You can also fold the dough in half, then in half again, place it in the pie pan, and carefully unfold it. Gently press the dough into the bottom and sides of the pan, taking care not to stretch the dough.
- Flute the crust: Trim off any excess dough, then gently roll the edges under to create a smooth, even rim. To flute the crust, use the thumb and index finger knuckles of one hand to gently press the dough around the knuckle of your opposite hand, creating a scalloped edge. Repeat all the way around the pie.
- Chill the dough: Let the crust chill in the fridge for 1-2 hours before baking to help prevent shrinkage. If you are short on time, you could put it in the freezer for about 30 minutes or until firm. You do not need to cover it unless you plan to leave it in the fridge for a longer period of time.
- Brown the butter: Add butter to a saucepan over medium heat and stir frequently. The butter will begin to foam and then should start to turn golden brown and smell nutty. The process usually takes about 5-7 minutes give or take. Remove the pan from the heat. 113 grams salted butter
- Mix with sugar: Immediately transfer the butter to a bowl, making sure to scrape all the brown bits into the bowl, and whisk with the brown sugar while still hot. Let cool for a few minutes until just warm, not hot. 134 grams brown sugar
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the filling: To the bowl with the cooled butter and sugar, add the maple syrup, eggs, salt, and vanilla, and whisk until fully incorporated. Stir the chopped pecans into the filling.240 grams pure maple syrup, 3 large eggs, 3 grams salt, 5 grams vanilla extract, 165 grams pecans, chopped
- Add filling: Pour the filling into the chilled, unbaked 9-inch sourdough pie crust.
- Bake: Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30–40 minutes. It will still have a jiggle when baked so it's best to check for doneness by checking the Internal temperature, it should reach 200°F (93°C). If it is getting too brown, tent with foil.
- Cool: Allow the pie to cool completely for at least 4 hours before slicing so the filling has time to set. Top with whipped cream if desired.
Notes
- To store this Sourdough Pecan Pie, let it cool completely and then keep in the fridge for up to 4 days. You can also freeze the pecan pie for up to 3 months. Let it defrost in the fridge and then serve.
- Don’t overwork the dough. It will still be a little dry, but when you press it together, it should easily clump together.
- Use really cold butter and discard to ensure that the butter doesn’t melt, ensuring a flaky crust.
- If the edges are getting too brown, you can cover with foil or a pie cover and continue baking until the middle of the pie is done.
- Make sure to let the pie cool completely and set before cutting into it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sourdough pecan pie is so delicious! We’ve made it several times now and all the neighbors loved it.