Perfect pecan pie

Time 1 hour
Yields Serves 8
Perfect pecan pie
(Glenn Koenig / Los Angeles Times)

Olive oil crust


In a large bowl, whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Stir the liquids into the dry ingredients until the mixture is crumbly (as with a graham cracker crust). The mixture should clump when pressed between your fingers; if it is a bit dry, add a little more olive oil 1 teaspoon at a time.


Pour the crumbly mixture into a 9-inch pie plate and, working from the center of the plate, press the mixture evenly over the plate to form a crust.

Pecan pie assembly


Heat the oven to 350 degrees.


In a large bowl, beat together the eggs and sugar. Beat in the salt, then the olive oil and maple syrup until evenly combined to form the filling.


Pour the filling into the prepared crust. Sprinkle the chopped pecans over the filling and place on the center rack of the oven.


Bake the pie until the filling is set (it should barely jiggle when tapped), about 40 minutes. Remove the pie to a rack to cool to room temperature before serving.

Adapted from Theo Stephan.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.