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It’s no secret that I love a good pie, especially if it starts with a Sourdough Pie Crust. This Sourdough Pecan Pie uses sourdough discard in both the pie dough and the filling for an ultra-flaky base and a maple-sweetened, corn-syrup-free filling. And it’s so good!
This sourdough pecan pie recipe is always the first to go at our family celebrations — nutty slices topped with homemade whipped cream are our favorite, and this sourdough version has it all. Tender, flaky crust with a gooey, nutty center. It’s always my pick for pie night. Whether you’re baking for Thanksgiving or craving a sweet fall dessert, this homemade sourdough pecan pie belongs on your table.
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Why You’ll Love Sourdough Pecan Pie
If you’re looking for a homemade sourdough pecan pie that comes together quickly, this one checks all the boxes.
- Nutty Goodness – Just like my Homemade Derby Pie, this pecan pie uses chopped nuts for a sweet crunch.
- Flaky Pie Crust – I love making this pie with a Sourdough Pie Crust or my Chocolate Sourdough Pie Crust. Cold sourdough discard helps keep the ingredients chilled and results in a crust that is easy, buttery, flaky, and delicious.
- Quick & EASY – The filling for this pie only takes a few minutes to whip up. Seriously. It is such a big payoff for little time. It’s so quick that you’ll have time to make a Sourdough Pumpkin Pie too!
- Holiday Favorite: We love this sourdough discard pecan pie during the holiday season. Pair it with my sourdough apple pie and you’ll have a hit with the whole family.
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter, and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and rich flavor. Use older, more tangy discard in savory recipes like this Southern Tomato Pie and young/fresh discard in sweeter recipes like these fall Pumpkin Bars with Sourdough Discard.
Important Ingredients
- Butter – I always use unsalted butter. I can regulate how much salt my recipe needs instead of not knowing how salty salted butter will make the filling.
- Eggs – Eggs help this pecan pie set up. They can’t easily be replaced in this pie.
- Brown Sugar – Brown sugar gives a sweet and caramely flavor to the pie.
- Pure Maple Syrup & Honey – This pecan pie is sweetened with a combination of pure maple syrup, brown sugar, and honey. Make sure you are using pure maple syrup (not refined pancake syrup!)
- Sourdough Discard – Used in both the crust and the filling, the sourdough discard gives this sourdough pecan pie recipe structure and an ultra-flaky crust without adding tang.
- Pecans – Chopped pecans are an essential ingredient in this pie. I also like to top the pie with whole pecan halves. This isn’t essential, but I think it makes the finished pie look more polished. You can also toast the pecans for extra flavor if you like.
- Pie Crust – This pie uses a delicious homemade sourdough pie crust. You could substitute any pie crust or use a store-bought crust if you don’t want to make one.
See the recipe card for full information on ingredients and quantities
Substitutions
- Butter: I use unsalted butter in this recipe. If you use salted butter, decrease the salt a little bit in the filling.
- Pie Crust: Use a store-bought crust instead of homemade if it’s more convenient, or substitute your favorite pie crust recipe instead.
- Nuts: Pecans are a pretty essential ingredient in pecan pie. You can substitute walnuts or any other favorite nut, or if you are looking for a nut-free pie, then try making this Homemade Derby Day Pie without the nuts.
How to Make Sourdough Pecan Pie (Step-by-Step Recipe)
Prepare the Sourdough Pie Crust
Step 1: Mix the dry ingredients (flour, sugar, and salt) in a large bowl. Cut the cold butter into about half of the flour until it forms a thick paste, then add the remaining flour and mix until the mixture looks like coarse crumbs. Add in the sourdough discard and ice water if needed until the dough comes together.
Step 2: Use a rolling pin to roll the dough out on a pastry mat or lightly floured surface to a little over 10 inches round. I like to put the pie dish on top of the rolled-out crust to make sure it fits.
If you’ve never made pie crust before, I promise it’s easier than you think! You can use this recipe for sweet or savory pies. Follow the full step-by-step photos and directions in my sourdough pie crust recipe.
Step 3: Fold the dough in half and then in half again. Place the dough in a 9-inch pie pan (you can use any favorite pie plate) and carefully unfold the crust to fit it to the plate.
Step 4: Crimp and trim the edges to fit the pie plate. Refrigerate the pie crust for approximately 20 minutes while you prepare the pecan pie filling and preheat the oven to 350°F.
Make Ahead: I often make this homemade pie crust ahead of time, wrap it in plastic wrap, and stick it in the freezer so it’s ready whenever I need it. When you’re ready to bake, pull it out, let it thaw, and then roll it out to use.
Prepare Pecan Pie Filling
Step 5: Whisk together melted butter, pure maple syrup, honey, and brown sugar in a medium-sized mixing bowl. Add sourdough discard, cornstarch, eggs, vanilla extract, and salt. Whisk together until smooth.
Step 6: Add the chopped nuts to the pie crust, then arrange the half pecans on top. Pour the filling over everything — the liquid will settle into the chopped nuts while the whole pecans stay on top.
Amy’s Tip: I like the texture of chopped pecans and the look of half pecans on top, so I layer the chopped pecans on the bottom and the halves on top. It works either way.
Bake Sourdough Pecan Pie
Step 9: Bake pecan pie at 350°F for 45-55 minutes. The pie should be set and no longer jiggly. You can cover the edges with foil or a pie shield if they are browning too quickly in your oven.
Step 10: Let your pie cool completely before slicing and topping with fresh whipped cream or vanilla ice cream. Enjoy!
Optional Egg Wash: For more even browning of the crust, whisk together a simple egg wash with one egg and a splash of water. Brush it on the edges of the crust before baking.
How to Store Leftovers
After the pie has cooled completely, any leftovers should be covered and stored in the refrigerator. This pecan pie with sourdough discard stores well there for up to 5 days.
Amy’s Recipe Tip
The Secret to Flaky Pie Crust: The key is stopping gluten from developing, and I use a simple two-step process to do this – always starting with chilled butter and cold sourdough discard. Keeping everything cold is essential for flaky layers.
- Step 1: Cut the butter into half of the flour mixture until it forms a thick paste. This coats the flour in fat, which makes it harder for water to penetrate and form gluten strands. (Think of trying to wash butter off your hands with just water, it doesn’t work until you add soap.)
- Step 2: Add the rest of the flour and mix until you have small crumbs. Then stir in the chilled sourdough discard, adding a little water only if needed. This method creates a dough that’s easy to handle and bakes into thin, flaky layers.
Frequently Asked Questions
No. I just love baking with sourdough discard and put it in everything that I can. You may also want to try my chocolate sourdough pie crust that would be delicious with this pecan pie.
The pecans are pretty essential to this recipe. If you leave them out, then the filling won’t set properly. If you want a similar pie without nuts, then try my Homemade Derby Pie and leave the nuts out.
Yes, using cold discard straight from the fridge is best for the pie crust. The discard in the filling can be room temperature, so if you made your crust ahead of time, you can use active starter or room-temperature discard. If your discard is warm, chill it in the fridge for about 30 minutes before adding it to the pie crust.
Don’t toss them! I like to brush pie scraps with a little egg wash, sprinkle with cinnamon sugar, and bake at 375°F for 15–20 minutes, until golden brown. They turn into sweet little “pie chips” that are perfect for snacking while the pie bakes and cools.
Sourdough Pie recipes
If you tried this Sourdough Pecan Pie or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Pecan Pie
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Equipment
Ingredients
Sourdough Pie Crust
- 160 grams all-purpose flour, divided into 75 grams and 85 grams (heaping ½ cup / ⅔ cup total)
- 8 grams sugar, about 1 ½ teaspoons
- 3 grams salt, about ½ teaspoon
- 113 grams unsalted butter, ½ cup, chilled
- 70 grams sourdough discard, 100% hydration, chilled is best, about ¼ cup
- 10-20 grams ice water, as needed, about 1–2 Tablespoons
Sourdough Pecan Pie
- 113 grams unsalted butter, melted, about ½ cup
- 80 grams pure maple syrup, about 1/4 cup, see recipe notes
- 80 grams honey, about 1/4 cup
- 165 grams light brown sugar, about ¾ cup
- 30 grams sourdough discard, about 1 1/2 Tablespoons
- 8 grams cornstarch, about 2 teaspoons
- 3 large eggs, about 150 grams
- 4 grams vanilla extract, about 1 teaspoon
- 4 grams salt, about 3/4 teaspoon
- 280 grams pecans, divided, 140 grams chopped pecans, 140 grams whole pecans – about 2 cups total
Instructions
Sourdough Pie Crust
- In a large bowl, combine 75 grams (about 1/2 cup) of the flour with sugar and salt. Add the cold butter chunks to the flour mixture. Using a pastry cutter, food processor, or your fingers, cut the butter into the flour until it forms a thick, paste-like mixture with no dry flour left.Tip: You can also grate the butter with a cheese grater for small, even flakes.
- Add the remaining 85 grams (about 2/3 cup) of flour. Mix with the cutter or your fingers until the mixture looks crumbly. Pour the chilled sourdough discard over the flour mixture. Stir to combine, then use your hands to bring the dough together into a ball. If the dough is too crumbly, add ice water 1 tablespoon at a time until it holds together and forms a ball.
- Lightly flour a pastry mat (or countertop). Roll out the dough a little over 10 inches round, turning about 30-45 degrees after every roll so you have an even circle of dough. Fold the dough into quarters and place it inside a 9-inch pie plate, unfolding it and fitting it to the pie plate. Roll the edges under the top of the pie crust and crimp as desired. Refrigerate the pie crust for about 20 minutes while you preheat the oven and make the pecan pie filling. Preheat the oven to 350ºF
- Pecan Pie Filling: Whisk together the filling. Mix together melted butter, pure maple syrup, honey, brown sugar, sourdough discard, cornstarch, eggs, vanilla extract, and salt. Whisk until smooth and combined.Roughly chop about 1 cup of the pecans and leave another cup of pecan halves to place on top of the pie.
- Baking: Sprinkle the chopped pecans over the bottom of the prepared crust, then arrange the pecan halves on top. Pour the pie filling over the nuts. Bake at 350ºF for 45 to 55 minutes, until the pie domes and the center is set and no longer jiggly. Check the pie around the 30-minute mark, and if the crust is browning too quickly, cover the edges with a pie shield or foil.Note: For more even browning of the crust, whisk together a simple egg wash with one egg and a splash of water. Brush it on the edges of the crust before baking.
- Once baked, let the pie cool completely before serving with freshly whipped cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can I bake it the day before and reheat it the day it’s going to be served?
Yes, that’s what I would recommend doing with this pie. Bake it and then reheat individual slices for serving (if you want them to cut nicely).
My favorite on our Thanksgiving table. I love this one!