Blue Ribbon Pecan Pie Recipe: Easy, Man-Made, and Maryland State Fair-Winning

Why This Pecan Pie Stands Out

• Agave Syrup: Cuts the cloying sweetness of traditional pecan pie.

• Toasted Pecans: Deep, nutty crunch that wowed the Maryland State Fair judges.

• Man-Made Crust: A butter-lard combo for ultimate flakiness.

• Beginner-Friendly: No fancy tools or skills needed—just a saucepan, bowl, whisk, and grit.

Blue Ribbon Pecan Pie Recipe (9-Inch Pie)

Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour 15 minutes, plus 2 hours cooling
Servings: 8 slices

This easy pecan pie recipe is built for guys who don’t own a million kitchen gadgets. The 2 eggs plus a yolk (instead of 3 eggs) give it a creamy, rich vibe without being heavy, and agave syrup keeps it from being overly sweet. Let’s forge a pie that’ll make you the pie guy.

Man-Made Pie Crust

Ingredients

• 170g (1⅓ cups) all-purpose flour

• 56g (4 tbsp) unsalted butter, cold, cubed

• 57g (4 tbsp) lard, cold

• 57g (¼ cup) ice-cold water or vodka

• ½ tsp salt

• 1 tsp sugar

Instructions

1. Cut the Fat Like a Lumberjack: In a large bowl, mix flour, salt, and sugar. Add cold butter and lard. Use a pastry cutter, fork, or your knuckles to cut the fat into the flour until it looks like coarse gravel with pea-sized chunks. Work fast to keep the fat cold for a flaky crust.

2. Bind It Like a Boss: Drizzle in ice-cold water or vodka, mixing with a fork until the dough clumps like damp dirt. Don’t knead—keep it rough. If too dry, add a teaspoon of water; if too wet, dust with a pinch of flour.

3. Shape and Chill: Form the dough into a thick disk (like a burger patty). Wrap tightly in plastic and refrigerate for at least 30 minutes (or up to a day) to lock in the flake.

4. Roll It Out: On a floured surface, roll the dough to ~3mm thick, about 11–12 inches wide for a 9-inch pie tin. Roll from the center out, keeping it round.

5. Fit the Tin: Roll the dough onto your rolling pin and drape it over a 9-inch pie tin. Press it in firmly, trim excess with scissors, leaving a slight overhang. Fold the edges under for a clean rim or crimp with your fingers for a rugged look. Prick the bottom with a fork to prevent puffing.

6. Par-Bake: Preheat oven to 375°F. Brush the crust with egg white (from the extra yolk below). Line with parchment paper, fill with pie weights or dry beans, and bake for 15 minutes. Remove weights and parchment; set aside to cool slightly.

Pro Tip: Vodka in the crust evaporates faster than water, making it extra flaky. No vodka? Ice water works fine.

Pecan Pie Filling

Ingredients

• 1.5 cups (163g) whole pecans

• ¾ cup agave syrup

• 1 cup (218g) brown sugar, packed

• 2 tbsp unsalted butter, melted

• ½ tsp salt

• 2 tsp vanilla extract

• 1 tsp apple cider vinegar

• 2 large eggs, room temperature

• 1 egg yolk, room temperature (use white for crust)

Instructions

1. Roast the Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and roast for 6 minutes until fragrant. Cool slightly, then roughly chop into gravelly pieces.

2. Melt the Might: In a saucepan over low heat, combine agave syrup, brown sugar, butter, and salt. Stir until smooth and melted, about 3–4 minutes. Remove from heat and cool slightly (to avoid cooking the eggs).

3. Mix the Filling: In a large bowl, whisk eggs, egg yolk, vanilla, and apple cider vinegar. Slowly drizzle in the warm agave mixture, whisking constantly to blend smoothly without scrambling the eggs.

4. Assemble the Pie: Sprinkle chopped pecans evenly into the par-baked crust. Pour the filling over the pecans, using a spatula to gently stir and ensure even distribution.

5. Bake Like a Champ: Preheat oven to 375°F. Bake the pie for 15 minutes to set the crust. Reduce heat to 350°F and bake for another 15 minutes. Cover the crust edges with foil to prevent over-browning, then bake for 15 more minutes (45 minutes total) until the center is set but slightly jiggly when gently shaken.

6. Cool and Serve: Remove the pie (use oven mitts!). Cool for 2 hours to firm up. Slice and serve with an Old Fashioned, ice cream, or Baltimore-brewed coffee.

Why This Pie Rules

This award-winning pecan pie delivers:

• Bold Flavor: Toasted pecans bring a nutty crunch that’s next-level.

• Balanced Sweetness: Agave syrup cuts the candy-like sweetness of traditional pies.

• Flaky Crust: The butter-lard combo makes every bite a winner.

• Rugged Charm: A 9-inch marvel that’s easy enough for beginners but impressive enough for the Maryland State Fair.

Be the Pie Guy

This homemade pecan pie isn’t just dessert—it’s a statement. I started Man Made Pies to show guys that baking can be bold, simple, and bring people together. Whether you’re impressing a date or feeding your tailgate crew, this easy pecan pie recipe has your back. I still remember the judge’s nod at the fair when he tasted my pie—now it’s your turn to get that reaction.

Bake it, snap a pic, and tag #ManMadePies on X or TikTok—I’ll hype you up! Got questions? Drop them in the comments. Want more Man Made Pies recipes? Check out my About Me page for the full scoop on my journey from lockdown baking to state fair glory. Spread the word about the Baltimore dad who turned pecans into victory!

FAQ

• Can I use a store-bought crust? Absolutely, but the man-made pie crust is what makes this pie epic.

• Why agave syrup? It’s less sweet than corn syrup and adds a unique, wild flavor.

• Can I freeze this pie? Yes, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before serving.

• What’s the deal with vodka in the crust? Vodka evaporates faster than water, creating a flakier crust. It’s a secret weapon!

Picture this: a single dad from Baltimore, no baking experience, beating out pros at the 2024 Maryland State Fair with a pecan pie that’s now my signature. I’m the guy behind Man Made Pies, and I turned a lockdown baking hobby into a blue ribbon win. This easy pecan pie recipe isn’t just for fancy chefs or your grandma’s kitchen—it’s for regular dudes (and anyone hungry) who want to whip up something badass for a date night, tailgate, or to shut up that buddy who “doesn’t do dessert.” My award-winning pecan pie uses agave syrup for a less sweet kick, toasted pecans for bold flavor, and a flaky man-made pie crust perfected with butter and lard. Here’s the homemade pecan pie recipe that won the fair—if I can pull it off, you can too.