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Pecan Pie with a Shortbread Crust

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An easy to prepare recipe for a classic pecan pie with a shortbread that your whole family will love! The sweet pecan filling and the buttery shortbread crust are a perfect combination!

Pecan Pie with Shortbread Crust

Pecan Pie with a shortbread crust is one of my favorite wintertime treats. It is the perfect pie to serve at Thanksgiving or Christmas. I have been making this pie for years and it is always a hit. Plus, this recipe comes together very quickly and easily. Even if you aren’t much of a baker, you can make this pie!

Pecan Pie with a Shortbread Crust - via The Kittchen

This recipe is based on my Mom’s pecan squares recipe. Pecan squares are a favorite holiday dessert at my parent’s Christmas Eve party. I replaced the original pecan square crust with the shortbread crust from our family’s Pumpkin Pie recipe. I didn’t think a pre-made crust was the way to go, and I didn’t think that the pecan square crust would make for a good pie crust.

Pecan Pie with a Shortberead Crust via The Kittchen (from above)

The shortbread crust is no roll, making it very quick and easy to make, and the buttery shortbread is a fitting companion to the pecan filling. It also holds up well while cutting into slices. To make the crust you just melt the butter and mix in the other ingredients to create a dough, and then press the dough into a pie pan. It’s the easiest homemade pie crust recipe out there.

My Dad always serves pie warm with a scoop of ice cream. Whipped cream is also a delicious option. You could add a drizzle of chocolate or caramel too.

Pecan Pie with a Shortbread Crust Recipe:

Pecan Pie with a Shortbread Crust

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8


  • For the Crust:
  • 3/4 cup of butter
  • 1/4 cup sugar
  • 1 tablespoon powdered sugar
  • 2 cups all purpose flour
  • For the Filling:
  • 4 eggs
  • 1-1/2 cups Karo Light OR Dark Corn Syrup
  • 1-1/2 cups sugar
  • 3 tablespoons butter melted
  • 1-1/2 teaspoons Vanilla
  • 2-1/2 cups coarsely chopped pecans


  1. Make the crust. Preheat the oven to 350 degrees. Melt butter in saucepan. Remove from heat & add both sugar and stir to combine. Stir in flour. Cool 15 minutes (dough will be warm). Spray 10 inch pie pan with non- stick spray. Press dough onto bottom & up the sides of pie pan. Bake for 10 minutes - the crust will not be fully baked; it will go back into the oven once the pie is filled.
  2. Make the filling. Beat eggs, corn syrup, sugar, butter and vanilla in a large bowl until well blended. Stir in pecans.
  3. Pour filling over hot crust; spread evenly.
  4. Bake 40-45 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.

Interested in making some other pies? Here are some pies that you might want to try?

Bourbon Butterscotch Pie, a bourbon butterscotch pudding pie with a shortbread crust via The Kittchen

Bourbon Butterscotch – This pie uses the same pie crust but with a homemade bourbon butterscotch pudding filling.

Chocolate Caramel Pretzel Pie

Chocolate Caramel with a Pretzel Crust – The perfect pie for people who love a sweet and salt flavor combo.

Pecan Pie with a Shortbread Crust

Indiana Sugar Cream Pie – Indiana’s state pie is surprisingly great!

Pecan Pie with a Shortbread Crust

Chocolate Walnut Pie – This pie uses a store-bought pie crust and you just need to mix up the filling, pour it into the crust, and bake!

Recipe Rating


Tuesday 27th of December 2022

Followed this recipe to the t! Pulled pie crust from after 10 minute pre bake. The crust slid down the sides into the bottom! I couldn’t push it back up the sides. What went w ring? Thank you!


Wednesday 1st of February 2023

That is surprising. Was it a non-stick pan?

Michelle McMillan

Sunday 15th of November 2020

Shouldn’t there be some flour in the filling to help thicken it up? I made this pie and it was totally liquid in the center even after baking the full time plus. I’d like to make again, because the crust was delicious! Thanks!


Thursday 19th of November 2020

Hi Michelle, Sorry for the slow reply. I wanted to look into this and find my original notes. I am so sorry that the recipe didn't work out. The recipe as written is just how I make it. The center is soft, but it shouldn't be liquid. The eggs should help it set. If you love the crust - I use this crust for pumpkin pie and my bourbon butterscotch pie.

Kelly Hunt

Thursday 17th of December 2015

Mmm I love pecan pie - your recipe sounds delicious! :)


Wednesday 9th of January 2013

I think I just broke my New Year's resolution just by looking at this...mmm I can't wait til I go back to Texas so I can eat some pecan pie again. The shortbread crust sounds like the perfect touch - thanks for sharing!

- Jonathan I


Wednesday 9th of January 2013

Thank you Jonathan! It is definitely worth the calories. Love your blog! Thanks for sharing.

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