Goode Company Pecan Pie Recipe (Perfect Holiday Dessert)

Goode Company Pecan Pie Recipe is one of those southern simple little things that makes the holiday season extra special.

If you’ve ever been to Houston and stepped into Goode Company, you know their pecan pie is legendary—a slice of pure Texas indulgence that’s gooey, nutty, and impossibly rich without being cloying.

It started as a simple Southern treat, but Goode Company made it famous with its deep toasted pecan taste and smooth filling that sets just right.

Every holiday season I try to make this pecan pie for our family party. I got this Goode Company Pecan Pie Copycat Recipe from my auntie who used to work there.

Today, I’m recreating Goode Company Pecan Pie at home and sharing the exact recipe with you. You can serve or enjoy this pie with a scoop of soft vanilla ice cream, a spoon of lightly whipped cream, or even a cold glass of milk if you want something simple and cozy.

This Goode Company Pecan Pie vs Other Regular Pecan Pie?

Toasted Pecans: Most pies use raw nuts. This one uses toasted pecans, which gives a deeper smell and fuller flavor.

Brown Butter Filling: Regular pies only melt butter. This version browns it, and that adds a warm, nutty, richer taste that feels almost like caramel.

Smooth Texture: The filling sets firm but stays soft inside. No grainy parts. No soggy spots.

Balanced Sweetness: Many pecan pies can turn too sweet. This pie hits a better line with the sweet and nut mix.

A More “Home-Cooked” Feel: This pie tastes less syrupy and more like someone really took their time with it. It feels cared for, and that’s the part I like best.

Goode Company Pecan Pie Ingredients

For the Pie Crust

• All-purpose flour (150 g / 1¼ cups): Go for a reliable brand like King Arthur or Gold Medal; its moderate protein (10–11%) creates a tender, flaky crust without toughness. Sift if lumpy for extra lightness—no cake flour, as it lacks structure.
• Salt (½ tsp / 3 g): Kosher or sea salt amplifies flavors; table salt works but use slightly less to avoid over-salting.
• Granulated sugar (1½ tsp / 6 g): Just enough for subtle sweetness and browning; don’t skip, as it tenderizes the dough.
• Unsalted butter, cold (113 g / ½ cup / 1 stick): European-style like Kerrygold for higher fat content and flakiness. Grate it frozen for pea-sized bits that steam into layers—never room temp!
• Ice water (4 Tbsp / 60 ml to start, plus up to 2 Tbsp / 30 ml): Straight from ice for max chill; vodka sub (1:1) if you want extra tenderness, as it evaporates without gluten-building.

For the Pecans

• Pecan halves (enough to yield 1½ cups / 180 g chopped): Fresh Texas pecans if possible (Diamond or local markets); they’re milder and less bitter. Toast them yourself—store-bought toasted are often stale. Optional: extra whole halves for topping prettiness.

For the Brown Butter

• Unsalted butter (4 Tbsp / 56 g): Same high-fat butter as crust; the browning process creates toffee-like depth that’s Goode Company’s secret weapon.
• Water (about 1 Tbsp, to reach ¼ cup / 60 ml total): Filtered if your tap is hard; just tops off the browned butter for precise volume.

For the Filling

• Light corn syrup (1 cup / 240 ml / 350 g): Karo Light is the gold standard here—prevents crystallization for that signature glossy set. Golden syrup subs okay (same amount), but honey makes it too floral; dark corn syrup works but darkens color.
• Granulated sugar (¾ cup / 150 g): White sugar dissolves smoothly; brown sugar sub adds molasses notes but can make it denser.
• Eggs (3 large): Room-temp for even emulsifying; free-range for richer yolks. No sub—eggs set the structure.
• Browned butter (entire ¼ cup / 60 ml): Use every browned bit for flavor bombs.
• Vanilla extract (2 tsp / 10 ml): Pure Mexican vanilla (Nielsen-Massey) elevates it; imitation dulls the pie.
• Salt (¾ tsp / 4.5 g): Fine sea salt balances sweetness—taste the filling before baking!

Kitchen Equipment You’ll Need

• 9-inch (23 cm) pie dish
• Rolling pin
• Baking sheet
• Small heavy-bottomed skillet (light-colored if possible)
• Mixing bowls (small, medium, large)
• Measuring cups and spoons or kitchen scale
• Whisk
• Wooden spoon
• Pastry cutter or box grater (optional)
• Plastic wrap
• Instant-read thermometer (optional)
• Pie shield or foil

How To Make Goode Company Pecan Pie

Step 1 | Toast the Pecans

Spread the pecan halves on a baking sheet in a single layer. Bake them at 350°F (175°C) for 5–8 minutes, just until they smell fragrant and deepen in color.

Let them cool, then chop enough to measure 1½ cups (180 g). Set aside the chopped nuts and reserve some whole halves if you want to decorate the top later.

Step 2 | Mix the Dry Ingredients for the Crust

In a medium bowl, whisk together the flour, salt, and sugar. This distributes everything evenly and keeps the dry ingredients light and airy, which helps create a tender crust.

Step 3 | Add the Butter

Grate the cold butter directly into the flour mixture, or cut it into very small cubes. Toss it gently through the flour so every piece becomes lightly coated. You’re aiming for tiny, lentil-sized bits of butter throughout; these prevent strong gluten formation and create a flaky crust.

Step 4 | Hydrate the Dough

Start by adding 4 Tbsp (60 ml) ice water. Stir gently, then add 1 Tbsp at a time only as needed until the dough begins to clump together. Stop when it forms soft, moist clumps that can be pressed into a ball. It should not feel sticky.

Once it comes together, shape it into a disc, wrap it tightly in plastic, and refrigerate for 20 minutes.

Step 5 | Chop the Pecans to Measure Accurately

Now that the toasted pecans are cool, chop them and measure 1½ cups (180 g) of chopped nuts. Measuring after chopping ensures the correct volume.

Step 6 | Brown the Butter

Place 4 Tbsp (56 g) unsalted butter in a light-colored pan over medium heat. First it melts, then it boils loudly as the water evaporates. Keep stirring occasionally. When the foam thins and you can see golden brown toasted milk solids forming on the bottom, remove it from the heat immediately.

Pour the butter and all browned bits into a heatproof measuring cup. Add enough water—about 1 Tbsp—to bring the total volume up to ¼ cup (60 ml). Set aside.

Step 7 | Roll Out the Chilled Dough

Lightly flour your work surface, the dough, and the rolling pin. Roll the dough from the center outward, lifting and rotating it often to prevent sticking. Roll until it’s about ¼ inch (6 mm) thick. Fold it gently in half to transfer it to a 9-inch (23 cm) pie dish, then unfold and ease it into the corners without stretching.

Trim the edges, leaving about 1 inch (2.5 cm) overhang, then fold the excess under to create a sturdy rim. Crimp the edge however you like. Place the crust in the freezer for at least 30–45 minutes, until completely firm.

Step 8 | Preheat the Oven and Start the Filling

Heat your oven to 400°F (200°C). In a large bowl, add the light corn syrup directly by weight or volume. Add the sugar and the three eggs. Whisk until smooth and uniformly combined.

Step 9 | Add the Brown Butter, Vanilla, and Salt

Pour the entire ¼ cup of brown butter—including the browned bits—into the filling and whisk well. Add the vanilla and salt. The mixture should look glossy and slightly caramel-colored.

Step 10 | Fill the Frozen Crust

Remove the crust from the freezer. Scatter the 1½ cups chopped pecans evenly over the bottom. Pour the filling slowly over the nuts; they will naturally rise to the top. If decorating, arrange pecan halves in a ring around the edge or across the surface.

Step 11 | Bake

Place the pie dish on a baking sheet for stability. Bake at 400°F (200°C) for 10 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for 30–35 minutes.

If the crust browns too quickly, use a pie shield or tent loosely with foil. The filling should look set at the edges but still jiggle slightly in the center.

Step 12 | Check for Doneness

If you have a digital thermometer, insert the probe into the center. The pie is perfectly done at 200°F (93°C). If using a glass pie dish, you may need an additional 10–15 minutes, as shown in the transcript. When finished, the top will be puffed, the crust golden, and the center no longer liquid.

Set the pie on a rack and let it cool for 3–4 hours, until fully room-temperature. This ensures the filling sets to the ideal gooey-but-sliceable texture.

Recipe Perfection Tips

• Toast pecans always: Raw = bland; 5 minutes unlocks oils for Goode-level depth.
• Brown butter meticulously: Light pan + constant watch = no burnt bitterness; those solids are flavor gold.
• Freeze the crust: 45 minutes minimum prevents soggy bottoms—game-changer for pies.
• Measure pecans chopped: Volume accuracy avoids dry or soupy filling.
• Whisk filling vigorously: Emulsifies for silky texture; under-whisk = separated layers.
• Use a thermometer: Visual cues lie—200°F nails it every time.
• Cool fully: 4 hours sets proteins; warm pie = crumbly disaster.

Watch Out for These Mistakes While Making

• Using untoasted pecans — pie will taste flat; always toast.
• Overworking the crust — leads to tough pastry; keep it cool and handle minimally.
• Skipping the freeze step — causes a soggy bottom or shrunken rim.
• Rushing the cool time — warm pie slices will tear and be runny.
• Using dark pan for browning butter — you won’t see the brown bits forming and could burn the butter.

What to Serve With Goode Company Pecan Pie

This pie loves simple, old-school partners. Serve slices with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream lightly sweetened and flavored with a pinch of cinnamon or bourbon.

For a restaurant-style flourish, warm a small salted caramel sauce (or a bourbon butterscotch) and drizzle just before serving — the combination of warm sauce and cold ice cream is irresistible.

Plate slices on warm dessert plates to keep the filling soft just long enough for guests to savor each forkful.

Garnish with a few extra toasted pecan halves and a dusting of powdered sugar for a pretty finish.

How to Store Leftover

• Room temperature: Keep the pie covered on the counter for one day.
• Fridge: Wrap slices or the whole pie tight and store up to 4–5 days.
• Freezer: Wrap each slice in plastic, then foil. Freeze up to 2 months.
• Reheat: Warm slices at 300°F for about 10 minutes.

Goode Company Pecan Pie Recipe FAQs

Can I make this without corn syrup?
Yes — you can substitute an equal amount of light maple syrup + a tablespoon of cornstarch whisked in, or use a mix of ¾ cup maple syrup + ¼ cup light molasses for a deeper flavor, but the texture will be slightly different (less glossy, more set).

Can I use store-bought pie crust?
Absolutely. A high-quality, all-butter rolled crust or puff pastry will work — just blind-bake briefly if the package suggests it and follow filling/baking times carefully.

Why brown the butter — can I skip it?
You can skip it, but browned butter adds a toasty, caramelized depth that really lifts this pie and makes it taste more like a restaurant version. It’s a small extra step with big payoff.

Can I make the filling ahead?
You can mix the filling and refrigerate up to 24 hours before pouring into the crust, but let the filling come close to room temperature before pouring so it doesn’t shock a cold crust.

My filling didn’t set — what happened?
Either the pie needed more bake time (every oven is different) or it didn’t reach the critical internal temperature (~200°F / 93°C). If the center is still liquid, return to the oven at 350°F and recheck every 8–10 minutes.

How do I get perfectly even pecans on top?
Scatter the chopped pecans first in the crust and pour the filling — the nuts will rise naturally. For decorative whole pecans, press them gently into the surface right after pouring so they adhere as the pie bakes.

Every time I bake this Goode Company Pecan Pie Recipe, it reminds me how a plain mix of butter, nuts, and sugar can turn into something real comforting.

The toasted pecans, the smooth middle, and that steady crust make the whole house feel warm in a way I never get tired of.

I hope you give this pie a try in your own kitchen and take a moment to enjoy that first sweet bite.