Classic Pecan Pie Recipe

Thanksgiving wouldn’t be complete without this Classic Pecan Pie Recipe! This timeless recipe has no extra frills – just all of the pecan pie elements you love. Pie crust is all dressed up with the best sweet, gooey filling and crunchy pecan topping that’ll have everyone reaching for a second slice!

A Classic Pecan Pie with a slice taken out.

What’s in this Pecan Pie Recipe

You’re going to love this old fashioned pecan pie recipe. Simple to make and truly a delight to eat!

Pie Crust: It can be store-bought or homemade.
Eggs: You’ll need one to brush the pie crust with and the others for the pie filling.
Butter: Unsalted butter is preferred!
Sugar: You’ll need white granulated sugar AND dark brown sugar for this recipe.
Light Corn Syrup: This is what gives pecan pie filling the signature smooth texture.
Vanilla Extract: Personally, I love using my homemade vanilla extract in all of my baked goods. It really lends the very best flavor.
Kosher Salt: Just a little bit is used to help enhance the other flavors.
Pecans: The star of the show! To achieve the same look as in my photos, use chopped pecans.

PRO TIP: During baking, if your crust is browning too quickly, simply cover it with foil.

Do I need to bake the pie crust first?

In one word, yes! Be sure you blind bake the pie crust before you fill it, otherwise you could easily end up with an under-cooked bottom. Just press your pie dough firmly into the bottom of your pie dish, bake for 4 minutes and let it cool. This simple step will mean that you will be serving the best pecan pie… ever!

Why is the middle of my pecan pie still liquid?

If the middle of your pecan pie is on the soupier side, that means it didn’t bake for long enough. Remedy this by letting the pie cook for the full bake time. It is done when the top of it has a caramelized look and it should be a medium to dark brown. The pie crust will be a golden brown. When you gently shake it, the middle should barely jiggle.

Should you refrigerate pecan pie after baking?

If you are planning on serving the pie within 2 to 3 hours, then you can leave it to cool at room temperature. If you are planning on serving it the next day, cover it loosely with foil or plastic wrap and place in the fridge.

How long does pecan pie need to cool?

Let the pie cool for at least 3 hours before serving. This is important not just so it’s not too hot, but also so it has enough time to settle into the right shape when you slice it.

How to Store

In an airtight container in the fridge, pecan pie will stay fresh for up to 4 days.

How to Freeze

You can freeze pecan pie for up to 1 month. Keep it stored in a freezer-safe container. Let it slowly thaw in the fridge prior to storing.

Serving Suggestions

Enjoy more classic recipes this Thanksgiving like Thanksgiving turkey, homemade cranberry sauce, creamy mashed potatoes and sweet potato mash.

5-Star Review

“This pie is a must dessert for Thanksgiving! It’s the best!” – Anna

Best Pecan Pie Recipe

This classic pecan pie recipe is a must for your Thanksgiving dessert. This traditional fall pie is easy to make and is perfect for serving to friends and family during the holidays.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 14

Cool/Chill Time 3 30

Total Time 4 54

Servings slices

Calories 495kcal

Author Becky Hardin

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

For the Crust

1 refrigerated deep-dish pie crust 213 grams
1 large egg 50 grams, lightly beaten

For the Filling

6 tablespoons unsalted butter 85 grams (¾ stick)
1 cup granulated sugar 200 grams
2 tablespoons dark brown sugar 27 grams
1⅛ cups light corn syrup 351 grams (18 tablespoons)
4 large eggs 200 grams, lightly beaten
1 teaspoon pure vanilla extract 4 grams
1 teaspoon kosher salt 3 grams
2 cups chopped pecans 228 grams

Instructions

For the Crust

Preheat oven to 425°F.
Roll dough into a 14-inch diameter circle and press it into the pie pan. Trim the crust, leaving 1-inch around the edges, and reserve the dough scraps. Fold the dough edges under and crimp the edges to your liking.

1 refrigerated deep-dish pie crust
Bake the crust for 4 minutes, or just until the crust is set. Transfer to a wire rack and cool for 3 minutes. Use leftover scraps to cover any cracks in the crust (hopefully, there aren’t any). Cool the crust for 30 minutes and brush lightly with one beaten egg.

1 large egg
Reduce the oven temperature to 350°F.

For the Filling

Be sure oven temperature is set to 350°F and the oven rack is adjusted to the middle position.
Melt the butter in a medium saucepan set over medium heat.

6 tablespoons unsalted butter
Add sugars and cook (stirring often) until mixture starts bubbling about 3-4 minutes. Add corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.

1 cup granulated sugar, 1⅛ cups light corn syrup, 2 tablespoons dark brown sugar
Remove the mixture from the heat and cool 5 minutes.
Add the eggs to a medium heatproof bowl and whisk lightly. Pour 1 cup of the slightly cooled sugar mixture into a heatproof measuring cup.

4 large eggs
Very slowly whisk the 1 cup sugar mixture into the beaten eggs then very slowly whisk the beaten egg/sugar mixture back into the hot sugar mixture in the saucepan. Quickly whisk the mixture until thoroughly incorporated.
Add vanilla and salt and whisk to incorporate.

1 teaspoon pure vanilla extract, 1 teaspoon kosher salt
Add the pecans and stir well.

2 cups chopped pecans
Pour the filling into the cooled crust and bake at 350°F for 30 minutes. If the crust is browning too quickly, cover the pie crust edge with a pie crust shield or foil. Bake an additional 20-30 minutes or until the pie is almost set in the middle. The pie should be barely jiggly in the middle.
Transfer the pie to a cooling rack to cool completely before serving, at least 3 hours.
Serve with a scoop of ice cream or lightly sweetened whipped cream, if desired.

Video

Notes

Bake this pie in a 9½-inch circular pie dish that is 2 inches deep.
Blind bake your pie crust!
Thoroughly whisk your filling ingredients so that everything is really well combined.
During baking, if your crust is browning too quickly cover it with foil.
Let the pie cool for at least 3 hours before serving.

Storage: Store pecan pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.