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