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.
Is it even Thanksgiving without a pecan pie?! I don’t think so! You are going to love this old fashioned pecan pie recipe. Simple to make and truly a delight to eat!
How to make this classic pecan pie recipe
FOR THE CRUST:
Preheat the oven and roll out your pie dough – you can use store bought or homemade. Press the dough into your pie dish, trim round the edges and then bake. Let the crust cool and brush with a little beaten egg.
FOR THE FILLING:
To make the filling, melt the butter in a saucepan and add the sugars and corn syrup, bring to the boil and let cool.
In another bowl whisk the eggs and add in some of the sugar mixture and whisk. Transfer to the saucepan and add the vanilla, salt and pecans. Pour into the crust and bake.
Let cool before serving.
How do you know when the pie is done?
The classic pecan pie will take about 50 minutes to bake. 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 the 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. Once cooled, you can also freeze the pie for up to a month.
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 undercooked 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!
Top tips to make this Classic Pecan Pie Recipe
- Bake this pie in a 9 1/2 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.
For more delicious pie recipes:
- Vegan Pumpkin Pie Recipe (Dairy Free!)
- Best Chocolate Cream Pie Recipe
- Caramel Pie
- The Best Homemade Cherry Pie Recipe
- Easy Homemade Apple Pie Recipe
Best Pecan Pie Recipe
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
Recommended Equipment
- Kitchen Scale (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
This pie is a must dessert for Thanksgiving! It’s the best!
Thanks, Anna! I’m glad you loved it!
Pecan pie is my favorite pie! I can’t wait to try this one out, it looks amazing.
Come back and let me know what you think once you’ve tried it!
This is a favorite recipe! Perfect for Thanksgiving but we’ll be having it regularly!
That’s awesome to hear, Toni!
In the directions, it says to add the corn syrup, but in the ingredient/measurement list, there is no mention of corn syrup or how much to use. Please clarify!!
such a delicious classic recipe!
Thank you, Rachael!
I can’t wait for Thanksgiving, because this is my favorite pie. The filling is so good, I need to have more than one piece!
One of mine too, Erin!!