Best Pecan Pie Recipe

A Classic Pecan Pie with a slice taken out.

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

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.

Step-by-step photos can be seen below the recipe card.

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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.
1 cup granulated sugar, 1⅛ cups light corn syrup, 2 tablespoons dark brown sugar
Add corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.
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.

Nutrition