Tessa’s Recipe Rundown
Taste:Sweet and nutty.
Texture:The crust is flaky and crisp, while the filling has a gooey yet candy-like crunch.
Ease:Definitely one of the easier pies to make!
Pros:Quintessential Thanksgiving dessert.
Cons:None.
Would I make this again?Of course!
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When it comes to Thanksgiving pies, it seems pecan pie is less divisive than pumpkin pie.
Some people hate pumpkin pie.
But pecan pie doesn’t seem to invoke much love or hate. It’s kind of just there. But this is no ordinary pecan pie!
While my recipe isn’t revolutionary, there are a few tricks I’ve used here, to make the classic pecan pie recipe a little more special.
First, I use my all-butter Best Ever Pie Crust recipe and blind-bake it to ensure it stays nice and crispy.
Second, I use corn syrup to create a perfectly set candy-like filling, along with dark brown sugar to give it a complexity of flavor. I also add a generous amount of butter to the filling for extra flavor and richness.
Lastly, toasting the pecans and sprinkling in a pinch of cinnamon seals the flavor deal.
Don’t forget a scoop of vanilla ice cream on top!
How to Make Perfect Pecan Pie
The Pie Crust
I highly recommend using myBest Ever Pie Crustfor this traditional Pecan Pie. It’s buttery, ultra flaky, and easy. If you’re intimidated by pie crusts, check out the full pie crust recipe post for loads of tips and tricks.
How to Blind Bake Pie Crust for Pecan Pie
While some recipes don’t call for blind-baking the pie crust,I personally much prefer the texture of the crust when it’s baked first. It’s crispier and stays that way for longer.
- Line the chilled crust in the pan with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans. You must completely fill to the top edge of the crust to prevent the crust from shrinking or slumping.
- Place on a rimmed baking pan. This will help catch any butter that might bubble over.
- Bake for 18 to 20 minutes at 400°F, or until pale and just beginning to brown but not raw. The higher baking temperature allows the crust to set quickly, preventing it from losing its shape or flute.
- If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on top of a baking stone.
Check out my full article for How to Blind Bake Pie Crust here.
How to Toast Pecans
Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Toasting first is an extra step, but I promise it’s worth it! It intensifies the pecan flavor and creates a crunchier texture.
How to Prevent Watery or Runny Pecan Pie Filling
We want the filling to be gooey, not runny. This all comes down to baking:
- The edges should be set but the center should wobble a bit, kind of like gelatin.
- Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.
- You want to cook pecan pie to an internal temperature of 200°F. Use adigital thermometerto make this easy.
Do I Have to Use Corn Syrup?
In this recipe, yes, corn syrup is necessary. I used light corn syrup, but you can also use dark corn syrup. I’ve heard golden syrup can work well, but I haven’t tested that. If you’re looking for a pecan pie without corn syrup, give my Browned Butter Maple Pecan Pie recipe a try instead!
Can I Use Light Brown Sugar Instead of Dark Brown Sugar?
The dark brown sugar in this pecan pie recipe creates that toffee-like sticky sweetness without being too cloying, bringing a beautiful richness and depth of flavor. If you need to, light brown sugar will work in a pinch – or make your own dark brown sugar!Learn how here.
What is the Best Pie Pan to Use?
I recently used my Best Ever Pie Crust recipe to experiment with different pie pans, to determine which pie pan is best. Check out my Best Pie Pan article here to see my side-by-side experiments and learn which pie pans I recommend.
Does Pecan Pie Need to be Refrigerated?
Yes. Since pecan pie contains egg, it should be refrigerated after sitting out for about 2 hours.
How to Store Pecan Pie
Store the cooled and baked pecan pie loosely covered with plastic wrap or aluminum foil in the fridge. Pecan pie lasts for up to 3 days.
How to Freeze Pecan Pie
- Place the baked and cooled pecan pie in an airtight container and freeze for up to 3 months.
- This is easiest done with a disposable aluminum pie tin (learn more about pie pans here).
- When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
- Refresh in a 300°F oven for 5 to 10 minutes to re-crisp the crust, if desired.
More Thanksgiving Pies:
- French Silk Pie – my most popular Thanksgiving pie recipe!
- Caramel Apple Streusel Pie
- Easy Pumpkin Pie
- Peanut Butter Pie
- Brown Butter Sweet Potato Pie
Check out ALL of my Thanksgiving recipes over at my Thanksgiving Headquarters.
Pecan Pie
By: Tessa Arias
4.75 from 4 votes
Yield: 12 servings
Prep Time: 20 minutes mins
Dough Chilling Time: 2 hours hrs
Cook Time: 1 hour hr 20 minutes mins
Total Time: 3 hours hrs 40 minutes mins
Review Print Save
Classic homemade Pecan Pie features a flaky buttery crust with gooey, crunchy, and rich brown sugar toasted pecan filling. The perfect simple Thanksgiving dessert!
Ingredients
- 1
batch pie dough - 2 cups (227 grams) pecan halves
- 4 large eggs, at room temperature
- 1 cup (312 grams) light corn syrup
- 3/4 cups (150 grams) dark brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted and cooled
Instructions
Prepare the pie crust:
Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching the dough. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
Preheat oven to 400°F.
Line the chilled crust with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, granulated sugar, rice, or dried beans.
Place on a rimmed baking pan. Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Remove from oven and set aside to fully cool. Reduce oven temperature to 350°F.
Make the filling:
Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Maintain oven temperature.
In a large mixing bowl, whisk together the eggs until well beaten. Add the corn syrup, brown sugar, vanilla, cinnamon, and salt. Gradually whisk in the melted butter until combined.
Place pecans evenly in cooled pie crust. Pour egg mixture over the pecans into crust.
Bake for 40 to 50 minutes, or until the edges of the filling are set but the center is still slightly wobbly. Your pie should have an internal temperature of 200°F when finished. If the crust begins to brown too much, cover with foil or a pie shield and continue baking. Remove from the oven and let cool completely before slicing and serving.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
How to Store Pecan Pie
Store the cooled and baked pecan pie loosely covered with plastic wrap or aluminum foil in the fridge. Pecan pie lasts for up to 3 days.
How to Make Pecan Pie Ahead of Time
Place the baked and cooled pecan pie in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
This post was originally published in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
