Imagine the aroma of toasted pecans mingling with sweet caramel, filling your kitchen with warmth. That’s the magic of pecan pie, a dessert that evokes cherished memories and cozy gatherings. My grandmother’s pecan pie was legendary – a slice was always the highlight of any holiday spread.
This recipe is my attempt to capture her delicious creation, updated with a few secrets I’ve learned along the way. This pecan pie is perfect for Thanksgiving, Christmas, or any time you crave a rich, decadent treat. It’s a slice of Southern comfort that everyone will enjoy. Nothing beats the smooth sweetness you get within a great pecan pie.
Why You’ll Love This Recipe
- It’s surprisingly simple to make, even for beginner bakers.
- The deeply nutty and caramel-like flavor of this pecan pie is irresistible.
- The contrast between the flaky pie crust and the gooey, rich filling is heavenly.
- It’s a classic dessert that’s always a crowd-pleaser, perfect for sharing.
- Uses readily available ingredients with easy substitutions, if needed.
- The filling is packed with crunchy pecans, offering a delightful textural experience.
Ingredients Breakdown
- Pecans: The star of the show! Use high-quality, fresh pecans for the best flavor. Toasted pecans will enhance the nutty notes even further. You can use pecan halves or pieces, depending on your preference. Opt for raw pecans, as pre-roasted ones might overcook during baking.
- Pie Crust: A buttery, flaky pie crust is essential. You can use a store-bought crust for convenience or make your own from scratch (my recipe coming soon!). A store-bought crust can work really well.
- Butter: Adds richness and flavor to the filling. Use unsalted butter so you can control the salt level. Melted butter helps create a smooth, cohesive texture.
- Corn Syrup: Light or dark corn syrup both work beautifully in this recipe. Light corn syrup will result in a lighter colored filling, while dark corn syrup will give a deeper, more molasses-like flavor.
- Sugar: A combination of granulated and brown sugar adds depth and sweetness. Brown sugar contributes a caramel-like flavor that complements the pecans perfectly.
- Eggs: Provide structure and richness to the filling. Ensure you use fresh, large eggs for optimal results. At room temperature, eggs can blend more smoothly into the mixture and that makes a great pecan pie.
- Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best taste.
- Salt: Balances the sweetness and enhances the other flavors. A pinch of kosher salt will do the trick.
Kitchen Tools Needed
For the best pecan pie, you’ll need a few tools.
- 9-inch pie plate
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Saucepan (optional, for toasting pecans)
- Rolling pin (if making your own crust)
How To Make Classic Pecan Pie
- Prepare the crust: If using store-bought, unroll and ease into the pie plate. If making your own, roll out the dough to a 12-inch circle and transfer it to the pie plate. Crimp the edges decoratively.
- Pre-bake the crust (optional): For a crispier crust, pre-bake at 350°F (175°C) for 10-12 minutes, or until light golden. My grandma never bothered with this step.
- Toast the pecans (optional): Toasting enhances their flavor. Spread pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Make the filling: In a large bowl, combine melted butter, corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth and well combined.
- Add the pecans: Gently fold the toasted pecans into the filling mixture.
- Pour into the crust: Pour the pecan mixture into the prepared pie crust. Use a spoon to evenly distribute the pecans.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but jiggles slightly in the center. The crust should be golden brown. If the crust starts to brown too quickly, you can cover the edges with foil. The internal temperature, measured with a thermometer, should be around 200°F.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set. A properly cooled pecan pie is a thing of beauty.
- Slice and serve: Cut into wedges and serve plain or with a dollop of whipped cream or vanilla ice cream. No one will say no to good whipped cream.
Pro Tips for Success
- Don’t overbake: Overbaking will result in a dry, cracked filling. The filling should jiggle slightly in the center when done.
- Use a pie shield or foil: To prevent the crust from browning too quickly, cover the edges with a pie shield or strips of aluminum foil during the last 15-20 minutes of baking.
- Toast the pecans: Toasting the pecans before adding them to the filling enhances their flavor and creates a more complex taste profile.
- Make it ahead: Pecan pie can be made 1-2 days ahead of time. Store it in the refrigerator and bring it to room temperature before serving.
- Add a splash of bourbon: For a boozy kick, add a tablespoon or two of bourbon to the filling. The nutty taste of a great pecan pie works well with bourbon.
Variations & Dietary Swaps
- Gluten-Free: Use a gluten-free pie crust. Many store-bought options are available.
- Vegan: Substitute the butter with vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) in place of the eggs. Use maple syrup or agave nectar instead of corn syrup for a more natural sweetness. So many enjoy pecan pie.
- Chocolate Pecan Pie: Add 1/2 cup of chocolate chips to the filling for a chocolatey twist.
- Maple Pecan Pie: Replace the corn syrup with maple syrup for a richer, more maple-forward flavor.
Serving Suggestions
- Serve with a dollop of freshly whipped cream.
- Add a scoop of vanilla ice cream for a decadent treat. My favorite way is with vanilla ice cream.
- Drizzle with caramel sauce or chocolate sauce.
- Garnish with a sprinkle of chopped pecans.
Storage & Reheating
Store leftover pecan pie in the refrigerator, covered, for up to 3-4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes. The crust might lose some of its crispness upon reheating.
Frequently Asked Questions
This Classic Pecan Pie recipe is more than just a dessert; it’s a slice of tradition, a taste of home, and a hug in every bite! I hope this recipe brings as much joy to your kitchen as it has to mine. I know you can make an incredible pecan pie.
Now, I’d love to hear from you! Did you try this recipe? What did you think? Share your comments, ratings, and photos below. And don’t forget to follow Culinary Craving on Instagram or Facebook for more delicious recipes! Let me know what your favorite type of pie is?
Related Recipes
- Apple Crumble Pie: Another comforting classic, perfect for fall.
- Sweet Potato Pie: A smooth, spiced Southern classic that rivals pecan pie.
- Chocolate Brownies: For another indulgent, fudgy dessert fix.
Classic Pecan Pie
Bake a traditional pecan pie with a flaky crust and rich, gooey filling. This classic Southern dessert is perfect for holidays and special occasions.
Ingredients
- 1 9-inch pie crust, store-bought or homemade
- 1 cup 2 sticks unsalted butter, melted
- 1 cup light or dark corn syrup
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups pecan halves or pieces
Instructions
- Preheat oven to 350°F (175°C).
- Prepare pie crust in a 9-inch pie plate.
- In a large bowl, combine melted butter, corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth.
- Gently fold in the pecans.
- Pour mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set but jiggles slightly in the center.
- Let cool completely before slicing and serving.
Notes
- For a crispier crust, pre-bake the crust for 10-12 minutes before adding the filling.
- To prevent the crust from browning too quickly, cover the edges with foil during the last 15-20 minutes of baking. A pecan pie can be so easy to make.
- Store leftovers in the refrigerator for up to 3-4 days.