Pecan Pie
There’s something timeless and comforting about a classic pecan pie. With its rich, gooey filling and crisp, buttery crust, it’s the kind of dessert that never goes out of style—especially around the holidays. This version is everything a good pecan pie should be: sweet but balanced, packed with toasted pecans, and easy enough to pull together with simple pantry ingredients.
The homemade crust adds a rustic touch and buttery flavor that pairs perfectly with the caramel-like filling. Whether you’re making it for Thanksgiving, a special occasion, or just because you’re craving something cozy, this pecan pie is sure to be a crowd-pleaser.
Who do I make this for?
I make this for my father-in-law… pecan pie is one of his favorite desserts!
Pecan Pie Recipe
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust (Single 9-inch crust)
1 ¼ cups all-purpose flour
1 ½ tsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
3–5 tbsp cold water
Filling
2 1/2 cups pecans, whole or halves
1 cup dark corn syrup
3/4 cups light brown sugar
3 eggs
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Make the Pie Crust
In a food processor, combine the flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add cold water, 1 tablespoon at a time, until the dough begins to clump together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Prepare the Filling
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in the pecans and set aside.
3. Assemble the Pie
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and gently press into place. Trim and crimp the edges. Pour the pecan filling into the prepared crust, making sure the pecans are evenly distributed.
4. Bake the Pie
Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes, or until the center is set and the crust is golden.
5. Cool and Serve
Allow the pie to cool completely on a wire rack—at least 3 hours—before slicing. Serve as-is or with whipped cream or vanilla ice cream.
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