Classic Pecan Pie

Classic pecan pie is one of those timeless desserts. With its flaky homemade crust and rich, nutty filling, it’s perfect for holiday gatherings or any time you want a special treat. Every bite is sweet, buttery, and loaded with pecans that give it a satisfying crunch.

Pecan pie always brings me back to family holidays where it was the star of the dessert table. I still remember sneaking a slice before dinner was served. Making it now feels like carrying on a tradition, but with a few modern tweaks to make the recipe even more foolproof.

If you love baking at home, you might also enjoy my Pumpkin Cream Cheese Bread, Chocolate Sweet Potato Pie, Apple Hand Pies, and Double-Crust Honeycrisp Apple Pie. Each of these recipes is classic, comforting, and perfect for fall and winter baking.

Why You’ll Love This Recipe

• Flaky homemade pie crust.
• Sweet, buttery filling packed with nutty flavor.
• A perfect dessert for holidays and gatherings.
• Easy to prepare ahead of time and serve later.

Ingredients

• All-Purpose Flour: The base for the crust that gives it structure and helps achieve that tender, flaky bite.
• Salt: Balances the sweetness of the filling and brings out the flavor of the pecans and crust.
• Unsalted Butter: Cold butter is cut into the flour to create flaky layers in the crust. It also adds rich flavor to both the crust and filling.
• Ice Water: Helps bind the crust together without making it tough. Using very cold water keeps the butter from melting too early.
• Light Brown Sugar: Adds sweetness and a touch of molasses flavor that pairs well with pecans.
• Corn Syrup or Golden Syrup: Provides sweetness, shine, and that signature gooey texture in the filling.
• Eggs: Act as a binder to hold the filling together and give the pie structure once baked.
• Vanilla Extract: Brings warmth and depth of flavor to the filling.
• Pecans: Their nutty crunch adds texture and flavor in every bite.

Substitutions and Additions

• Pie Crust Shortcut: Use a store-bought refrigerated pie crust if you’re short on time.
• Maple Syrup Swap: Substitute maple syrup for corn syrup for a deeper flavor.
• Nut Variety: Try mixing in walnuts or almonds for a different nutty taste.
• Chocolate Twist: Add a handful of chocolate chips to the filling for a richer dessert.

Step by Step Instructions

Prepare the Crust

Combine flour and salt in a mixing bowl. Cut in the cold butter until the mixture looks crumbly. Add ice water slowly until the dough comes together. Chill briefly, then roll out and fit into a 9-inch pie pan. Trim and crimp the edges for a decorative finish.

Mix the Filling

In a separate bowl, whisk together brown sugar, syrup, eggs, melted butter, vanilla, and salt until smooth and glossy. This ensures a custardy filling with no lumps.

Assemble the Pie

Pour the filling into the prepared crust. Arrange pecan halves over the top in a circular pattern or scatter them evenly for a rustic look.

Bake the Pie

Bake in a preheated oven at 350°F (175°C) for 50–55 minutes, until the filling is puffed and set. If the crust edges brown too quickly, shield them with foil.

Cool Before Serving

Let the pie cool on a wire rack for at least 2 hours. This step helps the filling firm up so it slices neatly. Serve and enjoy!

Tips and Notes

• Chill the Dough: Keeping your pie dough cold is key for flaky layers. If the butter softens too much before baking, the crust can turn dense instead of light. Try chilling the dough both before rolling it out and again once it’s in the pie dish.
• Roll Evenly: Roll your crust from the center outwards, turning the dough a quarter turn after each roll. This keeps the circle even and prevents overworking, which can make the crust tough.
• Check Doneness Carefully: The center of the pie should still have a slight jiggle but not look watery. If it’s too firm, the filling can end up overcooked and grainy instead of smooth.
• Toast the Pecans First: For a deeper flavor, toast the pecans in the oven for about 8 minutes before adding them to the pie. This step enhances their natural nuttiness.
• Slice with a Hot Knife: Run your knife under hot water and wipe dry before cutting. This makes it easier to get neat slices without pulling at the filling.

Serving Suggestions

• Serve Warm with Whipped Cream: A dollop of lightly sweetened cream balances the rich filling.
• Top with Vanilla Ice Cream: Cold ice cream melts over the warm pie, creating a creamy, flavorful bite.
• Drizzle with Caramel Sauce: Adds extra sweetness and a decadent touch.
• Pair with Coffee or Tea: The nutty filling pairs perfectly with a warm drink.

Storage and Reheating Instructions

• Keep leftover pie covered at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days.
• Reheat individual slices in the microwave for 15–20 seconds or warm the whole pie in a 300°F oven.
• Freeze tightly wrapped slices for up to 2 months and thaw overnight in the fridge.

Want more holiday sweets? Get inspired with my favorite Thanksgiving dessert recipes to serve this season.

Classic Pecan Pie Recipe

Classic pecan pie is one of those timeless desserts. With its flaky homemade crust and rich, nutty filling, it’s perfect for holiday gatherings or any time you want a special treat. Every bite is sweet, buttery, and loaded with pecans that give it a satisfying crunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Rest Time 2 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

  

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter cold and cubed
• 3 –4 tablespoons ice water

For the Pecan Filling

• 1 cup light brown sugar packed
• ½ cup corn syrup or golden syrup
• 3 large eggs
• 3 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves or chopped pecans

Instructions

 

• To prepare the crust, combine flour and salt in a mixing bowl. Cut in the cold butter until the mixture looks crumbly. Add ice water slowly until the dough comes together. Chill briefly, then roll out and fit into a 9-inch pie pan. Trim and crimp the edges for a decorative finish.
• For the filling, in a separate bowl, whisk together brown sugar, syrup, eggs, melted butter, vanilla, and salt until smooth and glossy. This ensures a custardy filling with no lumps.
• Pour the filling into the prepared crust. Arrange pecan halves over the top in a circular pattern or scatter them evenly for a rustic look.
• Bake in a preheated oven at 350°F (175°C) for 50–55 minutes, until the filling is puffed and set. If the crust edges brown too quickly, shield them with foil.
• Let the pie cool on a wire rack for at least 2 hours. This step helps the filling firm up so it slices neatly. Serve and enjoy!

Notes

Chill the Dough: Keeping your pie dough cold is key for flaky layers. If the butter softens too much before baking, the crust can turn dense instead of light. Try chilling the dough both before rolling it out and again once it’s in the pie dish.

Roll Evenly: Roll your crust from the center outwards, turning the dough a quarter turn after each roll. This keeps the circle even and prevents overworking, which can make the crust tough.

Check Doneness Carefully: The center of the pie should still have a slight jiggle but not look watery. If it’s too firm, the filling can end up overcooked and grainy instead of smooth.

Toast the Pecans First: For a deeper flavor, toast the pecans in the oven for about 8 minutes before adding them to the pie. This step enhances their natural nuttiness.

Slice with a Hot Knife: Run your knife under hot water and wipe dry before cutting. This makes it easier to get neat slices without pulling at the filling.