Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Pecan Pie Recipe

Classic Pecan Pie

Indulge in the rich, buttery, and nutty goodness of a classic Pecan Pie. This recipe provides a simple yet perfect way to create a stunning dessert that's ideal for holidays, gatherings, or any time you crave a comforting sweet treat. The deep, caramel-like filling and the satisfying crunch of pecans make this pie an irresistible delight.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8 slices
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Cold unsalted butter, cubed
  • 4-6 tablespoons Ice water
  • 1 1/2 cups Pecans, halves or chopped
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Light corn syrup
  • 3/4 cup Granulated sugar
  • 1/4 cup Brown sugar, packed
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Making the Pie Crust

First, prepare your pie crust. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Rolling Out the Crust

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. You can use a fork to prick the bottom of the crust to prevent it from puffing up during baking.

Preparing the Pecan Filling

In a large bowl, combine the melted butter, light corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Whisk until well combined and smooth. Stir in the pecans until evenly distributed throughout the mixture.

Assembling and Baking the Pie

Pour the pecan filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.

Cooling and Serving

Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. The filling will continue to set as it cools. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

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FAQ

  • How do I prevent the pie crust from shrinking?

    Chilling the dough thoroughly before rolling and baking is crucial. Also, be careful not to overwork the dough, as this can develop the gluten and cause it to shrink. You can also blind bake the crust partially before adding the filling.
  • Can I use dark corn syrup instead of light corn syrup?

    Yes, you can use dark corn syrup, but it will result in a richer, slightly more intense flavor. The color of the pie will also be darker.
  • How do I store leftover pecan pie?

    Store leftover pecan pie in the refrigerator, covered, for up to 3-4 days. You can also freeze pecan pie for longer storage. Wrap it tightly in plastic wrap and then in foil, and it will keep for up to 2-3 months. Thaw in the refrigerator before serving.