Desserts > Holiday & Seasonal Desserts > Thanksgiving Desserts Recipes > Pecan Pie Recipe

Classic Pecan Pie

Enjoy this rich and decadent pecan pie, perfect for your Thanksgiving celebration. This recipe combines the sweetness of brown sugar and corn syrup with the nutty flavor of pecans in a buttery, flaky crust.

Prep Time
30 minutes (plus chilling time)
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Cold unsalted butter, cubed
  • 1/4 cup Shortening, chilled
  • 4-6 tablespoons Ice water
  • 1 1/2 cups Pecans, halves or pieces
  • 1/2 cup Unsalted butter, melted
  • 1 cup Light brown sugar, packed
  • 1 cup Light corn syrup
  • 3 Large eggs
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Making the Crust

In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening 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 chill for at least 30 minutes.

Rolling and Shaping the Crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. You can blind bake the crust for 15 minutes at 375°F (190°C) for a crispier result, but it is not necessary.

Preparing the Filling

In a large bowl, combine the melted butter, brown sugar, and corn syrup. Whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and salt. Gently fold in the pecans.

Assembling and Baking the Pie

Pour the pecan filling into the prepared pie crust. Arrange additional pecan halves on top for a decorative touch, if desired. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust begins to brown too quickly, cover the edges with foil.

Cooling and Serving

Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. Serve at room temperature or slightly warmed. A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition.

Nutrition Facts (Estimated per 100g)

(Please note: these are estimates and can vary based on specific ingredients and quantities used.)

Calories: Approximately 400-450 kcal
Fat: 25-30g
Saturated Fat: 10-15g
Cholesterol: 70-80mg
Sodium: 150-200mg
Carbohydrates: 40-50g
Fiber: 2-3g
Sugar: 30-35g
Protein: 4-5g

Other Important Considerations for Nutrition

Pecan pie is a dessert that is high in sugar and fat. Enjoy in moderation as part of a balanced diet. Consider using whole wheat flour for the crust to increase fiber content. Reducing the amount of sugar can also make it a slightly healthier option. For those with nut allergies, this recipe is not suitable.

← Classic Maple Pecan Pie Classic Pumpkin Pie →

FAQ

  • Can I use store-bought pie crust?

    Yes, you can absolutely use a store-bought pie crust to save time. Just make sure it's a 9-inch pie crust.
  • How do I prevent the crust from burning?

    If the crust is browning too quickly, cover the edges with aluminum foil during the last 20-30 minutes of baking. You can also use a pie shield.
  • Can I freeze pecan pie?

    Yes, pecan pie freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.