Desserts > Pies & Tarts > Nut Pies > Pecan Pie Recipe

Classic Pecan Pie

This classic pecan pie recipe delivers a sweet, nutty, and decadent dessert perfect for any occasion. The rich filling and crunchy pecans create a delightful texture and flavor combination that will surely impress. It's easier to make than you might think! The pie crust can be homemade or store-bought for your convenience.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Cold unsalted butter, cubed
  • 1/4 cup Shortening, cold
  • 4-6 tablespoons Ice water
  • 1/2 cup (1 stick) 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
  • 1 1/2 cups Pecan halves

Making the Pie Crust (Homemade)

If you're making the crust from scratch, combine the flour and salt in a large bowl. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Blind Baking the Crust (if using homemade)

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden. Let cool completely before filling.

Making the Filling

Preheat oven to 350°F (175°C). In a medium bowl, whisk together the melted butter, corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt until well combined.

Assembling and Baking the Pie

Spread the pecan halves evenly over the bottom of the pre-baked pie crust (or store-bought). Pour the filling over the pecans. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts 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 as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts Estimated per 100g of product

Please note that these are estimates only and can vary depending on the specific ingredients used and serving size.

Calories: 350-450
Fat: 20-30g
Saturated Fat: 8-12g
Cholesterol: 50-70mg
Sodium: 150-250mg
Carbohydrates: 40-50g
Fiber: 1-3g
Sugar: 30-40g
Protein: 3-5g

Other Important Considerations for Nutrition

Pecan pie is a rich dessert and should be enjoyed in moderation. It's high in calories, sugar, and fat. Consider using a smaller slice or pairing it with a lighter dessert option. You can also adjust the sugar content slightly in the recipe to reduce the overall sweetness.

← Classic Mixed Berry Pie Classic Pecan Tart →

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 know when the pie is done?

    The pie is done when the filling is set around the edges but still slightly jiggly in the center. A knife inserted into the center should come out with moist crumbs attached, but not wet batter.
  • Can I make this pie ahead of time?

    Yes, pecan pie can be made a day or two ahead of time. Store it in the refrigerator and bring it to room temperature before serving.
  • Why is my pecan pie runny?

    Runny pecan pie can be caused by underbaking, using too much liquid in the filling, or not allowing the pie to cool completely. Make sure to bake the pie until the filling is set and let it cool thoroughly before slicing.