Description

This classic pecan pie recipe features a flaky buttery crust filled with a rich, gooey mixture of pecans, eggs, dark corn syrup, brown sugar, vanilla, and warm spices. Baked to perfection with a beautifully crimped edge and golden top, it’s the perfect dessert for holidays or any special occasion. Serve warm or at room temperature with whipped cream or ice cream for an indulgent treat.

Ingredients

Scale

Crust

1 unbaked Flaky Pie Crust or All Butter Pie Crust (enough for a 9-inch pie)
1 large egg beaten with 1 Tablespoon milk or heavy cream (for egg wash)

Filling

2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Prepare your pie crust according to your recipe through step 5, then chill the dough as indicated. Adjust your oven rack to the lower third and preheat the oven to 350°F (177°C).
Roll out the dough: On a lightly floured surface, roll the chilled dough gently from the center outward, rotating as you go, until it forms a 12-inch circle. Carefully place it into a 9-inch pie dish, tucking and smoothing it with your fingers.
Shape the crust edge: Fold the overhanging dough over the edge and mold into a thick rim. Crimp or flute the edges using a fork or your fingers, then brush with the egg wash to help achieve a golden finish. Chill the shaped crust in the fridge for 10 minutes to set.
Prepare the filling: Roughly chop the pecans, leaving some halves intact for texture. Spread them evenly in the chilled pie crust.
Mix the filling: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until fully combined.
Assemble the pie: Pour the filling mixture evenly over the pecans in the pie crust.
Bake: Bake the pie in the preheated oven for 50–55 minutes. After 20 minutes, place a pie crust shield or tent foil over the edges to prevent over-browning. The pie is done when the top is lightly browned and the filling is set but slightly jiggly in the center.
Cool the pie: Remove the pie from the oven and transfer to a wire rack to cool completely. The filling will settle as it cools for the perfect consistency.
Serve: Slice and serve warm or at room temperature. Optionally, top with whipped cream or ice cream for extra indulgence.
Store leftovers: Cover and store leftover pie at room temperature for 1–2 days or refrigerate for 4–5 days.

Notes

You can make filling (except pecans) a day ahead and refrigerate. Pie dough can be made and chilled 1–5 days in advance.
If baking the pie a day ahead, cool completely after baking, cover tightly, and store at room temperature until serving.
For freezing, bake pie, cool fully, wrap tightly, and freeze up to 3 months. Thaw in refrigerator overnight before serving.
Use light corn syrup as a substitute for dark corn syrup if desired, but corn syrup is essential for the authentic texture and flavor of traditional pecan pie.
Both linked pie crust recipes yield two crusts; use the second for another pie or freeze.
Special tools that help include a rolling pin, 9-inch pie dish, pastry brush, whisk, pie crust shield, and cooling rack.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 450
Sugar: 35g
Sodium: 220mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg