This traditional Pecan Pie is sweet and delicious, totally made from scratch, including the pie crust! A classic and old-fashioned dessert that’s a must on every Thanksgiving table!
Pecan pie is our favorite and not just for Thanksgiving. I admit, I will have it a few times a year. It’s the sweetness, it’s the pecans and it’s the flaky crust that call to me. When all of those great things are combined together, you get one decadent dessert, if there ever was one.
This pie is an absolute bona fide all American classic, Southern baking at its finest, almost too delicious for words, but somehow here I am, writing about it to share with you all. My lovely readers.
But what makes a pecan pie really that great decadent morsel we’re all so fond of? It all starts with the flaky crust. As I always say, homemade is always better and when it comes to pie crust it certainly is true. You’re looking for a flaky, crumbly and buttery pie crust that will literally melt in your mouth. Of course, you can use store bought, but when you feel brave enough, go ahead and make your own. You’ll thank me!
Beyond all the flaky crust, the most important thing when it comes to this classic pie is the filling. Corn syrup is a must, lots of pecans, butter, a bit of vanilla, flour and a bit of brown sugar is what makes this filling so great.
What Is Blind Baking?
Blind baking basically means baking your pie crust before filling it and baking the entire pie. This is necessary when making a pie with a custardy filling like ours today as it prevents the crust from becoming soggy. Don’t forget to read the post on making the perfect pie crust and all about blind baking!
Ingredients
- Pie crust – follow my recipe here. We only need 1/2 of the recipe, feel free to make the full recipe and just freeze the other half of the crust. You can also use store bought pie crust.
Filling
- Pecans – We want both chopped up and halved pecans. The chopped up ones are going into the filling and our halved pecans are going to be artfully lined up on top.
- Sugar – Some packed brown sugar is all we need, that molasses flavor is going to add complexity and depth to our filling.
- Flour – Just a bit of all purpose to help keep our filling from getting too liquidy, it’ll bind the filling and help us achieve a custardy consistency.
- Eggs – We want whole eggs for richness and to help us bind our filling.
- Butter – Unsalted is best to control the sodium content of our pie.
- Vanilla – This is a bit of a secret weapon flavor enhancer.
- Corn syrup – This ingredient offers both sweetness and texture to our filling.
- Seasoning – A bit of salt is necessary to all baked goods, it’ll help balance out all the rich and sweet flavors we have going on.
Can I skip the corn syrup?
You sure can! Although I have to be honest, it won’t be quite the same without it. Just combine maple syrup with 1 tablespoon of flour and you’ve got a perfectly sweet and decadent substitute! Yum.
How to Make Pecan Pie
Crust
- Prepare the crust: Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- Preheat oven: To 425 F degrees
- Rest the dough: If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Assemble the crust: Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Blind bake the pie: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don’t have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
Filling
- Adjust oven temp: Reduce temperature to 350 F degrees.
- Form the filling: Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans. Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
- Bake the pie: Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there’s no wiggle to it. Let the pie cool completely in order for the filling to set, before slicing into it.
Amp up the flavor
To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350 F degrees or until you start to smell them. You can even brown the butter before incorporating it into your filling. I know I’m crazy, but aren’t we all a little?
Pie weights
These little weights prevent the pie crust from forming air bubbles and from puffing up. The crust will stay nestled nicely right against the pie plate and bake uniformly. You can buy ceramic or metal weights or just use plain old dried beans.
Leftover pie
Pecan pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve.
Freezer
These can definitely be made ahead of time! Just wrap them tightly in plastic wrap and seal in an air tight container before popping in the freezer for up to 3 months. Thaw overnight in the fridge before warming on the counter before slicing and serving!
More Incredible Pecan Recipes:
- Pecan Pie Cheesecake
- Pecan Pie Cheesecake Bars
- Bourbon Pecan Pie
- Chocolate Pecan Pie Cookies
- Cinnamon Chocolate Pecan Pie Cookies
- Banana Nut Muffins
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Pecan Pie Recipe
Ingredients
- ½ recipe pie crust
Filling
- 1 cup brown sugar packed
- 1 ½ tsp salt
- 1 tbsp all-purpose flour
- 6 tbsp butter unsalted, softened
- 4 eggs
- 2 tsp vanilla extract
- ¾ cup corn syrup light or dark
- ½ cup pecans chopped
- 1 ½ cups pecans halves
Instructions
- Make the pie crust according to this pie crust recipe. You can also use store bought pie crust.
- Preheat oven to 425 F degrees
- If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out the disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness. Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don’t have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Reduce temperature to 350 F degrees.
- Make the pie filling. To a large bowl add the brown sugar, salt and flour and combine. Add the butter, eggs, vanilla, corn syrup and whisk or mix with a mixer until everything is well incorporated. Stir in the 1/2 cup of chopped pecans.
- Pour the pie filling over the pie crust then arrange the rest of the pecans over the top of the pie filling.
- Place in the oven and bake for about 50 to 55 minutes, until it puffs up and when you jiggle it there’s no wiggle to it.
- Let the pie cool completely in order for the filling to set, before slicing into it.
Video
Recipe Notes
- To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350 F degrees or until you start to smell them.
- Check out the recipe to make this easy pie crust with video and step by step instructions here.
- Pecan pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve.
- Make ahead: These can definitely be made ahead of time! Just wrap them tightly in plastic wrap and seal in an air tight container before popping in the freezer for up to 3 months. Thaw overnight in the fridge before warming on the counter before slicing and serving!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hello! If I use maple syrup instead of corn syrup, should I still add a cup of sugar?
Yes, you still need to add the sugar.
Thank you for a really quick reply and the recipe! Going to make this pie for New Year for the whole family.
Also, will it ruin the pie if I make the blind baked pie crust in 6 hours ahead?
Nope, it should be fine.
This pecan pie is absolutely delicious! I’ve tried so many pecan pie recipes over the years and this is by far the best. My family loved it too. My search for a great pecan pie recipe is finally over. I toasted the pecans as you suggested. I didn’t make the pie crust but I will try your recipe next time. ’m so glad I found your blog. Thank you so much for sharing your recipes!
Blind baking the crust solves the problem of gooey crust. I’ve made my mom’s pecan pie recipe for years but was never happy with the consistency of the crust. Thanks for helping me solve this problem Jo.
That looks SO delish!
This is a favorite in our house!
Bring on all the pie…especially pecan!
Love the balance of gooey with the caramelized and the crunch. So good!
Perfect pecan pie recipe, thank you!
Life would be so sad without pecan pie!
Are all Pecan lovers here for a crusty pie 🙂