Pecan Pie
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Is it pee-can or pick-kahn? However you say it, one thing’s for sure: pecan pie is a holiday classic. Rich, gooey, and irresistibly nutty, it’s one of the easiest pies in the line-up—and this version truly delivers!
Pecan pie is a holiday staple, loved for its rich, gooey filling and buttery, flaky crust. It’s a distinctly American dessert with roots in the South, where pecans—a native nut—take center stage. It gained widespread popularity in the early 20th century, thanks to recipes featured on Karo syrup bottles. Even today, Karo syrup remains a key ingredient in many pecan pie recipes—it sweetens the filling, helps it set perfectly, and gives it that irresistible gooey texture.
During Thanksgiving and Christmas, pecan pie often shares the spotlight with other classics like pumpkin pie, sweet potato pie, and apple pie. And like any classic, pecan pie has inspired countless delicious spinoffs——bourbon pecan pie, chocolate pecan pie, pecan squares, and even Canadian butter tarts. Each dessert has its loyal fans, but classic pecan pie stands out for its nutty richness and caramel-like sweetness.
In this recipe, I’ll walk you through how to make the ultimate pecan pie. Whether you use a homemade pie crust or a store-bought one, it’s one of the easiest pies to make. Serve it with whipped cream, a scoop of vanilla ice cream, or simply on its own.
Table of Contents
What You’ll Need To Make Pecan Pie
- Unbaked Pie Crust: You can use a homemade pie dough or a store-bought 9-inch deep-dish crust.
- Butter: Adds richness and a smooth, creamy texture to the filling.
- Light Brown Sugar: Contributes sweetness and a hint of molasses flavor, enhancing the caramel-like filling. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Dark Corn Syrup: Sweetens the filling and gives the pie its signature gooey texture. Not to be confused with high fructose corn syrup—which is chemically modified and much sweeter—it’s perfect for baking. Karo is the standard brand you’ll find in most supermarkets.
- Eggs: Bind the filling and give the pie structure.
- Bourbon: An optional ingredient that adds a warm, complex flavor that complements the sweetness of the pie.
- Vanilla Extract: Enhances the flavor with a subtle sweetness and aromatic depth.
- Pecan Halves: Provide a crunchy, nutty contrast to the luscious filling, adding texture and richness.
- Beaten Egg, Milk, or Cream: Used for brushing the edges of the crust for a golden, glossy finish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prepare the Crust
If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. Trim the edges of the dough to extend about ½ inch beyond the pie pan’s lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. If using a frozen crust, keep it in the freezer until you are ready to fill it.
For a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface.
Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching.
Trim the edges of the dough to extend about ½ inch beyond the pie pan’s lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time.
Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Step 2: Make the Filling
In a large bowl, combine the melted butter, sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt. Whisk until completely smooth.
Step 3: Assemble and Bake
Sprinkle the coarsely chopped pecans in the chilled pie crust.
Pour the egg mixture evenly over the top. If you’ve set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they’re coated. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using. Place the pie on the preheated baking sheet in the oven.
Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.
Video Tutorial
Make-Ahead Instructions
The pie can be made up to 2 days ahead and stored, covered loosely with aluminum foil or plastic wrap, at room temperature. This allows the flavors to meld beautifully while keeping the pie fresh and ready for serving.
Freezer-Friendly Instructions
The unbaked pie can be frozen for up to 3 months. To do this, place the unbaked pie in the freezer, uncovered, and allow it to freeze until firm. Once frozen, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to bake, there’s no need to thaw the pie. Simply remove it from the freezer, unwrap it, and brush the edges with beaten egg, milk, or cream, and bake as directed. Note that you’ll need to add about 10 minutes to the original baking time if baking from frozen. Cover the edges with foil towards the end if they start to brown too much.
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Pecan Pie
Ingredients
- 1 homemade pie crust dough, chilled (or store-bought 9-inch deep-dish pie crust; see note)
- 5 tablespoons unsalted butter, melted
- ½ cup (packed) light brown sugar
- 1 cup dark corn syrup
- 3 large eggs, at room temperature
- 2 tablespoons bourbon (optional but recommended)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2½ cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like)
- Beaten egg, milk, or cream, for brushing the edges
Instructions
For the Crust
- If using a store-bought pie dough: If using a refrigerated dough, unroll it and fit it into a 9-inch by 1½-inch (23-cm by 3.75-cm) deep-dish pie pan. Press the dough gently into the pan so it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until you’re ready to fill it.If using a homemade pie crust dough: Roll the dough into a 12 to 13-inch (30 to 33-cm) circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press it into the pan, ensuring it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead.
For the Filling
- Preheat the oven to 350°F (175°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
- In a large bowl, combine the melted butter, sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt. Whisk until completely smooth.
- Sprinkle the coarsely chopped pecans in the chilled pie crust, then pour the egg mixture evenly over the top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream. Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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