Filed Under: Dessert | Pie | Thanksgiving

Pecan Pie

Recipe By Tessa Arias
  |  
November 12th, 2019
5 from 1 vote
5 from 1 vote

Classic homemade Pecan Pie features a flaky buttery crust with gooey, crunchy, and rich brown sugar toasted pecan filling. Perfect simple Thanksgiving dessert!

Yield: 12 servings

Prep Time: 20 minutes

Cook: 1 hour 20 minutes

Tessa's Recipe Rundown...

Taste: Sweet and nutty.
Texture: The crust is flaky and crisp while the filling has a gooey yet candy-like crunch.
Ease: Definitely one of the easier pies to make!
Pros: Quintessential Thanksgiving dessert.
Cons: None.
Would I make this again? Of course!

It seems pecan pie is less divisive than pumpkin pie when it comes to Thanksgiving.

Some people hate pumpkin pie.

But pecan pie doesn’t seem to invoke much love or hate. It’s kind of just there.

Pecan pie in a glass pie plate

My recipe for traditional pecan pie isn’t revolutionary.

But there are a few twists to make it a little more special.

First, I use my all butter Best Ever Pie Crust recipe and blind bake it to ensure it stays nice and crispy.

Second, I use both corn syrup to create a perfectly set candy-like filling and dark brown sugar to give it a complexity of flavor. I add a generous amount of butter to the filling for extra flavor and richness.

Lastly, toasting the pecans and sprinkling in a pinch of cinnamon seals the flavor deal.

Pecan pie in pie plate with a slice removed

Homemade Pecan Pie Baking Tips

Pecan pie ready to be baked in the oven

If you have any pie questions, or have had challenges in the past, be sure to read through everything in this pink box to ensure this is the best Thanksgiving dessert ever!

How to Blind Bake Pie Crust for Pecan Pie

Blind baked pie shell ready for pecan pie filling

If you do some pecan pie googling, you’ll some some recipes call for blind baking the pastry crust before filling and others don’t.

I personally much prefer the texture of the crust when it’s baked first. It’s crispier and stays that way for longer.

Line the chilled crust in the pan with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, rice, or dried beans. It’s important that you fill complete to the top edge of the crust to prevent shrinking or slumping.

Place on a rimmed baking pan. This will help catch any butter that might bubble over. Bake for 18 to 20 minutes at 400°F, or until pale and just beginning to brown but not raw. The higher baking temperature allows the crust to set quicker, preventing it from losing its shape or flute.

If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on a baking stone.

How to Toast Pecans

Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Toasting first is an extra step but it intensifies the pecan flavor and creates a crunchier texture.

How to prevent watery or runny pecan pie filling:

We want the filling to be gooey, not runny. This all comes down to baking.

You want to cook pecan pie to an internal temperature of 200°F. The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.

How to make pecan pie without corn syrup:

This recipe calls for corn syrup. I used light corn syrup, but you can also use dark corn syrup.

I tried to make this recipe work without corn syrup and I just couldn’t get it to set properly. There is no substitution for corn syrup in this particular recipe. I’ve heard golden syrup can work well, but I haven’t tested that.

I thought about using maple syrup instead in this recipe, but that gets pricey quick (you’d need a lot!) and I didn’t want the prominent flavor to be maple.

How to Store Pecan Pie

Store the cooled and baked pecan pie loosely covered in the fridge for up to 3 days.

How to Freeze Pecan Pie

Place the baked and cooled pie in an airtight container and freeze for up to 3 months. This is easiest done with one of those aluminum disposable pie tins. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. You can refresh in a 300°F oven for 5 to 10 minutes to really re-crisp the crust.

Slice of pecan pie on a plate with a fork taking a bite

More Thanksgiving Pie Recipes:

Check out ALL of my Thanksgiving recipes over at my Thanksgiving Headquarters.

5 from 1 vote

How to make
Pecan Pie

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Dough Chilling Time 2 hours
Total Time: 3 hours 40 minutes
Classic homemade Pecan Pie features a flaky buttery crust with gooey, crunchy, and rich brown sugar toasted pecan filling. Perfect simple Thanksgiving dessert!

Ingredients

  • 1 batch pie dough
  • 2 cups (227 grams) pecan halves
  • 4 large eggs, at room temperature
  • 1 cup (312 grams) light corn syrup
  • 3/4 cups (150 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled

Directions

Prepare the pie crust:

  1. Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.

  2. Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.

  3. Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight.
  4. Preheat oven to 400°F.
  5. Line the chilled crust with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, rice, or dried beans.
  6. Place on a rimmed baking pan. Bake for 18 to 20 minutes, or until pale and just beginning to brown but not raw. Reduce oven temperature to 350°F.

Make the filling:

  1. Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Maintain oven temperature.
  2. In a large mixing bowl, whisk together the eggs until well beaten. Add the corn syrup, brown sugar, vanilla, cinnamon, and salt. Gradually whisk in the melted butter until combined.
  3. Place pecans in cooled pie crust. Pour egg mixture into crust.
  4. Bake for 40 to 50 minutes, or until the edges of the filling are set but the center is still slightly wobbly with an internal temperature of 200°F. If the crust begins to brown too much, cover with a pie shield and continue baking. Remove from the oven and let cool completely before slicing and serving.

Course: Dessert
Cuisine: American
Keyword: thanksgiving

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Sharon — November 25, 2019 at 10:41 pm

    What can I use instead of corn syrup?!

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