Classic Pecan Pie

timeless Southern dessert, classic pecan pie combines a rich, buttery filling with crunchy pecans baked in a flaky pie crust. It is often enjoyed during the holidays but is simple enough to prepare year-round when you crave a comforting, sweet treat.

Why You’ll Love This Recipe

This pecan pie recipe is beloved for its perfect balance of sweetness, nuttiness, and buttery richness. It requires minimal ingredients, yet the result is an elegant dessert that looks impressive and tastes indulgent. With its caramel-like filling and crisp pecans on top, it is a crowd-pleaser that can be served at family gatherings, holiday dinners, or as a cozy weekend treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pie crust (store-bought or homemade)

• Pecans

• Eggs

• Light corn syrup

• Granulated sugar

• Brown sugar

• Unsalted butter

• Vanilla extract

• Salt

Directions

1. Preheat the oven to 350°F (175°C).

2. Place the pie crust into a 9-inch pie dish and set aside.

3. In a large bowl, whisk together eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.

4. Stir in the pecans until evenly coated.

5. Pour the mixture into the prepared pie crust.

6. Bake for 55–60 minutes, or until the filling is set and slightly firm in the center.

7. Allow the pie to cool completely before slicing and serving.

Servings and timing

This recipe makes 8 servings. Preparation takes about 15 minutes, and baking requires 55–60 minutes. Cooling time is recommended for at least 2 hours before serving.

Variations

• Chocolate pecan pie: Add 1 cup of semi-sweet chocolate chips to the filling before baking.

• Bourbon pecan pie: Add 1–2 tablespoons of bourbon for a deeper flavor.

• Maple pecan pie: Replace part of the corn syrup with pure maple syrup for a rich twist.

• Mini pecan pies: Prepare the filling and bake in a muffin tin for individual portions.

storage/reheating

Store pecan pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the oven at 300°F (150°C) for 10–15 minutes or microwave briefly until warmed through.

FAQs

1. Can I make pecan pie ahead of time?

Yes, pecan pie can be baked a day in advance and stored in the refrigerator until ready to serve.

2. Do I need to blind bake the crust?

No, for classic pecan pie, blind baking is not necessary since the filling and crust bake together.

3. How do I know when the pie is done?

The filling should be set but slightly jiggle in the center. It will firm up as it cools.

4. Can I use dark corn syrup instead of light?

Yes, dark corn syrup adds a richer, more robust flavor compared to light corn syrup.

5. Can I use a store-bought pie crust?

Absolutely, a store-bought crust works fine and saves preparation time.

6. Can I make pecan pie without corn syrup?

Yes, you can substitute maple syrup, honey, or golden syrup, but the texture may vary slightly.

7. How long does pecan pie need to cool before serving?

At least 2 hours is recommended to allow the filling to set fully.

8. Can I freeze pecan pie?

Yes, wrap it tightly in plastic wrap and foil before freezing for up to 2 months.

9. Should pecan pie be served warm or cold?

It can be served either way, though many prefer it slightly warm with a scoop of ice cream.

10. Why did my pecan pie turn out runny?

The pie may have been underbaked or not cooled long enough. Ensure a full bake and proper cooling time.

Conclusion

Classic pecan pie is a dessert that never goes out of style. With its crunchy pecans, caramel-like filling, and flaky crust, it is a recipe that feels both nostalgic and indulgent. Perfect for holidays or everyday occasions, this pie is sure to become a favorite at your table.

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