A Classic Pecan Pie Recipe with a Flaky, Toasted Crust

There’s something truly magical about a Classic Pecan Pie. Its rich, gooey filling, bursting with the sweet, buttery crunch of pecans, all cradled in a perfectly flaky, toasted crust, is a symphony of textures and flavors. It’s a dessert that feels inherently comforting, bringing a touch of Southern charm and elegance to any table.

I still remember my grandmother’s kitchen, filled with the aroma of toasted nuts and brown sugar as she pulled a golden pecan pie from the oven. Those afternoons, spent learning to crimp crusts and whisk fillings, sparked my lifelong love affair with baking. Each Classic Pecan Pie I make now is a little echo of those cherished memories.

This recipe is not just about baking a pie; it’s about creating warmth and joy in your home. It’s wonderfully approachable, perfect for both seasoned bakers and those just starting their sweet journey, and it’s guaranteed to be a crowd-pleaser for any family gathering. My top tip? Always chill your pie crust dough for at least 30 minutes – it makes all the difference!

What You Need to Make This Recipe

To craft this delightful pie, you’ll need simple, wholesome ingredients like all-purpose flour for that tender crust, and a luscious filling made with light corn syrup, brown sugar, and of course, plenty of pecan halves. I always use real vanilla extract for a deeper, more aromatic flavor that truly elevates this Classic Pecan Pie. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make Classic Pecan Pie

Making this Classic Pecan Pie is a joy! You’ll start by preparing a simple, flaky pie crust, then whisk together the rich, sweet filling. Once assembled, it bakes to golden perfection, transforming into a deeply satisfying dessert that’s a true celebration of comforting flavors. Don’t worry, I’ll walk you through each step, just like I’m right there with you in your kitchen.

Classic Pecan Pie

A timeless Southern classic, this Classic Pecan Pie features a rich, sweet, and gooey filling packed with toasted pecans, all nestled in a flaky, buttery pie crust. Perfect for holidays or any special occasion, delivering comfort in every slice.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Southern

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups all-purpose flour for the pie crust
• 1/2 tsp salt for the pie crust
• 1/2 cup unsalted butter 1 stick, very cold and cubed, for the pie crust
• 1/4 cup ice water approximately, for the pie crust
• 1 cup light corn syrup for the filling
• 1/2 cup granulated sugar for the filling
• 1/2 cup light brown sugar packed, for the filling
• 1/2 cup unsalted butter 1 stick, melted, for the filling
• 3 large eggs room temperature, for the filling
• 1 tsp vanilla extract for the filling
• 1/4 tsp salt for the filling
• 1 1/2 cups pecan halves for the filling

Equipment

• 9-inch pie plate
• Large Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Plastic wrap
• Aluminum Foil
• Rolling Pin
• Pastry blender (optional)

Method

 

1. If making pie crust from scratch: In a large bowl, whisk together the flour and 1/2 tsp salt. Add the very cold, cubed butter and cut it into the flour using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse meal with some pea-sized butter chunks.
2. Gradually add the ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the pie crust while you prepare the filling. (If using a pre-made crust, proceed to the next step.)
4. Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the light corn syrup, granulated sugar, and light brown sugar until well combined.
5. Whisk in the melted butter until smooth. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract and 1/4 tsp salt.
6. Evenly spread the pecan halves into the bottom of the chilled pie crust. Carefully pour the prepared filling mixture over the pecans in the pie crust.
7. Place the pie on a baking sheet to catch any potential drips. Bake for 30 minutes at 375°F (190°C).
8. After 30 minutes, reduce the oven temperature to 350°F (175°C). Cover the edges of the pie crust loosely with aluminum foil to prevent excessive browning. Continue baking for another 25-35 minutes, or until the center is just set but still slightly jiggly when gently shaken. A knife inserted halfway between the center and the edge should come out relatively clean.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly, resulting in that classic gooey texture.

Notes

For extra flavor, you can lightly toast the pecan halves in a dry skillet over medium heat for 5-7 minutes before adding them to the pie filling. Pecan pie is delicious served at room temperature or slightly warm, often with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days.

Creating the perfect Classic Pecan Pie is truly a labor of love, and over the years, I’ve gathered a few tricks that make all the difference.

Achieving a Flaky Crust

My Secret Trick: I always make sure my butter is ice cold and cut into small pieces when I’m making the pie crust. This ensures those beautiful pockets of steam form, giving you that wonderfully flaky texture we all adore. Don’t overwork the dough; just bring it together until it barely holds.

Preventing a Soggy Bottom

To avoid a soggy bottom, which is every baker’s dread, I like to pre-bake or “blind bake” my pie crust for about 10-15 minutes before adding the filling. This creates a barrier and ensures your crust stays crisp and delicious beneath that luscious pecan filling.

The Perfect Bake

Keep an eye on your pie as it bakes. If the crust starts to brown too quickly, gently cover the edges with aluminum foil. The pie is ready when the edges are set, and the center has a slight wobble, like gelatin. This ensures the filling is perfectly cooked and not overbaked.

Cooling is Key

Patience is a virtue, especially when it comes to cooling your Classic Pecan Pie. Allow it to cool completely on a wire rack for at least 3-4 hours, or even overnight. This allows the filling to fully set, giving you those clean, beautiful slices.

Fun Variations for Classic Pecan Pie

While a Classic Pecan Pie is perfect as is, it’s always fun to experiment with little twists! Think of it as adding your own sweet signature.

Chocolate Pecan Pie Dream

My dear friend, Emily, absolutely adores when I swirl in a handful of chocolate chips into the filling. Dark or semi-sweet chocolate pairs beautifully with the richness of the pecans and the sweet corn syrup, adding an extra layer of decadence to your classic pecan pie.

Spiced Pecan Pie

For a cozy, autumnal twist, consider adding a pinch of ground cinnamon or a tiny dash of nutmeg to your filling. These warm spices enhance the nutty notes and bring a lovely, comforting depth to the overall flavor. It reminds me of crisp fall evenings and warm sweaters!

Bourbon Pecan Pie

For the adults, a splash of bourbon in the filling can add a sophisticated, warm undertone. It’s a wonderful way to elevate the flavors and add a hint of grown-up indulgence. Just a tablespoon or two, added with the vanilla, will do the trick!

What to Serve With Classic Pecan Pie

A slice of Classic Pecan Pie is a magnificent dessert on its own, but sometimes, a little accompaniment can make it even more special, truly turning it into a moment to savor.

I personally love serving a warm slice with a generous scoop of good quality vanilla bean ice cream. The cool, creamy ice cream melting into the warm, gooey pie is simply divine – a perfect balance of temperatures and textures. My mom always insisted on a cup of freshly brewed coffee, strong and black, to cut through the sweetness, and honestly, she was onto something! A dollop of lightly sweetened whipped cream is also a fantastic choice, adding a touch of airiness. For a quick, elegant touch, a dusting of powdered sugar just before serving never fails to impress.

How to Store Classic Pecan Pie

After all the love you’ve put into baking your Classic Pecan Pie, you want to make sure any leftovers stay just as delicious! Proper storage is key to preserving that perfect flavor and texture.

For short-term storage, your Classic Pecan Pie can be kept at room temperature for up to two hours. However, due to the egg-based filling, it’s best to refrigerate it within two hours. Simply cover it loosely with plastic wrap or aluminum foil and it will stay fresh for 3-4 days in the refrigerator. If you’ve made it ahead for a special occasion, you can even freeze individual slices! Wrap them tightly in plastic wrap, then foil, and they’ll keep for up to 2 months. My personal tip? I always let frozen slices thaw in the fridge overnight before gently warming them in a low oven for that freshly baked taste.

Nutritional Benefits

While it’s undeniably an indulgent treat, this Classic Pecan Pie also offers some delightful benefits. Pecans are a wonderful source of healthy fats, fiber, and antioxidants, making this a treat that’s both satisfying and nourishing in its own sweet way. It’s a lovely example of how simple, wholesome ingredients can come together for a truly delicious dessert.

FAQs

Faq 1

Do I need to refrigerate pecan pie?
Yes, due to the egg-based filling, it is recommended to refrigerate Classic Pecan Pie after it has cooled completely. It will keep well in the fridge for 3-4 days when covered.

Faq 2

Can I make Classic Pecan Pie ahead of time?
Absolutely! You can bake this Classic Pecan Pie up to 2-3 days in advance. Store it in the refrigerator, and let it come closer to room temperature before serving, or gently warm it.

Faq 3

How do I prevent my pie crust from shrinking?
To prevent your pie crust from shrinking, make sure not to overwork the dough and chill it thoroughly (at least 30 minutes) before baking. This helps relax the gluten.

Faq 4

What kind of pecans should I use for pecan pie?
I always recommend using pecan halves for Classic Pecan Pie, as they offer the best visual appeal and a satisfying texture. Toasting them lightly before adding to the filling enhances their flavor.

Conclusion

Baking a Classic Pecan Pie is more than just following a recipe; it’s about creating a little piece of edible history, a dessert that brings smiles and fosters beautiful memories. From its flaky crust to its rich, nutty filling, every bite is a testament to the joy of home baking. So, gather your ingredients, embrace the process, and let the aroma of this sweet classic fill your home. Happy baking, sweet friends!