Why You’ll Love This Recipe
I love this recipe because it sticks to the basics in the best way. The filling is silky yet firm, packed with pecans that float beautifully on top. The secret to that crisp crust? Blind baking, which keeps everything from turning soggy. It’s easy to make, uses simple ingredients, and always earns rave reviews. Whether I’m baking it for Thanksgiving or just because, this pie never lasts long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 unbaked 9-inch pie crust
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1 1/2 cups pecan halves or pieces
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3 large eggs
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1 cup light corn syrup
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1/2 cup granulated sugar
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1/4 cup unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon salt
Directions
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I preheat the oven to 375°F (190°C)—the high starting temperature helps crisp the crust.
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I carefully place the unbaked pie crust into a 9-inch pie plate and crimp the edges however I like.
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I prick the bottom and sides of the crust with a fork to let steam escape and prevent puffing.
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I line the crust with parchment paper or foil and fill it with pie weights (or dried beans or rice) to support the shape.
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I blind bake the crust for 15 minutes, then remove the weights and bake for another 5–7 minutes until the bottom is lightly golden.
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While the crust finishes baking, I whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth.
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Once the crust is done, I reduce the oven temperature to 350°F (175°C).
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I evenly scatter the pecans over the warm pie crust.
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I gently pour the filling mixture over the pecans.
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I bake the pie for 50–60 minutes, until the edges are set but the center still has a slight jiggle. If the crust starts to brown too quickly, I cover the edges with foil.
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Once baked, I cool the pie on a wire rack for 2–3 hours to let the filling set fully before slicing.
Servings and timing
This pie makes 8 servings and takes about 4 hours total, including prep and cooling time:
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Prep Time: 15 minutes
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Cook Time: 1 hour
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Cooling Time: 2–3 hours
It’s a great make-ahead dessert for stress-free holiday meals.
Variations
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Chocolate pecan pie: I sometimes add 1/2 cup of semisweet chocolate chips to the filling for a richer flavor.
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Bourbon pecan pie: A splash of bourbon (1–2 tablespoons) adds warmth and complexity.
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Maple syrup swap: I’ve replaced some of the corn syrup with real maple syrup for a natural sweetness.
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Chopped vs. whole pecans: I use chopped pecans for a more even filling or whole pecans for a stunning top layer.
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Nut-free version: Substitute with oats and a sprinkle of cinnamon for a similar texture without the nuts.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 300°F for about 10 minutes or in the microwave for about 20–30 seconds. This pie also freezes well—I wrap tightly and freeze for up to 2 months.
FAQs
Do I have to blind bake the crust?
Yes, blind baking prevents a soggy bottom and gives the crust a crisp, flaky texture even under the rich filling.
Can I use dark corn syrup?
Yes, but it will make the filling a bit richer and more robust in flavor. I stick with light corn syrup for a classic taste.
How do I know when the pie is done?
I look for set edges and a slightly jiggly center. It will firm up as it cools. Overbaking can lead to a dry or cracked filling.
Can I make this pie ahead?
Yes, I often bake it a day in advance. It slices better after a full cooling period and the flavors deepen overnight.
Should I toast the pecans?
Toasting is optional, but I love the deeper flavor it brings. A quick 5–7 minutes in a 350°F oven before baking does the trick.
Conclusion
Classic Pecan Pie is everything I want in a holiday dessert—rich, sweet, and irresistibly nutty with a buttery crust that holds it all together. It’s a simple, dependable recipe that never goes out of style. Whether I’m making it for Thanksgiving, a family gathering, or just to satisfy a craving, this pie delivers every single time. One bite and I’m reminded why it’s such a timeless favorite.
Print
Classic Pecan Pie
- Total Time: 4 hours (includes cooling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Rich, gooey, and loaded with pecans, this timeless pecan pie features a perfectly crisp crust and a sweet, buttery filling that’s perfect for the holidays or any special dessert.
Ingredients
1 unbaked 9-inch pie crust
1 ½ cups pecan halves or pieces
3 large eggs
1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
Preheat Oven: Set oven to 375°F (190°C).
Prepare Crust: Place the unbaked pie crust into a 9-inch pie plate. Crimp edges as desired and prick bottom and sides with a fork.
Blind Bake: Line crust with parchment or foil and fill with pie weights. Blind bake for 15 minutes.
Remove Weights & Continue Baking: Lift out weights and parchment. Bake an additional 5–7 minutes until lightly golden.
Make Filling: While the crust bakes, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt in a bowl.
Lower Oven Temp: Reduce oven to 350°F (175°C).
Assemble Pie: Scatter pecans evenly in the crust. Pour filling over the pecans.
Bake: Bake for 50–60 minutes, until filling is set around the edges and slightly jiggly in the center. Shield crust with foil if browning too quickly.
Cool Completely: Let the pie cool on a wire rack for at least 2–3 hours before slicing to ensure the filling sets properly.
Notes
Blind Baking Tip: Helps prevent a soggy crust and ensures crispness.
Pie can be made a day in advance and stored at room temperature or refrigerated.
Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
