Now That I Make Pecan Pie Like This, I'll Never Do It Another Way
Preparing Thanksgiving dinner can be an intimidating task for even an experienced cook. While the menu may have been set for generations, there are still issues to figure out, like how much turkey to buy and how to get the timing right. That’s why I make sure to include a few recipes that take it easy on the chef, and for dessert, that means pecan pie.
Pecan pie is an American classic that takes top billing with others like apple pie and pumpkin pie for the final flourish at the end of the holiday meal. What sets this iconic, nutty pie apart from the other desserts is how easy it is to make, since all you have to do is whisk the filling together. Every slice has buttery, nutty pecans, a sweet caramel-like filling, and a flaky golden crust. Even if you’ve never made a pecan pie (or any pie) before, this recipe will set you up for success.
Why You’ll Love It
It’s one of the easiest pies you can make. If you can whisk ingredients together, you can make this pie. Whisk together a simple sweet filling, add pecans to a pie crust (homemade and store-bought both work), and pour the filling over to make this traditional Thanksgiving pie.
It’s not too sweet. Pecan pie is by nature sweet, but we’ve figured out the perfect balance of nutty pecans, syrup, and kosher salt to balance out every bite.
Key Ingredients in Pecan Pie
Pie crust: Even if you’re terrified of making pie crust, I urge you to try our Perfectly Flaky Pie Crust recipe. Though I am a professional cook, even I had trouble with cracked and tough pie crusts until I started using this recipe. It makes two crusts, but you will only need one for this single-crust pie.
Pecans: You can use pecan halves or pieces for this pie. Since the pecans are chopped for the filling, you can buy pecan pieces (which tend to be less expensive) to save some money on the holiday meal and make prep even easier.
Corn syrup: Not to be confused with high-fructose corn syrup, regular corn syrup helps give this pie its signature sweetness and caramel-like consistency. Use light or dark corn syrup, or a combination.
Brown sugar: Both light and dark brown sugar work well in this pie, but you can also use a combination of the two.
How to Make Pecan Pie
Prepare the pie dough. Roll the pie dough out, then transfer to the pie dish. Trim the edges of the dough and crimp to make a decorative edge. Return the dough to the refrigerator to keep it very cold while you prepare the filling.
Make the filling. Whisk eggs, brown sugar, corn syrup, melted butter, kosher salt, vanilla extract, and bourbon, if using, together. Add the pecan pieces to the chilled pie crust, then pour in the filling.
Bake the pie. Place the pie on a rimmed baking sheet. This makes it easier to transfer the pie in and out of the oven, catches any drips, and helps conduct heat to encourage browning of the bottom crust. Baking in the lower third of the oven also encourages browning and keeps the sugary filling further away from the heating element.
Cool the pie. Once the pie is almost set but still slightly wobbly in the center and registers 200°F on an instant-read thermometer, remove from the oven. Let it cool for a few minutes, still on the baking sheet, then place on a wire rack to cool completely before slicing and serving.
Helpful Swaps
Pie crust: Store-bought pie crust can be used in place of a homemade crust. If the crust is frozen, make sure to thaw before using.
Pie dish: This pie can be made in a glass, ceramic, or metal pie dish. You’ll get the best bottom browning with a metal pie dish because of the heat conduction. Make sure to use a regular and not a deep-dish pie plate.
Storage and Make-Ahead Tips
The pie dough can be made up to 4 days ahead and refrigerated, or placed in a freezer bag and frozen for up to 3 months. Thaw the dough in the refrigerator overnight before using.
Leftover pecan pie can be stored, loosely covered, at room temperature for up to 3 days. The crust may soften upon storage. The pie can also be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. The crust will not be as flaky upon thawing.
What to Serve With Pecan Pie
Pecan Pie Recipe
Toasted pecans and a sweet filling inside a buttery, flaky pie crust.
Prep time 20 minutes to 30 minutes
Cook time 45 minutes to 50 minutes
Makes 1 (9-inch) pie
Serves 8 to 12
Ingredients
For assembly and serving:
1/2 recipe flaky pie dough, chilled (or 1 store-bought pie crust, thawed if frozen)
All-purpose flour, for dusting
Whipped cream or vanilla ice cream, for serving
For the filling:
3 large eggs
1 cup packed light or dark brown sugar
3/4 cup light or dark corn syrup
3 tablespoons unsalted butter, melted and cooled
1 tablespoon vanilla extract
1 tablespoon bourbon (optional)
3/4 teaspoon kosher salt
2 cups pecan pieces (8 ounces)
Instructions
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Prepare the pie dough:
Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.
Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Refrigerate until ready to use.
Make the filling:
Arrange a rack in the lower third of the oven and heat the oven to 350°F.
Whisk 3 large eggs, 1 cup packed brown sugar, 3/4 cup corn syrup, 3 tablespoons melted unsalted butter, 1 tablespoon vanilla extract, 1 tablespoon bourbon if using, and 3/4 teaspoon kosher salt together in a large bowl until combined.
Remove the crust from the refrigerator. Sprinkle 2 cups pecan pieces evenly into the crust. Pour the filling over the pecans.
Place the pie on a rimmed baking sheet. Bake until the filling is just set but still slightly wobbly in the middle, and an instant-read thermometer inserted into the center of the pie registers at least 200°F, 45 to 50 minutes. (The filling will be very hot and will continue to cook once removed from the oven.)
Place the pie (still on the baking sheet) on a wire rack and let cool for 15 minutes. Remove the baking sheet, place the pie dish directly on the wire rack, and let cool completely, about 2 hours more. Serve with whipped cream or vanilla ice cream if desired.
Recipe Notes
Make ahead: The disk of pie dough can be made up to 4 days ahead and refrigerated. The wrapped dough can also be placed in a freezer bag and frozen for up to 3 months; thaw in the refrigerator overnight before using.
Storage: Store the pecan pie, loosely covered, at room temperature for up to 3 days.
