Classic Pecan Pie

This classic pecan pie recipe brings a timeless dessert to your table with a buttery crust and a rich, gooey filling loaded with toasted pecans. It’s perfect for holidays, family gatherings, or any time you crave a sweet southern treat that feels homemade and comforting.

This recipe has been a family favorite during autumn and winter celebrations for years. I first made it for a holiday dinner, and now it’s the requested dessert every season.

Ingredients

• All-purpose flour: for the crust — provides structure but remains tender when mixed correctly
• Salt: to enhance all the flavors throughout the pie
• Crisco or unsalted butter: for the crust — Crisco helps create a flaky texture, butter adds rich flavor. If using butter, keep it very cold to prevent the dough from getting sticky
• Cold water: to bind the crust without making it tough
• Eggs: for richness and to help thicken the filling
• Brown sugar and white sugar: brown sugar adds moisture and depth, white sugar brings sweetness
• Light and dark corn syrup: these give the signature glossy texture and complex sweetness
• Vanilla extract: to bring out the natural flavors
• Melted unsalted butter: for a rich, creamy finish in the filling
• Flour: to slightly thicken the filling and keep it from being too runny
• Pecan halves: for that iconic crunch and nutty aroma

Instructions

Make the crust:

Mix the all-purpose flour with salt and Crisco (or cold butter cut into small cubes) until the mixture resembles pea-sized crumbs. Add cold water one tablespoon at a time and gently mix until the dough just clings together. Avoid overworking to keep the crust tender and flaky.

Roll out the dough:

Roll out the dough on waxed paper until it is about an inch larger than your 9-inch pie pan. Dampen the countertop under the waxed paper to prevent slipping as you roll. Carefully transfer the dough to your pie dish by folding it in half or rolling it onto your rolling pin.

Press the dough into the dish:

Press the dough into the dish, folding up the edges and making the crust slightly thicker at the edge. Sculpt the edges with your fingers to create a scalloped finish. Chill the crust in the refrigerator while you prepare the filling to help it set and prevent shrinkage.

Make the filling:

Use a mixer to beat the eggs with both brown and white sugar until well blended and slightly frothy. This step ensures a smooth, silky filling texture.

Combine ingredients:

Combine both light and dark corn syrup with the egg and sugar mixture, then stir in salt, vanilla extract, and melted butter. Beat everything together until completely smooth and homogenous.

Add flour:

Sprinkle in the flour and mix just until it’s fully incorporated. The flour adds a touch of thickness to the filling.

Pour filling and arrange pecans:

Pour the filling into the chilled crust, spreading it evenly. Arrange the pecan halves on top in concentric circles or a pattern of your choice for a beautiful presentation.

Optional egg wash:

Brush the crimped edges lightly with egg wash made by whisking one egg with a teaspoon of water or milk for a shiny golden crust.

Bake the pie:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Place the pie on a middle rack and bake for about 45 minutes. Watch carefully as ovens vary: when the crust edges or the top of the pie start browning too much, shield them loosely with a tent of foil that does not touch the pie itself.

Continue baking:

Continue baking for another 10 to 20 minutes or until the filling is mostly set with just a slight wobble in the center. The timing could be anywhere between 45 and 65 minutes depending on your oven.

Cool before slicing:

Let the pie cool completely before slicing so the filling can finish setting, resulting in cleaner slices and that classic firm but gooey pecan texture.

My favorite ingredient has to be the pecans – I remember as a child shelling pecans with my grandmother while this pie baked in the oven. The smell of toasting nuts filling the kitchen was pure comfort and joy.

Storage Tips

Store leftover pie covered tightly with foil or plastic wrap at room temperature for up to two days. If you want to keep it longer, refrigerate for up to four days to maintain freshness and texture. To reheat, warm individual slices in a low oven or microwave for a few seconds to bring back the gooey filling without drying the crust.

Ingredient Substitutions

If you don’t have corn syrup, a mix of honey and maple syrup can be a substitute but expect a slight change in sweetness and texture. You can use pecan pieces in place of halves for a rustic look and more even nut distribution. Butter crust lovers can use all butter for richness but be quick to keep the dough cool and avoid overkneading to prevent a tough crust.

Serving Suggestions

Serve your pecan pie with a scoop of vanilla ice cream or freshly whipped cream to balance the sweetness and add creaminess. A drizzle of bourbon or caramel sauce on top makes this dessert even more decadent for special occasions. Pair with fresh coffee or black tea to cut through the richness between bites.

When rolling out the dough, rolling on waxed paper with a damp towel underneath prevents slipping and cuts down mess. For even cooking, let the pie cool completely before slicing so the filling firms up nicely.

FAQs about Recipes

→ What makes the crust flaky?

Using cold fat like Crisco or chilled butter ensures pea-sized fat pieces in the flour, which creates steam during baking and results in a flaky crust.

→ Can I use butter instead of Crisco in the crust?

Yes, substituting with cold, cubed unsalted butter yields a rich flavor and similar flakiness if handled quickly and chilled before rolling.

→ How do I prevent the pie edges from burning?

Cover the pie edges with foil or a pie shield partway through baking to protect them from excessive browning.

→ Why is corn syrup used in the filling?

Corn syrup provides smooth sweetness and helps the filling set with a glossy texture without crystallizing.

→ Is it necessary to add flour to the filling?

A small amount of flour helps stabilize the filling by thickening it slightly and improving its consistency after baking.