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This classic pecan pie has a flaky, buttery crust filled with a rich, gooey caramel-like filling and a crunchy layer of toasted pecans on top. Sweet, nutty, and deeply satisfying, it is the quintessential Thanksgiving and holiday dessert that is easy to make and always disappears first.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought, unbaked
  • 1 1/2 cups pecan halves, toasted
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup packed dark brown sugar
  • 3/4 cup light corn syrup
  • 3 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 tablespoon bourbon or milk (optional)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans, for sprinkling (optional)
  • Whipped cream or vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) with a rack in the lower third. Place a baking sheet on the rack to catch any drips.
  2. Toast the pecan halves on a separate baking sheet for 6 to 8 minutes until fragrant. Let cool.
  3. Fit the pie crust into a 9-inch deep-dish pie plate, trim the overhang to 1 inch, then fold under and crimp the edges. Chill the crust while you prepare the filling.
  4. In a large bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth.
  5. Whisk in the eggs one at a time, then stir in the flour, bourbon, vanilla, and salt until well combined.
  6. Arrange the toasted pecan halves evenly in the bottom of the crust. Slowly pour the filling over the pecans. They will float to the top as the pie bakes.
  7. Sprinkle with chopped pecans, if using. Cover the crust edges with foil or a pie shield to prevent over-browning.
  8. Bake for 50 to 60 minutes, until the edges are puffed and set and the center jiggles slightly when gently shaken (about 200°F or 93°C in the center).
  9. Cool the pie on a wire rack for at least 2 to 3 hours so the filling can set completely before slicing.
  10. Slice with a sharp knife and serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream.

Notes

  • Toasting the pecans deepens their flavor and keeps them crunchy in the finished pie.
  • Do not overbake. The center should have a slight wobble, as it will continue to set while cooling.
  • Use room-temperature eggs so the filling mixes smoothly.
  • Dark brown sugar gives a richer, more molasses-forward flavor than light brown sugar.
  • Blind-baking the crust for 10 minutes before filling helps prevent a soggy bottom.
  • Let the pie cool completely before slicing for clean, neat slices.
  • Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Add 1/2 cup chocolate chips for a chocolate pecan pie variation.

Nutrition

Find it online: https://thefamilycooking.com/pecan-pie-recipe/