Pecan Pie
A Southern classic, Pecan Pie is a must have dessert at any Thanksgiving gathering. This is one of the easiest pies you will ever make! Pecans, in a sweet, gooey custard and a delicious flaky pie crust. This classic Pecan Pie recipes never disappoints.
Just like Pumpkin Pie, Pecan Pie is always on the list for Thanksgiving. This year my husband requested that I chop the pecans for the pie instead of using halved pecans. Simply because it makes it a little harder to cut the perfect piece of pie when the pecans are in larger pieces. I must say that using chopped pecans certainly made it easier to cut.
I know I said this is a must have pie for Thanksgiving, but it is just as good throughout the year. I think this delicious pie is a great to whip together any time of the year, and for any occasion.
Ingredients Needed for Pecan Pie
- Pecans - Chopped or halved. While halved pecans certainly make a prettier looking pie, chopped pecans make the pie easier to cut.
- Butter- I like to use unsalted butter so that I can control the amount of salt in the recipe.
- Sugar - Both light brown sugar and granulated sugar are needed for this recipe.
- Corn syrup - I like using Karo dark corn syrup. Light corn syrup can be used.
- Eggs - Needed to bind the ingredients and set the pie filling.
- Vanilla Extract - For flavor, always use vanilla extract in baking!
- Salt - To help balance out the sweetness.
- Pie Crust - For this recipe I use my Flaky Pie Dough recipe. You can use your favorite pie dough recipe or a pre-made pie dough.
How to Make Pecan Pie
1. Blind bake - Blind bake the pie crust. This will prevent the dreaded soggy bottom. I have found that blind baking the pie crust before filling and baking the pie, is the best way to ensure the crust gets fully cooked.
To blind bake, roll out the pie dough and place it into your pie dish. Trim off the excess and decorate the edges. Line with parchment paper and fill with pie weights, dry beans or rice. Place in the refrigerator to chill for 20 minutes. Chilling the dough is very important. This helps prevent the dough from melting/falling when placed in the hot oven.
Place in a 400°F oven and bake for 15 minutes. Remove the parchment and pie weights and bake for 6-8 more minutes, or until the dough no longer looks raw.
2. Make the filling - While the pie crust is blind baking mix together the filling.
In a medium bowl mix together the sugars, eggs, corn syrup and melted butter. Mix well.
Add in the vanilla extract, salt and chopped pecans. Mix until fully combined. Pour into the warm, blind baked pie shell.
3. Bake the pie - Turn the oven temperature down to 375° F. Place the filled pie into the oven and bake for 40-45 minutes. Or until the middle has puffed up and looks set. The edges will need to be covered with a foil collar to prevent burning. The easiest way to do this is after the pie has been filled. I prefer to cover all pie shells with a foil collar before placing them in the oven to prevent accidentally burning myself when trying to put it on while the pie is still in the oven. Or risking spilling the pie or messing up the baking by removing it from the oven to put the collar on.
4. Allow to cool - Once the pie is done it needs to cool completely at room temperature before serving. This will take a few hours. Enjoy!
Variations
- Add chocolate chips for a Chocolate Pecan Pie
- Mix in a few tablespoons of Bourbon for a Bourbon Pecan Pie
- Add cinnamon to the filling for a Cinnamon Pecan Pie
- Add shredded coconut and chocolate chips to the filling
How to Store Pecan Pie
Pecan Pie should always be stored in the refrigerator since it is a custard pie. To serve just allow to come to room temperature before serving. Pecan pie is good for about 4 days in the refrigerator.
MORE DELICIOUS RECIPES
Classic Pecan Pie with a gooey brown sugar pecan filling. This delicious Pecan Pie is a Southern staple during the Holiday season.
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup dark corn syrup (or light corn syrup)
- 3 large eggs
- 1/4 cup unsalted butter (melted)
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans (chopped or halved)
- 1 pie dough (* See Notes for Recipe)
- Blind Bake Pie Dough
Preheat the oven to 400°F. Roll out the pie dough and place into a 9" pie dish. Trim off the excess and decorate the edges. Line with parchment paper and fill with pie weights, dry beans or rice.
Place in the refrigerator to chill for 20 minutes. Chilling the dough is very important. This helps prevent the dough from melting/falling when placed in the hot oven.
Place in oven and bake for 15 minutes. Remove the parchment and pie weights and bake for 6-8 more minutes, or until the dough no longer looks raw.
- Make the Filling
Reduce the oven temperature to 375° F.
In a medium bowl mix together the sugars, eggs, corn syrup and melted butter. Mix well.
Add in the vanilla extract, salt and chopped pecans. Mix until fully combined. Pour into the warm, blind baked pie shell.
- Bake
Place the filled pie into the oven and bake for 40-45 minutes. Or until the middle has puffed up and looks set. The edges will need to be covered with a foil collar to prevent burning. The easiest way to do this is after the pie has been filled. I prefer to cover all pie shells with a foil collar before placing them in the oven to prevent accidentally burning myself when trying to put it on while the pie is still in the oven. Or risking spilling the pie or messing up the baking by removing it from the oven to put the collar on.
Once the pie is done it needs to cool completely at room temperature before serving. This will take a few hours. Enjoy!
Thank you for stopping by!