Classic Pecan Pie

There’s nothing as delicious as a good Classic Pecan Pie. It’s gooey, nutty, buttery, and that golden filling is basically dessert perfection in a flaky crust. Whether you’re making it for Thanksgiving, Christmas, or just because, this pie always brings the “wow” factor to the table.

Ingredients You’ll Need for Pecan Pie

How to Make a Pecan Pie

1. Preheat the Oven

Set your oven to 350°F (175°C). Your kitchen’s about to smell amazing.

2. Make the Pie Crust

In a medium bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.

Add the ice water one tablespoon at a time, mixing until it forms a soft dough. Don’t overwork it, just bring it together. Chill it for 15 minutes in the fridge (this helps keep the crust flaky).

Once chilled, roll the dough out to fit a 9-inch pie pan. Gently press it in and trim the edges. You can crimp the edges with a fork for that classic, homemade look.

3. Make the Filling

In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until everything’s smooth and glossy.

This is the heart of your pie, gooey, golden, and full of sweet Southern charm.

4. Assemble the Pie

Pour the filling into your prepared crust. Arrange the pecans evenly on top, either scatter them for a rustic look or place them in a neat circular pattern if you’re feeling fancy.

Bake for 50–55 minutes, until the filling is set and slightly puffed. If your crust edges start to brown too quickly, cover them with foil halfway through.

5. Cool and Serve

This is the hardest part, waiting! Let the pie cool completely on a wire rack for at least 2 hours. This helps the filling set perfectly so your slices come out neat and firm.

When it’s finally time to dig in, serve your pecan pie plain or top it with a fluffy dollop of whipped cream (or even a scoop of vanilla ice cream if you’re feeling indulgent).

Tips for the Perfect Pecan Pie

• Use cold butter – It’s the secret to a flaky crust!
• Don’t skip chilling the dough – It makes all the difference.
• Let it cool completely – Cutting too soon can make the filling runny.
• Want extra flavor? Toast your pecans for 5 minutes before baking!

Why You’ll Love This Pie

This Classic Pecan Pie is sweet, buttery, and crunchy, all in one bite. It’s the kind of dessert that disappears fast at family gatherings and makes everyone ask for the recipe.

Serve It Up!

Pair it with:

• A scoop of vanilla ice cream
• A drizzle of caramel sauce
• Or just a cozy cup of coffee

No matter how you serve it, this pie is pure comfort in every forkful.

Classic Pecan Pie – the ultimate dessert that never goes out of style. Sweet, nutty, and full of love, just like every homemade treat should be.

Check Out More Pie Recipes

• Creamy Key Lime Pie
• Berry Slab Pie
• Double Crust Honey Crisp Apple Pie

Classic Pecan Pie

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Ingredients

  

For the Pie Crust:

• 1 ¼ cups all-purpose flour (155 g)
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed (115 g)
• 3-4 tbsp ice water

For the Pecan Filling:

• 1 cup light brown sugar, packed (200 g)
• ½ cup corn syrup or golden syrup (120 ml)
• 3 large eggs
• 3 tbsp unsalted butter, melted (45 g)
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves or chopped pecans (150 g)

Instructions

 

• Set your oven to 350°F (175°C). Your kitchen’s about to smell amazing.
• In a medium bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until it forms a soft dough. Don’t overwork it, just bring it together. Chill it for 15 minutes in the fridge (this helps keep the crust flaky).
• Once chilled, roll the dough out to fit a 9-inch pie pan. Gently press it in and trim the edges. You can crimp the edges with a fork for that classic, homemade look.
• In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until everything’s smooth and glossy.

  This is the heart of your pie, gooey, golden, and full of sweet Southern charm.
• Pour the filling into your prepared crust. Arrange the pecans evenly on top, either scatter them for a rustic look or place them in a neat circular pattern if you’re feeling fancy.
• Bake for 50–55 minutes, until the filling is set and slightly puffed. If your crust edges start to brown too quickly, cover them with foil halfway through.
• This is the hardest part, waiting! Let the pie cool completely on a wire rack for at least 2 hours. This helps the filling set perfectly so your slices come out neat and firm.
• When it’s finally time to dig in, serve your pecan pie plain or top it with a fluffy dollop of whipped cream (or even a scoop of vanilla ice cream if you’re feeling indulgent).