Classic Pecan Pie

Name: Classic Pecan Pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 ¼ cups all-purpose flour; ½ tsp salt; ½ cup 115 g unsalted butter (cold and cubed); 4 tbsp ice water; 1 cup light brown sugar (packed); ½ cup corn syrup ( or golden syrup); 3 eggs (large); 3 tbsp unsalted butter (melted); 1 tsp vanilla extract; ¼ tsp salt; 1 ½ cups pecan halves (chopped pecans)

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There's something irresistible about a Classic Pecan Pie, that perfect mix of crisp, buttery crust and rich, gooey filling packed with toasted pecans. Every bite is sweet, nutty, and melt-in-your-mouth delicious. This recipe keeps things simple but delivers bakery-level results, making it one you'll proudly bake again and again.

Top-down view of a pie in a dish with a slice served on a plate, accompanied by a fork and a small bowl of pecans.

Pecan pie is a beloved dessert, especially popular during the fall and winter months. It's a staple at Thanksgiving and Christmas gatherings, bringing warmth and sweetness to the table.

This recipe was inspired by my Buttery Pecan Cookies because it highlights the same rich, nutty flavor in a classic pie form. The gooey, sweet filling of the pie complements the warm, spiced notes of Pumpkin Pie Crisp, making them a perfect pair for a cozy dessert spread. Together, they offer a balance of textures and flavors that elevate any holiday or special occasion table.

A slice of pie served on a plate with a fork beside it, while the rest of the pie is blurred in the background.

Ingredients

All-purpose flour gives the crust structure and helps it bake up flaky.
Salt enhances the flavor of the dough and balances the sweetness of the filling.
Cold butter creates that perfect flaky, tender crust.
Ice water helps bind the dough while keeping it cold for the best texture.
Light brown sugar adds deep, caramel-like sweetness to the filling.
Corn syrup or golden syrup brings that signature glossy, gooey texture.
Eggs hold the filling together and add richness.
Melted butter makes the filling smooth and velvety.
Vanilla extract adds warmth and depth to every bite.
Salt keeps the filling balanced and not overly sweet.
Pecan halves or chopped pecans give the pie its signature crunch and nutty flavor.

See recipe card for quantities.

How to Make Classic Pecan Pie

Flour in a large wooden bowl placed on a white tablecloth, surrounded by other baking ingredients.

Preheat the oven to 350°F (175°C). In a medium bowl, mix the flour and salt.

Dry ingredients in a large wooden bowl with a table napkin underneath, surrounded by other pie ingredients on the countertop.

Cut in the cold butter using a fork or your hands until the mixture looks like coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together. Chill for 15 minutes to firm up.

Pie crust being shaped in a dish, with a white cloth underneath and a fork nearby, surrounded by other baking ingredients.

Roll the dough to fit a 9-inch (23 cm) pie pan and press it into the pan. Trim the edges and use a fork to make a simple pattern around the edge.

A medium bowl with a smooth pie mixture, showing whole eggs clearly visible in the batter.

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

A smooth pie filling being poured into a pie crust, with a table napkin placed underneath the dish.

Pour the filling into the crust, then spread the pecans evenly on top in a circular pattern.

A whole pie in a serving dish, topped with pecans arranged on the surface.

Bake for 50-55 minutes, or until the filling is set and slightly puffed. If the crust edges brown too fast, cover them with foil.

A slice of pie being lifted from a serving dish, showing the gooey filling and flaky crust.

Let the pie cool completely on a wire rack for at least 2 hours so the filling sets well. Serve as is or with a spoonful of whipped cream.

Hint: For a firmer pie that slices cleanly, let it chill in the refrigerator for a few hours before serving.

Substitutions & Variations

Gluten-Free: Use a gluten-free pie crust to make this dessert gluten-free.
Nut-Free: If you have nut allergies, you can omit the pecans or substitute them with sunflower seeds.
Extra Flavor: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist.

💭Crucial Success Tips

Keep your butter cold when making the crust to ensure it bakes up light and flaky.
Don't skip chilling the dough, it helps prevent shrinking in the oven.
Watch your baking time; once the center is set but slightly jiggly, it's done.
Let the pie cool completely before slicing to keep the filling from running.

FAQ

Do I need to refrigerate pecan pie?

Yes, pecan pie should be stored in the fridge after cooling. It stays fresh for about 3 days.

How do I know when my pecan pie is done?

The center should be mostly set with a slight jiggle when gently shaken. It will firm up as it cools.

Can I freeze pecan pie?

Yes! Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

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📖 Recipe

Tina

Classic Pecan Pie

A classic dessert with a flaky, buttery crust and a rich, gooey pecan filling. Sweet, nutty, and perfectly textured, it's ideal for holidays, family gatherings, or any special occasion. Serve it as is or add a dollop of whipped cream for extra indulgence.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 8 serving

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup 115 g unsalted butter cold and cubed
4 tbsp ice water

For the Pecan Filling:

1 cup light brown sugar packed
½ cup corn syrup or golden syrup
3 eggs large
3 tablespoon unsalted butter melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves chopped pecans

Method

Preheat the oven to 350°F (175°C). In a medium bowl, mix the flour and salt.
Cut in the cold butter using a fork or your hands until the mixture looks like coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together. Chill for 15 minutes to firm up.
Roll the dough to fit a 9-inch (23 cm) pie pan and press it into the pan. Trim the edges and use a fork to make a simple pattern around the edge.
In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
Pour the filling into the crust, then spread the pecans evenly on top in a circular pattern.
Bake for 50-55 minutes, or until the filling is set and slightly puffed. If the crust edges brown too fast, cover them with foil.
Let the pie cool completely on a wire rack for at least 2 hours so the filling sets well. Serve as is or with a spoonful of whipped cream.

How to Store Classic Pecan Pie

Store the pie in the refrigerator for up to 3 days. To freeze, wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before serving.