Old-fashioned pecan pie is a classic fall dessert that is perfect for the holidays or whenever you want to satisfy a sweet craving. With a flaky homemade pie crust, a sweet custard filling loaded with crunchy pecans, and a hint of cinnamon, it's got warm and cozy fall vibes written all over it. It has the perfect balance between sweet, savory, and nutty. You seriously won't believe how easy it is to make the best homemade pecan pie with just minutes of prep work. Plus, it's easy to make ahead and freezer-friendly. What else could be better for your Thanksgiving dessert table.
Why You'll Love Pecan Pie
- It's so easy to make. This iconic Thanksgiving dessert comes together so quickly. For such a fancy looking pie, it is actually embarrassingly easy to make. Once you have your pie crust rolled out and ready in the pie dish (or even easier if you are using store-bought pie dough), the filling comes together in just minutes by combining a handful of simple ingredients together and pouring in. There is no need for an intricate basket-weaved layer on top (like in our Apple Pie) or anything else fancy with the pecans on the top. They will just rise up to the top when baked. Amazing, right?
- Make ahead and freezer-friendly. In fact, I would recommend making pecan pie a day in advance or at least a few hours because you want the filling to have time to fully set. Plus, this pie is best served at room temperature, so it takes a while for it to cool down to just that. Of course, you could serve it warm but it might not hold its shape as well. It also freezes really well. You can freeze any leftovers or the whole pie, and allow it to thaw back to room temperature when ready to serve.
- It's a classic pie. Pecan pie is a classic fall dessert that we enjoy every single year (along with hundreds of thousands of other people!). Did you know that pecan pie originated in the end of 19th century? But it was widely spread only in mid-1920s by the manufacturer of Karo syrup who started printing the recipe on cans of their product.
Ingredients and Substitutions
To make this delicious classic old-fashioned pecan pie, you will need the following ingredients (full quantities in the recipe card below):
- single pie crust - you can use homemade pie dough or make things super easy with a store-bought pie crust.
- butter
- brown sugar
- eggs
- golden corn syrup - feel free to substitute with maple syrup (like we did in the Pecan Pie Bars) or with honey. Note that the flavor will change a bit.
- vanilla extract
- ground cinnamon - feel free to substitute with pumpkin pie spice if you prefer.
- salt
- pecan halves
You will also need measuring cups and spoons, mixing bowl, and a 9-inch pie dish.
How to Make the Best Pecan Pie
- Prepare the pie dough. If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
- Chill the crust. Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
- Make the pecan filling. In a large mixing bowl, whisk together melted butter and brown sugar until smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined.
- Assemble the pie. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
- Bake. Bake the pecan pie in a 350F preheated oven for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also peak out but it will settle as it cools.
- Serve. Allow the pie to cool completely for several hours before slicing and serving. You could also serve it warm but note that won't hold its shape as easily when slicing. Serve with whipped cream or vanilla ice cream.
Storing Instructions
- How to store: Once cooled to room temperature, cover the pecan pie loosely with aluminum foil or plastic cling wrap and refrigerator for up to 3-4 days.
- How to freeze: You can also easily freeze this pecan pie either. Carefully wrap it tightly with plastic cling wrap or aluminum foil and store upright inside a freezer bag or airtight container. Thaw overnight in the refrigerator before serving.
More Fall Pie Recipes
- 50 Best Fall Desserts
- Pumpkin Pie
- Pumpkin Mascarpone Pie
- Braided Lattice Apple Pie
- Pecan Pie Bars
- Mini Pumpkin Pies
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Recipe
Pecan Pie
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving.
Ingredients
- 1 unbaked single 9-inch pie crust, homemade or store-bought
- ¼ cup butter, melted
- ½ cup brown sugar
- 3 large eggs
- 1 cup golden corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat oven to 350 F.
- If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
- Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
- Bake the pecan pie for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also peak out but it will settle as it cools.
- Allow the pie to cool completely for several hours before slicing and serving. You could also serve it warm but note that won't hold its shape as easily when slicing.
Notes
Updated recipe: This recipe was originally published in 2017 and was updated with new photos and tips. The original recipe included the following pie crust recipe: 1 + ¼ cup all-purpose flour, ½ cup cubed butter, ½ teaspoon salt, and 2-4 tablespoons cold water. Instructions: In a large bowl, mix together the flour, butter, and salt using a pastry blender or two knives and cut in butter until mixture resembles coarse crumbs with some larger lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Squeeze some dough together a small ball. If it does not hold together, add more water, ½ tablespoon at a time and test again. Form the dough into a ball (do not overwork the dough) and flatten into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour. Then follow recipe as written.
How to store: Once cooled to room temperature, cover the pecan pie loosely with aluminum foil or plastic cling wrap and refrigerator for up to 3-4 days.
How to freeze: You can also easily freeze this pecan pie either. Carefully wrap it tightly with plastic cling wrap or aluminum foil and store upright inside a freezer bag or airtight container. Thaw overnight in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Amanda (The Glorious Grape) says
Such a timeless recipe for the holidays! This looks so yummy. I bet it would pair really well with a nice Madeira wine, too 😉
Helene D'Souza says
Your pie reminds me of my mum making this for Sundays when I was a kid. Just that we don't get pecans. I so wish this was my dessert now!
Colleen Milne says
How can you ever go wrong with such a classic. This pie looks divine, and I want some!!
Razena | Tantalisemytastebuds.com says
I have loved pecan pie since the very first bite when I was a teenager and still love it. I wondered how I was going to use the corn syrup I bought the other day, and this will be it!