The first time I made Classic Homemade Pecan Pie, it was for a family Thanksgiving dinner. Growing up, my grandmother always baked it, and I’d sit by her side, watching as she crafted the flaky crust and poured in the rich, syrupy filling. She’d let me sprinkle the pecans over the top, making sure each one was just right. When I took over baking duties, I was determined to keep her tradition alive, honoring her memory by sharing Classic Homemade Pecan Pie with the whole family. There’s something magical about that golden-brown pie, with its buttery crust and crunchy pecan topping, that feels like a sweet hug from the past.
Bringing Comfort and Joy
Each year, Classic Homemade Pecan Pie becomes a centerpiece for our family gatherings, bringing comfort and joy to everyone who takes a slice. I always see the same excited smiles when the pie hits the table. Some go straight for a big slice, while others savor a small piece topped with whipped cream or ice cream. There’s something satisfying about watching everyone gather around, laughing and sharing memories over this delicious pie. It doesn’t matter if it’s Thanksgiving, Christmas, or a simple Sunday dinner—this pie has a way of making any occasion feel a little more special.
Perfecting the Recipe
Over time, I’ve perfected my recipe, giving it my own little twists while staying true to the classic flavors. I learned that a pinch of sea salt on the pecans before adding the filling adds a nice balance to the sweetness. Sometimes, I add a bit more cinnamon to give the pie a warmer, spiced flavor that goes beautifully with the rich filling. And to ensure the crust comes out just right, I make sure it’s well chilled before baking—it’s the key to that perfect flakiness. The journey of making this pie, from rolling out the crust to slicing the first piece, has become a cherished ritual.
Sharing and Celebrating
Classic Homemade Pecan Pie is more than a dessert—it’s a way to share love and warmth with the people around me. I wrap up any leftovers, knowing someone will be happy to take a slice home, extending the joy of that first bite. The pie has a way of sparking stories from the past, memories of loved ones, and plans for the future, making it a true celebration of family and tradition. With each bake, I’m reminded of how something as simple as a pie can bring us closer together, and that’s what keeps me coming back to this recipe year after year.
Table of Contents
Chef’s Notes- Classic Homemade Pecan Pie
- Chill the Dough: Ensuring the pie crust is well-chilled before rolling helps prevent shrinking and keeps the crust flaky. For the best results, pop the crust in the freezer for about 10 minutes before baking.
- Create a Shield for the Crust: To avoid over-browning, cover the edges of the crust with aluminum foil or a pie crust shield after about 20 minutes of baking. This keeps the crust golden without burning.
- Use Fresh Pecans: Stale pecans can have a bitter taste. For the best flavor, check that your pecans are fresh. Lightly toasting them before adding to the filling enhances the nutty flavor.
- Layer Pecans for Texture: For a varied texture, use a mix of whole, halved, and roughly chopped pecans in the filling. This gives the pie an appealing crunch and a beautiful presentation.
- Check for Doneness: The pie is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools, so avoid over-baking, which can make the filling hard.
- Cool Completely Before Serving: Allow the pie to cool fully on a wire rack to let the filling set. This prevents a runny filling when sliced.
- Add a Touch of Salt: If you love the sweet-salty combination, sprinkle a small pinch of sea salt over the filling after baking, which enhances the pecans’ natural flavors.
Classic Homemade Pecan Pie
4
slices1
hour30
minutes55
minutes1200
kcal2
hours4
hours25
minutesIndulge in the timeless delight of this Classic Homemade Pecan Pie! Perfectly balancing sweet and salty flavors, this pie is a crowd-pleaser for any gathering. With a flaky, buttery crust and a rich, gooey filling packed with crunchy pecans, it’s no wonder this recipe has become a favorite among home bakers. Whether you’re celebrating the holidays or simply craving a delectable dessert, this easy-to-follow recipe delivers exceptional results every time. Get ready to impress your friends and family with a pie that’s as beautiful to serve as it is delicious to eat!
Ingredients
- Crust
1 ready-to-use flaky pie shell or all-butter pastry crust
1/2 beaten large egg mixed with half a tablespoon of whole milk or heavy cream for egg wash
- Filling
1.25 cups shelled and halved pecans
1 large egg
1 additional egg yolk
0.5 cup dark corn syrup
0.25 cup packed brown sugar either light or dark
0.75 tsp pure vanilla extract
2 tbsp unsalted butter melted and slightly cooled
0.25 tsp salt
0.25 tsp ground cinnamon
- Alternative Ingredients:
Pie Crust: Use a gluten-free pie crust for a gluten-free option or make a crust with almond flour for a low-carb alternative.
Dark Corn Syrup: Substitute with maple syrup or agave nectar for different sweetness profiles.
Brown Sugar: Replace with coconut sugar for a healthier sweetener or white sugar if brown sugar is unavailable.
Unsalted Butter: Use coconut oil to make the recipe dairy-free.
Eggs: Substitute with flax eggs 1.5 tablespoons flaxseed meal mixed with 4.5 tablespoons water for a vegan version.
Vanilla Extract: Use vanilla bean paste or almond extract as alternatives for different flavor notes.
Directions
- Preparing the Crust: Start by placing your oven rack in the lower third position and preheat the oven to 350°F (177°C). On a lightly floured surface, gently roll out the chilled pie crust, applying even pressure with a rolling pin from the center outward while rotating the dough to maintain a circular shape. Carefully transfer the rolled crust into a 9-inch pie dish, smoothing the edges with your fingers for an even fit. (Time: 15 minutes)
- Shaping the Crust: For a polished look, fold the overhanging dough back over the edge and mold the perimeter into a thick rim using your hands. Use a fork or your fingers to crimp and flute the edges beautifully. Chill the shaped dough in the pie dish for about 10 minutes in the refrigerator or freezer to help maintain the shape during baking. (Time: 10 minutes)
- Preparing the Filling: Roughly chop the pecans, keeping some whole and some coarsely chopped for texture. Evenly spread the pecans inside the prepared pie crust. In a large mixing bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and ground cinnamon until the mixture is well combined. Pour this mixture over the pecans in the pie crust. (Time: 10 minutes)
- Baking the Pie: Place the pie in the preheated oven and bake for 55 minutes or until the top is lightly browned. After the first 20 minutes, cover the edges with a pie crust shield or tent with aluminum foil to prevent them from browning too quickly. (Time: 55 minutes)
- Cooling and Serving: Remove the finished pie from the oven and transfer it to a wire rack to cool completely. Allowing the pie to cool ensures that the filling sets properly. Once cooled, slice and serve the pie either warm or at room temperature. Top with whipped cream or ice cream if desired. Store any leftovers at room temperature for 1-2 days or refrigerate for up to 5 days. (Time: 30 minutes)
Equipment
- Mixing bowls
- measuring cups and spoons
- pastry brush
Nutrition Facts
- Calories: 1200kcal
- Fat: 80g
- Saturated Fat: 30g
- Cholesterol: 200mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 150g
- Fiber: 5g
- Sugar: 100g
- Protein: 10g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Classic Homemade Pecan Pie
Can I make this pie ahead of time?
Absolutely! Pecan pie can be made up to two days in advance. Store it covered at room temperature or in the refrigerator for up to five days.
What can I use if I don’t have dark corn syrup?
If you don’t have dark corn syrup, you can substitute with an equal amount of maple syrup or agave nectar. Note that these alternatives may slightly change the flavor and color.
How do I keep the crust from getting soggy?
To prevent a soggy crust, bake the pie on the lower oven rack, which helps the crust firm up. Chilling the dough thoroughly before filling also helps create a flakier texture.
Can I use a store-bought pie crust?
Yes, a high-quality store-bought crust works well if you’re short on time. Look for an all-butter crust for the best flavor.
What is the best way to store leftover pecan pie?
Store leftovers covered at room temperature for 1-2 days or in the refrigerator for up to five days. You can also freeze it for up to three months. Thaw in the refrigerator and reheat in a 300°F oven for about 10-15 minutes before serving.
