There is nothing quite as comforting and indulgent as a warm slice of pecan pie fresh from the oven, and this Classic Pecan Pie Recipe delivers exactly that experience. Rich, buttery, and packed with toasted pecans, this dessert has a perfectly caramelized filling that balances sweetness with a hint of bourbon warmth, all wrapped in a flaky, tender crust. Once you try this recipe, it may just become your go-to treat for holidays, special occasions, or anytime you want to bring a little Southern charm into your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this Classic Pecan Pie Recipe. Each component is simple but crucial, contributing to the pie’s delightful texture, deep flavor, and beautiful presentation.
- 1¼ cups plain white flour: The foundation for your tender, flaky crust that holds everything together.
- ¼ tsp salt: Enhances the flavor of both crust and filling.
- 2 tsp white sugar: Just enough sweetness to balance the savory notes in the pastry.
- 115 g unsalted butter (cold, cut into cubes): Cold butter creates those perfect flaky layers in the crust.
- 2.5 – 3 tbsp ice cold water: Helps bind the dough without warming the butter too much.
- 2 ½ cups pecans: Divided for decorating and mixing into the filling, they add crunch and a toasty, nutty richness.
- 3 eggs: Give the filling structure and smooth, custardy texture.
- 1 cup packed brown sugar: Brings deep, molasses-like sweetness that caramelizes beautifully.
- 4 tbsp unsalted butter (melted): Adds richness and glossy sheen to the filling.
- ¾ cup light corn syrup: Helps set the filling with that signature gooey texture.
- 1 tsp vanilla extract: Infuses the pie with warm, familiar aroma and flavor.
- ¼ tsp salt: Balances sweetness and enhances overall flavor complexity.
- 3 tbsp bourbon (optional): Adds a subtle depth and warmth, but feel free to swap with rum, marsala, or leave it out.
How to Make Classic Pecan Pie Recipe
Step 1: Prepare the Pie Dough
Start by mixing the flour, salt, and sugar in a large bowl. Add the cold cubed butter and use your fingertips or a pastry blender to cut it into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes to allow the gluten to relax and the butter to firm back up.
Step 2: Preheat and Roll Out Dough
While the dough chills, preheat your oven to 350°F (175°C). Once chilled, roll the dough out on a lightly floured surface to about 12 inches in diameter. Transfer it carefully to a 9-inch pie dish. Trim excess dough, leaving a slight overhang, and crimp the edges to create a decorative border. For a crispier crust, prick the bottom lightly with a fork or line the dough with parchment and pie weights for blind baking if you prefer.
Step 3: Toast the Pecans
Toast 1 ¼ cups of the pecans in a dry pan over medium heat for about 5 minutes, stirring frequently to prevent burning. This step deepens the nutty flavor and adds a wonderful aroma that will carry through the entire pie. Allow them to cool before using.
Step 4: Mix the Filling
In a mixing bowl, whisk together the eggs, brown sugar, melted butter, corn syrup, vanilla extract, salt, and bourbon until smooth and slightly frothy. Stir in the toasted pecans along with the remaining 1 ¼ cups of pecans reserved for decoration. This mixture is the heart of the pie, offering that luscious, gooey filling everyone loves.
Step 5: Assemble and Bake
Pour the filling into the prepared pie crust, smoothing the top evenly. Arrange the reserved pecans artfully on top, creating a beautiful mosaic effect that will toast and caramelize during baking. Place the pie on a baking sheet to catch any spills and bake for about 60 minutes. The pie is done when the filling is set but still slightly jiggly near the center. A knife inserted near the center should come out mostly clean.
Step 6: Cool and Set
Once out of the oven, allow the pie to cool completely on a rack before slicing. This chilling time helps the filling set perfectly so each piece holds its shape without losing any richness. Patience here is key to serving a slice that is as beautiful as it is delicious.
How to Serve Classic Pecan Pie Recipe
Garnishes
A simple dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes your slice to the next level. For an extra touch, sprinkle a tiny pinch of flaky sea salt or a drizzle of caramel sauce to enhance the sweet and nutty notes of the pie.
Side Dishes
Classic pecan pie pairs wonderfully with a hot cup of coffee or black tea to balance the sweetness. Fresh seasonal fruit or a light green salad can add a refreshing contrast if you want to serve it alongside a full meal.
Creative Ways to Present
Try serving individual mini pecan pies in ramekins for a charming twist at parties. Alternatively, cut wedges and layer them with a whipped cream swirl and toasted pecans on dessert plates for an elegant restaurant-style presentation. A dusting of cinnamon or nutmeg can also add festive flair.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pecan pie tightly with plastic wrap or store in an airtight container to keep it fresh. It will stay delicious at room temperature for up to two days, or refrigerate it to extend freshness for up to four days.
Freezing
This Classic Pecan Pie Recipe freezes beautifully. Wrap the whole pie securely in plastic wrap, then foil, and freeze for up to two months. When ready to enjoy, thaw in the refrigerator overnight and reheat slightly in a low oven to revive that fresh-baked flavor and texture.
Reheating
Warm leftovers gently in an oven preheated to 300°F (150°C) for about 10-15 minutes. Avoid the microwave if possible, as it can make the crust soggy and the filling overly soft. A light warming will bring back the pie’s inviting aroma and perfectly gooey consistency.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! While homemade crust adds a wonderful freshness and texture, store-bought pie dough can be a convenient shortcut that still yields delicious results with this Classic Pecan Pie Recipe.
What can I substitute for corn syrup?
Light corn syrup helps with the filling’s texture, but you can substitute it with maple syrup, honey, or golden syrup. Each will lend a slightly different flavor profile, so choose according to your taste preferences.
Is it necessary to add alcohol to the pie?
No, the bourbon or other liquor is optional but highly recommended for depth of flavor. If you prefer to omit it, simply leave it out or replace it with a splash of vanilla or almond extract.
How do I know when the pie is fully baked?
The filling should be mostly set with a slight jiggle in the center. Inserting a knife near the center should come out mostly clean but may have a slight coating of syrup. Overbaking can cause the filling to crack.
Can I prepare this pie in advance for a party?
Definitely! This Classic Pecan Pie Recipe can be made a day ahead. Just bake it, cool it completely, and store at room temperature or refrigerate. It tastes just as amazing the next day.
Final Thoughts
There is something truly special about making and sharing this Classic Pecan Pie Recipe. From its buttery crust to the rich, nutty filling, it brings joy in every bite and warm memories around every table. Whether you’re a seasoned baker or new to pie-making, this recipe is a delicious way to bring a classic Southern favorite into your kitchen. Give it a try and watch as everyone asks for seconds!
Print
Classic Pecan Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pecan Pie recipe features a buttery, flaky homemade crust filled with a rich, gooey pecan filling sweetened with brown sugar and corn syrup, flavored with bourbon and vanilla. Perfect for holiday gatherings or any special occasion, this pie serves 10 to 12 people and combines crunchy pecans both in the filling and as a decorative topping.
Ingredients
For the Pie Crust
- 1¼ cups plain white flour (all-purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g (1 stick) unsalted butter, cold and cut into 1cm (â…“”) cubes
- 2.5 – 3 tbsp ice cold water
For the Filling
- 1¼ cups pecans (for decorating the top)
- 1¼ cups pecans (for the filling)
- 3 eggs
- 1 cup (200g) brown sugar, packed
- 60 g (4 tbsp) unsalted butter, melted
- ¾ cup (185 ml) light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp bourbon (or rum, marsala, or other liquor of choice; optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the plain white flour, salt, and white sugar. Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice cold water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and on a lightly floured surface, roll it out into a circle slightly larger than your pie pan. Carefully transfer the dough to the pan, trimming any excess edges and crimping the rim decoratively. Place the crust back in the refrigerator to firm while preparing the filling.
- Prepare the Filling: In a large bowl, whisk together the eggs, brown sugar, melted butter, light corn syrup, vanilla extract, salt, and bourbon until smooth and well combined.
- Assemble the Pie: Scatter 1¼ cups pecans evenly over the bottom of the chilled pie crust. Pour the filling mixture over the pecans, spreading it evenly. Arrange the remaining 1¼ cups pecans decoratively on top of the filling to create an appealing pattern.
- Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for about 60 minutes, or until the filling is set and slightly puffed with a golden top. To prevent over-browning, you can loosely cover the pie crust edges with foil halfway through baking if necessary.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling period allows the filling to set properly. Serve at room temperature or slightly warmed with whipped cream or ice cream as desired.
Notes
- For substitutions, you can use light maple syrup or golden syrup instead of corn syrup, but the texture and flavor may vary slightly.
- If you omit the bourbon or other liquor, the pie will still be delicious; it adds a subtle depth of flavor.
- Chilling the dough before baking helps prevent shrinkage and results in a flakier crust.
- Use fresh, high-quality pecans for the best flavor and texture.
