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The Best Classic Pecan Pie

Blossom Lady
Oct 12, 2020 08:18 AM
The Best Classic Pecan Pie

This homemade pecan pie is a classic old-fashioned dessert that’s perfect for any occasion. It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet. It has the best combination of sweet and salty! Plus, it’s so easy to make that the kids can help with every step of this recipe. Give it a try and you’ll see why it’s our family’s favorite pecan pie recipe!

This Pecan Pie recipe is very delicious and so quick, that it can really become a year-round dessert (not just a Thanksgiving meal). And, this is the perfect pie recipe for beginners, or for kids to get involved in the meal prep.


1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust (You can certainly make your own pie crust, but for a time saver, you can also use a frozen deep dish pie crust, or even the rolled up crusts.)

egg wash for pie crust: 1 large egg beaten with 1 tablespoon milk or heavy cream

2 and 1/2 cups coarsely chopped pecans (a very rough chop!)

3 large eggs

1 cup dark corn syrup

1/2 cup packed light or dark brown sugar

1 and 1/2 teaspoons pure vanilla extract

1/4 cup unsalted butter, melted and slightly cooled

1/2 teaspoon salt

1/2 teaspoon ground cinnamon


Step 1

Preheat the oven to 350°F.

Step 2

Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)

Step 3

The filling: Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.

Step 4

Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

Step 5

Slice and serve pie warm or at room temperature. You can enjoy your pie with ice cream on top, whipped cream, or on its own.

Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.


Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

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