The World’s Best Ever Pecan Pie

This classic pecan pie recipe delivers a perfectly crisp crust, a rich and gooey filling, and a satisfying crunch from the pecans. Ideal for holidays or special occasions, it’s a timeless dessert that’s sure to please everyone at the table.

Why You’ll Love This Recipe

• Rich and Decadent: The perfect balance of sweet and nutty flavors.
• Holiday Classic: A must-have dessert for Thanksgiving, Christmas, or any special gathering.
• Simple to Make: Easy-to-follow steps with guaranteed delicious results.
• Versatile: Enjoy as is or serve with whipped cream or a scoop of vanilla ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 unbaked pie crust
• 3 eggs, beaten
• 3/4 cup + 2 tablespoons light corn syrup
• 3/4 cup light brown sugar
• 1 1/2 teaspoons vanilla bean paste (or vanilla extract)
• 3 tablespoons butter, melted
• 1 pinch salt
• 2 cups pecans, chopped into large pieces

Directions

Step 1: Prepare the Pie Crust

1. Preheat your oven to 350°F (175°C).
2. Press the unbaked pie crust into a 9-inch pie plate, leaving a slight edge above the plate. Prick the crust all over with a fork to prevent air bubbles.
3. Pre-bake the crust for 8–10 minutes, or until just barely golden.

Step 2: Make the Filling

1. In a mixing bowl, whisk together the beaten eggs, light corn syrup, light brown sugar, vanilla bean paste (or extract), salt, and melted butter until smooth.
2. Stir in the chopped pecans, ensuring they are evenly coated in the mixture.

Step 3: Assemble the Pie

1. Pour the filling into the pre-baked crust, spreading it evenly.

Step 4: Bake

1. Bake the pie in the preheated oven for about 1 hour, or until the filling is firm and set.
2. Check the pie after 30 minutes; if the crust is browning too quickly, cover the edges with aluminum foil.

Step 5: Cool and Serve

1. Let the pie cool for at least 1 hour before slicing. This allows the filling to set properly.
2. Serve as is or with whipped cream or vanilla ice cream.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8 slices
• Calories: ~420 kcal per slice

Variations

• Bourbon Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a rich, boozy flavor.
• Chocolate Pecan Pie: Stir in 1/2 cup of semisweet chocolate chips with the pecans.
• Maple Pecan Pie: Replace corn syrup with pure maple syrup for a natural sweetness.
• Gluten-Free: Use a gluten-free pie crust to accommodate dietary restrictions.

Tips for Perfect Pecan Pie

• Pre-Bake the Crust: This ensures the crust remains crisp and doesn’t become soggy.
• Use Fresh Pecans: Freshly shelled pecans provide the best flavor and texture.
• Don’t Overbake: The pie is done when the center is set but still slightly jiggles when shaken.
• Let It Cool: Cooling allows the filling to firm up, making it easier to slice.

Storage/Reheating

• Storage: Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm individual slices in the microwave for 15–20 seconds or heat the whole pie in a 300°F oven for 10–15 minutes.
• Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use dark corn syrup?

Yes, dark corn syrup can be used for a deeper, molasses-like flavor.

2. What’s the best way to chop pecans?

Use a food processor for quick and even chopping, or crush them in a resealable bag with a rolling pin.

3. Can I skip pre-baking the crust?

Pre-baking ensures a crispy crust but can be skipped if you prefer a softer texture.

4. How do I know when the pie is done?

The pie is ready when the filling is firm and slightly puffed, with a center that jiggles slightly.

5. Can I use a store-bought pie crust?

Yes, a store-bought crust works well for convenience.

6. Can I make this pie ahead of time?

Absolutely! Pecan pie tastes even better after resting for a day.

7. Why is my pie filling runny?

Ensure the pie is baked long enough and allowed to cool completely for the filling to set.

8. Can I use a different type of nut?

Yes, walnuts or hazelnuts make great substitutes for pecans.

9. How do I prevent the crust from burning?

Cover the edges with aluminum foil or a pie shield after 30 minutes of baking.

10. What’s the best way to slice the pie cleanly?

Use a sharp knife dipped in hot water, wiping clean between slices.

Conclusion

The World’s Best Ever Pecan Pie is a timeless dessert that’s rich, sweet, and irresistibly crunchy. Perfect for holidays or any special occasion, this pie is sure to become a favorite in your home. Serve it with whipped cream or vanilla ice cream for a truly indulgent treat!

The World’s Best Ever Pecan Pie

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 slices 1x
• Category: Desserts
• Method: Baking
• Cuisine: American, Southern
• Diet: Vegetarian

Print Recipe

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Description

This classic pecan pie is rich, nutty, and perfectly sweetened, making it a must-have dessert for holidays and special occasions. A family favorite!

 

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Ingredients

Units USM Scale 1x2x3x

• 1 unbaked pie crust
• 3 large eggs, beaten
• 3/4 cup light corn syrup + 2 tbsp
• 3/4 cup light brown sugar
• 1 1/2 tsp vanilla bean paste (or vanilla extract)
• 3 tbsp unsalted butter, melted
• 1 pinch salt
• 2 cups pecans, chopped into large pieces

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Instructions

Step 1: Pre-Bake the Crust

1. Preheat your oven to 350°F (175°C).
2. Press the pie crust into a pie plate, leaving a slight edge above the rim.
3. Prick the crust all over with a fork to prevent air bubbles.
4. Bake for 8–10 minutes, until just barely golden.

Step 2: Prepare the Filling

1. In a medium bowl, whisk together beaten eggs, corn syrup, light brown sugar, vanilla bean paste (or extract), melted butter, and a pinch of salt.
2. Stir in the chopped pecans until evenly coated.

Step 3: Assemble the Pie

1. Pour the filling into the pre-baked crust, spreading the pecans evenly.
2. Smooth the top if necessary to ensure an even bake.

Step 4: Bake the Pie

1. Bake in the preheated oven for about 1 hour, or until the filling is firm and no longer jiggly in the center.
2. If the crust browns too quickly, cover the edges with aluminum foil during baking.

Step 5: Cool and Serve

1. Let the pie cool on a wire rack for at least 1 hour before serving.
2. Slice and enjoy as is, or top with whipped cream or vanilla ice cream.

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Notes

• No Splenda: Avoid sugar substitutes like Splenda, as they may prevent the filling from setting properly.
• Pre-Baking the Crust: Ensures a crispy crust without air pockets forming underneath.
• Storage: Store leftovers in the refrigerator for up to 4 days

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Nutrition

• Serving Size: 1
• Calories: 420 kcal
• Sugar: 26 g
• Fat: 29 g
• Carbohydrates: 39 g
• Protein: 6 g