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If you’re on the lookout for the Best Pecan Pie Recipe that never fails to impress, you’ve found your new favorite dessert. This luscious pie perfectly balances a rich, gooey filling with crunchy toasted pecans atop a buttery, flaky crust. Whether it’s a holiday gathering or an everyday treat, this recipe delivers deep, comforting flavors and textures that keep everyone coming back for just one more slice. With every bite, you’ll savor the warmth of vanilla and caramel notes woven beautifully into every nutty mouthful.
Ingredients You’ll Need
This recipe calls for just a handful of straightforward ingredients, each playing a vital role in creating the perfect pecan pie balance. From the buttery pie crust that cradles the filling, to the harmonious mix of sugars and corn syrup that bring that signature glossy, sweet texture, every element is essential.
- Refrigerated deep-dish pie crust (213 grams): A convenient base that bakes up flaky and golden, ready to hold all that delicious filling.
- Large eggs (5 total; 1 lightly beaten, 4 for filling): Eggs provide structure and help set the luscious filling so it’s perfectly firm yet tender.
- Unsalted butter (6 tablespoons, 85 grams): Adds rich creaminess and depth, melting into the sugar for a smooth filling.
- Granulated sugar (1 cup, 200 grams): Sweetens the pie without overpowering the nutty pecans.
- Dark brown sugar (2 tablespoons, 27 grams): Contributes a subtle molasses note enhancing complexity and warmth.
- Light corn syrup (1â…› cups, 351 grams): Creates that signature chewy, sticky texture in the filling and keeps it glossy.
- Pure vanilla extract (1 teaspoon, 4 grams): Infuses a fragrant, comforting aroma that elevates every bite.
- Kosher salt (1 teaspoon, 3 grams): Balances sweetness and enhances all the flavors in the pie.
- Chopped pecans (2 cups, 228 grams): The star ingredient providing a satisfying crunch and earthy nuttiness.
How to Make Best Pecan Pie Recipe
Step 1: Prepare the Crust
Start by unrolling your refrigerated pie crust and gently fitting it into a 9-inch deep-dish pie plate. Press the crust firmly against the bottom and sides, trimming any excess if needed. To prevent sogginess, prick the bottom a few times with a fork. This crust will be the perfect flaky foundation for that irresistible filling.
Step 2: Make the Filling
In a medium saucepan over low heat, melt the unsalted butter until just liquid. Remove from heat and whisk in the granulated sugar, dark brown sugar, and light corn syrup until fully combined and smooth. Next, transfer the mixture to a large bowl and stir in the lightly beaten egg, the four eggs for the filling, vanilla extract, and kosher salt. Whisk everything together until the filling is glossy and well blended, with no lumps.
Step 3: Add the Pecans
Once the filling base is ready, fold in the chopped pecans. Be generous here — those nuts are what make this the Best Pecan Pie Recipe! They toast beautifully in the oven, adding incredible texture and an irresistible nutty flavor that complements the sweet filling perfectly.
Step 4: Assemble and Bake
Pour the filling into the prepared pie crust, spreading it evenly so every slice has plenty of pecans. Preheat your oven to 325°F (163°C) and bake the pie for 70 to 75 minutes. The filling should be set, but still have a slight wobble in the center—remember it will continue to set as it cools. To keep the crust from over-browning, you can cover the edges with foil halfway through baking.
Step 5: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This rest time lets the filling firm up perfectly, giving you those clean, dreamy slices. Nothing beats serving this classic dessert slightly warm or at room temperature!
How to Serve Best Pecan Pie Recipe
Garnishes
Elevate your serving experience with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light sprinkle of flaky sea salt or a drizzle of caramel sauce adds little bursts of flavor that make your slice even more unforgettable. Toasted pecan halves on top can also add a touch of elegance.
Side Dishes
Best paired with a light and refreshing side like a crisp green salad with a citrus dressing to contrast the pie’s rich sweetness. A warm cup of black coffee or spiced tea complements the flavors nicely if you’re enjoying this pie as an afternoon treat or after dinner.
Creative Ways to Present
For a fun twist, serve mini pecan pies in muffin tins for individual portions or turn it into parfaits by layering pie filling with whipped cream and pecan pieces in glass cups. These ideas are perfect for parties or when you want to impress guests with a personal touch on the Best Pecan Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover pecan pie should be covered tightly with plastic wrap or foil and kept in the refrigerator. It will remain fresh and delicious for up to 4 days. This way, every slice tastes just as delightful as the first.
Freezing
You can freeze pecan pie for up to 2 months. Wrap the pie tightly in plastic wrap followed by aluminum foil or place it in an airtight container. When ready, thaw overnight in the refrigerator and reheat gently if desired to revive the freshness.
Reheating
Warm individual slices in a microwave for 15-20 seconds or reheat the whole pie in a 300°F oven for about 10 minutes. This warms the filling nicely without drying out the crust, making each bite taste freshly baked again.
FAQs
Can I make pecan pie without corn syrup?
Yes! While corn syrup helps achieve that classic texture and shine, you can substitute it with maple syrup or golden syrup, though the filling may be slightly less thick and glossy. It will still taste fantastic and nutty.
How do I prevent the crust from getting soggy?
Pricking the bottom of your crust before filling helps prevent bubbles and sogginess. You can also pre-bake (blind bake) the crust for 10 minutes before adding the filling to ensure crispiness.
Can I use whole pecans instead of chopped?
Absolutely. Whole pecans give a beautiful, rustic look and a different texture bite. Feel free to mix both chopped and whole pecans for variety and visual appeal.
Why does my pecan pie sink in the middle?
This often happens if the oven temperature is too high or the pie is undercooked. Baking at a steady 325°F and allowing the pie to cool completely helps the filling set firmly and prevents sinking.
Can I make this pie vegan or dairy-free?
While this traditional recipe uses butter and eggs, you can experiment with dairy-free butter and egg substitutes, though the texture and flavor may differ. Using maple syrup instead of corn syrup also keeps it vegan-friendly.
Final Thoughts
There’s no doubt you’ll be making this Best Pecan Pie Recipe on repeat once you experience how simple ingredients transform into something truly special. It’s a comforting, crowd-pleasing dessert that’s perfect any time you want to share a little sweetness and warmth. So gather your ingredients, bake with love, and enjoy every slice with your favorite people!
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Best Pecan Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Best Pecan Pie Recipe features a buttery, flaky deep-dish pie crust filled with a rich, gooey filling made from corn syrup, sugars, eggs, and a generous amount of chopped pecans. Perfect for holidays or any special occasion, this classic southern dessert is sweet, nutty, and irresistibly delicious.
Ingredients
Pie Crust
- 1 refrigerated deep-dish pie crust (213 grams)
Filling
- 1 large egg (50 grams, lightly beaten)
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons dark brown sugar (27 grams)
- 1â…› cups light corn syrup (351 grams, 18 tablespoons)
- 4 large eggs (200 grams, lightly beaten)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 2 cups chopped pecans (228 grams)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Place the refrigerated deep-dish pie crust into a 9-inch pie plate, gently pressing it to fit the shape well. Crimp the edges for a decorative look.
- Make the filling: In a saucepan over low heat, melt the unsalted butter. In a large mixing bowl, whisk together granulated sugar, dark brown sugar, and light corn syrup. Add the melted butter, lightly beaten eggs, vanilla extract, and kosher salt. Mix well to combine until the mixture is smooth and uniform.
- Add pecans: Stir the chopped pecans into the filling mixture thoroughly, ensuring they are evenly distributed.
- Assemble the pie: Pour the pecan filling into the prepared pie crust, spreading it evenly.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for approximately 70-75 minutes. The filling should be set but slightly jiggly in the center. To prevent crust edges from burning, cover them with aluminum foil or a pie shield after about 45 minutes of baking.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. Cooling helps the filling to fully set for perfect slicing.
- Serve: Slice into 8 servings and enjoy as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Use light corn syrup for the classic texture and sweetness; dark corn syrup can alter the flavor.
- Letting the pie cool completely is essential for clean slices.
- If your pie crust browns too quickly, cover the edges with foil halfway through baking.
- Chopped pecans can be lightly toasted before adding to enhance the nutty flavor, but this is optional.
