Get the Recipe:
Classic Pecan Pie
This classic pecan pie recipe is simple to make and a pleasure to eat! A perfectly gooey pecan filling is baked in a buttery crust for an iconic Thanksgiving dessert that everyone will love.
Ingredients
For the crust:
- 1 ¼ cups (150 g) all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 tablespoons (30 to 60 ml) very cold water
For the filling:
- 3 large eggs
- 1 cup (240 ml) light corn syrup
- ¾ cup (150 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
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Instructions
To make the crust:
- Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas. (You can also do this in a food processor.)
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
- Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
- Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.
To make the filling:
- Preheat oven to 350°F (175°C).
- Place the eggs in a large bowl, and beat lightly. Add the corn syrup, sugar, butter, vanilla, and salt. Mix well.
- Stir in the pecans. Pour into the pie crust.
- Bake for 45 minutes or until the center is set. Cool completely before serving.
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Notes
- This is my go-to pie crust recipe, but feel free to use your favorite recipe for a 9-inch crust.
- To refrigerate. Wrap the pecan pie with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- To freeze. You can freeze wrapped pecan pie for up to 3 months. Let it thaw in the refrigerator before serving.
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