Sweet and with the right amount of crunch, this classic Pecan Pie Recipe pairs with all your favorite holiday desserts!
I’m not a traditional pie fan. Truth be told, I was a fully grown, married human before I even ate a slice of pumpkin pie. And fruit pies? Still on the fence, except for apple pie during the fall—and it better have an amazing crust.
At this point, you’re probably wondering what the heck is wrong with me. Well, I couldn’t tell you. All I can say is that my heart forever belongs to French silk. It’s creamy, rich, and chocolatey. Can’t beat that. So when the holidays roll around and my wife starts making pies, she usually includes a French silk for me.
Then one Thanksgiving, she decided to test my trepidatious taste buds with a bourbon pecan pie. She knew I enjoyed pecans, but pie? Quite a gamble, but if you knew her, you’d know she likes taking risks. I’m glad she did. Because when she served me a slice post-turkey coma, I perked up after one bite. Simply put, I was blown away. Apparently, I now have two favorite pies.
While I adore my wife’s version, this recipe keeps it a little more traditional. My kids aren’t exactly vibing with the bourbon notes yet. What can I say? We’re an accommodating family. You should see our Thanksgiving table. It’s basically a potluck for every picky palate.
This pie is sweet without being toothache-inducing. After it bakes, the top caramelizes into a crunchy layer that leads your fork to the pie’s gloriously gooey center. I also like to add a pinch or two of cinnamon—I think it cuts the sweetness just a tad. In fact, I’ll add up to 1/4 teaspoon if I want a warmer flavor. As for the crust, I prefer to make my own. That said, store-bought is fine if you’re pressed for time, because either way, you’re in for a treat. Literally.
Toasting the pecans
I didn’t add this step to the recipe instructions because I wanted to keep things simple. But if you’d like your pie to taste more than just sweet, I recommend toasting the pecans.
I toast pecans all the time, mainly for my afternoon snack. When toasted, they develop a deeper flavor that balances the pie’s inherent sweetness. I think it’s worth the extra few minutes this takes. All you need to do is toss the pecans in a skillet for about 5 minutes until they get a little darker but not burnt. Pecans are oily, so they get done fast—don’t stray from the stove. This one little step opens up the flavor, giving the pie a rich taste I’m sure you’ll love.
How do I store leftovers?
After the pie cools, you can refrigerate it up to 4 days. Cover the pie plate tightly with foil or use an airtight container. Personally, I enjoy pecan pie cold, but you can also warm it up in the oven at 300°F for about 10 minutes.
Serving suggestions
You know what goes good with pie? More pie. Sticking with the Thanksgiving theme, pair it with a Pumpkin Pie, or remix this classic and bake a Pumpkin Dump Cake—just “dump” all the ingredients into a baking dish and bake for 45 minutes. Have some pecans left over? No problem. Make a batch of Pecan Pie Cookies!
Pecan Pie Recipe
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 pinch ground cinnamon optional
- 1 cup light corn syrup
- 5 tablespoons salted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Whipped cream for garnish (optional)
Instructions
- Place the unbaked pie crust in a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
- In a large bowl, mix together granulated sugar, brown sugar, salt, and cinnamon if using. Stir in the corn syrup, melted butter, eggs, and vanilla extract until smooth. Gently fold in the pecans. Pour the filling into the chilled crust.
- Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake for 40-50 more minutes, or until set. It should not be super jiggly. If the pie top browns too quickly, cover it loosely with aluminum foil during baking.
- Allow the pie to cool completely before serving. If desired, serve with whipped cream.
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