This classic pecan pie recipe has no chocolate chips, booze, or hard-to-find ingredients. Instead of focusing on embellishments, we homed in on the things that really matter: the deep flavor of toasted pecans, a caramely custard, and buttery flaky pie crust.
The pie dough is simple, but be sure not to overwork it, and keep in mind that the crust is blind-baked, meaning the pie shell is popped into the oven twice—once before the filling is added and then again after. Corn syrup is essential to pecan pie filling, giving it its signature gooey texture. It’s gotten a bad rap over the past few years, but we wouldn’t bake without it—if you can’t or don’t want to use it, brown rice syrup makes a noble substitute. Finally, we love the crunch you get from pecan halves, but if you’re a chopped pecan person, feel free to swap them in (you’ll need about 225 g).
Serve your pecan pie all on its own, or gild it with vanilla ice cream or whipped cream. For a full Thanksgiving dessert spread, slip another pie or two alongside (like BA’s Best Apple Pie). Finally, don’t forget to have aluminum foil on hand so you can send a few slices home with your guests for breakfast the following day.
Like many other Thanksgiving staples, homemade pecan pie requires some planning. If you have time in the days or weeks before serving, consider making the simple pie crust recipe ahead; the dough can be stored in the freezer for up to two months. If you’re hosting (and even if you’re not), feel free to bake the pie the day before—your guests will be just as impressed. If you’re a big planner, you can freeze the baked pie (follow the same tips in our guide to freezing pumpkin pie; the frozen pie will last three months.)
Want to change it up this year? Try this chocolate pecan pie with a cocoa pastry crust or maple-syrup glazed pecan pie bars.
Recipe information
Total Time
2 hours plus cooling
Yield
Makes one 9” pie
Ingredients
Crust
1
1½
2
5
3
1
Filling and Assembly
2
4
1
⅔
1
1
1
6
Preparation
Crust
Step 1
Pulse 1 Tbsp. sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 2 cups all-purpose flour in a food processor until combined. Add 5 Tbsp. chilled unsalted butter, cut into pieces, and 3 Tbsp. chilled lard or vegetable shortening and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 1 Tbsp. apple cider vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Step 2
Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Step 3
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie pan. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Step 4
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
Do ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
Filling and Assembly
Step 5
Preheat oven to 350°. Toast 2 cups pecan halves on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.
Step 6
Reduce oven temperature to 325°. Whisk 4 large eggs, room temperature, beaten to blend, 1 cup light corn syrup, ⅔ cup (packed; 134 g) light brown sugar, 1 Tbsp. robust-flavored (dark) molasses, 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Slowly whisk in 6 Tbsp. unsalted butter, melted, slightly cooled, until combined. Fold in pecans and pour into cooled crust.
Step 7
Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with vanilla ice cream.
Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.
Editor’s note: This recipe was originally published in November 2016. For more of our best pie recipes, head this way →
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