There is something truly magical about a pie that brings warmth, comfort, and a touch of elegance all in one bite. My Favorite Pecan Pie Recipe captures that essence perfectly with its rich, gooey filling, crunchy pecans, and a buttery, flaky crust that just melts in your mouth. Whether you’re baking for a holiday gathering or a cozy night in, this pecan pie strikes the ideal balance of sweetness and texture, making it a beloved classic you’ll want to create and share again and again.
Ingredients You’ll Need
To create this delicious pecan pie, you’ll need a handful of simple ingredients that work wonderfully together to give you layers of flavor and texture. Each element contributes something special whether it’s the luscious sweetness, the crunch, or that irresistible golden crust.
- Unbaked flaky pie crust: This forms the buttery base that holds everything together; I recommend using a high-quality all-butter crust for the best flavor.
- Egg wash: Made from a beaten egg and milk or heavy cream, this adds a gorgeous golden shine to the crust edges.
- Shelled pecans (pecan halves): Roughly chopped to give a mix of whole and crunchy chunks in the filling, which is essential for texture.
- Large eggs: These bind the filling and help it set perfectly while baking.
- Dark corn syrup: This provides that classic rich sweetness and sticky texture pecan pie lovers crave.
- Light or dark brown sugar: Adds depth and a subtle molasses undertone to the pie’s filling.
- Pure vanilla extract: A small but vital ingredient for warmth and aromatic complexity.
- Unsalted butter: Melted and cooled to blend into the filling smoothly, bringing richness and silkiness.
- Salt: Enhances all the sweet ingredients and balances the flavors beautifully.
- Ground cinnamon: Gives a gentle, comforting spice kick that complements the pecans wonderfully.
How to Make My Favorite Pecan Pie Recipe
Step 1: Prepare the Crust
Begin by chilling your pie dough thoroughly — this is crucial for that tender, flaky texture. When rolling it out, remember to be gentle; start from the center and work your way outwards, rotating the dough evenly. The goal is a 12-inch circle that fits your 9-inch pie dish perfectly. Push the dough in gently, then fold over the edges to create a thick rim. Crimp the edges with a fork or go for a fluted edge for that extra touch of charm. Don’t forget to brush the edges with egg wash to ensure they brown beautifully during baking. For the best results, chill the dough again in the pie dish for about 10 minutes before adding the filling.
Step 2: Assemble the Filling
Roughly chop your pecans — no need for uniform pieces; a mix of whole and coarsely chopped bits adds fabulous texture. Spread the pecans evenly on the crust and then whisk together your eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon until smooth. Pour this luscious mixture over the pecans, letting it settle evenly. This combination is the heart of My Favorite Pecan Pie Recipe, giving you the gooey, nutty filling everyone loves.
Step 3: Bake to Perfection
Place your pie in a 350°F (177°C) oven on the lower rack for even heat. Bake for about 50 to 55 minutes, but keep an eye on those crust edges after the first 20 minutes. To prevent burning, place a pie crust shield or tent some aluminum foil over the edges. You’ll know it’s done when the top is lightly browned and the filling looks set but still slightly jiggly in the center. Let the pie cool completely on a wire rack so the filling can settle perfectly before slicing.
How to Serve My Favorite Pecan Pie Recipe
Garnishes
While this pecan pie is sensational all on its own, a dollop of freshly whipped cream or a scoop of vanilla ice cream elevates every bite. The creaminess balances the rich sweetness and adds a refreshing texture contrast that makes serving time extra special.
Side Dishes
Pairing pecan pie with a light, fresh salad can help balance the richness of the dessert if you’re serving it after a hearty meal. Alternatively, hot coffee or a smooth glass of bourbon complements the pie’s deep flavors beautifully.
Creative Ways to Present
For a fun twist, serve individual pecan pie tartlets using mini pie crusts and pecan filling. You can also drizzle a bit of caramel sauce or sprinkle flaky sea salt on top just before serving to add an elegant flair and a burst of flavor surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled, pecan pie stores wonderfully at room temperature for a day or two if covered loosely with foil or plastic wrap. For longer freshness, refrigerate and enjoy within 4 to 5 days.
Freezing
You can freeze pecan pie by wrapping it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving. This makes My Favorite Pecan Pie Recipe a fantastic make-ahead dessert for holidays or special occasions.
Reheating
To revive leftovers, warm slices in a low oven (around 300°F or 150°C) for 10–15 minutes to bring back that fresh-baked warmth without drying out the filling.
FAQs
Can I use store-bought pie crust for this recipe?
Absolutely! Store-bought crusts can work well, especially if you’re pressed for time. Just choose a high-quality flaky or all-butter crust for the best taste and texture in My Favorite Pecan Pie Recipe.
What type of pecans should I use?
Fresh pecan halves are ideal for texture and flavor. Roughly chopping some while leaving others whole adds pleasing variation in each bite.
Can I make this recipe vegan or dairy-free?
This classic version uses eggs and butter, but you can experiment with plant-based substitutes and vegan pie crusts, though the texture and flavor will differ from My Favorite Pecan Pie Recipe as described.
Why does my pecan pie filling sometimes turn out runny?
Make sure to properly whisk the eggs and bake the pie until the filling is set but still slightly jiggly in the center. Undercooking or inaccurate oven temperatures can cause a runny filling.
How do I prevent the crust edges from burning?
Use a pie crust shield or cover the edges with foil after 20 minutes of baking to protect them from over-browning, ensuring a perfect golden crust every time.
Final Thoughts
I hope you enjoy making and sharing My Favorite Pecan Pie Recipe as much as I do. It’s a timeless dessert that comforts and delights, guaranteed to bring smiles and maybe even requests for seconds. So go ahead, bake with love, and savor every wonderful bite of this classic pecan pie!
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My Favorite Pecan Pie Recipe
- Total Time: 5 hours (including chilling and cooling time)
- Yield: 8 servings
Description
This classic pecan pie recipe features a flaky pie crust filled with a rich, gooey pecan mixture made from dark corn syrup, brown sugar, eggs, and butter. The pecans are roughly chopped for a delightful texture, and the pie is baked to a perfect golden brown with a beautifully crimped edge. A perfect dessert for holidays or any special occasion, served warm or at room temperature with whipped cream or ice cream.
Ingredients
Pie Crust
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust
- 1 large egg
- 1 Tablespoon milk or heavy cream
Filling
- 2 and 1/2 cups (250g) shelled pecans (pecan halves)
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the crust: Follow your preferred pie crust recipe through step 5, chilling the dough accordingly. Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower third position.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough gently from the center outwards to a 12-inch circle. Place carefully into a 9-inch pie dish, smoothing with your fingers to fit.
- Shape the edges: Fold the overhanging dough back over the edge and mold a thick rim. Crimp the edges using a fork or your fingers to flute them. Brush the edges with an egg wash made from 1 beaten egg mixed with 1 tablespoon milk or cream. Chill the shaped dough in the refrigerator or freezer for 10 minutes.
- Prepare the filling: Roughly chop the pecans, leaving some halves and some coarsely chopped. Spread them evenly in the chilled pie crust. In a large bowl, whisk together eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until fully combined. Pour this mixture over the pecans in the crust.
- Bake the pie: Bake for 50–55 minutes until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield or tent loosely with aluminum foil to prevent overbrowning. Remove the pie when done and set on a wire rack to cool completely, allowing the filling to set.
- Serve: Slice and serve warm or at room temperature. Add whipped cream or vanilla ice cream as a topping if desired.
- Store leftovers: Cover cooled pie and keep at room temperature for 1–2 days or refrigerate for 4–5 days.
Notes
- Use gentle pressure when rolling out dough to avoid toughening the crust.
- Chilling the pie dough after shaping helps maintain its structure during baking.
- Protecting the crust edges with foil or a pie shield prevents burning.
- Dark corn syrup provides a richer flavor, but light corn syrup can be used as a substitute.
- The pecans can be roughly chopped to your preferred texture, but keeping some halves adds nice visual appeal and texture contrast.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
