Is there any dessert that signals the start of the holiday season more perfectly than a classic, from-scratch, homemade Pecan Pie? That glorious, iconic combination of a flaky, buttery crust, a gooey, sweet, caramel-like custard filling, and a crunchy, toasted pecan topping is a true slice of American tradition. If you’ve ever been intimidated by the thought of making one from scratch, this is the recipe that will give you the confidence to bake the best pecan pie of your life.
This isn’t just a recipe; it’s your ultimate guide to mastering this beloved Southern classic. We’ll show you the secrets to a wonderfully flaky, all-butter and shortening pie crust, and a foolproof, stir-together filling that bakes up into a perfect, gooey, sliceable dessert every single time. Get ready to fill your home with the incredible aroma of toasted pecans and bubbling caramel, and to create a new, non-negotiable holiday tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Pie
What makes this Pecan Pie recipe the absolute best is its commitment to classic, time-honored techniques that guarantee a perfect result. The homemade pie crust, made with a blend of both butter for flavor and shortening for ultimate flakiness, is a baker’s dream. The filling is brilliantly simple—a quick, stir-together mixture that relies on the magic of corn syrup to create a smooth, gooey texture that will never be grainy. This recipe provides all the tips and tricks you need for a stunning, delicious, and perfectly set pie.
| Metric | Time / Level |
| Total Time | 7 hours (includes chilling and cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 slices |
The Essential Ingredients for a Perfect Pecan Pie
This recipe uses a handful of simple, classic ingredients where quality makes all the difference.
- The Perfect Pie Crust (Butter & Shortening): This is the flaky, tender foundation of our pie.
- Why Both?: This recipe uses a classic, foolproof blend of fats. Unsalted butter provides a rich, delicious, savory flavor, while vegetable shortening or lard has a higher melting point, which creates an incredibly tender and flaky texture that is very easy to work with. It’s the best of both worlds!
- The Binders: An egg adds richness and structure to the dough, while a tablespoon of distilled white vinegar is a classic old-fashioned trick that helps to tenderize the gluten, making the crust even more flaky.
- The Gooey Pecan Filling: This is the sweet, rich, and nutty heart of our dessert.
- Corn Syrup: This is a crucial and non-negotiable ingredient for a classic pecan pie. It is the secret to a perfectly smooth and gooey filling that will not crystallize or become grainy as it bakes and cools. You can use either light or dark corn syrup.
- The Sugars: A combination of granulated sugar and brown sugar provides a complex sweetness with a hint of deep, molasses flavor.
- Pecans: The star of the show! For the best flavor, use fresh, high-quality pecan halves or large pieces.
- Eggs & Butter: The eggs are what cause the filling to set up into a beautiful, rich custard, while the melted salted butter adds a wonderful, savory richness that balances the sweetness.
Step-by-Step to the Best Pecan Pie of Your Life
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Ultimate Flaky Pie Crust
Step 1: In a large bowl, mix together the 3 cups of all-purpose flour and the 1 teaspoon of salt.
Step 2: Add the 3/4 cup of vegetable shortening and the 3/4 cup of cold, cubed salted butter. Using a pastry blender or your fingertips, “cut” the fats into the flour until the mixture resembles coarse crumbs or tiny pebbles.
Step 3: In a small bowl, lightly beat the 1 egg with 5 tablespoons of cold water and the 1 tablespoon of white vinegar. Add this mixture to the flour and stir with a fork until the dough just begins to come together into a shaggy mass. Do not overmix.
Step 4: Turn the dough out onto a clean surface, divide it in half, and form each half into a flattened disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator until needed. (You will only need one half of this dough for this single-crust pie recipe, so you can reserve the other half for another use, or freeze it for up to 3 months!)
Part 2: The Easy, Stir-Together Pecan Filling
Step 1: In a large bowl, mix together the 1 cup of granulated sugar, the 3 tablespoons of brown sugar, and the 1/2 teaspoon of salt.
Step 2: Add the 1 cup of corn syrup, the 1/3 cup of melted salted butter, the 1 teaspoon of vanilla, and the 3 beaten whole eggs. Stir everything together until it is well combined.
Part 3: Assembling and Baking Your Pie
Step 1: Preheat your oven to 350°F (175°C).
Step 2: On a lightly floured surface, roll out one of your chilled dough halves to fit your 9-inch pie pan. Carefully place the dough in the pan and trim and flute the edges decoratively.
Step 3: Pour the 1 heaping cup of chopped pecans into the bottom of the unbaked pie shell and spread them into an even layer.
Step 4: Gently pour the liquid syrup mixture over the top of the pecans.
Step 5: Cover the top and the crust of the pie loosely and gently with a piece of aluminum foil. This is a crucial step to prevent the delicate crust and the pecans from burning during the long bake.
Step 6: Place the pie on a larger, rimmed baking sheet and bake for 30 minutes.
Step 7: After 30 minutes, carefully remove the foil. Continue to bake the pie, uncovered, for another 20 minutes.
Pro Tip (How to Tell When It’s Done): A pecan pie is perfectly baked when the center is mostly set but still has a slight jiggle to it (like Jell-O) when you gently nudge the pan. If the center still looks very liquidy and shakes a lot, you can re-cover it with foil and bake for an additional 15-20 minutes, until it is properly set.
Part 4: The All-Important Cooling and Setting
This is the most important, non-negotiable step for a perfect pecan pie! You must let the pie cool completely on a wire rack for several hours, or preferably overnight.
The sugar-based custard filling is like molten candy when it comes out of the oven. It needs this long cooling time to fully set up and become the perfect, gooey, yet sliceable consistency. If you cut into a warm pecan pie, the filling will run all over the plate. Patience is key!
The Best Classic & Easy Pecan Pie Recipe (From Scratch!)
A classic, from-scratch recipe for a rich and gooey pecan pie. This recipe includes instructions for a homemade, flaky pie crust made with a combination of butter and shortening. The sweet custard filling is a simple mixture of sugar, corn syrup, melted butter, and eggs, which is poured over a generous layer of chopped pecans in the unbaked pie shell. The pie is baked until the filling is set and is then cooled completely to ensure it slices perfectly.
- Prep Time: 50 minutes (includes chilling time)
- Cook Time: 1 hour
- Total Time: 5 hours (includes cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening or lard
- 3/4 cup salted butter, cut into pieces
- 1 egg, lightly beaten
- 1 tablespoon distilled white vinegar
- 5 tablespoons cold water
- For the Filling:
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup (light or dark)
- 1/3 cup melted salted butter
- 1 teaspoon vanilla
- 3 whole eggs, beaten
- 1 heaping cup chopped pecans
Instructions
- Make the Pie Crust: In a bowl, mix the flour and salt. Add the vegetable shortening and butter, and work them into the flour with a pastry cutter until the mixture resembles small pebbles.
- Add the egg, cold water, and vinegar. Stir until the dough just comes together. Divide the dough in half, wrap each half in plastic, and chill. (This recipe only requires one half of the dough).
- Make the Filling: In a separate bowl, mix the granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla, and beaten eggs together.
- Assemble and Bake: Preheat the oven to 350°F. On a lightly floured surface, roll out one half of the chilled dough to fit your pie pan.
- Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.
- Cover the top and crust of the pie gently with aluminum foil.
- Bake the pie for 30 minutes. Remove the foil and continue baking for another 20 minutes, or potentially longer, until the filling is set but still jiggles slightly in the center.
- Let the pie cool for several hours, or preferably overnight, before slicing and serving.
Notes
- The recipe for the pie crust makes enough for a double-crust pie, but you will only need one half for this single-crust pecan pie. The other half can be reserved for another use.
- Covering the pie with foil for the first part of baking is a key step to prevent the crust and pecans from burning before the filling is set.
- The recipe notes that baking time can vary widely, from 50 to 75 minutes. The pie is done when it is not overly jiggly.
- It is crucial to let the pie cool completely for several hours to allow the filling to set properly for clean slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 650-750
- Sugar: 60-70 g
- Sodium: 400-500 mg
- Fat: 35-45 g
- Saturated Fat: 12-16 g
- Trans Fat: 0 g
- Carbohydrates: 80-95 g
- Fiber: 3-5 g
- Protein: 6-8 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
Pecan pie is the absolute perfect make-ahead dessert for the busy holiday season.
- Make-Ahead: You can bake this pie completely up to 3 days in advance. Let it cool completely, then cover it and store it in the refrigerator. The flavors will actually meld and become even more delicious.
- Storage: Store the finished, cooled pie, covered, in the refrigerator for up to 5 days.
- Serving: Pecan pie is delicious served chilled, at room temperature, or slightly warmed. To warm a slice, you can microwave it for just 15-20 seconds.
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Creative Recipe Variations
This classic pecan pie recipe is a wonderful base for your own delicious and creative twists.
- Classic Bourbon Pecan Pie: For a traditional, sophisticated Southern flavor, you can add 1 to 2 tablespoons of your favorite bourbon to the filling mixture along with the vanilla extract.
- Decadent Chocolate Pecan Pie: For a rich, gooey, chocolatey version, you can stir 1/2 to 3/4 of a cup of semi-sweet or dark chocolate chips in with the pecans at the bottom of the crust before you pour in the filling.
- Add Toasted Pecans for Deeper Flavor: For an even deeper, nuttier flavor, you can toast your pecans before adding them to the pie. Simply spread them on a baking sheet and bake them in a 350°F oven for 5-7 minutes, until they are fragrant. Let them cool completely before you use them.
Enjoy a True Holiday Icon!
You’ve just created a truly special, from-scratch dessert that is the very definition of a holiday indulgence. This classic, homemade Pecan Pie, with its flaky crust, its gooey, sweet filling, and its crunchy, toasted topping, is a rewarding baking project that is guaranteed to be the star of your dessert table. It’s the kind of timeless treat that makes the holiday season feel complete.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake!
Frequently Asked Questions (FAQs)
Q1: Why is my pecan pie runny, even after it has cooled?
A runny pecan pie is almost always a sign that it was underbaked. The egg-based custard filling needs to reach a certain temperature to set properly. The best way to check for doneness is to look for a center that is mostly set but still has a slight “jiggle” like a pan of Jell-O, not a wide, liquid wobble. If you have an instant-read thermometer, the center of the filling should register about 200°F (93°C).
Q2: What is the difference between light and dark corn syrup, and which should I use?
Light corn syrup has a very neutral, sweet flavor. Dark corn syrup has been colored and flavored with refiner’s syrup, which is a type of molasses, so it has a much more robust, caramel-like flavor. You can use either in this recipe. For a more classic, purely sweet pie, use light corn syrup. For a deeper, richer, more molasses-forward flavor, use dark corn syrup.
Q3: Do I need to pre-bake (blind bake) my pie crust for a pecan pie?
No, you do not. For a liquid, custard-style pie like a pecan pie or a pumpkin pie, you should always use an unbaked pie shell. The pie bakes for a long enough time at a moderate temperature that the bottom crust will have plenty of time to cook through along with the filling.
Q4: How do I keep my pie crust from getting too dark or burning?
The secret is to use a pie shield or a simple ring of aluminum foil. The thin, exposed edges of the crust will always brown much faster than the rest of the pie. The recipe cleverly has you cover the entire pie with foil for the first 30 minutes. If you find that your edges are still getting too dark after you remove the foil, you can create a simple ring of foil to cover just the edges for the remainder of the baking time.
Q5: Can I make this recipe with a store-bought pie crust?
Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust. Simply unroll it and fit it into your pie pan as directed.