Pecan Pie

Pecan pie is a staple holiday pie on my menu every year, and for good reason. That's why I spent so long testing this recipe, ensuring that it's the very best it can be (because your holiday spread deserves nothing less). This classic recipe is the best way to guarantee you get this fall dessert on your holiday table (or any table for that matter, make it in June for all I care!). The texture is unbeatable: A flaky, buttery crust, crunchy nuts, and a rich, chewy filling all combine for a perfectly balanced bite. While it’s relatively easy to make, there are a couple of things you absolutely want to get right when making this pie. If this is your first time making pecan pie, read on for all of my best tips for acing it every time:

How To Make Pecan Pie

INGREDIENTS

• Pie Dough: I think our homemade pie dough is so flaky and buttery (and easy to make) that it's truly worth the little bit of extra effort. That said, if you're in a pinch, this pie will also work with store-bought frozen pie crust—just make sure to thaw it before baking.
• Light Brown Sugar: This sweetens the pie filling perfectly. If you want more of a rich molasses flavor, opt for dark brown sugar.
• Light Corn Syrup: Light corn syrup adds a bit of a vanilla flavor which I love, but if you prefer more of a robust, caramel flavor, go for dark corn syrup.
• Vanilla Extract: I love a subtle vanilla flavor in my pecan pie, so I amplify the corn syrup with a bit of vanilla extract.
• Eggs: The eggs are what give the pie that signature soft middle. They add body and a richness to the filling that is needed for all of those crunchy pecans.
• Pecans: Buy pecan halves from the store to make things as easy as possible for you.

STEP-BY-STEP INSTRUCTIONS

First, preheat the oven to 400°, and place a baking sheet in the oven. Then, lightly grease a pie dish with cooking spray.

Now we’ll start to work with our pie dough. On a lightly floured surface, roll the dough out into a 12" circle. Grab your pie dish, then very gently drape your pie dough over the dish. Gently (again) press it to fit—don’t force it to prevent any tearing. Make sure there are no air bubbles, then trim the overhang with a sharp knife or scissors to 1" and tuck under itself. Crimp the edges as desired, or checkout the video above to find the paring knife trick I always turn to.

Now we’re going to blind bake our pie crust. Line the dough with foil or parchment paper, and fill to the brim with something to weigh it down. You can use pie weights, uncooked rice, or dried beans—the choice is yours. Bake in the oven until the top of the crust is dry and set, then remove the foil and weights. Then add back to the oven, and bake until the bottom is dry to the touch. Once done, set aside and let cool while we make the filling.

Grab a saucepan, and melt the butter before whisking in the brown sugar. Keep whisking until the mixture is perfectly smooth. Remove from the heat, then add in the eggs, corn syrup, vanilla, and salt and whisk to combine.

Grab your pecan halves, then add them into the crust before pouring over the egg-brown sugar mixture. Grab a spoon, then gently mix everything together to make sure that every pecan is coated. Lightly place the foil over the top, then place the pie dish on the preheated baking sheet.

Bake the pie for only 15 minutes, then reduce the oven temperature to 350° before continuing to bake. Keep baking your pie until you notice these three signs: the filling is puffed, the center is just slightly jiggly, and the edges are set. Once done, transfer to a wire rack and let cool before slicing and serving (with vanilla ice cream, of course).

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• Is pecan pie best served warm or cold? I prefer this pecan pie fresh, cooled to room temp. Because of the chewy, sweet middle, you want to give it time to cool down and set up; otherwise, the middle will end up too runny. Top it with a scoop of vanilla ice cream, and you’ve got the perfect sweet treat to end your holiday meal.

Storage

Have any leftovers? Store them in an airtight container in the fridge for 3 to 4 days. If you want to freeze your pie, after baking and cooling, simply wrap it tightly and put it in the freezer for around 3 months. Looking to make your pie ahead of time? You can make it a day before, cover tightly, and store at room temperature overnight. If you want to make it any earlier, store in the refrigerator or freezer as directed above, but we recommend serving on the day it’s baked for the freshest possible taste.