Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.
Pecan pie is a staple holiday pie on our menu every year, and for good reason. 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. Our classic recipe is the best way to ensure you get this fall dessert on your holiday table (or any table for that matter, make it in June for all we care!). If this is your first time making pecan pie, read on for all of our best tips for acing it every time:
Do I have to use homemade pie dough?
We 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.
Is pecan pie best served warm or cold?
We 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.
Tried making this delicious pie? Let us know how it came out in the comments below!
- Yields:
- 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 2 hrs 30 mins
- Cal/Serv:
- 527
Ingredients
Cooking spray
All-purpose flour, for rolling
- 1
batch basic pie dough, chilled
- 6 tbsp.
unsalted butter
- 3/4 c.
packed light brown sugar
- 3
large eggs, beaten to blend
- 1 c.
light corn syrup
- 1 tbsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 2 c.
pecan halves
Vanilla ice cream, for serving
- Nutrition Information
- Per Serving (Serves 8)
- Calories527 Fat32 gSaturated fat8 gTrans fat0 gCholesterol96 mgSodium200 mgCarbohydrates59 gFiber3 gSugar56 gProtein5 gVitamin D0 mcgCalcium64 mgIron1 mgPotassium180 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 400°. Place a baking sheet in oven. Lightly grease a 9"x1.5" pie dish with cooking spray.
- Step 2On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired.
- Step 3Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil and weights. Continue to bake until bottom is dry to the touch, about 5 minutes more. Let cool.
- Step 4In a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth. Remove from heat. Whisk in eggs, corn syrup, vanilla, and salt.
- Step 5Scatter pecan halves into crust. Pour egg mixture over. Gently mix with a spoon to coat pecans. Lightly place foil over top. Carefully place pie dish on heated baking sheet.
- Step 6Bake pie 15 minutes. Reduce oven temperature to 350° and continue to bake until filling is puffed, center is slightly jiggly, and edges are set, 30 to 35 minutes more. Transfer to a wire rack and let cool.
- Step 7Serve topped with ice cream.