CLASSIC PECAN PIE

Classic Pecan Pie

After being spoiled by generations of fabulous homemade pie bakers, it occurred to me the other day that I could be classified as a pie snob...but really, after you've had fabulous homemade crust and luscious homemade pie fillings all your life, I like to think that we really just appreciate a REALLY GOOD piece of pie!

​And if you're like me, you'll appreciate everything that goes into making this Classic Pecan Pie.  Toasted pecans...to really bring full flavor to the nuts - because let's face it, isn't that what this pie is all about?  Unless of course you're talking about the silky-smooth caramel filling that holds all of these delicious pecans together!  This pie doesn't just LOOK crazy beautiful, it is pecan pie perfection...

If you've ever had a quick, easy or pre-packaged pecan pie you'll know exactly what I mean.  If the filling is lumpy, glumpy, gelatiny and just lacking in flavor and so sweet that it hurts your teeth, you know that those monstrosities really aren't ever worth a second bite. 

​From one pecan pie lover to another, it is well worth your time to start with a homemade buttery and flaky crust, blind-baked to keep the crust from getting soggy and to guarantee a light and flaky pie crust. 

​Toasting the pecans maximizes the flavor and tender crunch.  And quality filling ingredients (fresh butter and farm fresh eggs, dark brown sugar, and pure vanilla extract cooked on the stove to the perfect temp before adding the toasted nuts, well, it may seem like some extra steps, but once you try a bite of this you will know that it was worth every extra minute you put into it!

This is the Classic Pecan Pie you've been dreaming about!  And bite after delicious bite, you'll be so happy that you took the time to make it right! 

​Of all the pies that we make for Thanksgiving, this is the one that EVERYONE wants a sliver of.  Hope that you'll give it a try and let me know how it works out for you!

Classic Pecan Pie

CLASSIC PECAN PIE

Classic Pecan Pie – a wonderful silky combination of sweet creamy filling and salty nuts, in a buttery and flaky crust.  For years I have searched for the perfect recipe for a smooth and silky filling – and this is the ONLY recipe to use now!  After toasting the pecans to increase the flavor of the nuts. the pre-cooked filling needs to go into the pie crust as soon as it comes out of the oven, so plan your time!

Classic Pecan Pie

INGREDIENTS:
1 pie crust (homemade or refrigerated)
2 cups (200g) pecans
6 tablespoons (85g) unsalted butter
1 cup (230g) dark brown sugar
3 large eggs (room temperature)
¾ cup light corn syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
Additional whole pecans for garnish
 
HOW I MAKE THIS:

1. Toast the pecans on a baking sheet at 350°F for about 8 minutes, turning them halfway thru. After they have cooled, chop half into chunks, leaving the other half whole. I usually toast a few additional pecans to use as garnish for the top of my pie. 
2. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
3. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
4. Preheat oven to 425°F and adjust oven rack to the lowest position possible.
5. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
6. Remove foil/parchment and weights, rotate plate, and bake 5-10 additional minutes until crust is light golden brown. Remove pie plate from oven. 
7. PREPARE PIE FILLING: While crust is baking, melt the butter in the top of a double boiler, with barely one inch of water in the lower pan, maintained at just below a simmer – make sure that water does not touch the bottom of the bowl. 
8. Remove from heat and stir in the sugar and salt with a wooden spoon until the butter is absorbed.  Slowly whisk eggs into the sugar mixture, then whisk in corn syrup and vanilla, stirring constantly until smooth.  
9. Return the bowl to hot simmering water; continue heating and stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer.  Remove from the heat; stir in the pecan pieces and cinnamon.
10. As soon as the pie shell comes out of the oven, decrease the oven temperature to 275°F  and adjust oven rack to middle position.  Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking). Place a pie crust shield on top of crust.
11. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 50-60 minutes.  Rotate pie plate half-way thru backing. If pie is browning too quickly, remove pie crust shield and tent aluminum foil over the whole pie.
12. Transfer the pie to a rack; cool completely until filling has set – at least 3-4 hours.  
13. Like your pie warm? You still need to let it rest, and then once it's set up, you can place it back in the oven (or toaster oven) to briefly warm it back up. It'll only need a few minutes.
14. Perfect served with a scoop of vanilla or butter pecan ice cream, or sweetened whipped cream.
15. This pie is best served within 3 days. To store it, leave it lightly covered at room temperature, for up to one day, or in the refrigerator for up to three. You can rewarm it in a 350ºF oven before serving. DO NOT STORE IN AN AIR-TIGHT CONTAINER OR THE PIE WILL LIQUIFY!

YIELD:  8 servings

RECIPE NOTES:

FREEZING INSTRUCTIONS: Pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
​
CORN SYRUP: You can substitute dark corn syrup for the light corn syrup. Many traditional pecan pies contain corn syrup, but for a variation without corn syrup, try my Maple Pecan Pie.

Originally posted November 2017; revised and reposted November 2023.
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