What is the Recipe About?
Classic Pecan Pie is a beloved dessert known for its rich, buttery filling and crunchy pecan topping.
This sweet Southern staple features a gooey, caramel-like filling made with sugar, eggs, and corn syrup, all baked in a flaky pie crust and generously topped with pecans.
Perfect for holiday gatherings, family dinners, or any special occasion, this pie is a timeless favorite that brings warmth and nostalgia with every bite.
How to Serve?
Serve Classic Pecan Pie at room temperature or slightly warmed, sliced into generous wedges.
For an extra touch of indulgence, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce can add even more sweetness and richness.
This pie pairs wonderfully with a cup of hot coffee or a glass of cold milk, making it a perfect end to any meal.
How to Pair?
Classic Pecan Pie pairs beautifully with a variety of beverages and accompaniments. Serve it alongside a robust cup of coffee, a smooth latte, or a rich hot chocolate to complement its sweetness.
For a more decadent pairing, try a glass of bourbon or a dessert wine like a Tawny Port. The buttery, nutty flavors of the pie also go well with fresh fruit. Particularly tart apples or berries, which provide a refreshing contrast to the rich filling.
Some Notes About the Recipe
- Crust: Use a high-quality store-bought pie crust for convenience, or make your own from scratch for a homemade touch. A flaky, buttery crust is essential for the best texture and flavor.
- Pecans: Use fresh, high-quality pecans for the best flavor. Toasting the pecans lightly before adding them to the pie can enhance their natural nuttiness.
- Filling: The filling is made with a mixture of eggs, corn syrup, sugar, melted butter, and vanilla extract. For added depth of flavor, consider using a combination of light and dark corn syrup or adding a splash of bourbon.
- Baking: Bake the pie at 350°F (175°C) for about 50-60 minutes, or until the filling is set and the crust is golden brown. Cover the edges of the crust with foil if they start to brown too quickly.
- Cooling: Allow the pie to cool completely before slicing to ensure the filling sets properly. This can take several hours, but it’s worth the wait for perfectly set slices.
- Extras: For added flavor, mix in a handful of chocolate chips or shredded coconut with the pecans. A sprinkle of sea salt on top can also add a delicious contrast to the sweetness.
Classic Pecan Pie
Equipment
- 1 9-inch pie dish
- Mixing bowls
- Whisk
- Rolling Pin
- Measuring cups and spoons
- Fork
- Parchment paper
- Pie weights or dried beans
- Saucepan
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
- 3-4 tbsp ice water
For the filling:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecans chopped
Instructions
- Start by making the crust. In a mixing bowl, combine the flour and salt. Add the cold butter cubes and using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add in the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the 9-inch pie dish and press it into the bottom and sides. Trim the edges and crimp them as desired.
- Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
- While the crust is baking, make the filling. In a saucepan, combine the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the chopped pecans.
- Pour the filling into the pre-baked crust and return it to the oven. Bake for 40-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.