Classic Pecan Pie
Savor the classic pecan pie, a beloved Southern dessert. Made with Karo syrup, brown sugar, and pecans, it’s a holiday treat that’s sure to please.
The pecan pie is one of the South’s favorite holiday desserts. It is loaded with flavor and texture, and it is absolutely delicious with ice cream or a big dollop of whipped cream. Use our favorite pâte brisée crust or your own recipe, or use convenient refrigerated pie pastry sheets.
This is the classic Karo syrup pecan pie. It’s a simple mixture of light corn syrup, brown sugar, eggs, pecans, and butter and vanilla extract for flavor. I Like using pecan halves and arranging them in a decorative way, but coarsely chopped pecans will also work. For slight molasses flavor, I use dark brown sugar.
What You’ll Like About This Dish
Time-tested favorite. This is the classic pecan pie you know and love—simple and satisfying.
Gooey and rich. The filling bakes up into a thick, sweet custard loaded with pecans.
Holiday-perfect. A staple for Thanksgiving, Christmas, and special gatherings.
Customizable crust. Use a homemade crust or a store-bought pie shell—both work beautifully.
Ingredient Notes
- Pie crust: Use your favorite homemade crust or a refrigerated pie pastry sheet for convenience.
- Corn syrup: Light corn syrup is traditional and helps create the gooey filling.
- Brown sugar: Dark brown sugar adds extra depth and a hint of molasses; light brown works too.
- Eggs: Essential for setting the filling—use large eggs for best results.
- Butter: Melted unsalted butter enriches the filling.
- Vanilla extract: Enhances the overall flavor of the pie.
- Pecans: Pecan halves are traditional and attractive, but chopped pecans work just as well.
Steps to Make Classic Pecan Pie
- Prepare or unroll the pie crust and fit it into a 9-inch pie pan; chill while making the filling.
- Preheat the oven to 350°F.
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla.
- Stir in the pecans until coated in the syrup mixture.
- Pour into the prepared crust and spread the pecans evenly.
- Bake for 1 hour to 1 hour and 10 minutes, shielding the crust with foil after 50 minutes if needed.
- Cool on a rack to room temperature, then refrigerate for at least an hour before slicing.
Tips for the Best Pecan Pie
- Use cold crust and chilled filling to prevent a soggy bottom.
- Arrange some pecan halves on top for a decorative look.
- If the filling is too jiggly after 1 hour, give it an extra 5–10 minutes—the center should look set.
- Let the pie cool completely before slicing for clean cuts.
Recipe Variations
- Chocolate pecan pie. Add ½ cup of semisweet chocolate chips to the filling.
- Bourbon pecan pie. Stir in 1 tablespoon of bourbon for a grown-up twist.
- Chopped pecans. Use chopped pecans instead of halves for easier slicing.
- Maple version. Replace part of the corn syrup with real maple syrup for added flavor.
Serving Suggestions
- Serve at room temperature or chilled.
- Add a dollop of whipped cream or scoop of vanilla ice cream.
- Pair with coffee, hot cider, or a nip of bourbon.
- Top with a drizzle of caramel sauce for extra indulgence.
How to Store
Refrigerate: Cover tightly and store in the refrigerator for up to 4 days.
Freeze: Wrap well and freeze for up to 2 months. Thaw in the refrigerator overnight.
To Reheat: Bring slices to room temperature or warm in a low oven for a few minutes before serving.
Classic Pecan Pie
Ingredients
- 1 9-inch pie shell, homemade or from refrigerated sheet, unbaked
- 1 cup corn syrup, light
- 3/4 cup brown sugar, dark or light
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 cups pecans, halves
Instructions
- Prepare a pie crust either from scratch or with refrigerated pie pastry. Chill while making the filling.
- Preheat the oven to 350°F.
- Whisk the corn syrup with the brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended.
- Add the pecans and mix until incorporated in the syrup mixture.
- Pour the pecan mixture into the pie shell and gently spread.
- Bake for 1 hour to 1 hour and 10 minutes, checking the crust for browning after about 50 minutes. Protect the crust with a pie shield or foil if necessary. When done, the edges of the pie will be bubbling and the crust should be golden brown.
- Transfer the baked pie to a rack to cool to room temperature, then refrigerate the pie for an hour or two until cool enough to slice.
- Serve pecan pie with ice cream or a dollop of whipped cream.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
