Classic Pecan Pie

This Pecan Pie is a classic! With a delicious pie crust, plenty of brown sugar and lots of pecans, you’ll come back to this recipe time and time again.

Classic Pecan Pie! Perfect for Thanksgiving!

Classic Thanksgiving dessert

So yesterday felt like a bit of a milestone. I officially hit 24 weeks along in my pregnancy. You may remember from my blog post announcing that we are expecting twins that initially 24 weeks was a big day. Since the twins were initially MoMo twins (now they are MonoDi), I would have been hospitalized at 24 weeks for the remainder of my pregnancy. I’d be writing to you from the hospital right now!

Fortunately that didn’t end up needing to happen and I’m still at home. It has hit me a few times recently that this day was coming and it blows my mind how quickly it came. I was being positive about the hospitalization and we would’ve done what we needed to do, but my gosh what a relief we didn’t have to! Plus, 24 weeks is considered to be “the week of viability”. Not that it’s guaranteed at this point, but since we were in a tricky category before, this was the week that they’d admit me because the babies have a much greater chance of survival if something goes wrong and they have to take the babies. As someone who’s miscarried before, this feels like a wonderful milestone to hit, regardless of the situation.

And so far, everything has looked good. The babies don’t have any issues stemming from being MonoDi at this point and they are actually a little ahead in their growth. Yay! Since I now get to be home for Thanksgiving and Christmas, I plan on giving them plenty of good food to grow on. 😉

Best Pecan Pie recipeEasy Pecan Pie

Of course this pie will definitely be on the list, along with some of my other favorites – Pumpkin Pie and Salted Honey Pie. They are all so good, I don’t think I could decide between them. And then there’s this Apple Crumb Cheesecake Pie. Ahh! Too many to decide. Since we’ll have plenty of family in town, I’m pretty sure I’m going to make all four and just enjoy. 😉

Of course pecan pie is a total classic. There’s really not a bad time to have pecan pie. And it’s SO easy to make! I’d say it’s just about fool proof. And I kept it simple this time around with a refrigerated pie crust. Spread the crust out into the pie pan and refrigerate it while you get everything else ready.

The great thing about the filling is that you truly just combine everything but the pecans. Some dark corn syrup and dark brown sugar to start. You could use the light version of both or either of them and it’ll bake up just fine, but I really prefer the deep flavor that the dark versions give this pie. If you can, use those. Then there’s a little vanilla, some butter and salt for flavor.

Add all the pecans to the bottom of the pie crust and pour the filling over the top of them. The pecans will float up to the top.

When baking the pie, it starts at a little higher temperature for a bit to help the crust set up and then it’s reduced to finish baking. Be sure to add a pie crust shield or add some foil around the crust about half way through, so your crust doesn’t get too browned.

Once it’s baked, cool to about room temperature and then refrigerate until you’re ready to serve it. You could always make it and serve at room temperature, it just depends on your preference. The filling will be a good bit softer and harder to serve at room temperature, so be aware of that. Once it’s been refrigerated, it firms up.

The deep flavor of this pie with the crunchy pecans and the flaky crust is so good! We were big fans and I hope you’ll be too!

Most popular Thanksgiving dessertslice of Pecan Pie

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Classic Pecan Pie slice
Recipe

Classic Pecan Pie

  • Author: Life, Love and Sugar
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10-12 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Pecan Pie recipe is a classic! With a delicious pie crust, plenty of brown sugar & lots of pecans, you’ll come back to this recipe time and time again.


Ingredients

  • Refrigerated pie crust
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (108g) dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) butter, melted
  • 1/2 tsp salt
  • 2 cups (200g) pecan halves

Instructions

1. Place the pie crust in a 9 inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.
2. In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter and salt.
3. Put the pecans in the bottom of the crust in an even layer.
4. Pour the corn syrup mixture over the pecans, which will then float to the top.
5. Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.
6. Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.
7. Bake the pie for another 20 minutes.
8. When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours.
9. Pie can be made 1-2 days ahead and refrigerated until ready to serve.


Keywords: pecan pie recipe, thanksgiving dessert recipe, christmas dessert recipe

Enjoy!

Classic Pecan Pie! Perfect for Thanksgiving!

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Recipe rating

23 Comments
  1. Kaira

    Hello Lindsay, 

    I love all your recipes and tried this one for the first time yesterday. I followed the cook time and cooled for 1 hours and allowed it to refrigerate for 8 hours. When I cut into it, it was runny still. Any suggestions or possible causes? The only thing I didn’t measure to a full two cups was the pecans. Everything thing else was measured to your recipe and I reduced the oven after the first 10 minutes as instructed. 

    1. Lindsay

      It’s possible it just needed a little more baking time. I’m also wondering if maybe you used extra large eggs instead of large? I know sometimes I grab the wrong ones at the grocery store without even realizing it and the extra liquid could have made it need a longer baking time.

  2. Ashley de Lima

    Hello!
    Is there a homemade crust recipe that I would able to use when making this?
    Thank you for your help!
    PS….HUGE fan of your website…I make a different treat every Friday for my co-workers and every single one goes over well =)

    1. Lindsay

      I know there are lots of recipes for crust out there, I just don’t have one on my site yet. I’m so glad you enjoy the recipes and that they are hits!

  3. Lilly

    I’ve been making Contessa’s pecan bars for years, but this Thanksgiving I gave your recipe a try. It did not disappoint! It’s the tastiest pecan pie ever and will become my go-to classic pecan pie. Thank you so much! I love following your recipes.

  4. Susan LaDuke

    Wonderfully easy recipe for my favorite pie. Congratulations on the twins. I truly understand your position. 25 years ago I was hospitalized for preterm labor for 10 weeks. My daughter is now in medical school! Prayers for your 2 special babies. May the remainder of the pregnancy, and birth be uncomplicated. Sending positive thoughts…

  5. Marjorie Leatherwood

    Dear Lindsey:
    I am so happy for you and haven’t kept up until last month. I pray for you and your babies and I hope all goes well. 
    At the moment I can’t bake or cook because I have some bone or metal broke in my back, I am not in pain but have to wear a Turtle shell brace when up. I have to get a special x-ray and because it has taken almost 3 months I am having to wait. My son-in law had knee surgery today. As soon as he is better we will get the appointment. I am almost 79 so I think it is more age than other because I have good insurance. 
    Sorry to bother you but it is how I keep going pray for each other. I pay for your health to continue.
    Sincerely, Marjorie Leatherwood 

    1. Lindsay

      Thank you for the prayers Marjorie! I pray that your son heals soon and that you’re able to get the care you need soon as well!

  6. Rebecca

    I’m so happy to hear about the twins! That is fantastic! I am so excited to get more updates about them! This looks delicious but I think I am going to make the apple crumble cheesecake pie and the pecan pie layer cake for something other than another pie! Have a great Thanksgiving!

    1. Stacy Mankhan

      Hi congrats on the babies. I just wanted to know if corn syrup is necessary. Can i use anything to replace it?
      Thank you

      1. Lindsay

        The only thing I could think to try would be real maple syrup. I’m not entirely sure if it would need adjustments at all, but you could try it. The flavor would certainly be a little different and maybe a good bit sweeter.

  7. Amy Rogers

    Congratulations on hitting 24 weeks! I had triplets 23 years ago and totally understand the importance of getting to that milestone. I was put on bed rest at home around that time in my pregnancy.  Take care of yourself, get lots of rest (I took two naps a day) and pamper yourself as much as you can until the babies come. Having multiples is a blessing only given to very special families. Welcome to the club!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12