Classic Pecan Pie Recipe

Classic pecan pie is one of those desserts that looks impressive on the table but is straightforward enough for a home baker to make with confidence. This version leans traditional: a single 9-inch crust, a rich brown sugar -corn syrup filling, and plenty of pecans for a caramel-like slice that holds together once it cools.

Overhead view of a pecan pie with a slice removed, set on a rustic white table.

1 (9-inch) pie, 8 servings per full batch · About 3 hours 15 minutes

https://cyrusramsey.com/classic-pecan-pie-recipe/

Ingredients

For the crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3 to 5 tablespoons ice water

For the filling

  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 2 cups pecan halves

For serving

  • Softly whipped cream or vanilla ice cream, optional

Method

Recipe by Heather Schiefelbein.

  1. Make the crust. In a medium bowl, whisk together the flour, salt, and sugar . Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with a few pea-size pieces of butter still visible. Drizzle in 3 tablespoons of ice water and stir gently with a fork. Add more water, 1 teaspoon at a time, only until the dough begins to clump.
  2. Chill the dough. Shape the dough into a disk, wrap it, and refrigerate for 20 to 30 minutes. This brief rest helps the crust bake up flaky and easier to roll.
  3. Roll and fit the crust. Lightly flour your work surface and roll the dough into a 12-inch circle. Transfer it to a 9-inch pie plate, easing it into the corners without stretching. Trim the edges to about 1 inch beyond the rim, then fold and crimp as desired. Refrigerate the lined pie plate while you make the filling.
  4. Heat the oven. Position a rack in the lower third of the oven and heat to 350°F.
  5. Mix the filling. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth and well blended. Stir in the pecans so they’re evenly coated.
  6. Fill the pie. Pour the filling into the chilled crust. If needed, arrange a few pecan halves on top so the surface looks full and even.
  7. Bake until set at the edges. Bake for 50 to 60 minutes, until the crust is deep golden brown and the filling is puffed around the edges. The center should still have a slight wobble when you gently nudge the pie; it will firm up as it cools. If the crust browns too quickly, loosely tent the edge with foil during the last 15 to 20 minutes.
  8. Cool completely. Set the pie on a rack and let it cool for at least 2 hours, preferably 3. Slicing too soon can cause the filling to run, so give it time to set fully before cutting.

Serving, useful notes and storage

Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

Use room-temperature eggs so the filling whisks together smoothly. For extra flavor, toast the pecans on a sheet pan at 350°F for 6 to 8 minutes before adding them to the filling; let them cool first so they do not scramble the eggs. If you like a softer slice, aim for the lower end of the bake time. If you prefer a firmer slice, give it the full bake time and full cooling period.

If you want a small variation, replace 1 tablespoon of the corn syrup with maple syrup for a gentle maple note, or add 1 tablespoon of bourbon to the filling for a warmer, deeper flavor.