There’s something magical about a warm slice of pecan pie. Rich, buttery pecans layered over a perfectly gooey filling with just the right balance of sweetness—it’s dessert perfection in a flaky, golden crust.
If you’re in the mood for even more seasonal treats, try pairing pecan pie with other cozy favorites like Pumpkin Waffles or Spicy Pear Cookies.
The Pumpkin Waffles bring a soft, spiced warmth that complements the sweetness of the pie, while the Spicy Pear Cookies add a hint of fruity heat and texture to your dessert spread.
Together, they create a feast of fall flavors perfect for holiday gatherings or a quiet afternoon indulgence.
Growing up, pecan pie was always the star of our holiday table, the one dish everyone seemed to save room for, no matter how much turkey and stuffing they’d devoured.
Whether you’re craving nostalgia or aiming to perfect a classic, this recipe delivers comfort in every bite.
Why You’ll Be Hooked?
- The Texture Combo: Buttery, crisp pecans paired with a luscious, gooey filling—it’s dessert nirvana.
- Perfectly Sweetened: This recipe balances rich flavors without being overly sugary, so you can enjoy every forkful.
- Simple Yet Special: No fancy tricks, just classic ingredients like dark corn syrup and toasted pecans, with a foolproof method to make it shine.
- A Holiday Staple: It’s the dessert your guests will remember—and request—for every gathering.
- Adaptable for Any Occasion: Add bourbon, chocolate chips, or a dash of cinnamon to make it your own.
American Pecan Pie Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Rolling Pin
- 9-inch pie dish
- Baking sheet
- Spatula
- Pastry cutter
- Oven Mitts
- Cooling Rack
Ingredients
Crust
- 1 unbaked Flaky Pie Crust
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 2 and 1/2 cups 250g shelled pecans (pecan halves)
- 3 large eggs
- 1 cup 240ml dark corn syrup*
- 1/2 cup 100g packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup 4 Tbsp; 56g unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Crust: Roll out the chilled pie dough into a 12-inch circle and place it in a 9-inch pie dish. Trim, shape, and crimp the edges, then brush with egg wash. Chill the crust for 10 minutes.
- Preheat the Oven: Set the oven rack to the lower third position and preheat to 350°F (177°C).
- Chop Pecans: Roughly chop the pecans and spread them evenly inside the prepared pie crust.
- Make the Filling: In a bowl, whisk together eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon until smooth. Pour the mixture over the pecans.
- Bake the Pie: Bake for 50–55 minutes, placing a pie crust shield or aluminum foil over the edges after 20 minutes to prevent over-browning.
- Cool the Pie: Let the pie cool completely on a wire rack; the filling will set as it cools.
- Serve: Slice and serve warm or at room temperature with whipped cream or ice cream.
- Store Leftovers: Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for up to 4–5 days.