Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.
My Favorite Pecan T
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My homemade pecan pie is classic and simple with an unexpected dash of cinnamon. It’s the perfect combination of sweet and salty– after one bite you’ll taste why it’s my favorite!
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as and as wonderfully rich as Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s old fashioned pecan pie recipe. It’s a true honor to share her recipe and I hope this recipe lives on forever in her memory.
How to Make Pecan Pie
As far as Thanksgiving pies go, this is one of the easiest. There’s no pre-baking the crust or pre-cooking the filling. Grandma, though no longer with us, always knows what’s best! Here’s an overview of the process.
Make the pie crust. As always, use my favorite
Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
Spread the pecans inside pie crust.
Whisk together remaining ingredients. Pour over pecans.
Bake. I like to place a pie crust shield on top of the pie edges to prevent them from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
Slice and serve. The pie is delicious warm or at room temperature. Top with ice cream, and/or a sprinkle of cinnamon-sugar.
Pecan Pie Video Tutorial
What Makes This My Best Pecan Pie Recipe
This is my tried-and-true recipe and here’s why:
Simplicity. There are only 8 ingredients in this remarkably simple filling (including salt, cinnamon, and vanilla extract) so the flavors truly shine.
The best pie crust. We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. Here’s my recipe for all butter pie crust if you’d like to try that instead. Both pie crust recipes yield enough dough for 2 9-inch pies. You can freeze the 2nd half or make another 1 crust pie such as this chocolate chess pie or my pumpkin pie.
No pre-baking needed. The buttery pie crust has a wonderfully flaky texture, but still stays perfectly intact as the pie bakes and cools. Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack.
Incredible texture. The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecan’s flavor and texture, paired with the flaky homemade pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe.
Pecan Pie Filling Ingredients
Since it’s made with few ingredients, it’s imperative to use high quality nuts and spices. I genuinely love Diamond of California pecans and McCormick pure vanilla extract (though is excellent too). For the BEST pecan pie filling, use these ingredients:
Pecans: Can’t prepare this filling without pecans!
Eggs: Eggs hold the filling together.
Corn Syrup: Sweetens and helps prevent crystallization while the pie bakes. I prefer dark corn syrup for intensified flavor. See below if you’re interested in pie without corn syrup.
Brown Sugar: There’s 1 and 1/2 cups total sugar in this pie, which includes the brown sugar and corn syrup (1/2 cup and 1 cup). Typically this pie has around 2 full cups, but I find that much too sweet.
Salt + Butter + Vanilla Extract: Each give pecan pie its traditional flavor.
Cinnamon: Cinnamon adds an extra layer of flavor! I don’t see many pecan pies with cinnamon– so thank you, grandma, for giving me the opportunity to present a slightly unique pecan pie on our Thanksgiving tables.