Pecan pie is a Thanksgiving tradition, with its rich, nutty filling and buttery crust that bring a perfect balance of sweetness and texture. This classic recipe keeps it simple but delicious, making it an ideal dessert centerpiece for your holiday table.
Sure, this classic pecan pie might pack around 500 calories per slice, but hey—it’s Thanksgiving! Who’s counting calories when there’s pie on the table, right? Thanksgiving is about gathering, indulging, and making memories, so go ahead, savor every rich, nutty, caramel-filled bite! After all, there’s always tomorrow to think about salads and lighter options. Today, let’s just enjoy the pie! 🥧
Nothing Says Thanksgiving Like Pecan Pie!
This pie is the real MVP of Thanksgiving desserts. It’s the one that’ll have everyone sneaking a second slice, even when they swore they couldn’t eat another bite. Between the perfectly crisp, buttery crust and the gooey, sweet pecan filling, it’s got all the makings of an absolute classic. Serve it warm with a scoop of vanilla ice cream, and you’re in dessert heaven. Let’s be honest—this pie might be the reason Thanksgiving is our favorite holiday!
Sweet, Crunchy, and Oh-So-Satisfying
There’s something magical about the way the pecans toast up on top, giving that satisfying crunch against the smooth, sugary filling underneath. This pie is like a hug from the inside out—warm, sweet, and with just the right amount of richness to make you feel festive. Every bite is a celebration of fall flavors, from the earthy pecans to the hint of vanilla and caramel in the filling.
The Secret’s in the Filling
Making this pie is easier than it looks, but the result? A total showstopper. The filling is rich, buttery, and just the right amount of sweet. And here’s a little secret—don’t forget a pinch of salt! It brings out the flavor of the pecans and balances the sweetness just perfectly. Once it’s baked and cooled, every slice is a golden, nutty masterpiece that’ll have everyone at the table asking for the recipe.
A Pie for Every Tradition
Pecan pie has been part of holiday tables for generations, and it’s no wonder why! This pie just feels like family, doesn’t it? It’s perfect for sharing, slicing up a little extra for that relative who swears, “just a sliver,” and then going back for a big, generous slice yourself. And the best part? It’s as good the next day! So save those leftovers—if there are any—and enjoy a slice with your morning coffee for a little Thanksgiving magic all over again.
Frequently Asked Questions
1. Can I make pecan pie ahead of time?
Yes! Pecan pie can be made up to two days in advance. Store it at room temperature or refrigerate it, covered.
2. Can I freeze pecan pie?
Yes, wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. Thaw overnight in the fridge before serving.
3. Can I use dark corn syrup instead of light corn syrup?
Yes, dark corn syrup will give a slightly richer flavor to the pie, while light corn syrup provides a milder, classic sweetness.
Classic Pecan Pie
Ingredients
- 1 9-inch pie crust pre-made or your favorite homemade recipe
Filling
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 ½ cups pecan halves or pieces
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla extract until smooth.
- Place the pie crust in a 9-inch pie dish. Scatter the pecan halves evenly over the crust.Pour the filling mixture over the pecans. The pecans will float to the top as the pie bakes.
- Place the pie in the preheated oven and bake for 50–60 minutes or until the filling is set but slightly jiggly in the center. Cover the edges with foil if they start to brown too quickly.
- Let the pie cool completely before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Tips and Notes
- Tip for the Perfect Pie Crust: Chill your crust before baking to prevent shrinking.
- Storage: Pecan pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
