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freshly baked classic pecan pie
Jana Rae

Classic Pecan Pie

This classic pecan pie recipe is perfect for Thanksgiving gatherings. With a buttery, rich filling and a crisp, flaky crust, it's a holiday favorite!
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert, Pie
Cuisine: American
Calories: 500
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, and vanilla extract until smooth.
  3. 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.
  4. 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.
  5. 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.