Pecan Pie is a classic American holiday favorite filled with crunchy toasted pecans and a gooey caramel-like maple custard in an ultra flaky buttery crust.
Pecan Pie is a must have Thanksgiving dessert and boy is this version divine! The couple of extra steps and alterations to this classic make all the difference. For more show stopping Thanksgiving desserts, try Streusel Pumpkin Pie, Fresh Pear Pie, and White Chocolate Pumpkin Cheesecake.
Classic Pecan Pie
This Pecan Pie is more flavorful than usual for a couple reasons. First, the pecans are toasted which intensifies their flavor. Second, half the corn syrup is swapped out for pure maple syrup for a depth of flavor without compromising the thickness of the filling.
Ingredients for Pecan Pie:
- Pie Crust– This homemade pie crust recipe is my favorite! It’s buttery, tender, and flaky!
- Pecans– These yummy sweet nuts give the pie so much flavor and texture. Toasting them before hand intensifies the flavor taking this classic pie to the next level.
- Crust Dust– Equal parts flour and sugar are sprinkled over the bottom of the crust to prevent more liquid filling from making the crust soggy.
- Eggs– This creates a silky smooth filling and helps the filling set up.
- Butter– Melted butter is mixed into the filling to create a
- Sugars– Two type of sugar are used for added flavor. The brown sugar adds in a molasses flavor.
- Corn Syrup– This acts like glue holding all the pecans together.
- Pure Maple Syrup– Similar to corn syrup but not as thick. Adds a yummy caramel flavor.
- Flour– Just a little is needed to prevent the pie filling from being runny.
- Vanilla– Use pure vanilla extract for best flavor.
- Salt– Needed even in sweet foods to accentuate the other flavors in the dish. It also helps balance the sweetness.
How to make Pecan Pie:
Time needed: 1 hour and 15 minutes.
- Prep
Move oven rack to lower third of oven. Place a pizza stone(optional) on the rack and a baking sheet on top. Preheat to 350°F.
- Roll out Dough
Roll dough into a 12 inch circle and place in a 9-inch pie plate. Trim excess dough and flute edges. Place in fridge for 20-30 minutes.
- Make Filling
Meanwhile, whisk together all filling ingredients. Set aside.
- Make Crust Dust
Mix together 1 teaspoon flour and 1 teaspoon granulated sugar to make “crust dust”. Sprinkle over the bottom of the uncooked pie crust.
- Add Pecans
Chop up some of the pecans. Place 1½ cups chopped pecans in the bottom of the pie shell. Layer on remaining whole pecans.
- Pour
Pour the corn syrup mixture over the top.
- Bake
Place pie on hot baking sheet in the oven and bake for 50-55 minutes. If desired, brush crust with egg wash (1 egg + 1 tablespoon water) at 40 minutes for a golden shiny look.
- Cool
Cool completely before slicing. Cover with plastic wrap and store in the fridge. Bring to room temperature before serving.
FAQs
Toasting nuts makes them even crunchier and heightens the nutty flavor. The depth of flavor and added texture allow the pecans to really shine in this pie.
Preheat oven to 350°F. Line a baking sheet with foil or parchment paper (for easy clean up). Spread nuts in a single layer and bake for 6-7 minutes until fragrant. Cool completely before adding to pie filling.
Yes! The center of the pie will still be a little jiggly. It will firm up as it cools.
If needed, replace the pure maple syrup with light corn syrup.
An egg wash is 1 egg mixed with 1 tablespoon of water brushed over the top of crust. It helps create a beautiful shiny golden brown appearance. I’ve found that adding it about 10 minutes before the pie finishes cooking helps achieve the look without cooking too fast and having to cover it while baking.
Cooking pie on a pizza stone and in the lower half of the oven helps the bottom crust cook all the way creating a crispy flaky texture instead of becoming soggy.
Cooking your pie on a baking sheet makes moving the hot pie in and out of the oven easier and prevents accidentally ruining that beautiful crust with oven mitts.
TOOLS USED TO MAKE THIS PECAN PIE:
- Metal 9 inch Pie Plate or Glass 9-inch Pie Plate– Both pans work great and are very affordable. These type of pans produce a better crust than ceramic.
- Pastry Blender– This is a necessity for making pastries like pie dough and comes in handy for crumb toppings.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
LOOKING FOR MORE THANKSGIVING DESSERTS? CHECK OUT THESE:
- Moist Pumpkin Cupcakes with Cream Cheese Frosting
- Caramel Apple Cheesecake Bars
- Salted Honey Pie
- Easy Pumpkin Sheet Cake
- Dutch Apple Pie
Pecan Pie
Ingredients
- ½ pie crust recipe
- 2½ cup pecans, toasted*
- 1 teaspoon each granulated sugar & all-purpose flour
For the Filling:
- 3 large eggs, room temperature
- 5 tablespoons butter, melted
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ½ cup dark corn syrup
- ½ cup maple syrup
- 1 tablespoon flour
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Move oven rack to lower third of oven. Place a pizza stone(optional) on the rack and a baking sheet on top. Preheat to 350°F.
- Roll dough into a 12-inch circle and place in a 9-inch pie plate. Trim excess dough and flute edges. Place in fridge for 20-30 minutes.
- Meanwhile, whisk together all filling ingredients. Set aside.
- Mix together 1 teaspoon flour and 1 teaspoon granulated sugar to make "crust dust". Sprinkle over the bottom of the uncooked pie crust.
- Chop up some of the pecans. Place 1½ cups chopped pecans in the bottom of the pie shell. Layer on remaining whole pecans. Pour the corn syrup mixture over the top.
- Place pie on hot baking sheet in the oven and bake for 50-55 minutes. If desired, brush crust with egg wash (1 egg + 1 tablespoon water) at 40 minutes for a golden shiny look.
- Cool completely before slicing. Cover with plastic wrap and store in the fridge. Bring to room temperature before serving.
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