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Classic Pecan Pie, made with dreamy pecans and a sweet and somewhat salty filling, a delicious dessert. My family's favorite pecan pie recipe!

Classic Pecan Pie

How to make the best classic pecan pie recipe. Easy, old-fashioned, southern dessert with a gooey filling and homemade crust. Perfect for Thanksgiving!
3.91 from 31 votes
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Course: Desserts, Pies & Pastries
Cuisine: American
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 454kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Chill the pie crust, rolled out and prepared in a 9-inch pie plate, 'til you're ready to add the filling.
  • Pre-heat the oven to 450° F.
  • In a large mixing bowl, cream (or mix) together the butter and sugar.
  • In a separate smaller bowl, lightly beat the eggs together.
  • Then mix the eggs into the butter/sugar mixture.
  • Add the dark corn syrup and vanilla to the mixture, mixing well.
  • Stir in the pecans by hand.
  • Pour the pie filling into the unbaked pie crust.
  • Bake the pie at 450° F for about 10 minutes. Then reduce the heat to 350° F, and bake an additional 30 minutes.
  • When the pie is fully cooked through, remove it from the oven and cool on a wire rack.
  • Serve each slice with a creamy delicious dollop of whipped cream.

Video

Notes

*You can make a more traditional roll-out pie crust (link in the ingredients above) or an easier shortcut no-roll pie crust.
9. You may want to use a pie shield or a strip of aluminum foil to keep the edges of your pie crust from getting too dark or burning.
10. You can use a toothpick, table knife, or cake tester to see if your pie is done, but being that this is more of a custard pie, you may still see a slight bit of residue on your tester. You can also check the internal temperature with a cooking thermometer. It should be at least 200° F. When you go to take it out of the oven, your pie should be fairly firm. If it’s more than slightly jiggly, it needs more time in the oven. It’s a delicate balance between under-baking and over-baking when it comes to pecan pie. On one hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry.

Nutrition

Serving: 1g | Calories: 454kcal | Carbohydrates: 55g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 81mg | Sodium: 183mg | Fiber: 3g | Sugar: 43g
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