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Classic pecan pie with a golden flaky crust, glossy deep-brown filling, and whole toasted pecans on top, slice being served—set on a rustic wooden table with a bowl of whipped cream in the background

The Best Classic Pecan Pie Recipe

A timeless dessert, this classic pecan pie features a flaky crust filled with a rich, sweet, and nutty mixture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 unbaked Flaky Pie Crust or All Butter Pie Crust*
  • 1 large egg beaten with milk or heavy cream
  • 1 Tablespoon milk or heavy cream beaten with 1 large egg
Filling
  • 2 1/2 cups shelled pecans (250g; pecan halves)
  • 3 large eggs
  • 1 cup dark corn syrup (240ml)
  • 1/2 cup light or dark brown sugar (100g) packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup unsalted butter (4 Tbsp; 56g) melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Equipment

  • Rolling Pin
  • 9-inch pie dish
  • Large bowl
  • Wire rack
  • pie crust shield or aluminum foil

Method
 

Crust Preparation
  1. Prepare the pie crust as directed through step 5 of the crust recipe.
Baking Preparation
  1. After chilling the dough, preheat your oven to 350°F (177°C) with the oven rack in the lower third position.
Forming the Crust
  1. Roll the chilled pie dough into a 12-inch circle on a lightly floured surface, then carefully place it into a 9-inch pie dish, crimping or fluting the edges. Brush the edges with egg wash, and optionally chill the shaped crust for 10 minutes.
Making the Filling
  1. Roughly chop the pecans and spread them evenly in the pie crust. In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon, then pour this mixture over the pecans.
Baking the Pie
  1. Bake for 50-55 minutes until the top is lightly browned, using a pie crust shield or foil after 20 minutes to prevent over-browning of the edges. Cool completely on a wire rack, allowing the filling to settle.
Serving
  1. Slice and serve the pie warm or at room temperature, optionally topping with whipped cream or ice cream.
Storage
  1. Store leftovers covered at room temperature for 1-2 days, or in the refrigerator for 4-5 days.

Notes

For best results, chill the shaped pie dough for 10 minutes before filling. Use a pie crust shield or aluminum foil to prevent the edges from browning too quickly during baking. The pie filling will settle as it cools. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for 4-5 days. Serve warm or at room temperature, optionally topped with whipped cream or ice cream.