Sunday, November 26, 2017

Classic Pecan Pie

Pecan Pie, Thanksgiving, Holiday Baking, RecipeThanksgiving evening, with a mouthful of flaky pie crust filled with crunchy, caramelly toasted pecan goodness topped with vanilla bean ice cream, I realized that, inexplicably, I had never shared my recipe for pecan pie on here.  There have been pecan pies with chocolate, and others with bourbon, but never the classic version of pecan pie that I truly prefer...

While I do like playing around with classic recipes to see what other variations might make them a little more interesting, I've come to realize that pecan pie is best left alone.  And although mine is slightly lighter in corn syrup and a little heavier on the butter than most popular recipes, the main difference in my recipe is my baking method.  After baking several pies that remained liquidy underneath that top layer of pecans that rises to the surface of the caramel, I began baking my pecan pies at a lower temperature, so that the caramel is perfectly set and the pecans perfectly toasted, and it comes out, well, perfectly, every time.

There's no fancy decorations on this pie, no cute little pie crust cutouts or dramatic arrangement of pecans on top - just a simple, classic and delicious pecan pie.

Pecan Pie, Thanksgiving, Holiday Baking, Recipe

Pecan Pie, Thanksgiving, Holiday Baking, Recipe

Pecan Pie, Thanksgiving, Holiday Baking, Recipe

Pecan Pie

Perfect Pie Dough

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3 eggs
  • 1/2 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, roughly chopped
Prepare the pie dough as directed, keeping half to use, and wrapping and freezing the other half, or using it for another pie.  Roll the dough out to between 1/4 - 1/8 inch thick and fit into a pie pan.  Trim the edges and refrigerate for 30 minutes.

Preheat the oven to 350.  Whisk together all the filling ingredients, except the pecans, until well combined, then stir in the pecans.  Pour the filling into the chilled crust.

Bake the pie at 350 for 10 minutes, then reduce the heat to 300 and bake for about 40 minutes more, until the pie is set and no longer wobbles when you jiggle the pan.  Cool for at least 4 hours, or overnight, before cutting.

Recipe from Curly Girl Kitchen


  1. It looks wonderful. Recipe I use got in 1952 from Ladies' Home Journal. The only difference is that you line the pie shell with pecan halves and then cover with the liquid filling. When it comes out of the oven, the pecans are all glazed with the Karo and brown sugar. Yummy

  2. Looks simply delicious. hope you had a wonderful Thanksgiving!


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