Classic pecan pie features rich nuts in a sweet and gooey filling. There is a reason it has been a hit for all of these years. It is super simple to make and tastes amazing.
This old-fashioned pecan recipe pie is a Thanksgiving staple. But that should not be the only time you make it. My family also enjoys pecan pie for birthday desserts and Christmas, too.
Our Love for All Things Pecan Pie
My family has always liked a good slice of pecan pie. However, I would say that it wasn’t until the last few years that that like deepened into a love
We have always made a couple of pecan pies and pumpkin pies at Thanksgiving, and everyone enjoyed them well enough. But, then we would wait until the next year to make them again.
Then, one year, my brother requested either pecan pie or cheesecake for his birthday dessert. His birthday is December 6, so it isn’t like it has been too long since he had a pecan pie fix.
I made him a pecan pie cheesecake that year. Then he requested it again the following year, and my grandpa requested another one for Christmas.
That is when I knew things had hit a fever pitch. Next, another brother started making caramel pecan pies, and we got hooked on those as well.
Now, there are condensed milk pecan pies and chocolate pecan pies, too. My dad even requested a pecan pie for his birthday treat this year, just one week before Thanksgiving.
We have even had a mini pecan pie cook-off. My mom’s maple honey pecan pie was the runaway favorite that day.
So now, instead of having a pecan pie day, we have a pecan pie season that includes regular pies for most of November and December. And we are likely to sprinkle a few in throughout the rest of the year as well.
Why You’ll Love This Recipe
It’s the classic. While all of the twists are fun, sometimes you just want a pie like the one you grew up with.
It is beyond easy. The filling comes together in just a few minutes.
You only need really basic ingredients. In fact, you likely have most of them already if you bake regularly.
Homemade Pie Crust Recipes
There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.
However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.
My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.
If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.
You can also try making a chocolate pie crust. The chocolate, pecans, and gooey filling would be really good together.
Frequently Asked Questions
How do you know when a pecan pie is done baking?
There are a few ways you can check your pie for doneness. One way is to check the center with an instant read thermometer. It is done when it reaches 200°F.
You can also try gently touching the center. If it springs back, it is done.
Or you can give it a jiggle. If the edges are set but the center still has a light wobble, kind of like Jell-O, it is ready.
Can I bake pecan pie ahead of time?
Yes. In fact, you want to bake it at least several hours ahead of time so it has time to cool and set up. You can bake it 1-3 days ahead of time and keep it in the refrigerator until you are ready to serve it.
Take the pie out of the fridge about an hour ahead of time to take the chill off. Then dig in and enjoy!
Can I freeze pecan pie?
Yes. Cool the pie completely, then wrap well with plastic wrap. Freeze for up to three months.
To defrost, put the pie in the refrigerator overnight. Then, let come to room temperature an hour before serving.
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Classic Pecan Pie
Ingredients
- 1 pie crust
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup light corn syrup
- 2 Tablespoons butter melted
- 1 teaspoon vanilla extract
- 1½ cups pecans
Instructions
- Preheat oven to 350℉. Place a rimmed baking sheet on the bottom rack of the oven and preheat with the oven.
- Prepare pie crust and fit into a 9-inch pie plate.
- In a mixing bowl, beat eggs until uniform in color.4 large eggs
- Stir in sugar, corn syrup, melted butter and vanilla.¾ cup granulated sugar, 1 cup light corn syrup, 2 Tablespoons butter, 1 teaspoon vanilla extract
- Add pecans and stir to coat. Pour filling into prepared pie crust.1½ cups pecans
- Place pie on preheated cookie sheet. Bake 60-70 minutes. Watch the crust and cover with a pie shield if necessary. The pie is done with the center reaches 200℉ or the center springs back when lightly touched.
- Cool at least two hours before cutting and serving. Store in the refrigerator.