Pecan Pie Recipe
What if the secret to a perfectly set pecan pie is not more corn syrup but better technique and smarter sweetness balance Do searches really spike most for pecan pie in late November According to seasonal search trends in the United States interest in pecan pie climbs many times higher during Thanksgiving week which makes this Pecan Pie Recipe the exact bake you want in your back pocket when guests arrive
This version is all about flavor depth and reliable texture Think toasted pecans for extra nutty snap brown butter for caramel notes and just enough syrup to hold a custard that slices clean without being cloying It is indulgent yet balanced impressive yet friendly for beginners and it works beautifully for everything from a quiet family Sunday to a full thanksgiving feast If you are planning a bigger spread with thanksgiving dinner ideas and a cozy thanksgiving aesthetic this pie checks every box on your thanksgiving menu
The method is simple There is no special equipment required and the steps are engineered for repeat success You will pre toast nuts whisk a smooth custard and bake at a steady temperature so the center sets gently The result is glossy pecans suspended in a silky filling perched on a flaky crust You can make it a day ahead which lowers day of stress for thanksgiving entertaining ideas and makes plating easier on a busy thanksgiving dinner table
Serve it alongside other thanksgiving desserts like pumpkin and apple or go non traditional thanksgiving dinner with coffee and a small thanksgiving charcuterie board for dessert This pie bridges classic comfort with modern technique so it sits perfectly among thanksgiving sides thanksgiving appetizers and even light options for healthy thanksgiving recipes when you plan the full thanksgiving spread
Why You’ll Love This Pecan Pie Recipe
- Balanced sweetness custard uses brown sugar and vanilla for flavor first so it tastes rich not overly sugary
- Foolproof set the filling is designed to jiggle slightly out of the oven then slice clean after cooling
- Beginner friendly one bowl custard and simple timing cues make success simple
- Make ahead friendly bake the day before and your pie is even better the next day
- Flexible variations easy swaps for vegan thanksgiving and gluten free thanksgiving recipes
- Photogenic top a shiny pecan mosaic looks stunning on any thanksgiving food table
Ingredients for Pecan Pie Recipe
- 1 unbaked 9 inch pie crust store bought or homemade use a gluten free crust for gluten free thanksgiving recipes
- 2 cups pecan halves lightly toasted
- 3 large eggs at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar reduce by 2 tablespoons if you prefer less sweet
- 3/4 cup light corn syrup substitute 1/2 cup pure maple syrup plus 1/4 cup light corn syrup or golden syrup
- 6 tablespoons unsalted butter melted and cooled brown it for deeper flavor
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- Optional 1 tablespoon bourbon or 1 teaspoon orange zest
How to Make Pecan Pie Recipe
Step-by-Step Instructions
- Heat the oven Set a rack in the lower third and preheat to 350 degrees Fahrenheit
- Toast the pecans Spread pecans on a sheet pan Bake 8 to 10 minutes until fragrant Cool completely This boosts flavor and prevents sogginess
- Prep the crust Fit crust in a 9 inch pie plate Crimp edges Chill 15 minutes to reduce shrinkage For the flakiest bottom blind bake 10 minutes with parchment and pie weights then cool
- Whisk the custard In a large bowl whisk eggs until blended Add brown sugar granulated sugar corn syrup melted butter vanilla and salt Whisk until smooth and glossy Add bourbon or zest if using
- Stir in nuts Reserve a small handful for the top Stir remaining toasted pecans into the custard to coat evenly
- Fill the crust Pour filling into the crust Arrange reserved pecans on top in a simple pattern for a shiny mosaic
- Bake Place on a rimmed sheet Bake 45 to 55 minutes The edges should be set and the center should jiggle slightly when gently nudged If the crust browns too quickly tent the edges with a foil collar
- Cool Set the pie on a rack Cool at least 3 hours The carryover heat finishes setting the custard For neat slices chill 1 hour before cutting
- Serve Slice with a warm knife Wipe between cuts Serve plain or with softly whipped cream or vanilla ice cream
Pro Tips & Variations
- Toast the nuts Every minute of toasting builds aroma and keeps the pecans crisp inside the custard
- Mind the jiggle Remove the pie when the center quivers slightly It will set fully as it cools
- Use a foil collar Shield the crust edges during baking so they do not overbrown
- Temperature beats time Ovens vary Use visual cues and a gentle jiggle test over the clock
- Flavor boosters Brown the butter and add a pinch of cinnamon or espresso powder for a deeper caramel vibe
Variations
- Without corn syrup Use 3/4 cup pure maple syrup and increase salt to 3/4 teaspoon Add 1 tablespoon flour to the custard to help set
- Chocolate pecan Scatter 3 ounces chopped dark chocolate into the crust before adding filling
- Bourbon pecan Add 1 to 2 tablespoons bourbon and a pinch of flaky salt on top after baking
- Gluten free Use a gluten free crust and confirm all ingredients are certified gluten free A great pick for gluten free thanksgiving recipes
- Vegan Make a coconut maple custard Use 1 cup full fat coconut milk 3 tablespoons cornstarch 3/4 cup maple syrup 1/3 cup brown sugar 3 tablespoons melted plant butter 1 teaspoon vanilla and 1/2 teaspoon salt Simmer to thicken cool slightly fold in toasted pecans pour into a baked vegan crust Bake 25 to 30 minutes to set Many readers love this for vegan thanksgiving recipes
Serving Suggestions
Round out your thanksgiving meal with classics and light contrasts so your pie can shine
- Roast bird Fans of a crisp turkey will love this with thanksgiving turkey then add gravy and a bright cranberry sauce
- Comfort sides Creamy potatoes are a perfect counter to sweet pie Try these alongside your thanksgiving side dishes
- Stuffing and greens Pair a savory bread dressing with a crisp salad For stuffing ideas check thanksgiving stuffing
- Pie duo Offer a second pie for variety Pumpkin never fails Explore more thanksgiving pies
- Sweet nibbles Finish with coffee and a plate of thanksgiving cookies for lingering guests
For drinks think light bubbles or chai for thanksgiving drinks or go festive with thanksgiving cocktails or a citrusy thanksgiving punch
Storage & Reheating
- Room temperature Cool the pie completely Cover loosely and keep at room temperature up to 12 hours for same day serving
- Refrigerator Wrap well and refrigerate up to 4 days The flavors deepen and slices firm up
- Freezer Freeze whole or sliced Wrap in plastic then in foil and freeze up to 3 months Thaw in the fridge overnight
- Reheating Warm slices in a 275 degree oven for 10 to 15 minutes or microwave in short bursts until just warm Do not overheat to preserve the custard set
FAQ about Pecan Pie Recipe
- How do I know when my pecan pie is done Look for set edges and a slight center jiggle The filling should read about 200 degrees on an instant read thermometer
- Can I make pecan pie without corn syrup Yes use maple syrup and a little flour in the custard as outlined above This gives a rich flavor and a reliable set
- What is the best way to plan this for a big thanksgiving dinner Bake the day before Chill overnight Then bring to room temperature while you plate other thanksgiving sides and arrange the thanksgiving dinner table
- Is this good for gluten free thanksgiving recipes and vegan thanksgiving Yes follow the gluten free crust swap or the vegan coconut maple variation in the tips section
- How do I cut neat slices for a beautiful thanksgiving food table Use a long warm knife Wipe clean between cuts and do a short chill before slicing
Final Thoughts on Pecan Pie Recipe
This Pecan Pie Recipe brings classic comfort with modern balance It is sweet but not too sweet glossy on top tender inside and sturdy enough to slice clean Whether you are planning thanksgiving dinner or a cozy weekend bake this pie fits with almost any thanksgiving menu ideas from easy thanksgiving appetizers to big thanksgiving dishes and light thanksgiving salad pairings It also complements thanksgiving casserole favorites creamy potatoes seasonal greens and even light soups if you want healthy thanksgiving recipes in the mix
If you love building a full thanksgiving spread add a simple coffee station plus a platter of thanksgiving treats and thanksgiving dessert ideas Think thanksgiving cupcakes thanksgiving cakes or a small plate of thanksgiving cookies decorated For savory focus mix and match turkey recipes thanksgiving sides dishes and comforting breads to round out thanksgiving meals and make your guests feel cared for
Save this post to Pinterest so you can find it when you start organizing your thanksgiving meal ideas If you baked it leave a comment and rating to help other readers and tell me how you served it Did you lean classic with turkey recipes thanksgiving or go creative with a breakfast and pie combo for thanksgiving breakfast If you want more ideas for Desserts Pies and thanksgiving food subscribe for weekly kitchen tips and quick seasonal plans that make cooking feel effortless and fun
Pecan Pie Recipe
Equipment
- 9-inch pie plate
- oven
- Sheet pan
- Mixing bowl
- – Whisk
Ingredients
Pie Crust
- 1 9 inch unbaked pie crust store bought or homemade; use gluten free crust for gluten free option
Pecans
- 2 cups pecan halves lightly toasted
Custard
- 3 large eggs at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar reduce by 2 tablespoons if you prefer less sweet
- 3/4 cup light corn syrup or substitute 1/2 cup pure maple syrup plus 1/4 cup light corn syrup or golden syrup
- 6 tablespoons unsalted butter melted and cooled; brown it for deeper flavor
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
Optional Flavorings
- 1 tablespoon bourbon optional
- 1 teaspoon orange zest optional
Instructions
- Heat the oven: Set a rack in the lower third and preheat to 350°F.
- Toast pecans: Spread pecans on a sheet pan. Bake 8 to 10 minutes until fragrant. Cool completely.
- Prep the crust: Fit crust in a 9 inch pie plate. Crimp edges. Chill 15 minutes. For flakier bottom, blind bake 10 minutes with parchment and pie weights then cool.
- Whisk custard: In large bowl, whisk eggs until blended. Add sugars, corn syrup, melted butter, vanilla, and salt. Whisk until smooth and glossy. Add bourbon or zest if using.
- Stir in nuts: Reserve small handful for top. Stir remaining toasted pecans into custard to coat evenly.
- Fill crust: Pour filling into crust. Arrange reserved pecans on top in a simple pattern for a shiny mosaic.
- Bake: Place on a rimmed sheet. Bake 45 to 55 minutes. Edges should be set; center jiggle slightly when nudged. Tent edges with foil if browning too fast.
- Cool: Set pie on rack. Cool at least 3 hours to finish setting custard. Chill 1 hour before cutting for neat slices.
- Serve: Slice with warm knife, wiping between cuts. Serve plain or with whipped cream or vanilla ice cream.
