Our “Go-To” Classic Pecan Pie Is Easy To Make And Perfect For All Occasions! Lots Of Pecans And A Luscious Custard Make This Southern Treat A Perfect Pie!
I adore Pecan Pie. We have this delicious pie all year round. There is, however, one day of the year that my family insists on it being served. Thanksgiving! Other pies and cakes are, of course, welcome to join the feast, but this Classic Pecan Pie had better be on the table front and center!
This recipe is from the iconic The Silver Palate Cookbook. I’ve used this recipe to make my pecan pies since I first got this cookbook decades ago! It’s my favorite!
Classic Pecan Pie
- 4 Large Eggs
- 1 Cup Dark Brown Sugar Firmly Packed
- 3/4 Cup Dark Corn Syrup
- 1/2 Teaspoon Salt
- 1/4 Cup Unsalted Butter Melted and Cooled Slightly
- 1 Teaspoon Vanilla
- 2 Cups Pecans Chopped
- 1 -9 Inch Unbaked Pie Crust
- 3/4 Cup Pecan Halves
- Preheat oven to 400 degrees.
- In a medium mixing bowl, whisk together eggs well. Add brown sugar, corn syrup, salt, melted butter and the vanilla to the bowl. Whisk until mixture is well combined.
- Line a 9-inch pie pan with prepared pie crust.
- Sprinkle chopped pecans into the pie crust, then add the egg mixture. Arrange the pecan halves in a decorative pattern on top of the filling.
- Bake in the center of the preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake 25-30 minutes or until the filling is firm in the center and a knife inserted into the center comes out clean.
Recipe Notes For Pecan Pie:
Toasting: Toasting the pecans is absolutely mandatory. Don’t skip this step. It makes a huge difference in the flavor of this pie and it’s so dang easy to do!
Brown Sugar: Dark brown sugar not light brown sugar, please!
Corn Syrup: Oh, and I prefer dark brown corn syrup over the light. The original recipe calls for light corn syrup, but for my tastes, I find the dark tastes richer in this recipe
Overmixing The Filling: I like to mix my pecan pie filling by hand. No mixer. Overmixing can lead to a runny filling.
Testing For Doneness: To determine if the pecan pie is done, jiggle the pie a little. The center should be set and firm on the surface. A knife inserted into the center of the pie should come out clean.
Cooling: Allow the pie to cool for at least 2 hours before cutting so the filling sets properly
- Shield: If your crust begins to brown too quickly, wrap just the edges of the pie crust with strips of aluminum foil.
- Par-baking: Par-Baking the crust is optional. In theory, it will create a crispier crust. I find that the crust bakes up just fine form my tastes without taking the extra step of blind baking the crust. If you par-bakes the crust for this recipe, you’ll definitely need to cover the edges of the crust with foil to prevent over browning, before the pie is done baking.
More Pie Recipes!
- Banana Cream Pie -Homemade rich, velvety custard, fresh sliced bananas, a crunchy cookie crust, topped off with a mountain of fluffy whipped cream!
- Decadent Chocolate Rum Pie -Rich Chocolate dessert enhanced with a splash or rum, layered on top of a chocolate crumb crust!
- Peaches and Cream Pie – Delicious clustered with a fresh layer of peaches topped with streusel crumb!
More Pecan Recipes…
- Pecan Pie Cobbler–brings together the ooey gooey filling of pecan pie with the decadent cake-like topping of your favorite cobbler! It’s to die for delish!
Source: The Silver Palate Cookbook