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A classic pecan pie with a glossy caramel filling and toasted pecan halves, ready to slice for Thanksgiving

Classic Pecan Pie

A classic pecan pie with a flaky crust, a glossy caramel filling that slices cleanly and plenty of toasted pecans.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch unbaked pie crust homemade or refrigerated
Filling
  • 2 cups pecan halves divided (about 8 oz / 225 g)
  • 3 large eggs room temperature
  • 1 cup light corn syrup (240 ml)
  • 3/4 cup light brown sugar packed (150 g)
  • 1/4 cup unsalted butter melted and slightly cooled (57 g)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt

Method
 

Prepare
  1. Heat the oven to 350°F (175°C). Fit the crust into a 9-inch pie plate, crimp the edges and chill for 15 minutes.
  2. Toast the pecans on a sheet pan for 6 to 8 minutes until fragrant. Cool, then roughly chop 1 cup and keep 1 cup of halves whole.
Fill and bake
  1. In a large bowl, whisk the eggs, then whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
  2. Scatter the chopped pecans in the crust, pour in the filling and arrange the pecan halves on top.
  3. Place the pie on a sheet pan and bake for 55 to 65 minutes, shielding the crust edges after 25 minutes, until the edges are set and the center jiggles slightly (about 200°F / 93°C).
Cool
  1. Cool on a wire rack for at least 2 hours before slicing. Refrigerate leftovers.

Notes

Pecan pie bars: Press a shortbread crust (2 cups flour, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 cup cold butter) into a parchment-lined 9x13-inch pan, bake 18 to 20 minutes at 350°F, add 1 1/2 times the filling with 2 1/2 cups chopped pecans and bake 25 to 30 minutes more. Cut into 24 bars.
Make ahead: Bake up to 2 days ahead and refrigerate, or freeze for up to 2 months.
Nutrition is an estimate per slice, including the crust.