Classic Pecan Pie

Pecan pie is the queen of the Southern Thanksgiving table, and for good reason. A buttery crust, a gooey caramel-like filling, and a crown of toasted pecans on top. It looks impressive, but it's honestly one of the easiest pies you'll ever make: one bowl, one whisk, no mixer.

Why you'll love this pecan pie

• One-bowl filling. Whisk everything together, pour, bake.
• Perfectly set, never runny. I'll show you exactly how to tell when it's done.
• Make it a day ahead. It actually slices better the next day.
• A Thanksgiving classic everyone asks for.

Ingredients (one 9-inch pie, serves 8–10)

• 1 unbaked 9-inch (23 cm) pie crust, store-bought or homemade, chilled
• 1 1/2 cups (170 g) pecan halves
• 3 large eggs
• 1 cup (330 g) light corn syrup
• 3/4 cup (150 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled
• 2 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and place a rack in the lower third.
2. Prepare the crust. Fit the crust into a 9-inch pie dish, crimp the edges and chill for 15 minutes while you make the filling.
3. Toast the pecans (optional but worth it): spread them on a tray and bake for 6–8 minutes until fragrant. Let them cool.
4. Make the filling. In a large bowl, whisk the eggs, then whisk in the corn syrup, both sugars, melted butter, vanilla and salt until smooth.
5. Assemble. Scatter the pecans over the crust, then gently pour the filling over the top. The pecans will float up and form that classic glossy layer.
6. Bake for 55–65 minutes. If the crust browns too quickly, cover the edges with foil after 30 minutes. It's ready when the edges are set and the centre jiggles only slightly, like jelly.
7. Cool completely, at least 2 hours, before slicing. The filling finishes setting as it cools.

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Alla's tips

• Don't overbake. A slight wobble in the centre is what you want. An overbaked pecan pie turns grainy and cracks.
• Place the pie on a baking sheet to catch any drips and help the bottom crust bake evenly.
• Add a splash of bourbon (1–2 tbsp) to the filling for a grown-up version.
• Arrange the pecans in circles on top for a bakery-style finish.

Storage

Keep covered at room temperature for up to 1 day, or in the fridge for up to 4 days. Pecan pie also freezes beautifully for up to 2 months: wrap it well and thaw overnight in the fridge.

FAQ

Why is my pecan pie runny? It was most likely underbaked or sliced while still warm. Bake until only the very centre wobbles, then let it cool completely.

Can I use dark corn syrup? Yes. It gives a deeper, more molasses-like flavour and a darker colour.

Can I make it without corn syrup? You can swap in maple syrup or golden syrup. The texture will be slightly softer and the flavour a little different.

Should I chop the pecans? Halves look prettiest; chopped pecans make it easier to slice. Use a mix if you like.

Can I make chocolate pecan pie? Yes. Scatter 1/2 cup (85 g) chocolate chips over the crust with the pecans.

More Thanksgiving pies

• Classic Apple Pie
• Classic Pumpkin Pie
• Easy Apple Crumble
• Pumpkin Cheesecake Bars

Hugs, Alla xox

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