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Best Classic Pecan Pie

by in Oct 2011
Best Classic Pecan Pie
10 votes, 4.30 avg. rating (85% score)
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Total Time: 25

Yield: 10 servings

Large whole pecans make a prettier pecan pie but are difficult to cut through when slicing. For a pie that’s easier to slice, use chopped pecans, and save whole nuts for decoration.

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Pecan Pie



  • 1-1/4 cups all-purpose flour, plus extra for work surface
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher or sea salt
  • 9 tablespoons chilled unsalted butter, cut into small cubes
  • 3—4 tablespoons ice water


In a medium-size bowl, whisk together flour, sugar, and salt until well combined.
Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.
Sprinkle 3 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add another tablespoon ice water.
Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough–don’t overmix!
Gather into a ball; then press into a disk and wrap in plastic. Refrigerate 30 minutes.
Preheat oven to 375°. On a lightly floured work surface, roll Single-Crust Pastry Dough out from the center to an 11-inch circle, turning dough occasionally to avoid sticking. Transfer into a 9-inch glass pie plate.
Crimp edges; then put pie shell into the freezer while you prepare the filling.



  • 3 large eggs, slightly beaten
  • 1/2 cup firmly packed light-brown sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 4 tablespoons (1/2 stick) melted butter
  • 1 tablespoon Kahlúa or rum (optional)
  • 2 cups chopped or whole pecans
  • Whipped cream or ice cream


In a large mixing bowl, whisk together eggs and brown sugar. Slowly add corn syrup, vanilla extract, and salt, blending until smooth. Whisk in melted butter and Kahlúa or rum (if you like). Stir in pecans.
Remove pie shell from freezer; pour pecan mixture into shell. Bake until edges are firm and pie stops jiggling in the center, about 40 minutes. (Shield crust edges after 15 minutes to prevent overbrowning.)
Cool. Serve at room temperature with freshly whipped cream or ice cream.
Updated Monday, October 20th, 2003

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4 Responses to Best Classic Pecan Pie

  1. Rebecca Johnson November 24, 2004 at 12:44 pm #

    This is indeed the BEST pecan pie! I would recommend putting foil over the crust so it doesn’t brown too much. I am now a pecan pie lover thanks to this wonderful recipe!

  2. diana salter January 18, 2009 at 5:32 pm #

    This was so great. I will make this my only pecan pie recipe, my coworkers said it was the best pecan pie they ever had, and not too sweet. I used 2 tablespoons of Baileys Irish Cream instead of Kahlua or rum, it was fantastic. I used chopped pecans, it makes it easier to slice.

  3. Steve Fuller December 26, 2009 at 3:01 pm #

    Made this for Christmas and everyone loved it. I was a little short on corn syrup so I substituted 1/3 cup honey and it worked out fine. I chopped about 1-1/2 cups of the nuts and then placed a ring of whole pecans around the outer edge of the filling so maybe went over the 2 cups of pecans.

  4. Anonymous November 29, 2010 at 9:39 am #

    This is a spectacular pie! RAVE reviews at Thanksgiving. I did add bourbon and upped the pecans (chopped) to 2-1/2 cups, which everyone loved.

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