Best Pecan Pie (The Classic)
Pies and Pastries Recipes
Preparation Time: 25 minutes
Start to Finish Time: 60 minutes
Yield: 12 servings
Large whole pecans make a prettier 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.
- 1/2 recipe Tender Flaky Piecrust
- 3 large eggs, slightly beaten
- 1/2 cup light-brown sugar, packed
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) melted butter
- 1 tablespoon Kahlua or rum (optional)
- 2 cups chopped or whole pecans
- Whipped cream or ice cream
Preheat oven to 375 degrees F. Lightly flour your work surface and roll out one disk of dough into an 11- to 12-inch circle. Transfer dough into a 9-inch glass pie plate. Finish edges, then place pie shell in freezer while you prepare the filling.
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 Kahlua or rum (if using). Stir in pecans. Remove pie shell from freezer; pour pecan mixture into the shell. Bake 35 to 45 minutes, or until edges are firm and pie stops jiggling in the center. You may want to shield the edges of the crust after 15 minutes to prevent overbrowning. Cool overnight. Serve at room temperature with freshly whipped cream or ice cream.
Reviews by Readers
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! – Reviewed by Rebecca Johnson
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. – Reviewed by diana salter
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