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Classic homemade Pecan Pie with a rich, gooey filling loaded with toasted pecans and deep brown sugar flavor in a flaky, buttery crust, perfect for Thanksgiving.

Ingredients

Scale
  • 1 single batch pie dough, chilled overnight
  • 2 cups (227 grams) pecan halves
  • 4 large eggs, at room temperature
  • 1 cup (312 grams) light corn syrup
  • 3/4 cups (150 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled

Instructions

  1. Roll out chilled pie dough on a well-floured surface to a 12–14 inch circle, turning as you roll and adding flour as needed.
  2. Roll the dough loosely around the rolling pin and unfurl it into a 9-inch pie plate; press into the pan without stretching.
  3. Trim edges leaving about a 3/4-inch overhang, fold the overhang under, and crimp or flute the edge.
  4. Prick the bottom of the crust with a fork, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  5. Preheat oven to 400°F.
  6. Line the chilled crust with foil pressed to the edges and fill completely with pie weights, sugar, rice, or dried beans.
  7. Place the crust on a rimmed baking sheet (and on the lowest oven rack or a baking stone if desired) and bake at 400°F for 18–20 minutes until pale and just starting to turn golden; remove and let cool completely, then lower the oven temperature to 350°F.
  8. Scatter pecans on a rimmed baking sheet and toast in the 350°F oven for 8–10 minutes until fragrant; remove and cool completely.
  9. Ensure eggs are at room temperature, then whisk the eggs in a large bowl until smooth.
  10. Stir in light corn syrup, dark brown sugar, vanilla, ground cinnamon, and fine sea salt, then slowly whisk in the melted and cooled butter.
  11. Spread the toasted pecans evenly in the cooled blind-baked crust.
  12. Pour the filling mixture over the pecans.
  13. Bake the assembled pie at 350°F for 40–50 minutes until the edges are set and the center still jiggles slightly or the internal temperature reaches 200°F; shield the crust edges with foil if they brown too quickly.
  14. Let the pie cool fully at room temperature (about 2 hours) before slicing, then refrigerate.

Notes

Blind-bake the crust fully using pie weights, sugar, or rice to keep it from slumping or shrinking., Toast pecans until fragrant, then cool completely before adding for perfect texture., Use a digital thermometer to bake until the filling reaches 200°F for ideal doneness., Tent the crust edges with foil to prevent over-browning., Cool pie fully at room temperature before refrigeration for clean slicing., Bake pie on the lowest oven rack or a baking stone to avoid soggy bottom crust., Use room temperature eggs for smooth filling., Add 1-2 tablespoons bourbon to the filling for a bourbon pecan pie variation., Add 1/2 to 3/4 cup semi-sweet chocolate chips before pecans for chocolate-pecan variation., Swap corn syrup with a maple-butter filling for a syrup-free variation., Add more cinnamon or a pinch of ground ginger or nutmeg to spice up the filling., Use walnuts or mixed nuts instead of pecans for a different nut flavor., Sprinkle flaky sea salt on top post-baking for a gourmet touch., After cooling, refrigerate pie covered for up to 3 days or freeze whole up to 3 months., Reheat pie in a 300°F oven for 5-10 minutes; avoid microwaving., Make pie dough ahead and blind-bake crust the day before for convenience.

Nutrition

Find it online: https://margorecipes.com/the-best-pecan-pie-recipe-handle-the-heat/