Pecan Pie

Whether you’re preparing for Thanksgiving, Christmas, or just want to treat yourself to something sweet and Southern, this homemade pecan pie recipe is foolproof, comforting, and absolutely irresistible.

❤️ A Classic Southern Tradition

Few desserts capture the heart of Southern baking quite like Pecan Pie. Known for its caramel-like filling and toasted nut flavor, this pie has been a symbol of American holiday tables for generations.

The story of pecan pie dates back to the early 1900s, when recipes featuring Karo syrup began popping up on bottle labels — helping it rise to fame as one of America’s most beloved pies. Today, that same corn syrup remains the secret to achieving that perfect gooey texture and glossy finish we all love.

This recipe gives you everything you need to create a perfect pecan pie from scratch — whether you use a homemade pastry crust or a store-bought one. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for pure dessert bliss.

🥧 Delicious Variations

Pecan pie often takes center stage during the holidays, but it’s also incredibly versatile. Once you’ve mastered the traditional version, try experimenting with a few fun twists:

• Bourbon Pecan Pie – adds a rich, smoky note that enhances the caramel flavor.
• Chocolate Pecan Pie – for those who can’t resist a touch of cocoa decadence.
• Maple Pecan Pie – swap the corn syrup for pure maple syrup for a deeper sweetness.
• Mini Pecan Tarts – perfect for parties or individual servings.

Each variation celebrates the same nutty charm, but with its own personality.

🧈 What You’ll Need to Make Pecan Pie

Here’s what gives this pie its signature flavor and texture:

• Unbaked Pie Crust: A 9-inch deep-dish crust, either homemade or store-bought.
• Butter: Adds richness and smoothness to the filling.
• Light Brown Sugar: Gives that warm, molasses-like depth to balance the sweetness.
• Dark Corn Syrup: The key to that gooey, glossy filling — Karo is a trusted choice.
• Eggs: Help the filling set perfectly while staying soft and creamy.
• Bourbon (Optional): A splash enhances the flavor with warm, toasty notes.
• Vanilla Extract: Deepens the sweetness and ties everything together.
• Pecan Halves: Toasted for crunch and a nutty, buttery bite.
• Egg Wash (Beaten Egg + Milk): For brushing the crust to achieve that golden shine.

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Crust

If using store-bought pie dough, unroll it and press it gently into a 9-inch deep-dish pie pan. Trim the excess, leaving about half an inch of overhang, then crimp the edges decoratively. Refrigerate until ready to fill.

If you’re making your own crust, roll the dough into a 12–13-inch circle on a floured surface. Carefully transfer it to the pan, press it in smoothly without stretching, trim, and crimp the edges. Chill for at least 30 minutes before filling.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) and place a baking sheet on the lower rack while heating. This helps the bottom crust bake evenly and prevents sogginess.

Step 3: Make the Filling

In a large bowl, whisk together melted butter, brown sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt until the mixture is completely smooth.

Step 4: Assemble the Pie

Sprinkle the chopped pecans evenly into the chilled crust, then pour the filling over them. For a pretty presentation, you can arrange extra pecan halves on top in a decorative pattern. Brush the edges of the crust with egg wash.

Place the pie on the hot baking sheet and bake for 50 to 55 minutes, or until the filling is set and the crust is golden brown.

Allow the pie to cool completely on a wire rack — about 4 hours. This helps the filling firm up perfectly before slicing.

Serve your Pecan Pie at room temperature with whipped cream or a scoop of vanilla ice cream.

🍽️ Tips, Storage & Make-Ahead Instructions

• You can make this pie up to 2 days ahead and store it loosely covered at room temperature.
• To freeze unbaked pie, wrap it tightly in plastic wrap and foil. Bake straight from frozen — just add 10 extra minutes to the baking time.
• If the edges brown too quickly, cover them with foil halfway through baking.

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