Pie Week continues with Pecan Pie, a scrumptious classic that is perfect just the way it is.

Pecan Pie, a classic pie perfect for your Thanksgiving spread. From completelydelicious.com

As I was brainstorming recipes for Thanksgiving pies, I was trying to come up with twists on the standard fare, or something completely new and creative. But when it came to pecan pie, I just couldn’t mess with it.

If it ain’t broke, don’t fix it.

Pecan Pie, a classic pie perfect for your Thanksgiving spread. From completelydelicious.com

Pecan pie has become a favorite of mine since I reached adulthood and realized its value. It’s just so good. Like candy, only better, because it comes in a buttery crust.

Would you believe that this is actually the first pecan pie I’ve ever baked? My brother has been the expert pecan pie baker in my family, but since I’d be celebrating the holidays away from home, it was time I bake one myself.

And I discovered the second best thing about pecan pie, that it’s so easy to make! A simple mixture of brown sugar, butter, eggs, corn syrup, and pecans is poured into a shell of pie dough and baked for an hour. And that’s it. You couldn’t ask for a simpler homemade pie recipe for Thanksgiving.

Pecan Pie, a classic pie perfect for your Thanksgiving spread. From completelydelicious.com

Pecan Pie, a classic pie perfect for your Thanksgiving spread. From completelydelicious.com

Pecan Pie
This classic pecan pie recipe is so good, you'll definitely want to include it in your holiday baking.
Yield: One 9-inch pie
  • 1 pie crust recipe
  • 3 large eggs
  • 1 cup (312 grams) light corn syrup
  • ⅔ cup (142 grams) brown sugar
  • ⅓ cup (75 grams) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1¼ cup (138 grams) pecan halves
  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper.
  2. Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Place pie shell on the prepared sheet pan.
  3. In bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Mix on medium high speed until well combined. Stir in the pecans.
  4. Gently pour the mixture into the prepared pie shell. Bake until the edges are completely set and a knife inserted into the center comes out clean, about 45-55 minutes. Let cool before serving, serve warm or at room temperature with whipped cream, if desired.
Notes: For step-by-step photos and tips, visit my tutorial on how to make perfect flaky pie crust.

This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week and in the freezer for up to 3 months.

A Thanksgiving Menu

I love Thanksgiving! To go along with my pies, all this week Iā€™m sharing Thanksgiving menu ideas with great recipes from some of my food blogging friends.

A Thanksgiving Menu, with recipes from some of my favorite food bloggers

Winter Sangria with Citrus and Pomegranate from Simple Bites

Grilled Pear and Brie Crostini from Two Peas and Their Pod

Main Dish
Roasted Chicken and Grapes from Vintage Mixer

Green Bean Salad from Vintage Mixer (pictured below)
Creamy Corn Pudding with Crispy Onions from Pinch of Yum
Savory Stuffing with Herbs and Sausage from Cookin’ Canuck

Killer Garlic Knots from Foodiecrush

Pumpkin Cranberry Bundt Cake with Cream Cheese Frosting from Completely Delicious

Green Bean Salad Recipe from Vintage Mixer

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7 Responses to Pecan Pie

  1. Pecan pie is the absolute best! Love this recipe!

  2. Looks scrumptious. Pecan pie is my husband’s favorite.

  3. Pecan pie is one of my absolute favorite pies! My boyfriend claims to not like it, but I think I’ll have to make one to convince him otherwise šŸ™‚

  4. I seriously love pecan pie and am so sad that I didn’t try it until my 20s. The only twists on it that I’ve tried are from Dorie Greenspan. She has a recipe that has dark chocolate at the bottom and then she does one that is half pumpkin half pecan. The chocolate one is great.

    Your pie crusts continue to amaze me. I’m going to re-read your how-to post now!

  5. I have been craving this pie for awhile now. thanks for sharing your pie this week!

  6. I agree, sometimes the classics have no need for a new twist!! This one was perfect!

  7. CJ Huang says:

    Pecan pie’s one of our favorites! I’ll have to give this one a try. šŸ™‚

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