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A slice of pecan pie being lifted from the whole pie, showcasing the gooey filling and crunchy pecans, perfect for Thanksgiving desserts.

Pecan Pie

This pecan pie recipe is perfect for busy weeknights and can be made ahead. Enjoy a classic Thanksgiving dessert without the stress.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 584
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 homemade pie crust dough, chilled pie crust dough or store-bought 9-inch deep-dish pie crust
For the Filling
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1 cup dark corn syrup
  • 3 large eggs, at room temperature
  • 2 tablespoons bourbon optional but recommended
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups pecan halves coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie
  • 1 beaten egg, milk, or cream for brushing the edges

Equipment

  • 9-inch deep-dish pie pan
  • Baking sheet
  • Wire rack

Method
 

  1. If using a store-bought pie dough: If using a refrigerated dough, unroll it and fit it into a 9-inch by 1½-inch (23-cm by 3.75-cm) deep-dish pie pan. Press the dough gently into the pan so it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until you’re ready to fill it.
  2. If using a homemade pie crust dough: Roll the dough into a 12 to 13-inch (30 to 33-cm) circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press it into the pan, ensuring it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead.
  3. Preheat the oven to 350°F (175°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well.
  4. In a large bowl, combine the melted butter, sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt. Whisk until completely smooth.
  5. Sprinkle the coarsely chopped pecans in the chilled pie crust, then pour the egg mixture evenly over the top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream. Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes.
  6. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.

Nutrition

Calories: 584kcalCarbohydrates: 60gProtein: 6gFat: 39gSaturated Fat: 10gCholesterol: 89mgSodium: 320mgFiber: 3gSugar: 42g

Notes

The pie can be made up to 2 days ahead and stored, covered loosely with aluminum foil or plastic wrap, at room temperature. Alternatively, the unbaked pie can be frozen for up to 3 months. When ready to bake from frozen, add about 10 minutes to the original baking time and cover the edges with foil towards the end if they start to get too brown.

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