Pecan Pie – a Southern classic holiday dessert dubbed to be the mother of all pies. Flaky, buttery crust with a custardy crunchy pecany filling all mixed in just a pan. The easiest pie you’ll ever make!

The holiday season is the busiest time of the year for me (and I bet for you, too). So before we rush everything come by December (Christmas shopping and get together), I want to share to you in advance this amazing and holiday must-have dessert. It’s heaven in a form of pie! For real!!

How would I know that? ‘Cause I’ve been running a few pecan pie testing here in my kitchen for the past week. And after a couple of versions, I’ve finally picked the most heavenly pecan pie for me.

What is a pecan pie?

For all our non US friends here on the blog,  pecan pie is often associated with Thanksgiving Day and Christmas, and other special occasions, in general.

Pecan pie is a popular dessert especially in the Southern part of the U.S. as pecans (a kind of nut) are abundant in there. It’s a pie made of pecan nuts filling mixed with eggs, butter and sugar which could be in a form of white or brown sugar, corn syrup, molasses, honey or maple syrup.

Crunchy, custardy and sweet – how can you not give in to that?

Where can I buy pecans?

If it’s not easily available in your farmer’s market, your best bet would be in the baking section of a grocery store. Most baking aisles carries baking toppings like different types of nuts, chocolates, dried fruits and etc. Your last resort would be ordering it online like on Amazon.

Pecan Pie Ingredients

Okay, my heart is racing just writing how awesome this pie here. I could inhale it one sitting. Believe me, the hardest part of this pie is waiting for the filling to set down before you can cut a slice.

Now let’s start with the crust. It’s flaky, buttery and holds well the filling without crumbling. I’ve always preferred baking my own crust from scratch, but if you’re pressed with time (like me for this instance) you can always buy store-bought ones. I won’t judge! That’s the reason why there are extensive choices of store-bought items here in the U.S., right?

Or you can use my baked pie crust recipe HERE.

As for the filling, I use a combination of white and brown sugar for a deeper flavor in addition to light corn syrup. Other recipes won’t use eggs, but I found out that adding 4 lightly whisked eggs help the filling to settle down and hold it together.

Although not mandatory, I find it more appealing when you toast first the pecans before dumping them all in the crust. It brings out more nutty flavor and that wonderful aroma. 

How to tell when pecan pie is done?

Now you’d ask, how to tell if a pecan pie is done without slicing it? Well, baking a pie is as easy as a pie, right? Hmmm…maybe for some. But when you have those toasty beautiful layers of pecan nuts on top of your pie, it could be a little hard to judge.

The way to tell if your pecan pie is done is to give it a little shake and it gives a little jiggle in the center (like that of a jell-0) while the edges are stable and set, then it’s all good and done. Aside from that, the crust should be a deep golden color  while a medium dark hue for the nuts and custard.

Take this advice, too, heartily: let your pie completely set and cool down for at least two hours before slicing it.

Does pecan pie need to be refrigerated?

Since this pecan pie contains some eggs, it’s not advisable to let it sit in a room temperature for an indefinite time after it has cooled down. So how long is the shelf life of a pecan pie? After your pie has completely cooled down, cover it with an aluminum foil or plastic wrap and refrigerate it for up to three days.

Can you freeze pecan pie?

If you want to bake it ahead and freeze, you can do so by placing it in an airtight resealable freezer bag and freeze it for up to 2 months. When ready to serve, just thaw it in the fridge for at least 4 hours and pop in a low oven for 15-20 minutes to warm up.

So start planning now your holiday menu as early as now. And don’t forget to add this family hit pecan pie on your list alongside with this Monkey Bread. It’s flaky, buttery, custardy and nutty. Everything you want your pie to be. Pure heaven in every bite!

Enjoy!

Notes 

1. If adding the decorative top, add about 1 cup half pecans. Add about 1/2 -1 cup chopped pecans at the bottom and the rest to decorate top. Add half way through baking , as soon as it sets.
2. Let your pie completely set and cool down for at least two hours before slicing it.

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Pecan Pie

Pecan Pie – a Southern classic holiday dessert dubbed to be the mother of all pies. Flaky, buttery crust with a custardy crunchy pecany filling all mixed in just a pan. The easiest pie you’ll ever make!

Course: Dessert

Cuisine: Southern

Servings: 6 - 8 slices

Calories: 772 kcal

Author: Immaculate Bites

Ingredients

• 1/2 (15-ounce) package refrigerated pie crust
• 4 large eggs
• 3/4 cup white sugar
• 1 cup light corn syrup
• 4 ounce un-salted butter , melted
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cup or more Pecans (See notes )
• Ice cream for serving

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
   

3. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
   

4. Heat a large skillet over medium heat add butter, granulated sugar, brown sugar to deep skillet. Quickly stir to combine the butter and sugar.Whisk in corn syrup and salt.
   

5. Add eggs into a medium bowl and lightly beat-do not over beat. Then whisk in corn syrup mixture.
   

6. Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans.
   

7. Bake on a  baking sheet for about  50 minutes to 1 hour. To prevent  edges from browning too soon ,cover  the crust with foil and/or a pie crust shield for about 30 minutes . This would be the perfect time to add decorative pecans , if desired.  Then remove foil or cover  and continue baking for the remainder of the time or until pie is set.  
   

8. Remove from the oven , cool  completely before serving. About 3-4 hours .

9. Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.

How to Make Pecan Pie

Preheat oven to 350 degrees F (175 degrees C). Unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.  Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Heat a large skillet over medium heat add butter, granulated sugar, brown sugar to deep skillet. Quickly stir to combine the butter and sugar.Whisk in corn syrup, vanilla  and salt. Add eggs into a medium bowl and  lightly beat-do not over beat. Then whisk in corn syrup mixture.

Place pecans at the bottom of the pie  pan and pour corn syrup mixture evenly over pecans. Decorate on top with additional pecans (see notes), if desired. Bake on a hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.