The Best Pecan Pie Recipe

This is The Best Pecan Pie Recipe you will ever try! A classic, rich, delicious dessert that is perfect after your Thanksgiving Day meal.

Every Thanksgiving, mom would make about a 1/2 dozen pies. Two pies for my family to enjoy pre-Thanksgiving and the rest to take over to my aunt’s house for our annual Thanksgiving Day get together. She’d make the traditional pumpkin, apple and my absolute favorite, pecan pie. However, her pie is the ONLY pecan pie I like because it doesn’t have that grainy, sugar taste. You know the one, like eating a teaspoon of sugar, that one! I’ll be honest, I have tried other pecan pies and they don’t even come close to the rich, creamy, taste this pie has. Trust me look no further because this is The Best Pecan Pie Recipe you will ever try!

What is Pecan Pie?

Pecan pie is a pie full of pecan nuts, with a filling that includes sugar, Karo corn syrup, vanilla, eggs and butter placed in a pie shell, baked and served warm, room temperature or cold. Typically enjoyed at Thanksgiving or Christmas, it is most often served with whipped cream or vanilla ice cream.

The Best Pecan Pie Recipe-Crust

There are so many pie crusts to choose from and I have three really great crusts you can use for this pie. The first, is my Old Fashioned Pie Crust and this is the one I use for this recipe. This all shortening crust is the perfect pairing to a very rich, buttery, filling. Plus, this is the recipe my mom has used for years and everyone loves her pecan pie!

The second crust, is My Favorite Pie Crust. Part butter, part shortening, the best of both! If you are going for an ultra rich, buttery crust to match the rich, buttery filling of the pecan pie then try my third crust, Simple All Butter Pie Crust. Yes, an all butter crust! In my opinion, you can’t go wrong with any of these crusts, each delicious in their own right! So pick your favorite combination! Lastly, if you just don’t want to make the crust from scratch, you can always use a store bought one too!

The Best Pecan Pie Recipe-Ingredients

Whole pecans, dark Karo syrup, salt, pure vanilla extract, butter, eggs.

Instructions

If making your own pie crust, roll out pie shell and place in pie plate. Refrigerate while continuing on with these instructions.

Preheat oven to 350 degrees. In a stove top pan, add sugar, dark Karo corn syrup, and salt. Mix together.

Simmer until sugar is completely dissolved, about 15-20 minutes. To test, dip a teaspoon in the mixture, let cool and taste.

Add butter and pure vanilla extract. Stir until incorporated.

Once done, removed from heat and let sit for about 10 minutes or until lukewarm. Then lightly beat the eggs and add them to the stove top pan.

Using a hand mixer, beat the eggs until incorporated.

Add pecans and mix together.

Pour into prepared pie shell. Use a pie crust saver or place foil around crust to prevent crust from burning.

Bake for 50-75 minutes. Baking times may vary. Pie is done when it is not overly jiggly but semi-firm. If pie is still jiggly, continue baking checking every 5 minutes.

Remove, let cool, cut and serve!

This pie can be eaten warm (my personal favorite), room temperature or cold. Pick your favorite! Add whipped cream or vanilla ice cream.