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Classic Pecan Pie
Recipe Summary
Yield: Makes one 9-inch pie
Ingredients
Ingredient Checklist
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie
2 1/2 cups pecan halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted and cooled
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving
Gallery
Classic Pecan Pie
Recipe Summary
Yield: Makes one 9-inch pie
Gallery
Classic Pecan Pie
Classic Pecan Pie
Classic Pecan Pie
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
Ingredients
Ingredients
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee for Plum Crumb Pie
- 2 1/2 cups pecan halves
- 4 large eggs
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 cup dark corn syrup
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon bourbon (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Directions
Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
Reviews (10)
Add Rating & Review
89 Ratings
5 star values:
29
4 star values:
22
3 star values:
23
2 star values:
11
1 star values:
4
Load More Reviews
Reviews (10)
Add Rating & Review
89 Ratings
5 star values:
29
4 star values:
22
3 star values:
23
2 star values:
11
1 star values:
4
Add Rating & Review
89 Ratings
5 star values:
29
4 star values:
22
3 star values:
23
2 star values:
11
1 star values:
4
89 Ratings
5 star values:
29
4 star values:
22
3 star values:
23
2 star values:
11
1 star values:
4
89 Ratings
5 star values:
29
4 star values:
22
3 star values:
23
2 star values:
11
1 star values:
4
- 5 star values:
- 29
- 4 star values:
- 22
- 3 star values:
- 23
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: 5.0 stars
01/14/2020
So easy to follow the recipe. I do cheat a little bit, I get the frozen pie deep shell, but oh my! What a crowd pleaser! Its very simply, really, not much of skills come into this one. I follow it to the teeth and it comes out perfect every time!
Martha Stewart Member
Rating: 5 stars
03/05/2019
I have a gas oven I cooked it for 1 hour 10 minutes before the filling was firm. Best pecan pie I ever ate
Martha Stewart Member
Rating: 5 stars
11/22/2017
I have used this recipe for the last 15 or so years & it is a hit every time! I do not use the bourbon at all & it is just as good with or without it. It is also true about the oven temp & time, Just pay attention to it as you go.
Martha Stewart Member
Rating: 5 stars
11/15/2017
This is my go-to recipe for a basic, traditional pecan pie. It's important to know how hot your oven runs because the cooking time does vary based on this important detail. I've adjusted my cooking time and closely watched the baking process about 40 minutes in to the process. The taste is great and reminiscent of a classic recipe, and the bourbon is a nice touch. One swap I did make was actually making the pecan pie without the bourbon (to meet the taste preference of more people at a party) and put the bourbon in the whipped cream so people had a choice of cream with or without the alcohol. It's a nice touch that adds a mix-and-match approach to how people want their dessert without committing the entire pie to a bourbon flavor.
Martha Stewart Member
Rating: 5 stars
11/26/2014
I have made this pie annually for many years now. It is the best recipe for pecan pie I have ever found. It has a good balance; not over-the-top sweet like many pecan pies tend to be. The pate brisee is also very good, and has become my standard pie dough.
Martha Stewart Member
Rating: Unrated
12/13/2013
I made this pie for Thanksgiving about 7 years ago. Ever since, my family insists that I bring the pecan pie every year. It's that delicious!
I have to confess, though, I use a vodka crust rather than the one here.
Martha Stewart Member
Rating: Unrated
11/23/2011
I baked this pecan pie this afternoon and it looks delicious, although I have not tried it yet. The one problem with this recipe is that it says that the pie is done when it becomes firm. However, most other recipes I see online say that a pecan pie should jiggle a bit, since they continue to cook after they are removed from the oven. Waiting for firmness, I continued to cook the pie for another 10 minutes. Hopefully I did not overcook it. We will find out on Thursday for Thanksgiving.
Martha Stewart Member
Rating: Unrated
12/31/2010
Made this today. It is a wonderful pie. My cooking time was shorter, though.
Martha Stewart Member
Rating: Unrated
11/23/2008
I've used this recipe at least 6 times. LOVE it. I use 2-3 TB Jack Daniels instead of the 1 TB Bourbon.
Martha Stewart Member
Rating: Unrated
11/16/2008
lv this recipe if you've not tried it then do so you won't be disappointed..
Martha Stewart Member
Rating: Unrated
12/14/2007
never tried it but thought it might be good
Martha Stewart Member
Rating: 5.0 stars
01/14/2020
So easy to follow the recipe. I do cheat a little bit, I get the frozen pie deep shell, but oh my! What a crowd pleaser! Its very simply, really, not much of skills come into this one. I follow it to the teeth and it comes out perfect every time!
Rating: 5.0 stars
Rating: 5 stars
03/05/2019
I have a gas oven I cooked it for 1 hour 10 minutes before the filling was firm. Best pecan pie I ever ate
Rating: 5 stars
Rating: 5 stars
11/22/2017
I have used this recipe for the last 15 or so years & it is a hit every time! I do not use the bourbon at all & it is just as good with or without it. It is also true about the oven temp & time, Just pay attention to it as you go.
Rating: 5 stars
11/15/2017
This is my go-to recipe for a basic, traditional pecan pie. It's important to know how hot your oven runs because the cooking time does vary based on this important detail. I've adjusted my cooking time and closely watched the baking process about 40 minutes in to the process. The taste is great and reminiscent of a classic recipe, and the bourbon is a nice touch. One swap I did make was actually making the pecan pie without the bourbon (to meet the taste preference of more people at a party) and put the bourbon in the whipped cream so people had a choice of cream with or without the alcohol. It's a nice touch that adds a mix-and-match approach to how people want their dessert without committing the entire pie to a bourbon flavor.
Rating: 5 stars
11/26/2014
I have made this pie annually for many years now. It is the best recipe for pecan pie I have ever found. It has a good balance; not over-the-top sweet like many pecan pies tend to be. The pate brisee is also very good, and has become my standard pie dough.
Rating: Unrated
12/13/2013
I made this pie for Thanksgiving about 7 years ago. Ever since, my family insists that I bring the pecan pie every year. It's that delicious!
I have to confess, though, I use a vodka crust rather than the one here.
Rating: Unrated
Rating: Unrated
11/23/2011
I baked this pecan pie this afternoon and it looks delicious, although I have not tried it yet. The one problem with this recipe is that it says that the pie is done when it becomes firm. However, most other recipes I see online say that a pecan pie should jiggle a bit, since they continue to cook after they are removed from the oven. Waiting for firmness, I continued to cook the pie for another 10 minutes. Hopefully I did not overcook it. We will find out on Thursday for Thanksgiving.
Rating: Unrated
12/31/2010
Made this today. It is a wonderful pie. My cooking time was shorter, though.
Rating: Unrated
11/23/2008
I've used this recipe at least 6 times. LOVE it. I use 2-3 TB Jack Daniels instead of the 1 TB Bourbon.
Rating: Unrated
11/16/2008
lv this recipe if you've not tried it then do so you won't be disappointed..
Rating: Unrated
12/14/2007
never tried it but thought it might be good
All Reviews for Classic Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
