There are no chocolate chips, booze, or hard-to-find ingredients in this classic pecan pie recipe. Instead of focusing on embellishments, we homed in on the things that really matter here: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever.
The pie crust recipe is simple, but be sure to not overwork the dough and keep in mind that it’s blind baked, meaning the pie shell is popped into the oven twice—once before the filling is added and then again after. Pecan pie filling can often fall into too-sweet territory, but adding dark molasses and toasting the pecans to enhance their nuttiness helps keep the sweetness in check.
Like pumpkin pie and many other Thanksgiving staples, homemade pecan pie requires some planning. If you have time in the days or weeks before serving, consider making the simple pie dough, which can be stored in the freezer for up to two months. If you’re hosting (and even if you’re not), feel free to bake the pie the day before—your guests will be just as impressed.
Serve it with vanilla ice cream or whipped cream and for a full Thanksgiving dessert spread, another pie or two as well. Finally, don’t forget to have aluminum foil on hand so you can send a few slices home with your guests for breakfast the next morning.
Recipe information
Total Time
2 hours plus cooling
Yield
Makes one 9" pie
Ingredients
Crust
Filling and Assembly
Preparation
Crust
Step 1
Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Step 2
Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Step 3
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
Step 4
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
Filling and Assembly
Step 5
Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.
Step 6
Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.
Step 7
Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.
Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.
Editor's note: This recipe was originally published in Bon Appétit in November 2016. For more of our best pie recipes, head this way →
