If you make this classic pecan pie recipe or any of my other recipes, leave me a comment and let me know what you think! I love hearing from you! Even someone who remains committed to no nuts in my brownies or my ice cream, I can say that pecan pie is ridiculously amazing. This recipe is easy to follow with my step by step instructions and with my homemade pie crust, it will be the star of the show!
Make your pie crust. You will fall in love with my homemade pie crust recipe. Please remember that the pie dough needs time to chill in the refrigerator before you can use it. If you prefer not to make your own, a store-bought crust will also work. Partially bake the crust. This is also known as blind baking. Roll out the crust and put it in the pie pan. Cover it with two layers of aluminum foil and pie weights or coins. This will keep the crust in place while it bakes. Make the pecan pie filling. While your crust is baking, melt butter in a large saucepan over low heat. Whisk the brown sugar into the melted butter and stir until smooth. Remove from heat and whisk in the corn syrup, vanilla extract, and salt. Then stir in the eggs followed by the pecans. Add the mixture to the hot crust. Take the crust out of the oven and remove the foil and weights. Pour the mixture into the hot pie crust. Turn down the oven from 375 to 320 degrees Fahrenheit. Finish baking the pie. The pie should be puffed up in the middle and should spring back when you gently push on it. Let the pie cool. Allow the pie to sit for two hours to set.
If you follow my step-by-step instructions, this pie crust is foolproof. You are sure to wow your guests and yourself with this fantastic pie crust. With that being said, if you want to make this pecan pie recipe with a store-bought crust, you can. We bake the crust by itself first, or blind bake it, by putting foil over it along with some weight. You could use coins, sugar, or pie weights. Blind baking the pie crust keeps it crisp and not soggy. You can also wrap the exposed crust with foil. The center of the pie should be puffed up. Additionally, when you gently push on the center of the pie with the back of a spoon it should spring back. You can also test the internal temperature with an instant-read thermometer. It should be 200 degrees Fahrenheit. You should be able to work the thermometer in between pecans at the top without sacrificing your beautiful pie.
Cover the crust. If you notice your crust browning, cover it with a crust shield or lightly wrap the exposed crust with foil. Keep the temp low. We intentionally lower the temperature of the oven after blind baking the crust. This will prevent the pie from curdling. Don’t miss this step or you will have a rock hard pie. Blind bake your crust. Blind baking refers to baking your crust with foil and weights. It is important in this pie recipe to do this before adding your pecan pie filling so that your crust doesn’t get soggy because the filling takes less time to bake than the crust.
Pecan pie should be refrigerated because it has an egg base. If you make it in advance, serve within three days of making it. It is best served at room temperature or slightly warm with a heaping mound of ice cream. Once the pie has cooled, cover it with foil and store it in the refrigerator. I think pecan pie is best served at room temperature, so allow it to sit on the counter for a couple of hours before serving. To freeze your whole pecan pie, bake it completely and allow it to cool. Wrap it three times in aluminum foil and store it in the freezer for up to three months. Allow it to thaw overnight in your refrigerator before serving. You can also freeze it in slices, which is a great way to save leftover pie to enjoy a month or two down the road. Place slices of the pie on a baking sheet and flash freeze for four hours, then transfer them to a freezer-safe container and store for up to three months. If you flash freeze them you can even vacuum seal the pieces before putting them back in the freezer.
These Red Velvet Cookies are perfect for a holiday cookie plate. If you make those, you’ll also want my Cream Cheese Frosting. And if you want to make a no-fuss treat, grab the recipe for my Chocolate No Bake Peanut Butter Cookies.
