There’s something timeless and comforting about a slice of pecan pie on a crisp autumn evening. The crackle of sugary filling, the nutty crunch of pecans, the buttery flake of crust—it all feels like home. This Thanksgiving Pecan Pie is a classic dessert that’s surprisingly simple to make, yet always feels elegant and festive. Whether it’s your first time baking pies or you’re a seasoned pro, you’ll love pulling this one from the oven and smelling its sweet, warm aroma drifting through the house.
Recipe Info
| Field | Info |
|---|---|
| Category | Dessert / Holiday Pie |
| Prep Time | 20 minutes |
| Cook Time | 45–55 minutes |
| Servings | 8 slices |
| Calories | ~ 500 kcal per slice (approx) |
Ingredients You’ll Need
- 1 (9-inch) pie crust — store-bought or homemade
- 1 ½ cups pecan halves or chopped pecans
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup light corn syrup (or golden syrup)
- 3 tablespoons (≈ 42 g) unsalted butter, melted
- 1 teaspoon vanilla extract
Step-By-Step Instructions
- Prep & preheat
a. If using a refrigerated pie crust, unroll into a 9-inch pie plate and gently press into the plate. Crimp or flute the edges as desired.
b. Preheat your oven to 350 °F (175 °C). - Toast pecans (optional but extra flavorful)
a. Spread the pecans in a single layer on a baking sheet.
b. Toast in the oven for 5–7 minutes, keeping a close eye so they don’t burn.
c. Remove and let cool slightly. - Mix the filling
a. In a mixing bowl, whisk together the granulated sugar, brown sugar, and salt.
b. In another bowl (or a measuring cup), whisk the eggs, corn syrup, melted butter, and vanilla extract until smooth.
c. Gradually pour the wet mixture into the dry sugar mixture, whisking until well combined.
d. Fold in the pecans, distributing them evenly. - Assemble & bake
a. Pour the pecan + filling mixture into the prepared pie crust. Use a spatula to gently level the surface.
b. Place the pie on a middle rack. Bake for 45–55 minutes, or until the edges are set and golden, and the center still has a slight jiggle (it will firm up as it cools).
c. If the crust edges start browning too fast, tent with aluminum foil partway through. - Cool & serve
a. Allow the pie to cool on a rack for at least 2 hours (or longer). This helps the filling set properly.
b. Slice and serve, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Helpful Notes & Tips
- Let the pie rest: Cutting too soon can cause the filling to run.
- Corn syrup helps keep the filling smooth and prevents crystallization.
- Using both white and brown sugar gives the filling depth and warmth.
- Tent the edges early if you notice high browning—each oven is a bit different.
- Store leftover pie loosely covered in the fridge for 3-4 days.
- You can freeze the baked pie (wrapped well) for up to 2–3 months; thaw overnight in fridge.
- For extra flavor, you can toast pecans lightly or even chop some pecans finer to mix within the filling for more texture contrast.
Recipe Variations
- Chocolate-pecan twist: Sprinkle in ¼ cup melted dark chocolate or chocolate chips before baking, or swirl chocolate into the filling.
- Maple pecan pie: Replace half (or all) of the corn syrup with pure maple syrup for a deeper, woodsy sweetness.
- Gluten-free crust: Use a gluten-free pie crust or nut-based crust (almond meal + butter) to make it gluten-free.
- Vegan/egg-free version: Use flax “eggs” (flax + water) and plant-based butter, plus a thickener like cornstarch or arrowroot to help the filling set.
- Mini pecan pies: Use mini tart pans or muffin tins to make individual pies; reduce baking time (often ~20–30 minutes).
Serving Suggestions
- Serve warm or at room temperature with whipped cream, a scoop of vanilla or cinnamon ice cream, or even crème fraîche.
- Add a sprinkle of sea salt flakes or a drizzle of caramel right before serving for contrast.
- Pair with coffee, spiced cider to round out the dessert experience.
- For a dessert table, cut into small wedges and garnish each slice with a pecan half or a dusting of powdered sugar.
Conclusion
This Thanksgiving Pecan Pie is more than just dessert — it’s a slice of nostalgia, nutty sweetness, and warm memories. It’s one of those recipes that feels like tradition even your first time baking it. So gather your loved ones, slice into it after a big festive meal, and savor each bite with gratitude. Here’s to cozy kitchens, satisfied smiles, and the simple joy of a homemade pie. Happy Thanksgiving and happy baking!