Pecan Pie

It's a proven tradition that Thanksgiving dinner just isn't complete without a pecan pie, and at a Southern holiday meal, there's really nothing better than showcasing the classics.

This pecan pie recipe is a true classic: simple, reliable, and darn good. We can appreciate pecan pies infused with bourbon, filled with chocolate, or layered with cheesecake, and we find pecan pie bars and bites incredibly tasty forms of the dessert, too. But if you're a committed traditionalist (which we can definitely relate), a classic pecan pie recipe like this is the way to go.

This recipe uses a refrigerated piecrust for a process made easier and quicker without sacrificing a lick of that ooey, gooey flavor we love. It only takes about 10 minutes to get this indulgent holiday pie ready to pop right in the oven, which makes it that much more appealing. You can decide how finely you want your pecans chopped to change up the presentation and amount of crunch in every bite. We usually go with very roughly chopped nuts for a great texture that complements the gooey filling perfectly, but finely chopped pecans make for a cohesive texture you might enjoy, too!

No matter how you slice it (or, in this case, chop it), nothing satisfies a Southerner's sweet tooth around the holidays quite like pecan pie. You can serve with a dollop of homemade whipped cream for a finishing touch that works superbly with the nuttiness of the pie.

Ingredients for Pecan Pie

Armed with pantry staples and a few specialty items, this pie comes together in no time. To make this pecan pie, you'll need:

• Refrigerated piecrust: A shortcut option, or you can always make your own.
• Large eggs: Helps set the filling for perfect slices.
• Granulated sugar: Sweetens the mixture.
• Light corn syrup: Helps keep the filling smooth.
• Butter or margarine: Adds richness.
• Light brown sugar: For a touch of molasses that complements the caramel notes of this gooey pie.
• Vanilla extract: Enhances the flavor of the filling.
• Kosher salt: Balances the sweetness of the pie.
• Pecans: Coarsely chopped for a bevy of pecans with every bite. Feel free to chop as roughly, or finely, as you prefer.
  

How To Make Pecan Pie

If you're new to making pecan pies, you won't believe how simple and quick it is to bring together this impressive dessert. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Fit piecrust into a 9-inch pie plate; fold edges under and crimp.
• Step 2. Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended.
• Step 3. Pour filling into piecrust; sprinkle with pecans.
• Step 4. Bake at 350°F on lower rack 60 minutes or until pie is set.

How To Make Pecan Pie Ahead

Pecan pie is a fantastic make-ahead dessert. Prepare and bake this pie up to two days in advance; cool, wrap, and refrigerate, then bring to room temperature or warm before serving. Chilling has the added benefit of cleaner slices when serving.

How To Store Leftover Pecan Pie

Is there anything more delicious than having pecan pie stashed away for when you get a last-minute craving? Refrigerate leftover pecan pie for up to five days, or freeze for up to three months for longer storage. Bring to room temperature, or warm before serving.

More Pecan Pie Recipes You'll Love

A classic pecan pie is hard to beat, but when it comes to twists on the classic, these recipes are sure to get rave reviews:

• German Chocolate-Pecan Pie
• Texas Pecan Pie
• Double-Chocolate Pecan Pie
• Double-Decker Pecan-Cheesecake Pie
• Chocolate-Bourbon Pecan Pie
• Utterly Deadly Southern Pecan Pie
• Kentucky Bourbon Pie

Editorial contributions by Katie Rosenhouse.