Pecan pie recipe

With a homemade crust and a sweet pecan filling, this pecan pie recipe THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

The Best Pecan Pie With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Pecans are native to North America.

So, it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries. Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s to help sell their corn syrup, a necessary ingredient in the pie. Most pecan pie recipes I’ve found call for two cups of sweetener—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste. So, for this pecan pie recipe, I’ve dropped the sugar down by half a cup.

Feel free to reduce further or add more to your taste. The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie! When done, the crust should be golden brown. It will continue to firm up as it cools. Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny.