Pecan Pie

Rating: 3.73 stars
443 Ratings
  • 5 star values: 118
  • 4 star values: 165
  • 3 star values: 94
  • 2 star values: 53
  • 1 star values: 13

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie. 

Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees. with rack set in lowest position.

    Advertisement

  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.

  • Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

  • Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Reviews (23)

443 Ratings
  • 5 star values: 118
  • 4 star values: 165
  • 3 star values: 94
  • 2 star values: 53
  • 1 star values: 13
Anonymous
Rating: 5 stars
11/09/2019
What a waste of paper and printer ink to to print the recipes on here. This short recipe should only take half that amount of space.I am thru cluttering my recipe notebook with unnecessary paper.
Anonymous
Rating: 5 stars
11/22/2018
3 cups of pecan halves is too much-I used 1 1/2 cups of large chopped pecans and 1/2 cup whole pecans and it was perfect.
Anonymous
Rating: 5 stars
11/13/2018
My family's favorite pie!
Advertisement
Anonymous
Rating: Unrated
07/12/2015
Please give us a recipe without corn syrup.
Anonymous
Rating: Unrated
06/24/2013
I absolutely love this recipe,it's so easy to make and delicious on a cold winters night served warm with some ice cream!
Anonymous
Rating: 1 stars
11/23/2012
Sorry, I did not care for this recipe. There were too many pecans for the amount of filling and it wasn't sweet enough. This made for a bland, dry pie. My family said it was good but I think they were just being nice. I won't make this recipe again.
Advertisement
Anonymous
Rating: Unrated
11/19/2011
I used a roll out ready made crust and this pie turned out beautifully. So easy and the first pecan pie that I have ever made where the proportion of filling is perfect for a normal size pie plate. Does not spill over and the cooking time was perfect at 50 mins. Will always make this recipe from now on...looks impressive!
Anonymous
Rating: 5 stars
10/10/2011
Yummmmmmy!!!
Anonymous
Rating: Unrated
11/30/2010
Love it! I only added 2 cups of pecans instead of three and I added a cup or two of dark chocolate chips, which took this recipe over the top! My husband is requesting one for his birthday and I'm excited to make it again!
Anonymous
Rating: Unrated
11/28/2010
I am not really great in the Kitchen, but insisted that my mom let me make something for Thanksgiving this year. This was what I chose to make and this recipe is SO EASY! It was a huge hit at our Thanksgiving dinner. Even my extremely picky husband loved it and wants me to make it again. I do suggest putting some tin foil around the crust to avoid over baking it. Mom's great advice.
Anonymous
Rating: Unrated
11/13/2010
Delicious!I will try this recipe as soon as I find pecan at the grocery stores.(I live in Ankara)Can I try it with walnut as well?
Anonymous
Rating: Unrated
03/28/2010
I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
Anonymous
Rating: Unrated
03/28/2010
I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
Anonymous
Rating: Unrated
12/25/2009
I have tried this recipe twice now carefully following the directions and both times my filling turned out wrong. It's almost fluffy- lumpy pudding like. What am I doing wrong?
Anonymous
Rating: Unrated
03/13/2009
i didn't have molasses and used pancake syrup instead-- it worked well!
Anonymous
Rating: Unrated
01/26/2009
Delish!!!!!!!!!!
Anonymous
Rating: Unrated
12/02/2008
The flavor is very good, but my family thought there were too many pecans and not enough "goo". Next time I make this I will reduce the amount of pecans from 3 cups to 2-2 1/2 cups.
Anonymous
Rating: Unrated
11/30/2008
First pecan pie I'd ever made, and it turned out perfect! Everyone loved it, and I will be making it again. It was surprisingly easy, and tasted great.
Anonymous
Rating: Unrated
11/25/2008
I made this recipe last week as a 'practice' one for this week's Thankgiving. Turned out very well and half of the pie was even mooched by my mother when she came over to visit.
Anonymous
Rating: Unrated
10/27/2008
For the past few holidays, I have made pecan pie and (unfortunately) it becomes so hard it can't be eaten! Help! i HAVE BEEN USING THE TRADITIONAL RECIPE THAT COMES ON THE KARO WHITE SYRUP LABEL.
Anonymous
Rating: Unrated
09/18/2008
I've tried many variations on pecan pie and this is my husband's favorite! It's not hard to make and repeatedly turns out well
Anonymous
Rating: Unrated
12/19/2007
I love Pecan pie but have never made one!! I hope mine turns out just as good as Martha's
Anonymous
Rating: Unrated
12/11/2007
Lovely pie, I thought it would be more difficult to make, but not at all. Very straight forward
More Reviews
© Copyright 2020 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 09/25/2020