★★★★★

Pecan Pie

You can’t beat the down home taste of a classic Pecan Pie! Blind baking the crust is the secret to preventing sogginess and ensuring perfect flaky pastry holding in the pecan filling.

Pecan Pie is a favorite for holidays. Readers also love baking my Pecan Pie Cheesecake Bars and my delicious Pecan Pie Cake for a fun twist!

Pecan pie slice being lifted out of pie with spatula.

The Classic Thanksgiving Dessert

Do you have a favorite Thanksgiving dessert? One of those dishes where, no matter where you are or who is doing the cooking, you’ve GOT to have it every year for the holiday to feel complete?

For me, it’s pie. All kinds of pie. So many pies.

We make this Pumpkin Pie Recipe every year (double the spices, please) but I also make at least one or two or three more pies to round things out (French Silk Pie and Cherry Pie are usually on the list)!

If you can’t indulge in extra pie on Thanksgiving, when can you? One of the simplest and most often requested pies I make is this easy Pecan Pie.

Sometimes I make my pecan pie with chocolate chips but for tradition’s sake, everyone needs a good basic Pecan Pie recipe up their sleeve. This pecan pie is one of the best I’ve ever tasted.

Plenty of nutty pecan flavor with a touch of maple and buttery brown sugar in each bite. This is a traditional pecan pie that’s a staple of plenty of family’s menus for Thanksgiving and Christmas.

What really makes this recipe great is the extra step of blind baking the crust.

Pre-baking the crust helps it stay firm when you add the pecan filling. Instead of getting overloaded and soggy, like some pecan pies I’ve tasted. The crust is flaky pastry perfection.

A slice of this pie is holiday happiness in its most quintessential form. No frills or gimmicks, just pure pie goodness.

MORE PECAN PIE RECIPES: Pecan Pie Truffles | Pecan Pie Blondies

How to Blind Bake a Crust

How to blind bake a pie crust with parchment and pie weights.

It doesn’t take much effort to blind bake the pie crust, but the difference it makes in the finished pie is remarkable. Pecan pie filling is heavy and wet so it can easily soak into a raw pie crust, making your dessert taste less than stellar.

With a blind baked crust is stays in tact and holds up the filling, while the crust is light and flaky.

For this recipe, you can use either a refrigerated pie crust (my preference) or your favorite Homemade Pie Crust.

Roll out the pie crust dough then place it onto a pie plate. Put a piece of parchment paper on the pie crust and place pie weights or dried beans on top. This keeps the crust from bubbling up during the blind baking process.

Place the pie crust in preheated oven for 15 minutes and bake at 400 degrees Fahrenheit , until crust is just starting to brown. Remove the crust from the oven, lower the heat to 350 and set the crust aside while you make the filling.

Whole pcan pie with pie server and pumpkins in background.

Step by Step Instructions

To make the filling:

Beat eggs, maple syrup, sugar, flour, butter, vanilla, and salt together with an electric mixer. Then, fold in pecans.

You can use pecan halves, pecan pieces or a combination of both in this pie.

To bake the pie:

Remove pie weights and parchment paper from blind baked pie crust. Pour the pecan mixture into empty pie crust.

Cover the edges of pie crust with pie shields or aluminum foil so they don’t over bake or burn. DO NOT SKIP this step. No one wants black edges on their pie crust!

Bake for 18 to 22 minutes, until center is set and allow to cool before slicing. If the pie is hot it’s more likely to fall apart when cut and served.

Serve with whipped cream or vanilla ice cream if desired! I love vanilla ice cream but chocolate ice cream and butter pecan flavored ice cream taste great with pecan pie, too.

Whether or not you grew up eating pecan pie, this dessert will make your heart as happy as it makes your taste buds.

Storage Tips

To keep the integrity of the flavor and texture of this pie in tact, make sure to store leftovers correctly. Here are my tips for making your leftover pie last!

  • Let it cool. Pecan pie takes a while to fully cool. If you cover it while it’s still warm, the steam from the pie can make the crust soggy.
  • Wrap up. Once cooled, cover the pie tightly with foil or cling wrap.
  • Chill. If you’re planning to eat the pie within two hours of baking (like for breakfast the day after Thanksgiving), you can store it at room temperature. For longer storage, keep pecan pie in the fridge. It will last for up to 3 days.
  • Don’t freeze. Because of the egg based filling, freezing pecan pie gets tricky and I wouldn’t recommend it. Thankfully, it’s a quick and easy pie to make the day of serving, even on a busy Thanksgiving day.
Slice of pecan pie with whipped cream on top.

Recipe FAQs

How do you keep a pecan pie from being runny?

Aside from adding extra pecans, be sure to allow the pie to cool completely as it will set up firm as it cools.

How do I keep my bottom pie crust from getting soggy?

To prevent a soggy pie crust, blind bake your bottom crust first, usually done by adding parchment and pie weights to keep the crust from bubbling.

Does pecan pie need to be refrigerated after baking?

For food safety, I always err on the side of caution. If you’re not eating the pie within two hours, I suggest refrigerating for up to three days.

More Easy Dessert Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 10 servings

Pecan Pie

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

You can't beat the down home taste of a classic Pecan Pie! Blind baking the crust is the secret to preventing sogginess and ensuring perfect flaky pastry holding in the pecan filling.

Ingredients

  • 1 pie crust, homemade or store-bought
  • 3 large eggs
  • ⅓ cup pure maple syrup
  • ⅔ cup light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves or pieces

Instructions

    1. Preheat oven to 400°F. Blind bake the pie crust. Do this by laying one pie crust in a pie plate. Then place a piece of parchment paper on the pie crust and place pie weights or dried beans on top, so that crust does not bubble up during blind baking. Place in preheated oven for 15 minutes, until crust is just starting to brown.
    2. Take crust out of oven and set aside. Lower oven temperature to 350°F.
    3. In a large bowl, beat eggs, syrup, sugar, flour, butter, vanilla, and salt with an electric mixer. Fold in the pecans.
    4. Remove pie weights and parchment from pie crust. Pour mixture into empty pie crust. Cover the edges of pie crust with pie shields or aluminum foil so they don’t over bake or burn. Bake for 18 to 22 minutes, until center is set.
    5. Allow to cool before slicing. Serve with whipped cream or ice cream if desired!

Notes

  • Blind baking the crust before adding the filling prevents the crust from getting too soggy from the heavy, wet filling.
  • Let it cool. Pecan pie takes a while to fully cool. If you cover it while it's still warm, the steam from the pie can make the crust soggy.
  • Wrap up. Once cooled, cover the pie tightly with foil or cling wrap.
  • Chill. If you're planning to eat the pie within two hours of baking (like for breakfast the day after Thanksgiving), you can store it at room temperature. For longer storage, keep pecan pie in the fridge. It will last for up to 3 days.
  • Don't freeze. Because of the egg based filling, freezing pecan pie gets tricky and I wouldn't recommend it. Thankfully, it's a quick and easy pie to make the day of serving, even on a busy Thanksgiving day.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 353Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 65mgSodium: 204mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Pecan Pie with a maple and brown sugar filling and perfectly baked crust will be the crowned jewel of your holiday dessert table this year!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 1, 2020

Comments & Reviews

  1. This looks so delicious and tasty! My husband and daughter’s boyfriend are going to love this recipe! I can’t wait to give this a try!

  2. This looks like an absolute must for the Thanksgiving table this year! I’m a big fan of pecan pie, and this really looks next-level. Great tips about blind baking too — I’ll for sure have to try that!

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