My classic homemade pecan pie is traditional in the best possible way. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite! No need to pre-bake the crust.
1 unbaked Flaky Pie Crust
1 large egg beaten with 1 Tablespoon milk or heavy cream (egg wash)
2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1. Prepare the pie dough and chill. Adjust oven rack to the lower third position and preheat to 350°F (177°C).
2. Roll out the chilled pie crust into a 12-inch circle. Place in a 9-inch pie dish and flute the edges. Brush with egg wash.
3. Roughly chop the pecans and spread them inside the crust. Whisk together eggs, corn syrup, brown sugar, vanilla, butter, salt, and cinnamon. Pour over pecans.
4. Bake for 50–55 minutes. Use a pie shield after 20 minutes. Cool completely on a wire rack before slicing.
5. Serve warm or at room temperature with whipped cream.
Make-Ahead: Prepare filling (minus pecans) 1 day early. Crust can be made 5 days ahead.
Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge.
Corn Syrup: Dark corn syrup provides the best flavor, but light works too.