Best Pecan Pie (The Classic)

Pie Filling


3 large eggs, slightly beaten
1/2 cup light-brown sugar, packed
1 cup light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon table salt
4 tablespoons (1/2 stick) melted butter
1 tablespoon Kahlúa or rum (optional)
2 cups chopped or whole pecans
Whipped cream or ice cream
Single-Crust Pastry Dough (see below)


Preheat oven to 375°F. On a lightly floured work surface, roll Single-Crust Pastry Dough out from the center to an 11-inch circle, turning dough occasionally to avoid sticking. Transfer into a 9-inch glass pie plate.

Crimp edges; then put pie shell into the freezer while you prepare the filling.

In a large mixing bowl, whisk together eggs and brown sugar. Slowly add corn syrup, vanilla extract, and salt, blending until smooth. Whisk in melted butter and Kahlúa or rum (if you like). Stir in pecans.

Remove pie shell from freezer; pour pecan mixture into shell. Bake until edges are firm and pie stops jiggling in the center, about 40 minutes. (Shield crust edges after 15 minutes to prevent overbrowning.)

Cool. Serve at room temperature with freshly whipped cream or ice cream.

Single Crust Pastry Dough


10 servings

Preparation Time

25 Minutes

Total Time

1 Hour

Reader Comments

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This is s excellent recipe,my

This is s excellent recipe,my mother used to make this recipe.It is a family tradition in my family.