Pecan Pie – The Must-Try Fall Dessert for Thanksgiving
If there’s one dessert that embodies comfort, nostalgia, and pure indulgence, it’s Pecan Pie.
Born in the American South, this iconic treat has become a holiday staple — especially around Thanksgiving and Christmas.
Imagine a buttery, flaky crust filled with a sweet, gooey caramel-like filling loaded with crunchy toasted pecans. It’s simplicity meets decadence.
Whether you’re baking it for a special occasion or just craving a cozy weekend dessert, this homemade pecan pie recipe delivers the perfect balance between crisp nuts and melt-in-your-mouth filling. Let’s dive in.
Homemade Pecan Pie – The Ultimate Southern Dessert
For Thanksgiving, we usually bake Apple Pie, Cranberry Pie, and the famous Pecan Pie — an irresistible dessert with three divine layers: a buttery, crumbly crust, a soft and flavorful filling, and a perfectly crunchy top.
Originally from the American South, this pie is pure bliss for the taste buds and a true celebration of comfort and indulgence.
Every year, I make this old-fashioned pecan pie, and it never fails — it’s simple, rich in flavor, and absolutely divine. It’s the best pecan pie ever… and that’s not just me saying it — my family and friends agree!
In United States, Thanksgiving is celebrated on the fourth Thursday of November.
Families gather around the table to enjoy a hearty meal of roast turkey, mashed potatoes, cranberry sauce, green beans, gravy, and more.
Each family has its own traditions, but when it comes to dessert, you’ll almost always find a pecan pie, a pumpkin pie, or a classic apple pie on the menu.
Here’s what you’ll need to make this classic pecan pie
- Pecans : I love to toast them in the oven first — it really brings out their deep, nutty flavor.
- Eggs : Add them one at a time, gently warming them in a double boiler (bain-marie) without cooking them. This helps create a smooth, custard-like texture.
- Glucose syrup : It helps bind the filling, adds a beautiful glossy finish, and prevents crystallization during baking.
- Sugar : Use dark brown sugar — its high molasses content gives the pie a rich, caramel-like flavor.
- Butter : Adds that irresistible buttery depth that makes every bite melt in your mouth.
- Salt : A pinch of salt perfectly balances the sweetness, especially in a pecan pie. You can also add a touch of cinnamon for extra warmth and flavor.
Tips :
When it comes to Thanksgiving pies, this one is among the easiest to make. You can choose to blind bake the crust before adding the filling for a crispier base.
- Start by preparing the pie dough — I highly recommend making it from scratch; nothing beats homemade! It’s the same crust I use for my mini pecan tarts, and it always turns out perfectly flaky.
- Next, spread the toasted pecans evenly over the crust.
- Gently heat the filling ingredients in a double boiler (bain-marie) until smooth, then pour the mixture over the pecans.
- Bake the pie, making sure to cover the edges of the crust with foil so they don’t brown too quickly.
- Once baked, let the pie cool at room temperature before serving it with a generous dollop of whipped cream. Pure Thanksgiving bliss!
Tips for Success
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How To Make Homemade Pecan Pie :
Preparing the pie crust (inspired by Jackie’s blog):
In a large bowl, combine the flour, salt, and egg, then mix together.
Add the butter and rub it in with your fingertips until the mixture takes on a sandy, crumbly texture.
Pour in the water and knead gently until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes before rolling it out.
| Tip : That short resting time allows the gluten to relax — giving you a tender, flaky crust that rolls out beautifully. |
Toast the pecans
Spread the pecans on a baking tray and toast them for 8–10 minutes at 180 °C (350 °F). This enhances their flavor and crunch. Let Cool down.
Increase the oven temperature to 200°C (400°F).
On a lightly floured surface, roll out the dough and line a 24 cm pie dish (I like using a Pyrex one).
Line the crust with a sheet of aluminum foil, shiny side down, and prick the surface all over with a fork — yes, right through the foil and the dough. Then, pop it into the freezer for about 15 minutes.
| Little trick: Chilling the crust before baking helps it keep its shape and prevents it from shrinking in the oven. |
Scatter dried beans (or pie weights) over the surface of the crust and bake on the lower third rack of the oven for about 30 minutes.
Carefully remove the foil and beans, then return the crust to the oven and bake for another 12 minutes, or until it’s lightly golden and crisp.
Make the filling
Meanwhile, prepare the filling by combining the brown sugar, corn syrup, butter, and salt in a heatproof bowl set over a bain-marie (or a pot of gently simmering water).
Add the eggs one at a time, stirring gently after each addition. Cook slowly, stirring constantly, until the mixture feels warm to the touch — smooth and slightly thickened, but not hot.
Remove from the heat, then stir in the rum for that final touch of warmth and aroma.
Arrange the pecans evenly over the bottom of the crust, then pour the warm filling over them, letting it gently seep between the nuts.
Bake
Bake for about 25 minutes (keep an eye on it during the last 10 minutes — the surface shouldn’t crack). Cover the edges of the crust with aluminum foil halfway through baking to prevent them from browning too much.
Cool and serve
Let the pie cool completely before slicing. The filling will continue to set as it cools, resulting in that classic sticky-sweet texture we love.
How to tell if your pie is done ?
To check if your pie is baked, gently shake the pan — if the center jiggles slightly but the edges are set, it’s ready!
If the center still looks too runny, just pop it back in the oven for a few more minutes.
Storage & Make-Ahead Tips
At room temperature : Keep covered for up to 2 days.
In the fridge : Store for up to 5 days, tightly wrapped.
In the freezer : Freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.
Why you’ll love this recipe :
You can make this pie up to 3 days ahead! Once baked, let it cool completely, then cover and store it in the refrigerator.
Before serving, take it out about an hour in advance so it reaches the perfect texture and flavor.
And the best part ? It freezes beautifully! Just wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to 3 months — simply thaw it completely in the fridge before serving.
For more pies recipes :
The Traditional French Fromage Blanc Tart
Serving Suggestions
Serve at room temperature or slightly warm.
- Add a generous scoop of vanilla ice cream or a swirl of whipped cream on top.
- For an autumn twist, drizzle with warm caramel sauce.
Pro tip: If you’re serving this for Thanksgiving, pair it with a Pumpkin Spice Latte or a Maple Pecan Latte for the ultimate cozy combo.
Pecan Pie
Ingredients
For the crust
- 1 ½ cup all-purpose flour
- 1 egg
- 1 pinch of salt
- 3 Tbsp cold water
- 7 tbsp cold butter
For the Filling:
- 2 cup pecan halves
- 1 cup brown sugar
- ¼ cup light corn syrup or glucose syrup
- 1 tbsp butter
- ½ tsp salt
- 3 eggs
- 2 tbsp rum optional – I didn’t add it this time
Instructions
- Instructions
Make the crust
- In a mixing bowl, combine the flour, salt, and egg.
- Add the butter and rub it into the flour with your fingertips until the mixture looks sandy.
- Add the water little by little, kneading gently until a dough forms.
- Shape into a ball, wrap in plastic wrap, and let it rest in the fridge for 30 minutes.
Toast the Pecans
- Preheat the oven to 180°C (350°F).
- Spread the pecans on a baking sheet and toast them for about 8 minutes, or until fragrant. Let them cool completely.
- Increase the oven temperature to 200°C (400°F).
- Blind Bake the Crust
- On a floured surface, roll out the chilled dough and line a 24 cm (9-inch) pie dish (I use a Pyrex one).
- Line the crust with aluminum foil, shiny side down, and prick it with a fork (pierce both the foil and the crust).
- Freeze for 15 minutes.
- Fill the pie shell with dried beans or pie weights and bake in the lower third of the oven for 30 minutes.
- Remove the foil and beans, then bake for another 12 minutes, until lightly golden.
Prepare the Filling
- In a heatproof bowl, combine the brown sugar, glucose syrup, butter, and salt.
- Place the bowl over a bain-marie (double boiler) and stir until melted and smooth.
- Add the eggs one at a time, whisking gently after each addition. Continue cooking slowly until the mixture feels warm to the touch (don’t let it scramble).
- Remove from the heat and stir in the rum, if using.
Assemble and Bake
- Arrange the toasted pecans in the bottom of the pre-baked crust.
- Pour the warm filling over the pecans.
- Bake for about 25 minutes, checking during the last 10 minutes. The surface should be set but not cracked.
- (If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.)
- Cool and Serve
- Let the pie cool completely on a wire rack before serving.
- Enjoy it plain, or top with whipped cream or a scoop of vanilla ice cream for extra indulgence. 😋
