Perfect Pecan Pie Recipe for Thanksgiving

Pecan pie is the Thanksgiving dessert people reach for first — sweet, nutty, and golden. The perfect pecan pie has a crisp crust, a gooey but set filling, and plenty of toasted pecans on top. This pecan pie recipe nails all three.

Ingredients

One unbaked pie crust, 2 1/2 cups pecan halves, 1 cup corn syrup, 1 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup melted butter, 3 eggs, 1 tsp vanilla, and a pinch of salt. Toast the pecans first for a deeper, richer flavor.

Method

Whisk the sugars, corn syrup, butter, eggs, vanilla, and salt until smooth. Scatter most of the pecans in the crust, pour the filling over, and top with the remaining pecans. Bake at 350°F (175°C) for 50–60 minutes, until the center is set but still has a slight jiggle. Cool fully before slicing — the filling finishes setting as it cools.

Tips for the Perfect Set

Don't overbake; the pie continues to set as it cools, and overbaking makes it dry. Tent with foil if the pecans brown too fast. A tablespoon of bourbon or a splash of coffee in the filling deepens the flavor. Serve with whipped cream or vanilla ice cream. Pecan pie is an ideal make-ahead Thanksgiving dessert — it keeps beautifully for two to three days.