There are no chocolate chips, booze, or hard-to-find ingredients in this classic pecan pie recipe. Instead of focusing on embellishments, we homed in on the things that really matter here: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever.
The pie crust recipe is simple, but be sure to not overwork the dough and keep in mind that it’s blind baked, meaning the pie shell is popped into the oven twice—once before the filling is added and then again after. Pecan pie filling can often fall into too-sweet territory, but adding dark molasses and toasting the pecans to enhance their nuttiness helps keep the sweetness in check.
Like pumpkin pie and many other Thanksgiving staples, homemade pecan pie requires some planning. If you have time in the days or weeks before serving, consider making the simple pie dough, which can be stored in the freezer for up to two months. If you’re hosting (and even if you’re not), feel free to bake the pie the day before—your guests will be just as impressed.
Serve it with vanilla ice cream or whipped cream and for a full Thanksgiving dessert spread, another pie or two as well. Finally, don’t forget to have aluminum foil on hand so you can send a few slices home with your guests for breakfast the next morning.
Makes one 9″ pie
teaspoons kosher salt
cups all-purpose flour, plus more for surface
tablespoons chilled unsalted butter, cut into pieces
tablespoons chilled lard or vegetable shortening
tablespoon apple cider vinegar
Filling and Assembly
cups pecan halves
large eggs, room temperature, beaten to blend
cup light corn syrup
cup (packed) light brown sugar
tablespoon robust-flavored (dark) molasses (not blackstrap)
tablespoon vanilla extract
teaspoon kosher salt
tablespoons unsalted butter, melted, slightly cooled
Vanilla ice cream (for serving)