This classic pecan pie recipe has no chocolate chips, booze, or hard-to-find ingredients. Instead of focusing on embellishments, we homed in on the things that really matter: the deep flavor of toasted pecans, a caramely custard, and buttery flaky pie crust.
The pie dough is simple, but be sure not to overwork it, and keep in mind that the crust is blind-baked, meaning the pie shell is popped into the oven twice—once before the filling is added and then again after. Corn syrup is essential to pecan pie filling, giving it its signature gooey texture. It’s gotten a bad rap over the past few years, but we wouldn’t bake without it—if you can’t or don’t want to use it, brown rice syrup makes a noble substitute. Finally, we love the crunch you get from pecan halves, but if you’re a chopped pecan person, feel free to swap them in (you’ll need about 225 g).
Serve your pecan pie all on its own, or gild it with vanilla ice cream or whipped cream. For a full Thanksgiving dessert spread, slip another pie or two alongside (like BA’s Best Apple Pie). Finally, don’t forget to have aluminum foil on hand so you can send a few slices home with your guests for breakfast the following day.
Like 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 crust recipe ahead; the dough 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. If you’re a big planner, you can freeze the baked pie (follow the same tips in our guide to freezing pumpkin pie; the frozen pie will last three months.)