There’s a reason homemade pecan pie is such a beloved Thanksgiving dessert: It’s virtually impossible to make a bad one. Variations abound, including chocolate pecan pie bars, pecan-pumpkin pie, and versions made with maple syrup or rum and espresso. Still, this Southern-style pecan pie, a Gourmet classic with a buttery pie crust and gooey filling brought to life by a touch of orange zest, is our gold standard.
Notably, the pie crust recipe contains no sugar. That’s because pecan pie is undeniably sweet, and the unsweetened base—and dashes of salt in both the pie dough and the pecan pie filling—bring balance. Light corn syrup is a key ingredient here, giving the filling its signature texture. The flavorless sweetener also allows the nutty flavor of the pecans to shine, but if you prefer the robust taste of molasses-rich dark corn syrup, feel free to use it. (Or, opt for any of these corn syrup substitutes; may we recommend brown rice syrup for its toasty, butterscotch-like undertones?)
For the nuts, we prefer pecan halves over chopped pecans since the bigger pieces give the dessert a more satisfying crunch. Finally, you won’t need any garnish, but if a little whipped cream sneaks onto your plate, it won’t be unwelcome.
One thing we recommend more than anything else: Hide a slice before heading off to bed. Because while our best pecan pie recipe is a stunning way to end Thanksgiving dinner, it’s even better the following morning, alongside a strong cup of coffee.
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving. Cooled pie can be frozen for up to three months. Set frozen pie at room temperature for several hours to thaw.
Editor’s note: This recipe was originally printed in the November 2009 issue of ‘Gourmet’ as Old-Fashioned Pecan Pie. Head this way for more of our best Thanksgiving recipes →
Recipe information
Total Time
5 hours (includes cooling)
Yield
8 servings
Ingredients
Preparation
Step 1
Place rack in middle of oven; preheat oven to 350° and place a baking sheet on the middle rack.
Step 2
Roll out 1 disk pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie pan. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie pan, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Step 3
Melt 6 Tbsp. (¾ stick) unsalted butter in a small heavy saucepan over medium heat. Add 1¼ cups (packed; 256 g) light brown sugar to melted butter, whisking until smooth. Remove from heat and whisk in ¾ cup (234 g) light corn syrup, 2 tsp. pure vanilla extract, ½ tsp. finely grated orange zest, and ¼ tsp. kosher salt. Lightly beat 3 large eggs in a large bowl; whisk in corn syrup mixture.
Step 4
Put 2 cups pecan halves (½ pound) in unbaked pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Serve with whipped cream or vanilla ice cream (if using).
Do Ahead: Pie can be baked 1 day ahead; store covered with aluminum foil at room temperature. Cooled pie can be well covered in plastic wrap and frozen for up to 3 months. Set frozen pie at room temperature for several hours to thaw.
Editor’s note: This classic pecan pie recipe was first printed in the November 2009 issue of ‘Gourmet’ as Old-Fashioned Pecan Pie. Head this way for more of our best Thanksgiving pies →
Recipe notes
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