No Thanksgiving or Christmas spread is truly complete without Pecan Pie. Simple to make and guaranteed to impress!


  • 1 pie crust (store-bought)
  • 8 ounces pecan halves
  • 1 cup corn syrup
  • 1/2 cup brown sugar
  • 1/4 cup butter (melted)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon (or spiced rum, optional)


  1. Adjust a rack to sit on the lowest position in the oven. Preheat the oven to 400° F.
  2. Place the pie crust into a 9” pie plate. Crimp the edges of the crust with either a fork, spoon, of clean hands.
  3. Line the pie crust with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Place in the freezer for 20 minutes.
  4. Transfer the crust from the freezer to the oven. Bake the crust on the lowest rack for 15-17 minutes, until the edges of the crust are the slightest bit golden and the center of the crust is matte.
  5. Remove the crust from the oven and carefully lift off the parchment and pie weights.
  6. Reduce the oven temperature to 300° F.
  7. Line a baking sheet with parchment paper.
  8. Arrange the pecans on the baking sheet. Transfer to the oven.
  9. Toast the pecans for 10-12 minutes, until lightly browned and fragrant. Remove the baking sheet from the oven and allow the pecans to cool slightly before handling.
  10. Increase the oven temperature to 350° F.
  11. In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, cinnamon, salt and bourbon or rum, if using.
  12. Transfer the toasted pecans to a cutting board. Using a sharp knife, roughly chop.
  13. Fold the pecans into the sugar and egg mixture, until the nuts are thoroughly coated.
  14. Pour the filling into the blind-baked crust. Cover the edges of the pie with a pie shield or strips of aluminum foil.
  15. Transfer the pie to the lowest rack of the preheated oven.
  16. Bake the pie for 45-55 minutes, until the crust is golden and a toothpick inserted in the center of the pie comes out clean.
  17. Remove the pie from the oven. Allow to cool at room temperature for at least 2 hours before slicing and serving.
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