My Favorite Pecan Pie Recipe

Prepare my pie crust through step 5.

After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).

Roll out the chilled pie crust onto a lightly floured surface. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash.

Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.

Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.

Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.