Classic Pecan Pie

This is the pecan pie of your dreams. Or at least my dreams. Seriously, I can’t stop thinking about this pie.


This pie has the perfect combination of flavors and textures. First you have delicious pecans complemented by the wonderful flavor of brown sugar. Second, you have the texture of crunchy pecans and a flaky crust serving as the perfect contrast the rest of the smooth filling.

Pecan pie

You can use any pie crust recipe you’d like for this pie, even a store-bought crust–but I promise homemade is 100 times better and not as much work as you’d think. I’m sharing my recipe with you here, which uses buttermilk. The buttermilk gives the crust a depth of flavor that I’ve never tasted using any other recipe.

Unlike with many pie recipes, you don’t have to prebake the crust for this pecan pie. And the filling only takes about 5 minutes to throw together, it couldn’t be easier!


The baking time for this pie may vary depending on your oven. You’ll have to play it by ear and use your own judgement about whether the pie is fully baked and the filling has set. It could take anywhere from 50 to 75 minutes.


Serve with ice cream or whipped cream or just take a fork and go at it! You may have to have someone stop you eventually–it’s really that good.

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Classic Pecan Pie
Just like Grandma used to make...
  1. This pie crust recipe makes 2 crusts. Either half the recipe or freeze the half you don't use. To make the crust, combine half the flour, the sugar and salt in a food processor.
  2. Pulse in the butter to pea-sized pieces.
  3. Add the rest of the flour and pulse until combined.
  4. Slowly add the buttermilk until the dough just comes together.
  5. Chill the dough for at least 2 hours and up to 3 days.
  6. Once the dough has been chilled, preheat the oven to 350 degrees.
  7. Roll out half the dough and fold into a 9-inch pie dish.
  8. Put the two cups of pecans in the pie shell.
  9. In a separate bowl, whisk together the eggs, corn syrup, brown sugar, vanilla, melted butter and salt.
  10. Pour the filling over the pecans.
  11. Bake for 50 to 75 minutes, checking every 5 minutes after 50 minutes to see if the filling has set.
  12. Allow the pie to cool in the dish.
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