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Classic Pecan Pie

This familiar dessert of toasted pecans, sweet gooey filling, and flaky crust gets a mini makeover while remaining true to its roots. To start, use both butter and shortening in the crust for classic flavor and an ultra-tender crumb. A few tablespoons of bourbon creates a foolproof, flaky texture and enhances the toasted pecan flavor.

Classic Pecan Pie

Perfectly sweet with a wonderful crunch from the pecans, this is the best traditional pecan pie recipe for holidays or anytime you're craving it!
Prep Time45 mins
Cook Time1 hr 5 mins
Chill & Refrigerate2 hrs
Total Time3 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Bake, classic dessert, Classic Pecan Pie, easy pecan pie, how to make pecan pie, pecan pie
Servings: 12
Calories: 467kcal


  • Measuring Cups/Spoons 
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • 3-Quart Saucepan
  • Pastry brush
  • 2-Pound Pie Weights
  • 9" Glass Pie Plates
  • French Rolling Pin
  • High-Heat Scraper
  • Cooling rack
  • Pastry Blender
  • 9" Wire Whisk
  • Glass Nesting Bowls
  • 12-Inch Skillet
  • Glass Liquid Measuring Cups



  • 1 ½ cups All-purpose flour 
  • 1 tbsp. Granulated sugar 
  • ½ tsp. Table salt 
  • 6 tbsp. Cold unsalted butter, cubed  
  • 4 tbsp. Cold shortening, cubed  
  • 3 tbsp. Ice water 
  • 2 tbsp. 2 Tbsp. chilled bourbon 
  • 1 Egg white, beaten


  • 1 cup Pure maple syrup 
  • 1 cup Packed dark brown sugar 
  • 2 tbsp. Full-flavored molasses 
  • 4 tbsp. Unsalted butter, cubed 
  • 2 tbsp. Bourbon 
  • 1 tbsp. Pure vanilla extract  
  • ¾ tsp. Table salt
  • 3 Eggs,   beaten
  • 2 cup Pecan halves, lightly toasted, divided 
  • 1 tbsp. Pure maple syrup
  • 1 tbsp. Bourbon 
  • Vanilla Ice Cream


The Crust

  • whisk together flour, granulated sugar, and ½ tsp. salt. Cut in 6 Tbsp. butter and shortening, using a pastry blender, until pea-sized.
  • Combine water and 2 Tbsp. bourbon, then stir into flour with a rubber spatula, lightly pressing, until dough holds together.
  • Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.
  • Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom. Trim all but 1-inch overhang, fold edge under, and crimp. Prick bottom of crust with a fork; freeze until firm, about 1 hour.
  • Preheat oven to 400° with rack in lowest position.
  • Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.

The Filling

  • Whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
  • Whisk in 4 Tbsp. butter, 2 Tbsp. bourbon, vanilla, and ¾ tsp. salt. Slowly whisk in eggs until incorporated.
  • Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbsp. maple syrup and 1 Tbsp. bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325°.
  • Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.


Per serving, Calories: 467

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories467
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 8g 40%
  • Cholesterol 72mg 24%
  • Sodium 266mg 12%
  • Total Carbohydrate 52g 18%
    • Dietary Fiber 2g 8%
  • Protein 5g 10%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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