Classic Pecan Pie

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.