Classic Pecan Pie
The classic that stands the test of time. A rich, buttery filling that sets up soft and custardy, a flaky crust, and a full layer of toasted premium South Georgia pecans from Worth Pecan Company across the top. It's the pie that shows up all fall long — Sunday suppers, church potlucks, Friendsgiving, and the Thanksgiving table — and nobody's ever turned down a second slice.
- Unbaked 9-inch pie crust (homemade or store-bought — we won't judge)1
- Worth Pecan Halves (about ½ of a 1 lb bag)2 cups
- Large eggs3
- Light corn syrup1 cup
- Light brown sugar, packed¾ cup
- Unsalted butter, melted and slightly cooled4 tbsp
- Vanilla extract2 tsp
- Salt½ tsp
- Homemade Crust (Optional)
- All-purpose flour1¼ cups
- Salt½ tsp
- Sugar1 tsp
- Cold unsalted butter, cubed½ cup (1 stick)
- Ice water3–4 tbsp
- To Serve (Optional)
- Whipped cream or vanilla ice cream
Using a store-bought crust? You’re good to go — skip to step 2. For homemade, whisk the flour, salt, and sugar together. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about the size of peas. Add ice water a tablespoon at a time, mixing until the dough just holds together when squeezed. Shape into a disk, wrap, and chill for at least 1 hour. Roll out to a 12-inch circle.
Preheat your oven to 350°F and set a rack in the lower third. Spread 2 cups Worth Pecan Halves (about half a 1 lb bag) on a baking sheet and toast for 6–8 minutes, until fragrant. Let cool. Set aside about 1 cup of the prettiest halves for the top, then roughly chop the rest.
Fit the crust into a 9-inch pie plate and crimp the edges. Set the pie plate on a rimmed baking sheet — it makes it easier to move and catches any drips. Chill while you make the filling.
In a large bowl, whisk the eggs until smooth. Whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt until fully combined. Stir in the chopped pecans.
Pour the filling into the chilled crust. Arrange the reserved pecan halves on top in circles, starting at the edge and working in. They float, so you can nudge them into place.
Bake for 50–60 minutes, until the edges are set and the center jiggles just slightly when you gently shake the pan. If the crust browns too fast, cover the edges with foil around the 30-minute mark. Cool on a wire rack for at least 2 hours before slicing so the filling sets. Cover and refrigerate for up to 4 days, or freeze for up to 3 months.
The jiggle test is everything. Pull the pie when the center wobbles like set gelatin, not like liquid — it keeps setting as it cools, and overbaking is what makes pecan pie dry or cracked. Want a deeper, more molasses-like flavor? Swap in dark corn syrup. And if you can, bake it a day ahead: pecan pie slices cleaner and tastes even better the next day.
South Georgia Pecan Halves
One bag makes two pies. Keep it in the refrigerator and you're ready whenever the next gathering comes around. Fresh, raw, never processed, and absolutely delicious.
Shop Pecan Halves — $17.99
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