Pecan Pie

Pecan pie is a staple holiday pie on our menu every year, and for good reason. The texture is unbeatable: A flaky, buttery crust, crunchy nuts, and a rich, chewy filling all combine for a perfectly balanced bite. While it’s relatively easy to make, there are a couple of things you absolutely want to get right when making this pie. Our classic recipe is the best way to ensure you get this fall dessert on your holiday table (or any table for that matter, make it in June for all we care!). If this is your first time making pecan pie, read on for all of our best tips for acing it every time:

Do I have to use homemade pie dough?
We think our homemade pie dough is so flaky and buttery (and easy to make) that it's truly worth the little bit of extra effort. That said, if you're in a pinch, this pie will also work with store-bought frozen pie crust—just make sure to thaw it before baking.

Is pecan pie best served warm or cold?
We prefer this pecan pie fresh, cooled to room temp. Because of the chewy, sweet middle, you want to give it time to cool down and set up; otherwise, the middle will end up too runny. Top it with a scoop of vanilla ice cream, and you’ve got the perfect sweet treat to end your holiday meal.

Storage:
Have any leftovers? Store them in an airtight container in the fridge for 3 to 4 days. If you want to freeze your pie, after baking and cooling, simply wrap it tightly and put it in the freezer for around 3 months. Looking to make your pie ahead of time? You can make it a day before, cover tightly, and store at room temperature overnight. If you want to make it any earlier, store in the refrigerator or freezer as directed above, but we recommend serving on the day it’s baked for the freshest possible taste.

Tried making this delicious pie? Let us know how it came out in the comments below!