A golden, flaky crust topped with a sweet buttery filling and crunchy pecans makes this classic Pecan Pie recipe the perfect ending to any meal. This iconic pie never disappoints.
Honestly? I had never really cared for pecan pie. Many may gasp, but I didn’t grow up with it, and pecans were never my favorite. Gimme peanuts and chocolate or cashews…but pecans? Not so much.
But guess what? I am the official pie maker for Thanksgiving, and to many, Pecan Pie is many people’s favorite part of the Thanksgiving meal, so I needed to perfect it. Of course, when I asked for taste testers back in 2013, I had quite a few takers. This recipe is the one I now make each and every year. The pecan pie lovers in my life give this recipe two thumbs up – and I am a convert. It is that good!
Crispy pie crust filled with buttery pecans, sweetened with a combination of sugar and corn syrup for a thick, rich, and gooey filling. It doesn’t get any better than this believe me. This pie is absolutely irresistible and bound to be a hit at your next get-together, holiday gathering, or festive celebration.
homemade pecan pie
As you may know, I am a total pie fiend; lemon meringue pie, apple pie, you name it, I love them all. I will take pie over cake or cookies any day so when it comes to pie and pie crust I have you covered. If you love a rich buttery crust, there are a few options; use a store-bought refrigerated crust or use a frozen crust that you prebake. I have a whole post about how to do this here. Alternatively, if you are up for the task, homemade pie crust isn’t too difficult to make. Check out this recipe for all the details.
If you love this pecan pie recipe you are sure to love these holiday recipes too: Candy Cane Puppy Chow, Peppermint Dipped Chocolate Chip Cookies, or these Grinch Shortbread Bites.
Best Pecan Pie Recipe
Pecan pie has become synonymous with my Thanksgiving table. Everyone has come to expect it will make an appearance after our meal and our Thanksgiving dinner would just not be complete without traditional pecan pie. We like to eat it warm with a scoop of cinnamon vanilla ice cream. Oh, my mouth is drooling as I write this.
This pecan pie is a recipe I can get off my to-do list a few days before the festivities begin or even a few weeks ahead of time. If I make it a few days in advance it goes to the back of the fridge so no one can get into it or if I make it a few weeks ahead of time I wrap it well and bury it in the freezer.
Pecan pie Ingredients
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
- Pie crust – Use a premade pie crust and blind bake it. Or, make your pecan pie crust using this pie crust recipe.
- Sugar -White granulated sugar is used to sweeten this pie.
- Corn syrup – Light corn syrup is best but any dark corn syrup will work.
- Vanilla – Use real vanilla extract for the best taste.
- Salt – A touch of salt enhances the flavor.
- Cinnamon – Cinnamon adds some spice.
- Eggs – Any type of eggs, beaten will work in this recipe.
- Butter – I used salted butter but unsalted is fine.
- Pecans – Use unsalted pecans to make the pecan pie filling. Whole pecans or pecan halves will both work.
How to make this easy pecan pie recipe
This simple pecan pie recipe comes together in just a few minutes.
First: Set your oven temperature to 350 degrees so it can preheat while you prepare the pie.
Second: In a medium bowl whisk together sugar, corn syrup, vanilla, salt, and cinnamon. Add eggs and whisk until smooth.
Third: In a small saucepan, melt butter and heat for about 4-5 minutes, until the melted butter becomes brown and fragrant. Stir often. Pour butter into the sugar mixture and whisk to combine.
Stir in pecans and pour the pecan pie filling into the prepared crust.
Place the pie plate on a rimmed baking sheet in case it overflows. This will make clean-up a lot easier.
Fourth: Bake pie for 50-60 minutes or until the center is set. If your crust edges begin to get too brown, you can remove the pie and cover the crust with foil.
Fifth: Let pie cool on a wire rack for 3-4 hours before slicing and serving.
Store leftovers in an airtight container in the fridge for 3-4 days. Pecan pie freezes well so you can place it in the freezer for up to 3 months. Alternatively, cover well in plastic wrap or aluminum foil to store.
Love it? Pin it!
If you love this easy pecan pie recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
The most important crust tip
You’ll want to make sure and pre-bake, or “blind bake” your pie crust. If you’re not sure exactly what that means, or how to go about it, I have a post that explains How to Pre-Bake a Pie Crust, you don’t even have to have any special gadget to do it if you don’t want them. It’s easy!
FAQs about pecan pie
- Why is pecan pie the best pie? Pecan pie is the best as it has a sweet and chewy filling inside a crunchy, flaky crust. The perfect combination of textures and flavors. Ideal for any celebratory meal or an everyday treat.
- How do you keep pecan pie from being runny? If you are worried your pecan pie is going to be runny, add some flour to the pecan mixture. It’s important to let it set completely before cutting it.
- How long to wait before eating pecan pie? It is best to allow the pie to cool to room temperature so the inside can be set before eating it. This could take a few hours.
- How do you know pecan pie is done? The center of the pie should be slightly jiggly with the outer edges set.
- Does a pecan pie need to be refrigerated? It is recommended to store the pecan pie in the refrigerator.
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
For a gluten-free pie crust pick up a prepared crust or use a 1-1 gluten-free flour when you make your own.
For a dairy-free pie substitute vegan butter or margarine for the butter though this too may change the flavor and texture of your filling.
Tips & Tricks
It’s best to prepare this pie a few hours before you want to serve it or even the day before so it has plenty of time to set properly. Make sure to refrigerate it before you serve it as this will also help it firm up.
Make sure to use fresh pecans. Taste them before you make the pie as there’s nothing worse than using rancid pecans.
More Recipes to Love
If you enjoy my pecan pie, then please also check out some of my other pie recipes. If you have been here with me a while, you know that pie is kinda my thing.
Recipes that Use Pecans
Looking for other ways to use pecans? Try these recipes:
- German Chocolate Cake
- Pumpkin Bundt Cake
- Banana Pecan Rolls
- Dorothy’s Holiday Cheese Ball
- Pecan Butter Cookies
- Easy Graham Cracker Toffee
- Puff Pastry Apple Tarts
- Sugared Pecans
- Brown Butter Cowboy CookiesBanana Bread Coffee Cake
- 1 pie crust, pre-baked
- 1 cup sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 eggs beaten
- 1 stick (1/2 cup) of salted butter
- 2 cups pecans
- Preheat oven to 350 degrees for pie.
- In a medium bowl whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth.
- In a small saucepan, melt butter and heat for about 4-5 minutes, until butter becomes brown and fragrant. Stir often. Pour butter into the sugar mixture and whisk to combine. Stir in pecans and pour into prepared crust.
- Bake for 50-60 minute or until center is set. If your crust edges begin to get too brown, you can remove pie and cover crust with foil.
- Cool pie on rack for 3-4 hours before slicing and serving.
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Amount Per Serving: Calories: 545Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 97mgSodium: 428mgCarbohydrates: 72gFiber: 3gSugar: 60gProtein: 7g
Nutrition isn't guaranteed accurate.
adapted from Gimme Some Oven