I still remember the first time I pulled this Pecan Pie Recipe out of my oven. The sweet, nutty aroma filled my kitchen, and I couldn’t wait to slice into it. After one bite, I knew I had found my forever pecan pie recipe.
The filling was perfectly gooey, not runny, with a rich caramel flavor that paired beautifully with the crunchy pecans. Now, every holiday or family gathering feels incomplete without me baking this classic Southern dessert.
If you’re looking for a foolproof pecan pie recipe that’s simple, rich, and absolutely irresistible, you’re in the right place.
Ingredients
This recipe uses simple pantry staples that come together to create a rich, caramel-like filling with a perfectly crisp crust.
- 1 unbaked 9-inch pie crust – Use a homemade butter crust for the best flavor, but a high-quality store-bought crust works well too. Avoid overhandling to keep it flaky.
- 1 cup light corn syrup – This gives the pie its signature gooey texture. Light corn syrup keeps the flavor balanced and not too heavy.
- 1 cup packed light brown sugar – Adds deep caramel notes and moisture. Make sure it’s fresh and soft for smooth mixing.
- 3 large eggs – Provide structure and help the filling set properly. Use room temperature eggs for better blending.
- 1/3 cup unsalted butter, melted – Brings richness and smooth flavor. Unsalted butter allows you to control the salt level.
- 1 teaspoon pure vanilla extract – Enhances the sweetness and adds warmth. Use pure vanilla instead of imitation for best taste.
- 1/4 teaspoon salt – Balances the sweetness and deepens flavor.
- 1 1/2 cups pecan halves – Use fresh pecans for maximum crunch and flavor. Avoid stale or pre-chopped pecans for better presentation.
Note: This ingredient quantity makes one standard 9-inch pie, serving about 8 slices.
Variations
There are many fun ways to customize this pecan pie recipe while keeping its classic charm.
- For a chocolate twist, add 1/2 cup semi-sweet chocolate chips to the filling before baking. The chocolate melts into the caramel mixture and creates a richer dessert, just like in this recipe chocolate-chip-banana-cookies-recipe.
- If you prefer a deeper flavor, swap light corn syrup with dark corn syrup. It gives a stronger molasses taste and darker color.
- For a maple version, replace half of the corn syrup with pure maple syrup. It adds natural sweetness and a subtle woodsy flavor.
- To make it dairy-free, substitute the butter with plant-based butter. Just make sure it’s a baking-friendly version for best results.
- For a bourbon pecan pie, stir in 1 tablespoon of bourbon. It enhances the caramel flavor and adds complexity.
Cooking Time
Here’s how long you’ll need to make this pecan pie recipe:
- Prep Time: 15 minutes
- Cooking Time: 50–60 minutes
- Total Time: About 1 hour 15 minutes plus cooling time
Equipment You Need
- 9-inch pie dish – Holds and shapes the pie evenly while baking.
- Mixing bowl – Used to combine the filling ingredients smoothly.
- Whisk – Helps blend eggs and syrup without overmixing.
- Measuring cups and spoons – Ensure accurate ingredient portions.
- Baking sheet – Placed under the pie to catch any spills.
- Oven – Preheated properly to bake the pie evenly.
How to Make Pecan Pie Recipe?
This classic dessert comes together in just a few easy steps. With simple mixing and baking, you’ll have a rich, perfectly set pie every time.
Prepare the Crust
Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish and gently press it into the edges. Crimp the sides as desired and set it aside while you prepare the filling.
Make the Filling
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until fully combined. Make sure the mixture is smooth but avoid overmixing, as too much air can affect the texture.
Add the Pecans
Stir the pecan halves into the filling mixture until evenly coated. Pour everything carefully into the prepared pie crust, spreading the pecans evenly so they settle nicely on top during baking.
Bake the Pie
Place the pie on a baking sheet and transfer it to the oven. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. If the crust edges brown too quickly, cover them loosely with foil.
Cool Completely
Remove the pie from the oven and let it cool at room temperature for at least 2 hours. The filling will continue to set as it cools, giving you clean, beautiful slices.
Additional Tips for Making This Recipe Better
After making this pecan pie many times, I’ve picked up a few tricks that really elevate the final result:
- I always use fresh pecans because I’ve noticed stale ones make the pie taste slightly bitter.
- I let the melted butter cool slightly before mixing so it doesn’t scramble the eggs.
- I place the pie on the lower oven rack to help the crust bake evenly on the bottom.
- I avoid overbaking; I remove it when the center still has a slight jiggle since it firms up while cooling.
- I sometimes toast the pecans for 5 minutes beforehand for extra nutty flavor.
How to Serve Pecan Pie Recipe?
Pecan pie tastes best at room temperature or slightly warm. I love serving it with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for contrast.
For a holiday presentation, sprinkle a few toasted pecans on top and lightly dust the edges with powdered sugar. You can also drizzle caramel sauce over each slice for an extra indulgent touch.
If serving at a gathering, slice with a sharp knife wiped clean between cuts for neat slices that look bakery-perfect. On busy days, I also enjoy making easy-chicken-spinach-pasta-recipe for a simple family dinner.
Nutritional Information
Here’s an approximate nutritional breakdown per slice:
- Calories: Around 500 kcal per slice
- Protein: Approximately 5–6 grams
- Carbohydrates: About 60 grams
- Fat: Around 28 grams
Values may vary depending on specific ingredients used.
Make Ahead and Storage
Storing
Cover the pie tightly with plastic wrap or foil and store it at room temperature for up to 2 days. If you prefer, you can refrigerate it for up to 4 days for extended freshness.
Freezing
To freeze, wrap the fully cooled pie tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
If you like warm pecan pie, reheat individual slices in the microwave for about 15–20 seconds. You can also warm the whole pie in a 300°F oven for 10–15 minutes.
Why You’ll Love This Recipe?
This pecan pie recipe is a true crowd-pleaser and perfect for holidays or weekend baking.
- It’s incredibly easy to make. I simply mix, pour, and bake—no complicated steps involved.
- The texture is perfectly balanced. The filling is gooey without being runny, and the pecans stay crisp.
- It uses simple pantry ingredients. Most of what you need is already in your kitchen.
- It’s customizable. I can easily add chocolate, maple, or bourbon depending on the occasion.
- It’s a classic dessert that never goes out of style. Everyone recognizes and loves a good pecan pie.
This homemade pecan pie recipe delivers rich caramel flavor, crunchy pecans, and a buttery crust every single time. Whether you’re baking for Thanksgiving, Christmas, or just because you’re craving something sweet, this pie is guaranteed to impress. Once you try it, I promise it will become a staple in your dessert rotation too.
Pecan Pie Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish and gently press it into the edges. Crimp the sides as desired and set it aside while you prepare the filling.
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until fully combined. Make sure the mixture is smooth but avoid overmixing, as too much air can affect the texture.
- Stir the pecan halves into the filling mixture until evenly coated. Pour everything carefully into the prepared pie crust, spreading the pecans evenly so they settle nicely on top during baking.
- Place the pie on a baking sheet and transfer it to the oven. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. If the crust edges brown too quickly, cover them loosely with foil.
- Remove the pie from the oven and let it cool at room temperature for at least 2 hours. The filling will continue to set as it cools, giving you clean, beautiful slices.
Notes
- I always use fresh pecans because I’ve noticed stale ones make the pie taste slightly bitter.
- I let the melted butter cool slightly before mixing so it doesn’t scramble the eggs.
- I place the pie on the lower oven rack to help the crust bake evenly on the bottom.
- I avoid overbaking; I remove it when the center still has a slight jiggle since it firms up while cooling.
- I sometimes toast the pecans for 5 minutes beforehand for extra nutty flavor.
