This Pecan Pie recipe is a Fall classic, and a must for any Thanksgiving dessert table. So simple to make with just a handful of ingredients, this favorite recipe is made inside my homemade pie crust and is always a hit. With a crisp nutty top and a rich, slightly gooey, caramelized center, this pie is best served warm and topped off with vanilla ice cream or whipped cream!
Be sure to scroll to the bottom of the recipe for my Pecan Pie recipe video tutorial, complete with plenty of tips!
Best Pecan Pie Recipe
Between recipe testing (and videoing) for my Candied Pecans, this Pecan Pie recipe, and a (hopefully) upcoming recipe for Pralines , I might actually go broke from buying pecans. Guys, nuts are expensive and I think pecans might be the worst for your wallet.
I made six pecan pies before I was happy with this version. Six! And then I still had to make it again just to be sure the recipe was actually good, and then once more to make a video. In case you’re wondering, it’s not as easy as you might think to find homes for 8 pecan pies, all of which are missing at least one slice.
Today, finally, I’m sharing the results of all of this testing with you. A classic Pecan Pie with ingredients I’m sure you’re familiar with. This version has been carefully tweaked and adjusted for the best possible flavor and texture. Bonus: It’s also really, really easy to make.
What is the Filling of a Pecan Pie?
Pecan pie filling has a nutty (obviously) slightly buttery, brown sugar/caramelized flavor that’s unbeatable, especially when served warm. Classic pecan pie filling is made with the following ingredients:
- Pecans (lightly toasted, at least that’s how I like them)
- Eggs
- Corn syrup (more on that below)
- Brown sugar
- Butter
- Vanilla extract
- Salt
And yes, corn syrup is an essential ingredient in this recipe and I don’t recommend leaving it out. In case you have some negative thoughts about corn syrup, please keep in mind that corn syrup is NOT the same thing as high fructose corn syrup.
Tips for Making Pecan Pie
- Lightly toast your pecans for the best flavor, it literally takes less than 5 minutes.
- If you don’t have dark corn syrup, light corn syrup will work and your pie will turn out just fine this way, I just prefer the richer taste from using dark corn syrup.
- Make sure to check your pie periodically while baking! While I have been able to bake this pie without having to cover it, if you notice that your crust is beginning to turn too brown, cover your pie with foil. I recommend checking your pie 25 minutes into baking, and then continuing to check every 10 minutes or so after that.
Can I Freeze Pecan Pie?
Yes! Pecan pie is a great pie for making in advance and freezing. To do so, allow the pie to cool completely, then cover tightly with plastic wrap. Transfer to the freezer and freeze for up to one month. To thaw, place your pecan pie in the refrigerator overnight.
Pecan Pie is best served warm, and if you happen to have some in your freezer, make sure to top it off with vanilla ice cream. Enjoy!
More Classic Pie Recipes:
How to Make Pecan Pie
Scroll to the bottom of the recipe to see my Pecan Pie Recipe Video, complete with lots of tips! Subscribe to my YouTube Channel and be the first to see all of my cooking videos!
Pecan Pie
Ingredients
- 1 9 1/2 homemade pie crust (click link for recipe)
- 2 1/4 cups pecan halves or coarsely chopped pecans(230g)
- 3 large eggs room temperature
- 2/3 cup dark corn syrup 158ml
- 1 cup light brown sugar tightly packed (200g)
- 1 ½ teaspoons pure vanilla extract
- 1/4 teaspoon salt
- ¼ cup unsalted butter melted and cooled for several minutes (shouldn't be hot when you add it to your ingredients!)
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 1/2" pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.
- Preheat oven to 350F (175C)
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
- Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.
- Add melted, slightly cooled butter and stir well/whisk to combine.
- Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
- Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
- Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
- Allow to cool completely (at least 2 hours) before cutting and serving.
- Cover pecan pie and store leftovers for up to 3 days. I usually keep mine in the refrigerator just to be safe, but this pie tastes best when its warm so I recommend reheating it in your microwave!
Notes
Nutrition
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TOOLS USED IN THIS PECAN PIE RECIPE
- Pyrex 9 1/2″ pie plate (3 pack): I literally have 5 of these pie plates, they’re simple and easy to store and I love them!
- Wooden rolling pin: A classic for every kitchen. I have 3 rolling pins but this is my favorite when rolling out pie crust
- 8 cup food processor: (for making pie crust) I LOVE this food processor! I read hundreds of reviews before picking this one and have had no regrets.
Debby says
Here in Texas, nothing beats a Goode Company Pecan Pie! Well, they have been beat! This is the most fabulous Pecan pie ever and ever!
I have never made Pecan pie. I just never thought my family would except anything but the Goode Company pie. Momma didn’t get her order placed in time. So, goggling she went for the perfect Pecan pie.
After searching for hours, I found your recipe. The ingredients sounded perfect for the rich Pecan pie I was looking for. I will admit, I was hesitant on some of the comments saying their pie did not set. I started reading about possible mistakes made and decided to forge ahead. I had so much faith in your recipe, I had no backup dessert!
I cooked it for 50 minutes, inserted a knife in the center to make sure the filling was syrup like and checked the internal temp for 185 to make sure it was done. It was still really jiggly, so I turned off the oven and let it set for 15 minutes in the oven to finished cooking of the heat remaking in the oven. When I check it, the slight wiggle of jello was there! I let it set and cool for 2 hours and put in the refrigerator.
Tada!!! The Pecan fairy came at Thanksgivings and I served a pie that was better than Goode Company! My husband could not believe I made the pie! He thought I bought it and they had improved their recipe!
You are the Pecan Pie goddess!! Thank you so much and I can’t wait to try your other recipes! You have a fan for life!!
Sam says
Thank you so much Debby! I’m so glad it was such a hit! 🙂
Em says
This pecan pie was amazing! Will never make another recipe again.
Sam says
I’m so glad you enjoyed it so much! 🙂
Jerry says
My Wife tried this for Thankgiving and I love it.
Sam says
I’m so glad you enjoyed it, Jerry! 🙂
Buck Williams says
Have never made a pie before. Made your pie today and everyone loved it. I did accidentally buy duck eggs but they worked. Thank you for making my first pie such a hit. Who knew they sold duck eggs? Apparently everyone but me.
Sam says
I am so glad you enjoyed them so much, Buck! I have never looked for duck eggs, but I can’t recall ever seeing them in my stores, but that’s pretty cool! 🙂
Vanessa says
I made this for Thanksgiving this year. The pie was delicious but the filling was a little runny. Any suggestions on where I may have gone wrong?
Sam says
O no! I’m so sorry this happened, Vanessa! It sounds like the pie may have needed to bake for just a bit longer. Was the center set (not jiggly) when you pulled it from the oven?
Vanessa says
That’s what I was thinking. The center did appear set. The pie actually looked beautiful and was quite delicious. It was my first time baking a pecan pie. I will definitely try this recipe again!
Lori says
My husband is a pecan pie freak! “Best pecan pie I’ve ever had!”.
Sam says
I’m so glad he enjoyed it so much, Lori! 🙂
Shelbi says
Could I make anything the day before to save some time?
Sam says
Definitely! Enjoy! 🙂
Ariel says
would it be okay if i add dark bown sugar? I dont have light at this point.
Sam says
Yup! the pie will be a bit richer but there’s nothing wrong with that! Enjoy!
Piper says
could i use light corn syrup instead of dark?
Sam says
Hi Piper! The taste won’t be quite as rich, but you can. 🙂
Doug says
Pecan pies seem to be the one thing that never work out for me. This came out with a thick foam on top. My last one came out runny. (Different recipe). Although it tastes OK, I don’t feel comfortable serving it. You’re right about it being expensive, so much that I’ll just eat it myself😁. #goingbacktocakes
Sam says
Hmmm I wonder if it was over-mixed before you added it to the pie crust. Was it foamy when you added it?
Hannah says
Hi Sam! This recipe looks amazing! I was planning on making mini pecan pies but I don’t know how to adjust the baking time. The tins are about 2 inches wide and 3/4 inch deep. Any idea on how to adjust the time??? Thank you! 🙂
Sam says
Hi Hannah! Unfortunately I’m not sure how long it would need to bake. I would just check it. The edges should be stable and the center should ever so slightly jiggle. 🙂