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 ½" homemade pie crust (click link for recipe)
- 2 ¼ cups pecan halves or coarsely chopped pecans(230g)
- 3 large eggs room temperature
- ⅔ cup dark corn syrup (158ml)
- 1 cup light brown sugar tightly packed (200g)
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsalted butter (57g) melted and cooled for several minutes (shouldn't be hot when you add it to your ingredients!) (please note that the video states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter).
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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TOOLS USED IN THIS PECAN PIE RECIPE
- Pyrex 9 ½″ 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.
Sharon E Graham
I’m 71 years old and was always afraid of making a pecan pie. Well, I tried yours and it is not only delicious but very easy to make. I have such a sweet tooth I wanted to eat the entire pie, but being diabetic, I restricted myself to a small piece.
Sue Ausburn
I made the pecan pie and apple crumb cake. Both turned out great. Next, to cheesecake. I love your site!!
Bruce
I’m not sure that this is the best pecan pie, but it is an excellent pecan pie, and very easy to make. I must admit, though, that I didn’t make it exactly as written. I always use Lyle’s Golden Syrup instead of corn syrup, because I love the slightly caramel taste of it. It can be hard to find, but I most recently bought it online. I also added 2 tablespoons of bourbon with the vanilla, because I always make a bourbon pecan pie. I just won a $125 bottle of bourbon in a raffle, so I used that this time, so this is probably the most expensive version of your pie ever.
The best thing about this pie is that the sweetness doesn’t hit you like it does in many pecan pies, so if that would keep you from making this pie, don’t worry.
Eileen
Even though I added extra butter because the recipe said 1/4 cup and the video said 1 cup ( I comprised and put 1/2 cup), this pecan pie is excellent and I’m happy to give 5 stars. I longed for a pecan pie like my daughter made and this one surpassed that. Thank you!
Yamit
Hey!!!
What can I replace the corn syrup with if anything?
Sam
Unfortunately I can’t make a recommendation that I am confident will work. 🙁
Bruce
Yamit, you can use Lyle’s Golden Syrup, which is made from sugar cane, not corn. If you can’t find it where you live, you can buy it online. It can be used in place of corn syrup in any recipe.
Eilee
I am preparing this right now. The recipe calls for 1/4 cup melted butter. But in the video, you say 1 cup. Can you please clarify very soon?
Sam
1/4 cup, enjoy! 🙂
Eileen
Thanks but I improvised and already added another 1/4 cup of butter. It’s still baking and all I smell is butter. I hope it tastes alright. Perhaps you can add a disclaimer that the video has an incorrect amount? Otherwise the video was helpful.
Sam
I’m glad you still enjoyed it. I actually do add a disclaimer in the printable instructions, however, it’s not really possible to go back and edit the video. 🙁
Candy
How does this recipe do with freezing? Or clearly make ahead?
Sam
Hi Candy! I haven’t tried it, but I think it should freeze just fine. 🙂
Nidhi
Hey! I was thinking of trying this and I was wondering if it can be made into smaller pies in tart cases instead? Thanks so much!
Sam
Hi Nidhi! You could make this in smaller pans, your bake time will just be a bit different. 🙂
Bob Thomas
I have made dozens and dozens of pecan pies over my 74 years. My youngest son (45) always wants one for his birthday “cake.” I have tried a lot of recipes and they were all good! Yours is simply is in a class by itself! I have chopped the pecans up for more flavor in the past but what your recipe does makes them unworldly. Like candied nuts. Truly a very special pecan pie.
Sam
Thank you so much, Bob! I’m so glad everyone enjoyed it so much. 🙂