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    You are here: Home / Desserts / Pies / Pecan Pie Recipe

    Pecan Pie Recipe

    October 17, 2018 By Sam 126 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Homemade Pecan Pie

    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!

    Warm slice of homemade pecan pie

    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.

    freshly baked pecan pie

    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.

    Toasting pecans for pecan pie

    Making pecan pie filling

    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 topped with ice cream

    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:

    • Apple Pie
    • Chocolate Pie
    • Key Lime Pie
    • Peanut Butter Pie

    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 slice

    Pecan Pie

    How to make the BEST Pecan Pie! 
    Recipe includes a how-to VIDEO at the bottom of the post!
    5 from 36 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Resting time: 2 hours
    Total Time: 3 hours
    Servings: 8 slices*
    Calories: 610kcal
    Author: Sam Merritt

    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).
    Prevent your screen from going dark

    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

    *Pecan pie is rich! I usually cut my slices even smaller.

    Nutrition

    Serving: 1slice | Calories: 610kcal | Carbohydrates: 61g | Protein: 7g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 111mg | Sodium: 71mg | Potassium: 167mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1500IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

    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.
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    Reader Interactions

    Comments

    1. KatH

      May 12, 2022 at 9:45 pm

      5 stars
      Amazing! I’ve always used my mother-in-law’s recipe and have only had rave reviews. I made hers and this one and brought to work. You recipe won hands down.
      Thank you for all the work you put into creating these recipes.

      Reply
    2. Brenda

      February 11, 2022 at 2:25 pm

      5 stars
      My first pecan pie I’ve made, everyone loved it ! Now it’s requested frequently.

      Reply
      • Emily @ Sugar Spun Run

        February 14, 2022 at 1:22 pm

        Wonderful! We’re so happy our recipe was a hit for you, Brenda ❤

        Reply
    3. Sharon E Graham

      December 23, 2021 at 3:35 pm

      5 stars
      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.

      Reply
    4. Sue Ausburn

      December 23, 2021 at 1:06 pm

      5 stars
      I made the pecan pie and apple crumb cake. Both turned out great. Next, to cheesecake. I love your site!!

      Reply
    5. Bruce

      November 27, 2021 at 4:55 am

      5 stars
      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.

      Reply
    6. Eileen

      November 24, 2021 at 8:00 pm

      5 stars
      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!

      Reply
    7. Yamit

      November 24, 2021 at 4:50 pm

      Hey!!!
      What can I replace the corn syrup with if anything?

      Reply
      • Sam

        November 24, 2021 at 9:28 pm

        Unfortunately I can’t make a recommendation that I am confident will work. 🙁

        Reply
      • Bruce

        November 27, 2021 at 4:57 am

        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.

        Reply
    8. Eilee

      November 24, 2021 at 12:19 pm

      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?

      Reply
      • Sam

        November 24, 2021 at 1:03 pm

        1/4 cup, enjoy! 🙂

        Reply
        • Eileen

          November 24, 2021 at 1:24 pm

          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

          November 24, 2021 at 9:26 pm

          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. 🙁

    9. Candy

      November 22, 2021 at 3:22 pm

      How does this recipe do with freezing? Or clearly make ahead?

      Reply
      • Sam

        November 22, 2021 at 9:32 pm

        Hi Candy! I haven’t tried it, but I think it should freeze just fine. 🙂

        Reply
    10. Nidhi

      November 19, 2021 at 11:17 pm

      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!

      Reply
      • Sam

        November 21, 2021 at 5:45 pm

        Hi Nidhi! You could make this in smaller pans, your bake time will just be a bit different. 🙂

        Reply
    11. Bob Thomas

      November 18, 2021 at 4:50 pm

      5 stars
      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.

      Reply
      • Sam

        November 19, 2021 at 12:57 pm

        Thank you so much, Bob! I’m so glad everyone enjoyed it so much. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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