With a crisp, nutty top, a rich, perfectly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you’ll find! Just 15 minutes to prep and just 8 ingredients. Recipe includes a how-to video!
The Best Pecan Pie Recipe
You’ve officially found the BEST pecan pie recipe! My carefully tested recipe is guaranteed to produce a perfect pie with a firm, yet slightly gooey center, crisp top, and flaky easy pie crust base. It’s been carefully tweaked and adjusted for the best possible flavor and texture. Bonus: it’s also really, really easy to make!
Why This Recipe WORKS
- Uses toasted pecans for extra flavor. This extra step is easy, but makes a huge difference! Just pop your pecans in the oven for a few minutes until they smell incredible.
- Perfectly set filling–no runny mess! I include a few helpful tips and visual cues so you can avoid this tragedy.
- Just 15 minutes of prep. We’ll start by toasting the pecans, then we’ll combine them with a few ingredients before pouring everything in a pie crust and baking.
- NO need to blind bake the crust beforehand! We love a simple pie recipe 🙌
Ingredients
If you’ve never had this pie before, you’re in for a treat! It has a nutty (obviously) slightly buttery, brown sugar/caramelized flavor that’s unbeatable, especially when served warm (bonus points if you top it with vanilla ice cream). Here’s what you need to make it!
- Pecans. Use pecan halves and lightly toast them for the best flavor (it literally takes less than 5 minutes!). Psst: toast a few extra and save them to make my pecan pie cookies 😉.
- Dark corn syrup. I prefer the richer taste from using dark corn syrup, but if you don’t have any, light corn syrup will work ok. And yes, corn syrup is an essential ingredient in this recipe! I don’t currently have any substitutions to recommend. Remember, corn syrup is NOT the same thing as high fructose corn syrup.
- Eggs. Use room temperature eggs and whisk them vigorously until they’re light and foamy. If you forget to set your eggs ahead of time, use my trick to quickly bring eggs to room temperature.
- Melted butter. Use unsalted butter and let it cool before adding it to your egg mixture.
- Pie crust. Homemade is best, but store-bought will still work. I also like to use my sourdough pie crust here.
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Coarsely chopped pecans will also work, though I recommend chopping them after you toast them. Otherwise, you will need to keep a closer eye on them when toasting in the oven as they will cook a bit faster than pecan halves.
How to Make Pecan Pie
- Step 1: Toast the pecans. Scatter your pecans over a parchment lined baking sheet. Bake until toasted, about 5-8 minutes (they should smell amazing!), then remove and let cool.
- Step 2: Whisk the eggs til foamy. Beat your eggs with a whisk until foamy and pale yellow in color, about 30 seconds.
- Step 3: Add the pecans. Add the sugars, corn syrup, vanilla, and salt, then whisk in the melted butter. Stir in the cooled pecans, making sure each pecan is coated in the mixture.
- Step 4: Bake! Pour your filling into your prepared crust and bake until set. You’ll know your pie is done when the center is fully set–there shouldn’t be any movement when you jiggle the pie plate. After cooling for a few hours, serve warm slices with vanilla ice cream or even homemade whipped cream.
SAM’S TIP: 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 the edges with foil. I recommend checking your pie 25 or 35 minutes into baking, and then continuing to check every 10 minutes or so after that.
Frequently Asked Questions
Yes, this 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 pie in the refrigerator overnight.
Make sure to bake your pie for the full amount of time (the center should be set!) AND let it have plenty of time to cool and set up. I like to let my pie sit on the top of my oven for two hours before transferring it to the fridge.
This is an egg-based pie, so yes, you should refrigerate it. Just make sure to cover or store in an airtight container before placing it in the fridge (this will help keep it from drying out and from absorbing any odors that could be lingering in the refrigerator).
I personally think this pie is best warm, so I highly recommend reheating your slice in the microwave before enjoying!
If your oven temperature is too high (sometimes your oven is lying to you, which is why I always keep an oven thermometer in mine!), if you bake the pie for too long, or if it cools too rapidly, you may notice cracks form around the edges of your pie (or even through the center). If you notice the pie is beginning to crack in the oven but the center is still slightly jiggly, I would recommend pulling it out of the oven (even though ideally the pie should be completely set, this will prevent over-baking and a poor texture).
More Pecan Recipes
This recipe is a classic for Thanksgiving (served after the turkey, mashed potatoes and sweet potato casserole!) but honestly, there’s never a bad time to eat it, it’s also excellent in the summertime paired with a glass of sweet tea.
Enjoy!
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Perfect Pecan Pie
Ingredients
- 1 9 ½" homemade pie crust (click link for recipe)
- 2 ¼ cups (250 g) pecan halves or coarsely chopped pecans
- 3 large eggs room temperature preffered
- 1 cup (200 g) light brown sugar tightly packed
- ⅔ cup (158 ml) dark corn syrup
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter melted and cooled until no longer warm to the touch
For the egg wash
- 1 egg
- 1 teaspoon water
Recommended Equipment
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate, fluting the edges. Pierce all over with a fork and place in the refrigerator to chill while you prepare the filling.1 9 ½" homemade pie crust
- 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 5-8 minutes, until lightly toasted. Remove from oven and allow to cool while you prepare the filling.2 ¼ cups (250 g) pecan halves
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).3 large eggs
- Add brown sugar, corn syrup, and vanilla extract, and salt, and whisk until combined.⅔ cup (158 ml) dark corn syrup, 1 cup (200 g) light brown sugar, 1 ½ teaspoons pure vanilla extract, ¼ teaspoon salt
- Add melted, slightly cooled butter and stir well/whisk to combine.¼ cup (57 g) unsalted butter
- Add cooled pecan halves and stir until until completely coated in syrup mixture.2 ¼ cups (250 g) pecan halves
- Remove pie plate from refrigerator and make a simple egg wash by whisking together an egg with a teaspoon of water. Whisk until well incorporated, then use a pastry brush to brush all over the crust. Pour the pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.1 egg, 1 teaspoon water
- Bake 45-55 minutes or until pie is set (very slight jiggle is ok, but set is ideal). Be sure to check your pie 35 minutes into baking and check periodically after that; if the crust is beginning to brown too quickly, cover your pie or with foil or a pie shield to prevent over-browning.
- Allow to cool completely (at least 2-4 hours) before cutting and serving.
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.
I originally published this recipe in October of 2018. I’ve since updated the post to include more helpful notes, new photos, and a new video tutorial. The recipe remains the same.
Julia
I live in a high altitude city and I’ve tried making pecan pies for years here. It takes over 1-1.5 hours for the pie center to cook for it to be done. With that length of time baking the crust and pecans become too dark even with covering the pie with foil. Any suggestions?
Sugar Spun Run
Hello, Julia! I am sorry, I am not familiar with baking at high altitude so unfortunately, I can not make and recommendations. Let me know how it works out for you and what you end up doing. 🙂
Danie
I am using frozen store bought crust. Should I butter the crust before adding filling?
Sam
Hi Danie, I don’t know why you would do that, do the instructions on the frozen crust advise buttering first?
Danielle Fort
Not that I am aware. I have never really made a pie. I specialize in cheesecake, and I always spray my crust lightly. Just wasn’t sure if this would apply to a pie
Sam
Nope, shouldn’t be necessary 🙂 I hope you love the pecan pie!
Victoria
Not blind baking the crust first won’t hurt the final product?
Sugar Spun Run
Hello, Victoria. No it will not. I hope that you enjoy the Pecan Pie. 🙂
Nikki
I’ve made your recipe several times now & my family loves it! It’s delicious and cuts beautifully. Thank you so much for sharing.
Sugar Spun Run
Thank you so much, Nikki! I am so glad you and your family enjoy the pecan pie recipe. 🙂
Diana
Hi, I’m not domestic, so I will be buying my crusts, should I do anything different?
Researching pecan pie recipes and yours caught my attention.
Sugar Spun Run
Hello, Diana! Baking this is in store-bought pie crust should be fine. Let me know how it turns out. 🙂
Debbie
The video says 1 cup of melted butter and the recipe is 1/4 cup? Thanks
Sam
I’m so sorry about that. Only use 1/4 cup. 🙂
Sylvia Teague
years ago someone brought us the best pecan pie ever and it had Red Hots sprinkled sparingly on the top. That was such a great think to have to contrast with the sweetness of pecan pie.
Roberta
Can I use light corn syrup?
Sam
Hi Roberta! You can use light corn syrup, the flavor just won’t be as rich. 🙂
Brittany Fleming
Your recipe was so good. I just made it. I hope it’s good for my hubby.
Sam
I hope he loves it too! 🙂
Teresa Adams
How would you adjust for high altitude baking? Add 1 table spoon of water?
Sam
Hi, Teresa! Unfortunately I am not familiar with high altitude baking, but maybe someone else here would know.
Bushra
Can I use Maple syrup instead of corn syrup?
Sam
Unfortunately I don’t think it will set up properly if you use maple syrup.
Beth Garrison
Add 1 T. cornstarch to maple syrup to thicken.
Jean
Does dark corn syrup get old? Don’t see a better if used by date on it.
Sam
Hmm mine have always had a “best by” date on them
tarre
Ha Ha, that is old if it doesn’t have a date!!! Mine is old too, but I see, smell, and taste
nothing wrong with it.
Michelle
I added one addition, a tbsp of bourbon it adds a depth of flavor you will love and have a blue ribbon perfect pie youwill make for years to come!
Sam
Ooo I love that idea! Thanks for sharing! ☺️
Gladys
I love pecan pie, but, it’s usually too sweet. Can you tell me how to make a pie without it being so sweet?
Sam
Hi Gladys! That’s tough, this is just a pretty rich, sweet pie. You can cut down on the sugar if you’d like (you could probably cut it to 1/2 cup), that would be my best suggestion. It is sweet, I usually cut my slices pretty small because a little goes a long way!
Cassy
I used salted butter and it didn’t taste as rich as it normally does, and I’ve never used brown sugar so I think that makes it less sweet that white sugar. I liked it with the salted butter I don’t have a huge sweet tooth so I’m always trying to find the trick for things not to be crazy sweet
Cassy
Try salted butter that’s all I had and I think it really cut back on the sweetness
Pete
I love pecan pie! I can’t wait to try this it looks amazing!