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! My recipe takes just 15 minutes to prep with 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 homemade 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!
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. This recipe is a classic for Thanksgiving (served after the turkey, creamed spinach and dinner rolls!) but honestly, there’s never a bad time it.
Why use my recipe:
- Just 15 minutes of prep.
- Perfectly set filling–no runny mess!
- Uses toasted pecans for extra flavor.
- NO need to blind bake your crust beforehand!
What You Need
Today’s pie filling is made with just a handful of basic ingredients. Here are the ones you should take note of:
- Pecans. Use pecan halves and lightly toast them for the best flavor (it literally takes less than 5 minutes!). If you need a refresher on how to do this, check out my post on how to toast pecans.
- 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 just fine. And yes, corn syrup is an essential ingredient in this recipe! I don’t 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.
- Melted butter. Use unsalted butter and let it cool before adding it to your egg mixture. Note: I accidentally say 1 cup instead of ¼ cup in my video 🤦🏼♀️–you only need ¼ cup!
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 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.
Remember, 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!
How to Make Pecan Pie
- Roll out your pie dough, fit it to your plate, and chill it while you prepare your filling.
- Toast your pecans and let them cool.
- Vigorously whisk your eggs until they’re pale and foamy, then whisk in the corn syrup, brown sugar, and vanilla extract, and salt.
- Add the cooled melted butter, then stir in your pecans.
- Pour your filling into your chilled pie crust and bake for 40-50 minutes.
- Let the pie cool for several hours before slicing.
SAM’S TIP: 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.
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 (it shouldn’t be at all jiggly when it’s done!) 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.
Since this is an egg-based pie, it should be refrigerated. Just make sure to cover or store yours 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 pecan pie is best warm, so I highly recommend reheating your slice in the microwave before enjoying.
If you happen to have some in your freezer, make sure to top your pie slice with vanilla ice cream or even homemade whipped cream–yum!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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 pecan pie 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 (the center should not be jiggly). 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.
Nene
Would using white sugar alter the taste of the pie?
Sam
Hi Nene! You can use granulated sugar but the pie won’t be quite as rich and you’ll lose some of the depth of flavor.
Nene
Thanks!
Becky h
My daughter made the pie but she used an electric mixer to mix the ingredients. It’s frothy – Will the pie still taste good or should she bake another?
Sam
Hi Becky! It should still turn out. I would bake it. 🙂
Becky
Thanks!
Boe
Could I use a ready, store bought pie crust?
Sam
I’m not sure it would hold all of the filling, but you could use it. Make sure to not overfill it. Your baking time will definitely change. 🙂
Makenna
I made this recipe- unfortunately, the center was still very runny after over cooking it.
Sam
I’m so sorry this happened, Makenna! Is it possible that your oven temperature may not be accurate? What do you mean by over-cooking it if the center was still runny? It may have needed just a bit more time in the oven.
Tori
Do you think I could just use regular butter and leave out the salt?
Sam
Hi Tori! Since you are only using 1/4 cup of butter here the salted butter would be fine to use without any other changes. 🙂
Louise
Love this recipe!!!!
Sugar Spun Run
Thank you so much, Louise! I am so happy to hear it! 🙂
Charlene
I just made this pie this morning and it turned out perfect! I baked it for 50 minutes at 350 and it was still jiggly so I gave it another 5 minutes. My house smells AMAZING right now! The middle has definitely set up just fine. I’m wondering if some of the ones that are liquid may have to do with the eggs. I forgot to set them out so I covered them with warm water (not hot) and they came to room temperature very quickly. Can’t wait to taste it! Tried to send a picture but it wouldn’t copy.
Sam
I am so glad it turned out for you Charlene! I love the warm water trick for the eggs, now if I could only find one for the butter I forget to set out all the time! 🤣
Danielle
You can room temp butter by running a tall glass into hot water and then empty the water, turn the cup upside down over the butter to trap the steam and it will bring it up to temp. Make sure your stick of butter is standing straight up and the cup covers it fully. I always put a glass plate under mine so it will heat a little more evenly.
Sam
That’s a great tip, Danielle! I have tried it and have gotten the uneven melting result you are talking about so I try to avoid it, but I haven’t put it on a plate. That may help. 🙂
Mary
I made this pie also and it turned out runny. I cooked it a little longer then advised. I’ll try it again.
Thanks Mary
Sam
Hi Mary! In this recipe, the main culprit here is under-baking. Is it possible your oven isn’t quite as hot as it says it is? I would just keep it in the oven a little bit longer. Make sure the center is no longer jiggly.
Sofia Bernal Arango
I’ve made it twice and the outcome is delicious. However the last time I made it, the crust was a little soggy… do you think that blinding the crust before adding the filling should help with this?
If a blind it, should I wait for the crust to be completely cold before adding the filling and baking it again ?
Thanks!
Sam
Hi Sofia! That is so weird. I haven’t tried blind baking the crust so I am not sure how it would work. It sounds like the crust was good the first time? Did the pie sit too long before going in the oven? That could potentially cause it to get soggy. You could also brush the crust with an egg wash before adding the filling to help with this. 🙂
Cynthia
I don’t enjoy nuts of most kinds: walnuts, pecans, etc. but I made two pies over the weekend for my girls and this recipe is a hit! I brought some to work and my co-workers are not happy that I did not bring more (selfish people). This recipe was very easy to follow and hard to mess up. I will be making this again.
Sam
I am so glad everyone enjoyed it so much, Cynthia! 🙂
karina
hi, do you think there would be a big difference if I didn’t roast the pecans?
Sam
Hi Karina! Roasting really enhances the flavor of the pecans here so if you don’t roast them the pie won’t be as good. 🙂
Mikayla
Pie turned out well, however you say a cup of melted butter in the video- and 1/4 cup in the written method. It is 1/4 cup? Please revise on video
Thanks
Sam
I did make an error in the video. It should only be 1/4 cup, unfortunately a revision to the video isn’t really possible without reshooting the entire thing. 🙂
Jennen
I am an avid baker and this looked like a great recipe. Unfortunately it is not…the filling did not set and was a runny syrup. So disappointed. 😔
Sam
I’m sorry to hear this was your experience, Jennen! I’m wondering if maybe yours just needed a bit more time in the oven (could your oven be running cooler than it is letting on? Was it completely preheated before you put the pie in the oven?). It’s definitely not supposed to be a runny filling (you can see the texture it is supposed to be in the pics/video) and I haven’t had anyone else report this before. Happy to help troubleshoot further!
Chase
My pie came out runny as well; I baked to the maximum time suggested, it looked beautiful and wasn’t jiggling when I took it out.. but when I cut it the next morning it was syrup
Sam
Hi Chase! That is very odd. The only thing that would make any sense would be that it was under-baked. I wish I could provide more help but that is about all I can think would go wrong. 🙁
Patty
My pie came out the same. Runny in the middle. I read these comments prior to baking so I made sure I baked mine longer…actually baked one hour in preheated oven. Very disappointed. Ingredients are too expensive to turn out a flop.
Sam
I’m so sorry this happened. Is your oven temperature accurate? I really don’t know what could go wrong here other than under-baking it. Did you make sure it wasn’t jiggling when you removed it from the oven? I really wish I could provide any more help but I’m not sure what could be happening. 🙁
Julianne Jacobs-Valencia
I made your pecan pie recipe with your homemade pie crust for Thanksgiving and it was amazing! As a southern girl who knows a good pecan pie, it checked all of the boxes. I am going to make your apple pie recipe for Christmas.
Sugar Spun Run
I am so glad that you enjoyed the pie, Julianne! I can’t wait to hear how you like the apple pie! 🙂
Kathy Fouch
I just made my first pecan pie and it came out wonderfully!
Pecans are expensive but with 2 pecan trees and a great crop this year….I have LOTS!
Sugar Spun Run
That is a wonderful crop to have for sure, Kathy! I am so glad that you enjoyed the pies. 🙂