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)
- Corn syrup (more on that below)
- Brown sugar
- Vanilla extract
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!
- 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).
- 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!
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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.