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.
Jody
Can salted butter be used? I’m planning on making for thanksgiving next week.
Emily @ Sugar Spun Run
You could, but you’ll need to reduce the salt in the filling to 1/8 teaspoon and omit the salt from the crust if you’re making your own 😊
Mike
I have never made a pecan pie before and this recipe turned out fantastic. I thought pecan pies were complicated boy was I wrong. I have many of your recipes like Worst ever chocolate chip cookies, your biscuit and pizza dough recipes as we as numerous dessert recipes all bookmarked so I can get right to them. Whenever any asks I tell them to go to Sugar Spun Run for the recipe. I have become a HUGE fan of weighing ingredients. It makes a really big difference.
Sam
I’m so glad you enjoyed it so much, Mike! Weighing ingredients is definitely the way to go! 🙂
Simcha
What if I don’t have corn syrup?
Sam
Unfortunately it’s pretty important in this recipe so I don’t recommend leaving it out.
Marilyn Davenport
When baked, is it easy to cut through the nuts on top of the pie? Mine always gets so hard that I use an electric knife to cut the top.
Sam
Hi Marilyn! You shouldn’t need an electric knife. You can see in the video I put my knife point down and that helps get through it. It’s definitely a little more firm, but I wouldn’t say unmanageable. 🙂
KatH
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.
Brenda
My first pecan pie I’ve made, everyone loved it ! Now it’s requested frequently.
Emily @ Sugar Spun Run
Wonderful! We’re so happy our recipe was a hit for you, Brenda ❤
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. 🙂