Pecan Pie

This Pecan Pie is a classic, rich dessert with a gooey, caramel-like filling and a crisp, buttery crust topped with toasted pecans. It’s a staple at my holiday table, especially for Thanksgiving and Christmas, but honestly, I love baking it any time I want something decadent and nostalgic.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly easy to make, but the result is so impressive. The filling is silky and sweet, with the perfect contrast from the crunch of pecans. I use simple pantry ingredients, and whether I make my own crust or use store-bought, it always turns out delicious. It’s comforting, beautiful, and tastes like the holidays in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought, unbaked)
eggs
light corn syrup
brown sugar
granulated sugar
unsalted butter, melted
vanilla extract
salt
pecan halves

Directions

1. I preheat the oven to 350°F and roll out the pie crust, fitting it into a 9-inch pie dish and crimping the edges.

2. In a large bowl, I whisk together the eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and salt until smooth and well combined.

3. I stir in the pecan halves, then pour the mixture into the prepared crust.

4. I arrange a few extra pecans on top for decoration if I want it to look extra pretty.

5. I bake the pie for 50–60 minutes, until the center is set and slightly puffed. If the crust starts to brown too much, I cover the edges with foil halfway through.

6. I let the pie cool completely on a wire rack before slicing so the filling sets properly.

Servings and timing

This recipe serves 8. It takes about 15 minutes to prep and 50–60 minutes to bake. I allow at least 2 hours for cooling before serving, so the pie holds its shape when sliced.

Variations

Sometimes I add a splash of bourbon to the filling for a deeper, more complex flavor. I’ve also stirred in chocolate chips or used maple syrup in place of some of the corn syrup. For a salted twist, I sprinkle flaky sea salt on top after baking. I’ve even tried chopped pecans for a slightly smoother texture throughout the filling.

storage/reheating

I store pecan pie at room temperature for up to 2 days, then transfer it to the fridge for another 2–3 days. I loosely cover it with foil or plastic wrap. To serve warm, I reheat slices in the microwave for about 15–20 seconds or warm the whole pie in a 300°F oven for 10–15 minutes.

FAQs

Do I need to blind bake the crust?

No, I don’t blind bake the crust for this pie. The filling bakes low and slow, so the crust cooks through just fine without pre-baking.

Can I make this pie ahead of time?

Yes, I usually bake it a day ahead so it has plenty of time to cool and set. It actually tastes even better the next day.

Can I freeze pecan pie?

Yes, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

What’s the best way to tell if the pie is done?

I gently shake the pie—if the center jiggles slightly but the edges are set, it’s ready. The filling will finish setting as it cools.

Can I use dark corn syrup instead of light?

Yes, I can. Dark corn syrup will give the pie a deeper color and more robust flavor, slightly less sweet and more molasses-like.

Conclusion

Pecan Pie is a timeless dessert I never get tired of baking—or eating. The contrast of buttery crust, sweet filling, and crunchy pecans makes every bite special. It’s the kind of pie that brings people back for seconds, and once I made it from scratch, it quickly became a must-have at all my holiday meals.

Print