Pecan Pie

My easy pecan pie recipe is a hit every time! The crunchy, buttery pecans in the sweet, gooey filling are a textural dream, and it’s baked in a wonderfully flaky pie crust. You need very little hands-on effort to whip up this homemade pie. Simply place the pie dough in a pie pan, add chopped pecans, pour in the syrupy mixture, decorate with pecan halves, and bake! While I’ve updated the post to share some troubleshooting tips (in particular, how to tell when the filling is ready), the recipe remained the same. (No need to mess with perfection!) I also teach you how to prevent a runny filling and the importance of using a liquid sweetener in pecan pie.

A reader, Yvonne, says: “I have made many a pecan pie but this one was the best of them all. I used a combination of light and dark corn syrup plus some maple syrup. Also enjoyed the amount of pecans in this one. It’s a keeper. Thanks, John.” ★★★★★

Key Ingredients

These are the main ingredients you need for the best pecan pie recipe. You can find the full list of ingredients and measurements in the recipe card below.

Pie crust — use an unbaked store-bought or homemade pie crust. If using my homemade pie crust recipe, you’ll end up with two 9-inch pie crusts’ worth of dough. You can tightly wrap and freeze one disc of dough for use later. (It freezes well for up to 3 months — just thaw it in the fridge for 24 hours before using.)

Pecans — raw pecans are my preference when making pecan pie, as they toast while the pie bakes in the oven. If you want extra crunchy pecans, feel free to lightly toast the pecans beforehand.

Corn syrup — both light and dark syrups work well in this recipe. Dark corn syrup lends the filling a more molasses-like, richer flavor. Light corn syrup has a lighter, more vanilla-forward flavor.

Sugar — white granulated sugar adds a lovely sweetness to the pie filling and helps the filling firm up once cooled. If you used only corn syrup, the pie would be too soft and gooey to slice. You can also use light brown sugar in place of the granulated sugar, or use a mix of both to total ¾ cup. Brown sugar lends molasses flavor and a deeper color to the cooked filling.

Eggs — eggs are whisked into the filling to help it set up for the perfect gooey texture. Bring them to room temperature before you start the recipe so they are easier to mix in.

Butter — melted butter adds richness and flavor for the best pecan pie. Let the butter cool slightly after melting so it does not curdle the eggs.

Using A Store-Bought Pie Shell? Choose The Right Size

If you choose to use a store-bought pie shell, look for one that is labeled as a deep-dish shell, if possible, in order to hold the filling properly without overflowing. Standard premade pie crusts are often very shallow (about 1 inch deep) and may not fit all of the pie filling. I developed this recipe using a homemade crust in a pie dish that is 1½ inches deep. A deep-dish premade pie shell is the best equivalent.

Do I Have To Use Corn Syrup?

No, you don’t have to use corn syrup, specifically, but you should use a liquid sweetener. Why? This form of sweetener makes a smooth, gooey filling by preventing the added granulated sugar from crystallizing again after it’s heated and melted in the filling. It also retains moisture and helps bind the eggs, sugar, and butter together, so once the pie is baked, it sets properly but still maintains that sticky, gooey texture that is iconic to pecan pie. (It’s also what I use in my pecan pie bars or pecan pie cheesecake topping for a classic flavor!)

To replace the corn syrup: You can swap part or all of the corn syrup for pure maple syrup, golden syrup, brown rice syrup, or honey. These will make the pie taste a bit different. Also note that these syrups are a bit thinner than corn syrup and will make a softer, runnier pie filling. If you make the swap, add 2 teaspoons of cornstarch or 1 tablespoon of flour to the filling to help ensure it sets up properly.

Do I Need To Blind Bake The Crust First?

You do not need to blind-bake your crust! I had my executive editor, Sarah, test this pecan pie recipe using my homemade pie dough recipe with a blind baked crust and an unbaked crust. Her results found that the pie baked up with a crisp bottom either way, especially if you use a metal pie pan and bake it in the lower third of your oven.

By moving the oven rack lower, you get the bottom of the pie pan closer to the bottom of the oven, where heat concentrates, ensuring the bottom of the crust crisps up nicely. (This also helps prevent the pecans on top from being too close to the upper part of the oven— where more heat is concentrated— and reduces the risk of burning!) The metal pan also conducts heat better than glass or ceramic, so the pie crust cooks more thoroughly.

However, if you prefer an extra crispy crust and are using a homemade crust in a ceramic or glass dish, blind baking works great. You can follow my instructions on how to do so in my post about how to blind bake a crust. Just be sure to only parbake it, remove your pie weights, then add your filling and bake as directed in this recipe.

How To Prevent A Runny Filling

An underbaked pie is the most common cause of a runny filling. I developed this recipe to have the correct ratio of eggs, sugars, and corn syrup to set up for a perfectly stable but still gooey filling when baked thoroughly. How can you tell when it’s done? The filling should puff up and pass the jiggle test.

How to perform the jiggle test: Essentially, you gently shake the sheet pan that the pie dish sits in. The center of the pie filling should gently wobble back and forth or have a slight jiggle to it, but it should not be sloshy nor very liquidy. (If it is, keep baking it.) If you’re worried about eyeballing it, a trusty thermometer helps! The pie filling is done when the center reaches 195-200°F, which is high enough for the eggs to set and the syrup to thicken up.

For added insurance, you can whisk a tablespoon of flour or 2 teaspoons of cornstarch into the egg mixture before adding the pecans.

Pro Tips For Making The Best Pecan Pie

This recipe makes enough filling to fill a standard deep-dish pie (1½ inches deep). If using a shallow pan or a premade frozen crust, you may have filling left over. Add an extra ½ cup of pecans and fill two shallow pie crusts instead.

How to prevent over-browning. If you notice the pie crust is browning too quickly during baking, loosely tent the edges of the pie with a piece of aluminum foil. This will protect the crust from over-browning while allowing the filling to cook evenly.

How To Make Pecan Pie

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making pecan pie. You can find the full set of instructions in the recipe card below.

1. Place the unbaked pie crust in a deep dish pie plate, then freeze it for 20 minutes. (If using a frozen store-bought pie crust, proceed with the recipe.) Place the frozen crust on a baking sheet and fill it with chopped pecans. Set aside.

2. Add the corn syrup to a medium bowl.

3. Then add the white sugar.

4. Follow that with the eggs.

5. Then add the melted butter, vanilla extract, and salt.

6. Whisk well to combine, making sure the eggs are well mixed and smooth.

7. Pour the corn syrup mixture over the pecans.

8. If you like, you can arrange pecan halves on top of the pie in a decorative pattern. Bake on an oven rack in the bottom third of the oven for 15 minutes at 425°F. Then reduce the oven temperature to 350°F, and continue baking for 35 to 40 minutes. The pecan pie is done once the filling is puffed up and it wobbles slightly when gently shaken. (It should not be very runny or slosh over the sides when you lightly jiggle the baking sheet. Instead, it should almost resemble a very thick custard with a hint of wobble.) Let cool completely on a wire rack before slicing.

Variations

While a classic pecan pie stands beautifully on its own, there are a few ways to change up its flavor. Here are some of my favorite ways to mix it up:

• Add spices: Enhance the pecan pie filling by including warming spices like 1 teaspoon of ground cinnamon or ½ teaspoon of nutmeg.
• Add chocolate: Add ½ cup of semi-sweet or dark chocolate chips or chocolate chunks to the filling when you scatter the pecans into the pie shell for a chocolate pecan pie twist.
• Use a variety of nuts: Replace up to 1 cup of pecans with chopped walnuts, almonds, pistachios, or hazelnuts for added texture.
• Use browned butter: For a richer, toastier flavor, you can brown the butter before adding it to the filling. Start with 5 tablespoons (70g) of butter before browning. You should have about 4 tablespoons (56g) once it’s melted and browned. Let it cool for 15 minutes before you stir together your filling.

How To Serve And Store

I love serving this rich, sweet pecan pie with a big scoop of vanilla ice cream or a generous dollop of whipped cream. Both options pair so well with the gooey filling and buttery pie crust! You can even finish it off with a drizzle of ganache or hot fudge sauce for a chocolatey finish, or contrast the sweetness with a sprinkle of flaked sea salt.

Storage: Homemade pecan pie will keep tightly covered with foil or in a cake dome, at room temperature for a day or two. You can refrigerate it (covered) for 4 to 5 days for longer storage.

How To Make Ahead And Freeze Pecan Pie

Make-ahead: This is a great recipe to bake up to 48 hours in advance! Once baked, allow the pie to cool completely, then store it at room temperature in a cake dome or tightly covered with aluminum foil.

Freezing: Baked pecan pie freezes wonderfully! Allow the baked pie to cool completely to room temperature, then wrap it tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 1 month. Thaw in the refrigerator overnight, then bring it to room temperature before serving.

More Pie Recipes To Try

If you’re looking for more classic pie recipes to try this holiday season, here are some ideas:

Apple cranberry pie pairs tart cranberries, juicy apples, and a buttery crust for a warm, cozy pie you’ll want again and again!

Pumpkin pie is the ultimate Thanksgiving dessert. It is simple, unfussy, and you’ll get a taste of fall in every bite.

I love making sweet potato pie a day or two in advance to take the pressure off on Thanksgiving Day. It will keep for up to 5 days!

My classic apple pie recipe is a fan favorite for a reason! The no-cook fresh apple filling is scented with warm spices, and lemon juice adds a little zing.

You’ll love the light, airy, melt-in-your-mouth French silk pie filling. It’s another one of my make-ahead favorites, and always disappears quickly!

If you’ve tried this pecan pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!