This easy pecan pie recipe brings sweetness to any dessert table without the hassle. Each bite is a delightful mix of flavors and textures: a golden, crunchy crust filled with a gooey sweet filling and salty, crunchy pecan pieces.
This no-fuss recipe requires just 20 minutes of hands-on preparation! Then, let your oven do the rest, filling your kitchen with the heavenly scent of fresh-baked pecan pie. For more holiday pie recipes, try my apple cranberry pie, pumpkin pie, or sweet potato pie.
Ingredients
Pie Crust — use an unbaked or frozen pie crust, preferably a homemade pie crust, for the best taste and texture. Or use store-bought for convenience.
Pecans — Raw whole pecan halves are perfect for filling and can be laid out in eye-catching patterns on top of the pie if desired. Since pecan halves are more expensive, I suggest purchasing chopped pecans or pecan pieces for the filling. Save the pecan halves (used in a smaller quantity) to decorate the top.
Corn Syrup — dark corn syrup gives the pie a richer flavor and molasses sweetness. You can use light corn syrup for a lighter flavor or if it’s what you have on hand.
Granulated Sugar — white granulated sugar adds a delicious sweetness to the pecan pie filling. For a richer flavor, substitute all or part of it with dark brown sugar.
Eggs — large eggs are whisked into the filling for a gooey, custardy texture. Bring them to room temperature before adding them for the easiest mixing and silkiest filling.
Unsalted Butter — adds a rich, buttery flavor to the filling. Let the melted butter cool for 5 to 10 minutes before adding it to the egg mixture to create a smooth texture.
Should I Use Raw Or Toasted Pecans?
Raw pecans are ideal in this recipe, as they will toast as the pie bakes in the oven. However, if you’re a fan of extra crunchy pecans, lightly toast the pecans before adding them to the recipe.
How to Make Pecan Pie
1. Preheat the oven to 425ºF. Place the unbaked pie crust in a deep dish pie plate and crimp the edges. You can also use a frozen pie crust that is already shaped. Place the crust on a baking sheet and fill it with the chopped pecans.
2. In a medium mixing bowl, add the corn syrup.
3. Pour the sugar into the mixing bowl.
4. Add the eggs to the mixing bowl.
5. Then, add the melted butter, vanilla, and salt.
6. Whisk until the ingredients are well combined.
7. Pour the mixture over the pecans inside the pie crust.
8. If desired, place additional pecan halves on top of the filling in a decorative pattern. Bake for 15 minutes. Then reduce the oven temperature to 350ºF and continue baking for 35-40 minutes or until the filling is puffed and the center of the pie wobbles slightly when gently shaken. Let the pie cool completely on a wire rack before slicing.
Do I Need To Blind-Bake The Pie Crust?
You do not need to blind-bake your crust if using a store-bought pie crust or a homemade crust in a deep-dish pie pan. However, if you prefer an extra crispy crust and are using a homemade crust in a ceramic or glass dish, blind baking is recommended.
Do I Have To Use Corn Syrup?
No, you can swap part or all of the corn syrup for pure maple syrup, golden syrup, or honey, just like you can for my pecan pie bars or pecan pie cheesecake topping. If you choose maple syrup, I recommend whisking in 1 tablespoon of all-purpose flour to the filling to ensure it sets properly.
Variations
- Add Spices: Enhance the pecan pie filling or the pie crust by including warming spices like 1 teaspoon of ground cinnamon or ½ teaspoon of nutmeg.
- Add Chocolate Chips to the Filling: Mix in ½ cup of semi-sweet or dark chocolate chips to the filling for a tasty chocolatey twist on a classic flavor.
- Use a Mix of Nuts: Include up to 1 cup of chopped walnuts, almonds, or hazelnuts in addition to the pecans for added texture and nutty flavor.
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: 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.
Pro Tips for Making This Recipe
- Use a homemade crust. Make your crust for the best pecan pie recipe! If you make my homemade pie crust recipe, the dough will make two 9-inch pie crusts. Roll out one of the dough discs, place it in the pie pan, and crimp the edges. Then, freeze it for at least 20 minutes before making the pecan pie recipe. I recommend blind baking the pie crust for 20 minutes if you love an extra crisp crust. Save the other dough disc to use later–wrap it tightly in plastic wrap, then aluminum foil, and freeze it for up to 3 months.
- Choose the right pie shell. If using a store-bought pie shell, look for one that is labeled as a deep-dish shell in order to hold the filling properly without overflowing. Standard premade pie crusts are often very shallow and may not fit all of the pie filling.
- Mind the filling. 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.
- Prevent over-browning. If you notice the pie crust is browning too quickly during baking, loosely tent the pie with a piece of aluminum foil. This will protect the crust from over-browning while allowing the filling to cook evenly.
- Garnish. Decorate the top of the pie filling with pecan halves before baking, and serve baked pie slices with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Frequently Asked Questions
No, pecan pie can be kept at room temperature for 1-2 days if covered in a cake dome or tightly wrapped in foil. For longer storage, refrigerate it covered for up to 4-5 days.
If your filling is runny, the pie is likely underbaked and didn’t have enough time to set. Pecan pie should be baked until the filling is puffed and only slightly wobbly in the center. The filling will continue to set as it cools.
No, I don’t recommend assembling before baking, as the bottom of the crust may become soggy. However, the baked pie holds well and can be frozen, allowing you to prepare it in advance and store it until you’re ready to enjoy it!
If you love this recipe try these out!
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!
Pecan Pie Recipe
Video
Equipment
- 9″ pie pan
- mixing bowl
Ingredients
- 1 (9-inch) unbaked or frozen pie crust *
- 1½ cups coarsely chopped pecans * (180g)
- 1 cup light or dark corn syrup (240mL/350g)
- ¾ cup granulated sugar (150g)
- 3 large eggs
- 4 tablespoons unsalted butter melted (57g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat the oven to 425F.
- Place the unbaked pie crust in a deep dish pie plate and crimp the edges. (Alternatively, you can use a frozen crust that is already shaped.) Place the crust on a baking sheet and fill it with the chopped pecans.
- In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.
Notes
- Use a homemade crust. Make your crust for the best pecan pie recipe! If you make my homemade pie crust recipe, the dough will make two 9-inch pie crusts. Roll out one of the dough discs, place it in the pie pan, and crimp the edges. Then, freeze it for at least 20 minutes before making the pecan pie recipe. I recommend blind baking the pie crust for 20 minutes if you love an extra crisp crust. Save the other dough disc to use later–wrap it tightly in plastic wrap, then aluminum foil, and freeze it for up to 3 months.
- Choose the right pie shell. If using a store-bought pie shell, look for one that is labeled as a deep-dish shell in order to hold the filling properly without overflowing. Standard premade pie crusts are often very shallow and may not fit all of the pie filling.
- Mind the filling. 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.
- Prevent over-browning. If you notice the pie crust is browning too quickly during baking, loosely tent the pie with a piece of aluminum foil. This will protect the crust from over-browning while allowing the filling to cook evenly.
- Garnish. Decorate the top of the pie filling with pecan halves before baking, and serve baked pie slices with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Wendy Riffe says
I made this for the 1st time for 2020 Thanksgiving. I couldn’t believe how good it was yet how easy it was to make. This was the 2nd dessert that I made for Thanksgiving but we had plenty of room to finish it off the next day. Such a decadent, rich and easy dessert to impress wthe family.
Sum says
I made this for the family and everyone loved it! They’re surprised that I’m learning to bake, they don’t know I have the best chef teaching me!! Thank you for this recipe John.
Josh says
BEST. PECAN PIE. EVER! So far I’ve made about 20 of John’s recipes and I haven’t been disappointed yet.
Taylor says
Decided to make this for Thanksgiving after years and years of using an “okay-but-nothing-to-brag-about” recipe. Switching recipes up during a holiday without testing them first can be risky, but in this case it was the best decision I made. The combination of different syrups really put this over the edge, and it was the best pecan pie I had ever tasted. Instead of a traditional crust I used another pate sucree recipe and cooked the filling in a tart shell. Everything cooked and set beautifully. I’m making this again for Christmas and it will be my go-to pecan pie recipe for years to come. Thank you for sharing!
Doug says
I made this pecan pie for Thanksgiving and it was a real hit. Everyone thought it was spectacular. Thanks John for another perfect dessert. I followed your instructions perfectly and I must say, it looked nearly as good as yours.
Nicole Angiuli says
This pie is currently in the oven and my kitchen smells amazing. I used an old marie callender’s pie tin from a pie I got from there. I had a little extra filling left. I was also very short on time for making this pie for Thanksgiving so I used pre-made pie dough and still blind baked the crust before hand. I baked it about 5 minutes over the recommended time because I didn’t know if it was ready. But, so far so good 🙂