Pecan Pie Recipe

A piece of pecan pie on a blue and white plate.

Nothing says the holidays like homemade pie, and this old-fashioned Pecan Pie recipe is a true classic! The crisp, buttery crust and gooey pecan filling bring warmth and sweetness to any dessert table.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 416kcal

Author John Kanell

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.

Video

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!

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