This pecan pie recipe is classic for a reason! It’s so easy to make that the kids can help with every step of this recipe. Give it a try, and you’ll see why this homemade pecan pie is our family’s favorite holiday dessert recipe.
I don’t typically bake pies year-round. I’m not really sure why that is, because they aren’t particularly difficult to make and they always disappear fast in my house. Especially pumpkin pie, apple pie, and today’s recipe for classic pecan pie! This pie is so EASY and QUICK. I should really make it an anytime dessert. Let’s make it happen!
Why This Pecan Pie Recipe Is a Favorite
- Easy. The beauty of this easy Pecan Pie recipe is that the prep time is less than 10 minutes!
- Make it ahead! This pie can and should be made in advance, so you’re not struggling with desserts the day of your family gathering. The extra time ahead gives it a chance to set, so it slices up perfectly!
- The flavor! The filling for this traditional pecan pie is sweet (but not too sweet) and rich. Perfectly buttery
- It’s a tried and true pie recipe. This pecan pie originates back to the folks at Karo syrup with a few minor tweaks to ensure success. It’s a classic for a reason.
Pecan pie is Southern baking at its finest. This is the best pie recipe for beginners, or for kids to get involved in holiday dessert prep. And if you’re looking for an even easier way to enjoy these classic flavors, try my pecan pie bars and pecan pie brownies next.
Ingredients You’ll Need
Here’s a quick look at what you’ll need to make this easy pecan pie recipe. Be sure to scroll down to the recipe card for ingredient amounts.
- Corn Syrup – You can use either light or dark corn syrup for this recipe. If you would prefer an alternate to corn syrup, you can sub in light molasses, honey, or maple syrup.
- Large Eggs – For best results, bring these to room temperature before you start.
- Sugar – I use granulated sugar in my recipe, as it produces the most classic version of pecan pie with a subtle sweetness, but you can also use light brown sugar as well for a slightly deeper flavor.
- Melted Butter – Salted or unsalted.
- Vanilla Extract – So much better than imitation vanilla! You could also use an equal amount of vanilla paste instead of extract.
- Salt – I really like the addition of a pinch of salt in my pecan pie recipe. It enhances the flavor of the nuts and balances the sweet filling.
- Chopped Pecans – I don’t worry about decorating the top of my pecan pie with whole pecans or pecan halves. While it looks pretty, I prefer all the pecans in a uniform size for each bite!
- Pie Crust – You can use a frozen pie crust, a store-bought rolled pie dough, or my homemade all-butter pie crust. See below.
Frozen vs. Homemade Pie Crust
You can certainly make your own pie crust, and I have a really great pie crust recipe. But for a time saver, which is great when you’re trying to prepare for a big meal, you can also use a frozen deep dish pie crust, or even the rolled up crusts. I love taking any shortcuts I can around the holidays, when I have a lot of different dishes to prepare. Honestly, the filling is so good it doesn’t matter too much what kind of crust you use!
How Do I Know When a Pecan Pie Is Done?
Pecan pie is finished baking when the pie is set in the center and no longer jiggles. A knife or toothpick inserted into the middle of the pie should come out clean. If the pecan filling is still loose, add a few more minutes in the oven and check again.
Tips for the Best Homemade Pecan Pie
- Making sure the pie sets up properly. If your pie doesn’t bake long enough, the center will not set up, creating a loose filling that will ooze when sliced. Bake the pie until it’s set in the center and no longer jiggly.
- Avoiding cracks. On the other hand, overbaking or sudden temperature changes can cause the top of your pecan pie to crack. Allow the pie to cool at room temperature before refrigerating.
- Baking times may vary. Baking time is key in pecan pie recipes to set the filling and ensure the crust is baked. Home oven temperatures can vary, so check your pie a few minutes before the timer goes off and assess the progress.
- Avoid a soggy pie crust. Before filling the pie, brush the uncooked crust with a thin layer of egg white. The egg acts as a barrier between the liquid filling and the pie dough. I generally don’t have issues with a soggy pie crust in this recipe, but it’s a step you can take as a preventative measure if you are concerned.
- Bake in the center or lower rack. Positioning the pie plate on the center or lower rack closer to the heating element can also help prevent a soggy pie crust.
- Bake the pie on a baking sheet. You can place your pie pan on a rimmed baking sheet in the oven if you are concerned about the filling bubbling over. You shouldn’t have that problem if you’ve used a deep dish pie pan, but it’s always nice to have a little insurance just in case!
Variations
- Toast the pecans: Lightly toast the chopped pecans in a dry skillet, or on a baking sheet in the oven to enhance their crunch.
- Chocolate lover’s pecan pie: Try my chocolate pecan pie recipe made with chopped chocolate and cocoa powder.
- For a grown-up twist, add a splash of bourbon or a teaspoon of rum extract for another layer of flavor.
- Serve with toppings: We love serving our pecan pie topped with vanilla ice cream or homemade butter pecan ice cream. Whipped cream is also great.
How to Store Pecan Pie
- Store your pecan pie airtight in the refrigerator. This will keep it fresh for the longest as well as keep it firm enough for sharp slices. Simply cover your pie plate with plastic wrap or aluminum foil and place in the refrigerator for up to 7 days. Out of the refrigerator at room temperature, your pie will be fine for up to a few hours.
- Freeze pecan pie. Pecan pie is a great pie to freeze and thaw out when ready to use. Cover your pie in plastic wrap, and then again with aluminum foil for best freshness. Allow the pie to thaw in the refrigerator before serving.
More Pecan Dessert Recipes
- Candied Pecans
- Pecan Pie Cheesecake
- Bourbon Pecan Brownies
- Glazed Butter Pecan Cookies
- Maple Pecan Tart
- Pecan Sour Cream Coffee Cake
I partnered with Karo® Syrup for this delicious recipe in 2018. The post has since been updated with more tricks and tips to be a more useful resource for my readers. Enjoy!
Pecan Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Pie
- Method: Baking
- Cuisine: Dessert
Description
This best-ever pecan pie recipe is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas! It’s easy to make from scratch with crunchy pecans, buttery filling, and a flaky crust.
Ingredients
- 1 cup light or dark corn syrup
- 3 eggs
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1–1/2 cups (6 ounces) coarsely chopped pecans
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions
- Preheat oven to 350°F.
- Mix Karo light corn syrup, eggs, sugar, salt, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans.
- Pour the mixture into pie crust.
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for at least 2 hours on wire rack before serving.
Notes
- If you are using a prepared frozen pie crust, place the cookie sheet in the oven and preheat the oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
- The pie is done when the center reaches 200°F. Tap the center surface of the pie lightly, and it should spring back when done. If pie crust is over-browning, cover edges with foil.
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 46.7 g
- Sodium: 54.6 mg
- Fat: 12.4 g
- Carbohydrates: 48.9 g
- Protein: 3 g
- Cholesterol: 61.9 mg
This is word for word from Karo corn syrup website, including tips.
HI Luke, this recipe was sponsored by Karo syrup, as disclosed at the beginning of the post. The post/photos/recipe were posted on behalf of them. I included my own experience and tips within the post to help with the process. Thanks for checking on me though 🙂
I guess if Shelley didn’t just steal the recipe, then it is fine. The main thing is that it makes a good pie, right? But I am rebelling and using the Walmart brand corn syrup!
This is the classic recipe that my mom and grandma used i n the deep south. Don’t talk to me about substitutes. I have to increase filling by 50% for my old glass pie plate. It has a wide rim and I make a beautiful fluted edge. After pouring in the filling, I start in the center, using half pieces of pecans all facing the same direction, with 4 pieces almost touching points, forming a cross. Then arrange halves in several concentric circles around the “cross” until filling is covered. Tap on them to sink them slightly into the filling. This is NOT a substitute for the chopped nuts that are mixed with the filling, but rather an addition. It is stunningly beautiful. Have a pierced sheet of foil ready to rest over the top when the nuts and crust get brown. It’s done when you tap on the center, or shake the pan, and the center does not wiggle like liquid.
Great tips!!
For the people saying it was still runny after baking, I would recommend letting it sit out for ten to twenty minutes it will firm up. I tried and it worked magic.
I let mine sit out an hour and it did not firm up.
Hey, just letting you know that Was the problem! You’re supposed to let it sit for 2 hours so all the syrup thickens up making the texture more thick!
This was my first attempt at making pecan pie. It always seemed like it would be hard but when I read this recipe, I was very surprised to see how very easy it seemed. IT WAS! I made it the night before Thanksgiving and it was PERFECT! I used brown sugar because I saw where you say that was ok in the one of the comments. I was so proud of myself because I am the worst baker ever! Haha! Thanks so much for the easy recipe!!
The Pecan Pie recipe far exceeds the recipe that I have been using. Keeping this one
Love hearing that so much!!!
I enjoyed this but found it to be way too sweet, I would cut the sugar by half next time. Very easy to make and the flavor was very good. I did toast the pecans and kept some halves to decorate the top. My mom is a pecan pie lover and she agreed it was too sweet but really enjoyed the flavor.
Hi, I’m making this recipe & just wondering about using granulated sugar, as most recipes call for brown sugar. Is there a typo, or do you actually use white sugar?
I use granulated sugar, but you can certainly use light brown sugar if you would like!
I roasted the pecans.
Great idea!
I made this but increased the quantity of ingredients by 50%. In the oven now!
Currently have this in my oven. I followed directions and baked for 1 hr. It’s still rather loose. I’m adding an additional 10 mins hopefully it will firm up so I can cool it and have it ready for Thanksgiving tomorrow.
I just had the same thing happen. I cooked for 70 min and it was still really goopy. Put in the oven for another 45 min, still runny.
As long as it’s hot it will be runny until its burnt. You have to let it cool FULLY to set. As a pastry chef I recommend overnight in the fridge.
exactly right. The hot, baked filling sets up AS IT COOLS, as you say. Instructions say two hours minimum. the overnight fridge tactic works for me, as well.
I did that too but then the edges of the pie over baked, it turned hard !