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
I love pecan pie but never tried to bake 1 untill this but ot turned out very well and easy to prepare
I followed the recipe exactly, but mine did not set. It tasted delicious but was runny. It did not serve in slices like a regular pecan pie. What did I do wrong?
Under-baked or over-mixed
I gave this to my 11 year old to make for the holidays and they killed it! Read through the ingredients and instructions and it was their first unassisted recipe. It’s so good. It’s insanely good.
Love hearing this!!
The receipt is easy to follow and in the end you have an amazing tasting pecan pie.
I am using your recipe for home baked pie crust but am confused as to whether I can put the whole thing in the oven at once or if I have to blind-bake the crust first? Please help.
The crust is unbaked 🙂
Blind bake with raw large beans to keep the pie crust flat.
I used your pecan recipe a couple of times & I found that there’s too many nuts in it. I guess that happened because I used a deep pie pan crust so I mixed up another batch & put it to the pan until it got full. Then I added just one cup of nuts to the last batch. It’s in the oven now & I’m curious how it turns out.
Hi Della, I had the same issue. The recipe calls for 1-1/2 cups, which I used, but later noticed it stated in parentheses “6 ounces”. Oops! If a cup is 8 ounces, that was a mistake in the recipe, because I used 12 ounces. There was too much filling for the crust and even after leaving some out, it bubbled over. The final product is more like sticky pecan candy.
Hi! Just to clarify, 6- ounces is measured weight. I include the cup measurement for ease. A cup = 8- ounces in liquid measurement 🙂
What temp to bake at? I am not seeing that in the recipe.
Step #1 in the recipe 🙂 350!
can i use brown sugar?
I put three tablespoons of brown sugar from another recipe! It just came out of the oven, but I think it would taste good! (I used one cup of white sugar, and the 3 tablespoons of brown sugar)
I’ve used this recipe for the past two years now and absolutely love it!! I always add chocolate chips for a little surprise too 🙂
The reviews for this Southern Thanksgiving staple were mixed, but I figured I’d throw my hat in the ring for an honest attempt.
The recipe is simple enough, and the ingredients are easy to come by.
I followed the instructions with exactness and had the highest hopes. My pre-oven pie looked like it belonged on a Fall edition of Better Homes and Gardens.
I set my timer for 60 minutes, but checked the pie at the 30 minute mark because of cautionary tales spouted by previous commenters such as Don who stated that baking the pie for 60 minutes was a crime against humanity (I’m paraphrasing, of course)
At 30 minutes, the pie was not fully baked, so I gave it another 20 minutes.
I plunged my thermometer into the pie and got a reading of 200 degrees- the magic number. I took the pie out with love and affection and let it sit on my counter for 2 long hours.
Finally, the time came to slice into my glorious creation. I put the slicer in and my heart sunk as quickly as the top of the pie. The inside gooped out and spilled everywhere. I wrestled with all my might to get a decent slice, but it failed catastrophically. My glorious pie slice flopped onto my plate like a fish out of water. With great remorse and my last shreds of optimistic hope, I attempted to cut yet another slice. It stayed together as well as my sanity after watching pledge week on PBS.
I lovingly gazed upon my goopy pie slice, which now looked more like a cobbler or crumble dessert and scooped up a large piece. It was……. The most delicious thing I have had the privilege of touching my taste buds. The flavour is truly lux.
However I may have overdid it with the size of the slice I took and now I can feel my teeth vibrating in my head and sending a Morse code message to my dentist.
All in all, I would probably have baked it a little longer and used slightly less sugar.
Would my pie make me the laughing stock of any baking contest? Absolutely. Would my pie bring forth works peace because of it’s flavour? Probably not. But it made my husband smile and will likely create a root canal that will land me on the Guinness World Record Book. 5/5 Stars
You are funny, i love that!!!
This is hilarious! And now I cannot wait to make it 🙂