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 it’s our family’s favorite pecan pie recipe!
I don’t typically bake pies all year round. I’m not really sure why that is, because they really aren’t difficult to make, especially the recipe that I am going to share with you today, this classic pecan pie recipe! This pie is so EASY and QUICK, I should really make it a year-round dessert. Let’s make it happen!
Why You’ll Love This Pecan Pie Recipe
- 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 perfect pie recipe for beginners, or for kids to get involved in the holiday meal prep.
What You’ll Need
Here’s a quick look at what you’ll need to make this 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
- 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
- Vanilla extract
- A pinch of kosher salt. I really like the addition of a little salt in my pecan pie recipe. It enhances the flavor of the nuts, as well as pairs with 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.
Do I Have to Make My Own 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 short cuts 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 to Tell When Your Pie Is Done
When the center of the pie if set and no longer jiggles. A knife inserted into the center of the pie should come out clean. If it’s not set up add a few more minutes in the oven and check again.
- Making sure you pie sets up properly: If you don’t bake your pie long enough the center will not set up, creating a loose filling which will ooze when sliced. Make sure to bake your pie until the center is set and no longer jiggles.
- Avoiding cracks: If you over-bake your pie it will crack at the top, or if you cool your pie too quickly. Allow the pie to cool at room temperature before refrigerating.
Tips & Variation Ideas
- Place your 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 pie bubbling over. You shouldn’t have that problem if you’ve use a deep dish pie pan, but it’s always nice to have a little insurance just in case!
- Toast your pecans: You can toast your pecans to enhance the flavor if you would like to go the extra step!
- Add some booze: Add in a splash of bourbon or a teaspoon of rum extract if you’re feeling crazy!
- Serve with ice cream: We love serving this pie with vanilla ice cream. Whipped cream is also great.
How To Prevent a Soggy Crust
- Proper baking time is crucial when baking pecan pie to set to filling as well as ensure the crust is baked. Follow the recipe instructions closely, but note home oven temperatures can vary so check your pie a few minutes before the timer goes off and assess the progress. The pie should be set in the center and no longer jiggly.
- Bake in the center or lower rack. Placing the pie plate on the center or lower rack closer to the heating element is another tip to prevent a soggy crust.
- Create a barrier in between the filling and the pie crust. Before filling the pie simply brush the uncooked crust with a thin layer of egg white. This prevents the pie crust from absorbing the filling liquid creating a soggy dough.I don’t have that issue with this recipe, but it’s a step you can take as a preventative measure if you are concerned.
How To Store Pecan Pie
- You should 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.
- Can I freeze it? 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 refrigertaor before serving.
Looking for More Pecan Recipes?
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 to 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 pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty!
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 cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
The pie is done when center reaches 200°F. Tap center surface of pie lightly – 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
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Dear Shelly,
hi i wanted to ask you about Corn syrup. Here in Cyprus i haven’t seen, in any supermarket corn syrup, is there any substitute i can use.
many thanks
Malvina
You can make your own by dissolving 1 1/4 cups granulated sugar in 1/4 cup very hot water. OR you can use golden syrup, agave nectar, cane syrup, or honey. The honey, cane syrup, or golden syrup might alter the flavor slightly. Light corn syrup doesn’t have a flavor, it’s just sweet, so if you use any other liquid sweetener just note that it will alter the taste.
I hope I can remember to make this for my friend as a Thanksgiving/Christmas present because it is her favorite pie type
Delicious. I used the full 70 minutes and sprinkled some cinnamon before baking..couldn’t believe how easy it was to make. Garnished with whipped cream and a pecan on top.
Hello Shelly!
I have a soft corner for Cooking but not get enough time to cook. My sweet wife tried this recipe and really it was awesome. Highly appreciate your recipe. I want to start a restaurant soon and I will pick your delicious recipe must.
I made an error in the review–sorry. I said “the inserted knife test which is used for custard and pecan
pies does not work”. I should have said “the inserted knife test which is used for custard and pumpkin pies does not work.” Sorry I was so careless.
Although I haven’t actually made this recipe I give it 5 stars because I’m sure it’s delightful. My own recipe is very similar; my recipe calls for 1/2 teaspoon salt and no vanilla and quite a bit more butter (1/3 cup melted). Otherwise it’s the same. I’m really commenting in order to tell about my “testing for doneness” technique which I came up with myself. Most recipes say things like “bake 40 to 50 minutes or till filling is set.” But how do you know the filling is set? The inserted knife test that’s used for custard or pecan pies does not work.
My way is this: open the oven door, use two potholders (one in each hand) and give the oven shelf a quick, short “pull-push” while keeping your eyes focused on the middle of the pie. If the filling moves in a “wave” like a liquid, it is not done. Give it ten more minutes of baking, then test again. The pie is done if the center “jiggles like Jello.”
Another comment–I think most recipes give 375 F. as the best temperature for pecan pie, and that’s what I use. After 40 minutes at 375 F. I test and usually have to bake it 10 minutes longer and then it’s done.
An additional comment about pecan halves versus chopped pecans. I find that if made with chopped pecans it’s much easier to cut into neat wedges. But if I do use pecan halves, I take the trouble to use two forks and turn them “right-side up” after pouring the filling in. Makes the pie picture perfect. When the filling is poured in, a lot of the pecan halves end up “upside down.” They look nicer if “right-side up.”
Hello I just took the pie out of the oven. I did it for the 70 minutes. I used the keebler ready crust. I never made pecan pue before. I also never tried it so I dont know how it’s supposed to taste or look. I feel like it came out to dark (almost looks burnt in my eyes). My mom says that’s how they are. When I touch the top it’s hard. Is that how it’s supposed to look/ feel? Any advice for next time
It sounds like it turned out great! It should be firm on the top, and dark, but certainly not burned. Too bad you didn’t try it!
Hi Shelly,
Thank you for sharing experience. I am very much glad to find this website. I love such food very much. Just awesome recipe!
Making this pie this weekend and would love to splash a bit of bourbon in it. Will that effect the density (or anything) at all?
Depends on how much you add! I wouldn’t recommend adding anymore than 2 tablespoons as not to compromise the texture!
My Husband Appreciated me for this Recipies. I tried and made the Recipe but got similar but not 100%. I am requesting to “Shelly” that, if possible then Please make a Video how you make it exactly. Although, your guideline was WOW!
Great idea!!!
Do I need to melt the butter?
Yep! The recipe ingredients list calls for the butter to be melted 🙂