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
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 🙂