Thanksgiving wouldn’t be complete without my easy and classic Pecan Pie Recipe! I’ve created this timeless recipe with no extra frills – just all of the pecan pie elements my family loves. Pie crust is all dressed up with the best sweet, gooey filling and crunchy pecan topping that’ll have everyone reaching for a second slice!
What’s in This Pecan Pie Recipe?
My family absolutely loves this old-fashioned southern pecan pie recipe. Simple to make and truly a delight to eat! I feel like every holiday table deserves a timeless dessert like this Traditional Pecan Pie.
- Pie Crust: Make things easy by using store-bought crust, or make your own homemade pie crust.
- Eggs: You’ll need one to brush the pie crust with and the others for the pie filling.
- Butter: Unsalted butter is preferred!
- Sugar: You’ll need white granulated sugar and dark brown sugar for this recipe.
- Corn Syrup: Light corn syrup is what gives pecan pie filling the signature smooth texture.
- Vanilla: We love using homemade vanilla extract in all of our baked goods. It really lends the very best flavor.
- Pecans: The star of the show! To achieve the same look as in my photos, use chopped pecans.
Variations on Easy Pecan Pie
This southern pecan pie recipe is so easy to adapt and really make your own. For a bit of a boozy kick, I add a splash of bourbon to the filling. It really adds depth and compliments the nuttiness of the pecans. You could also replace some of the corn syrup or sugar in the filling with pure maple syrup for a similar effect without adding alcohol.
For a fun twist, I like to add some sweetened shredded coconut, chocolate chips, or warming spices (like cinnamon, nutmeg, ginger, and cloves).
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How to Store
In an airtight container in the refrigerator, pecan pie will stay fresh for up to 4 days. Serve at room temperature for the best flavor, although you can also serve it warm (but not hot!) or chilled if you prefer.
How to Freeze
You can freeze pecan pie for up to 1 month. Keep it stored in an airtight container and let it slowly thaw in the refrigerator prior to serving.
Serving Suggestions
I love this easy pecan pie served with a simple scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of the room-temperature pie, the cold ice cream, and the warm caramel is honestly so delightful.
Notes from the Test Kitchen
Be sure you blind-bake the pie crust before you fill it; otherwise, you could easily end up with an undercooked bottom. Just press your pie dough firmly into the bottom of your pie dish, bake for 4 minutes, and let it cool before proceeding.
5-Star Review
“This pie is a must dessert for Thanksgiving! It’s the best!” – Anna
Best Pecan Pie Recipe
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Ingredients
For the Crust
- 1 refrigerated deep-dish pie crust 213 grams
- 1 large egg 50 grams, lightly beaten
For the Filling
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- 1 cup granulated sugar 200 grams
- 2 tablespoons dark brown sugar 27 grams
- 1⅛ cups light corn syrup 351 grams (18 tablespoons)
- 4 large eggs 200 grams, lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon kosher salt 3 grams
- 2 cups chopped pecans 228 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- Preheat oven to 425°F.
- Roll dough into a 14-inch diameter circle and press it into the pie pan. Trim the crust, leaving 1-inch around the edges, and reserve the dough scraps. Fold the dough edges under and crimp the edges to your liking.1 refrigerated deep-dish pie crust
- Bake the crust for 4 minutes, or just until the crust is set. Transfer to a wire rack and cool for 3 minutes. Use leftover scraps to cover any cracks in the crust (hopefully, there aren’t any). Cool the crust for 30 minutes and brush lightly with one beaten egg.1 large egg
- Reduce the oven temperature to 350°F.
For the Filling
- Be sure oven temperature is set to 350°F and the oven rack is adjusted to the middle position.
- Melt the butter in a medium saucepan set over medium heat.6 tablespoons unsalted butter
- Add sugars and cook (stirring often) until mixture starts bubbling about 3-4 minutes.1 cup granulated sugar, 1⅛ cups light corn syrup, 2 tablespoons dark brown sugar
- Add corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.
- Remove the mixture from the heat and cool 5 minutes.
- Add the eggs to a medium heatproof bowl and whisk lightly. Pour 1 cup of the slightly cooled sugar mixture into a heatproof measuring cup.4 large eggs
- Very slowly whisk the 1 cup sugar mixture into the beaten eggs then very slowly whisk the beaten egg/sugar mixture back into the hot sugar mixture in the saucepan. Quickly whisk the mixture until thoroughly incorporated.
- Add vanilla and salt and whisk to incorporate.1 teaspoon pure vanilla extract, 1 teaspoon kosher salt
- Add the pecans and stir well.2 cups chopped pecans
- Pour the filling into the cooled crust and bake at 350°F for 30 minutes. If the crust is browning too quickly, cover the pie crust edge with a pie crust shield or foil. Bake an additional 20-30 minutes or until the pie is almost set in the middle. The pie should be barely jiggly in the middle.
- Transfer the pie to a cooling rack to cool completely before serving, at least 3 hours.
- Serve with a scoop of ice cream or lightly sweetened whipped cream, if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Bake this pie in a 9½-inch circular pie dish that is 2 inches deep.
- Blind bake your pie crust!
- Thoroughly whisk your filling ingredients so that everything is really well combined.
- During baking, if your crust is browning too quickly cover it with foil.
- Let the pie cool for at least 3 hours before serving.
Nutrition Information
How to Make Pecan Pie Step by Step
Roll Out and Trim the Crust: Preheat your oven to 425°F. Roll a refrigerated deep dish pie crust into a 14-inch diameter circle and press it into the pie pan. Trim the crust, leaving 1 inch around the edges, and reserve the dough scraps. Fold the dough edges under and crimp the edges to your liking.
Blind Bake the Crust: Bake the crust for 4 minutes, or just until the crust is set. Transfer to a wire rack and cool for 3 minutes. Use leftover scraps to cover any cracks in the crust (hopefully, there aren’t any). Cool the crust for 30 minutes and brush lightly with 1 beaten egg.
Melt the Butter and Sugars: Reduce the oven temperature to 350°F and adjust the oven rack to the middle position. Melt 6 tablespoons of unsalted butter in a medium saucepan set over medium heat. Add 1 cup of granulated sugar and 2 tablespoons of dark brown sugar and cook (stirring often) until the mixture starts bubbling about 3-4 minutes.
Boil the Corn Syrup: Add 1⅛ cups of light corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.
Cool the Sugar Mixture and Prep the Eggs: Remove the mixture from the heat and cool for 5 minutes. Add 4 large eggs to a medium heatproof bowl and whisk lightly. Pour 1 cup of the slightly cooled sugar mixture into a heatproof measuring cup.
Temper the Eggs into the Sugar Mixture: Very slowly whisk the 1 cup sugar mixture into the beaten eggs, then very slowly whisk the beaten egg/sugar mixture back into the hot sugar mixture in the saucepan. Quickly whisk the mixture until thoroughly incorporated. Add 1 teaspoon of pure vanilla extract and 1 teaspoon of kosher salt and whisk to incorporate.
Fold in the Pecans: Add 2 cups of chopped pecans and stir well.
Bake the Pie: Pour the filling into the cooled crust and bake at 350°F for 30 minutes. If the crust is browning too quickly, cover the pie crust edge with a pie crust shield or foil.
Continue to Bake and Cool the Pie: Bake an additional 20-30 minutes or until the pie is almost set in the middle. The pie should be barely jiggly in the middle. Transfer the pie to a cooling rack to cool completely before serving, at least 3 hours. Serve with a scoop of ice cream or lightly sweetened whipped cream, if desired.
If the middle of your pecan pie is on the soupier side, that means it didn’t bake for long enough. Remedy this by letting the pie cook for the full bake time. It is done when the top of it has a caramelized look and it should be a medium to dark brown. The pie crust will be a golden brown.
When you gently shake it, the middle of the pie should barely jiggle.
If you are planning on serving the pie within 2 to 3 hours, then you can leave it to cool at room temperature. If you are planning on serving it the next day, cover it loosely with foil or plastic wrap and place in the fridge.
Let the pie cool for at least 3 hours before serving at room temperature. This is important not just so it’s not too hot, but also so it has enough time to settle into the right shape when you slice it.
This pie is a must dessert for Thanksgiving! It’s the best!
Thanks, Anna! I’m glad you loved it!
Pecan pie is my favorite pie! I can’t wait to try this one out, it looks amazing.
Come back and let me know what you think once you’ve tried it!
This is a favorite recipe! Perfect for Thanksgiving but we’ll be having it regularly!
That’s awesome to hear, Toni!
In the directions, it says to add the corn syrup, but in the ingredient/measurement list, there is no mention of corn syrup or how much to use. Please clarify!!
such a delicious classic recipe!
Thank you, Rachael!
I can’t wait for Thanksgiving, because this is my favorite pie. The filling is so good, I need to have more than one piece!
One of mine too, Erin!!