Pecan Pie Recipe

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.

Recipe Card

Best Pecan Pie Recipe

4.67 from 12 votes

Prep: 10 minutes mins

Cook: 1 hour hr 14 minutes mins

Cool/Chill Time: 3 hours hrs 30 minutes mins

Total: 4 hours hrs 54 minutes mins

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

This classic pecan pie recipe is a must for your Thanksgiving dessert. This traditional fall pie is easy to make and is perfect for serving to friends and family during the holidays.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• Pie Pan

Ingredients 

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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

Cook ModePrevent your screen from going dark

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.

Video

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.

Storage: Store pecan pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Serving: 1sliceCalories: 495kcalCarbohydrates: 45gProtein: 8gFat: 39gSaturated Fat: 10gCholesterol: 125mgSodium: 286mgPotassium: 175mgFiber: 3gSugar: 29gVitamin A: 426IUVitamin C: 1mgCalcium: 45mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.

More Homemade Pie Recipes To Try

• Homemade Apple Pie
• Lemon Meringue Pie
• Strawberry Jello Pie
• Caramel Pie