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pecan pie slice on a white plate

Best Pecan Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 14 minutes
Cool/Chill Time: 3 hours 30 minutes
Total Time: 4 hours 54 minutes
Servings: 8 slices
Calories: 495kcal
Author: Becky Hardin
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.
Print Recipe



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


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. Add corn syrup and cook (stirring often) until mixture comes to a boil, about 3-4 minutes.
    1 cup granulated sugar, 1⅛ cups light corn syrup, 2 tablespoons dark brown sugar
  • 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.



  • 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: 1slice | Calories: 495kcal | Carbohydrates: 45g | Protein: 8g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 286mg | Potassium: 175mg | Fiber: 3g | Sugar: 29g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg