Pecan Pie Recipe

Homemade Pecan Pie

There are certain recipes that instantly remind me of fall and the holiday season, and pecan pie is at the top of that list. The sweet, nutty filling paired with a flaky crust feels like home in every bite. This is one of those desserts I look forward to making year after year, whether it’s for Thanksgiving, Christmas, or simply a cozy Sunday when the weather cools down.

What I love most about this recipe is how simple it is to put together, yet it tastes like something you’d find at a bakery. The pecans toast beautifully in the oven, the filling becomes rich and caramel-like, and the crust gives it the perfect bite. Once you try it, you’ll see why pecan pie is a classic that never goes out of style.

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Cooling Time: 4 hours

• Total Time: About 5 hours

• Servings: 8 slices

Ingredients

• 1 unbaked 9-inch deep-dish pie crust (store-bought or homemade)

• 1 ½ cups pecan halves (reserve some for topping)

• ¾ cup packed light or dark brown sugar

• 1 ½ cups light or dark corn syrup

• ¼ cup unsalted butter, melted

• 2 large eggs

• 1 ½ teaspoons vanilla extract

• ½ teaspoon salt

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Place rack in the center.

2. Prepare Crust: Fit the pie crust into a 9-inch pie pan. For extra crispiness, partially bake it for 7–10 minutes.

3. Mix Filling: In a bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.

4. Add Pecans: Stir in the pecans, saving a handful to place decoratively on top.

5. Assemble Pie: Pour the filling into the crust, then arrange the remaining pecans on the surface.

6. Bake: Bake for 45–50 minutes until the filling is mostly set (the center should jiggle slightly). If the crust edges brown too quickly, cover with foil.

7. Cool Completely: Let pie cool at room temperature for at least 4 hours to fully set before slicing.

Tips for the Best Pecan Pie

• Use Dark Corn Syrup: This adds a richer, more caramel-like flavor.

• Crispier Crust: Brush the crust with a little beaten egg before filling to help keep it firm.

• Make Ahead: This pie tastes even better the next day. Make it a day before your gathering and store it covered at room temperature.

• Serving Suggestion: Top with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage & Freezing

• At Room Temperature: Keep covered for up to 2 days.

• Refrigerator: Store tightly wrapped for up to 5 days.

• Freezer: Wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use white sugar instead of brown sugar? Brown sugar gives a deeper, caramel flavor, but white sugar will work if that’s what you have.

Why is my pecan pie runny? If it hasn’t set, it likely needed more baking time. The pie should jiggle slightly in the center but not look liquid.

Do I need to refrigerate pecan pie? It’s fine at room temperature for 1–2 days, but for longer storage, keep it in the fridge.

Final Thoughts

This pecan pie is simple, delicious, and always a hit. It’s a recipe I love to bake during the fall, but honestly, it’s perfect year-round. If you’re looking for a dessert that’s comforting, timeless, and guaranteed to impress, this pie is it.