Name: Pecan Pie Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 1 Homemade pie crust, unbaked (recipe makes 2 crusts, freeze one for later); 1 cup granulated sugar (200 g); 3 Tablespoons light brown sugar (40 g); 1/2 teaspoon salt (3 g); 1 cup light corn syrup (240 ml); 3/4 teaspoon vanilla extract (3.75 ml); 1/3 cup salted butter, softened or melted (75 g); 3 large eggs; 1 1/2 cups pecan halves (150 g, whole or chopped)

If you’re on the hunt for a classic, rich, and utterly delicious pecan pie, you’ve come to the right place! This Pecan Pie Recipe is one of those timeless desserts that never fails to impress — whether you’re baking for holidays, family gatherings, or just because. I absolutely love how this pie turns out with a perfectly flaky crust and a filling that’s just the right balance of sweet, nutty, and buttery. Stick around, and I’ll walk you through everything to get it just right every single time.

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Why You’ll Love This Recipe

Classic Flavor: This pecan pie nails the traditional taste everyone adores, with a buttery, sweet filling and crunchy pecans.
Reliable Baking Tips: I share exactly how to tell when the pie is perfectly done, so you avoid that dreaded runny filling.
Make Ahead Friendly: You can prepare this buttery delight days in advance or even freeze it, making your life easier.
Beautiful Presentation: A few reserved pecans on top add that extra wow factor that your guests will notice immediately.

A close-up of a single slice of pecan pie on a white plate, showing three layers: a golden-brown flaky crust at the bottom and edges, a thick dark brown gooey filling in the middle clustered with glossy pecan halves on top, arranged unevenly but covering the surface well; crumbs are scattered around the slice on the plate, which sits on a white marbled surface, with a silver fork placed to the right side. Photo taken with an iphone --ar 2:3 --v 7 - Pecan Pie, classic pecan pie recipe, homemade pecan pie, best pecan pie, easy pecan pie

Ingredients You’ll Need

This pecan pie recipe is straightforward but relies on good-quality ingredients to shine—especially fresh pecans and a solid homemade pie crust (or a good store-bought one if you’re in a pinch). Each ingredient plays a crucial role in creating that gooey, silky filling balanced perfectly with crunchy nuts.

Flat lay of glossy pecan halves with rich, warm brown hues and intricate textures, a smooth slab of pale yellow salted butter, golden light corn syrup glistening softly, three large fresh eggs with smooth ivory shells, a small heap of light and dark golden granulated and brown sugars with a sparkling crystalline texture, a glass bottle of vanilla extract with deep amber liquid inside, and a round, pale beige unbaked homemade pie crust with a gently fluted edge, all arranged naturally with slight overlaps and shadows to highlight their freshness and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pecan Pie, classic pecan pie recipe, homemade pecan pie, best pecan pie, easy pecan pie

Pie crust: I highly recommend making your own for that tender, flaky base, but store-bought works too in a hurry.
Granulated sugar: Adds the foundational sweetness and helps with the texture of the filling.
Light brown sugar: Brings a deeper caramel note that complements the pecans perfectly.
Salt: Just a pinch to highlight all those sweet flavors without making it overly sweet.
Light corn syrup: Key for that sticky, rich texture that holds the filling together.
Vanilla extract: Adds a subtle warmth and enhances the pie’s flavor complexity.
Salted butter: Softened or melted, it enriches the filling with a creamy, buttery flavor.
Eggs: They help bind everything together and create that custardy consistency.
Pecan halves: Whether chopped or whole, these are the star of the show—freshness here makes all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily tweak this pecan pie recipe to fit your personal preferences or dietary needs. A little customization never hurts and can keep things fresh if you make it often like I do!

Gluten-Free: I’ve swapped the traditional pie crust for a gluten-free crust with great results—just be gentle handling it since it’s more delicate.
Vegan Version: Using flax eggs and vegan butter changes the texture slightly but still gives a tasty pie that my vegan friends enjoyed thoroughly.
Chocolate Pecan Pie: Adding a layer of melted dark chocolate under the pecan filling was an experiment that totally wowed my family—try it for an extra indulgent twist!
Chopped Pecans: I sometimes chop the pecans in half to create a more even nut distribution, but whole halves look beautiful on top for presentation.

How to Make Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Start with your pie crust pressed into a deep 9-inch pie plate. I always chill the dough once it’s in the pan. This helps prevent shrinking and keeps that crust nice and flaky. If you’re using my homemade pie crust recipe, go ahead and make it a day ahead so it has time to rest — trust me, it makes a difference!

Step 2: Mix the Filling

In a large bowl, cream together the granulated sugar, brown sugar, salt, and light corn syrup with your softened or melted butter. This easy mix-up is the base of that signature sticky-sweet pecan filling you’ll adore. Then beat in the eggs one at a time for a silky texture, finishing with vanilla extract for that subtle aroma.

Step 3: Add the Pecans

Reserve a handful of pecan halves for decorating the top later, then stir the rest into the filling mixture. Pour the filling carefully into your unbaked pie shell, then arrange those reserved whole pecans on top to fill any empty spaces — it gives the pie a beautiful, inviting look. Don’t forget to spoon a bit of filling over the pecans to keep them moist during baking.

Step 4: Bake to Perfection

Here’s one of my favorite parts: baking. Pop your pie into a 425°F oven for 10 minutes to help set the crust and start the filling. Then lower the temp to 350°F and bake for about 50 minutes more. Halfway through, tent the pie with greased foil to keep the top from burning while the insides fully set. The key here is to gently shake the pie when it’s done baking — it should barely jiggle in the center, not be liquidy. If it jiggles too much, bake it a little longer. Patience pays off for slicing that perfect pecan pie!

Step 5: Cool and Serve

Once baked, let your pecan pie cool completely at room temperature to set fully—this can take a few hours but don’t rush it! For best texture and flavor, I often refrigerate mine after cooling and bring it out about an hour before serving so the filling softens nicely without being too warm.

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Pro Tips for Making Pecan Pie Recipe

Chilling the Dough: Refrigerate your pie crust after forming it in the pan to prevent shrinkage at baking.
Watch That Jiggle: The center should still have a slight wobble but not be liquid; this ensures a gooey yet set filling.
Tent with Foil: Cover the pie with foil during baking to avoid burnt edges without sacrificing cooking time.
Don’t Skip Cooling: Let the pie cool for a few hours before cutting to get clean slices and perfect texture.

How to Serve Pecan Pie Recipe

Garnishes

I often top this pie with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. Sometimes a sprinkle of freshly chopped toasted pecans on top adds that extra crunch and flavor burst that my family goes crazy for. A drizzle of caramel sauce can also elevate the presentation and taste beautifully.

Side Dishes

For a classic southern-inspired spread, I like to pair pecan pie with fresh fruit or a simple salad on the side to balance the sweetness. It also pairs wonderfully with coffee or a bold black tea, making the dessert experience complete.

Creative Ways to Present

For special occasions, I’ve tried serving mini pecan pies in tartlet pans, which are always a hit because they’re easy to eat and look adorable. Another fun trick is to dust the top lightly with powdered sugar or cinnamon for a simple but elegant touch that adds seasonality and charm.

Make Ahead and Storage

Storing Leftovers

Leftover pecan pie stores beautifully in the fridge, wrapped tightly with plastic wrap or stored in an airtight container. I usually find it stays fresh and delicious for up to 3 days. Just take it out about an hour before you want to enjoy it again so it’s not too cold and the filling softens up nicely.

Freezing

I’ve frozen baked pecan pies wrapped carefully in plastic wrap and foil for up to three months without losing much flavor or texture. When you’re ready, simply thaw it overnight in the fridge and bring to room temp before serving—easy peasy!

Reheating

If you want to warm up a slice, a quick zap in the microwave for 20-30 seconds works, but I prefer a short reheating in a 300°F oven for about 10 minutes covered with foil to keep the crust crisp and filling perfectly gooey.

FAQs

Can I use a store-bought pie crust for this pecan pie recipe?

Absolutely! While I love making my own pie crust for the best flavor and texture, a good-quality store-bought crust works well if you’re short on time. Just make sure it fits your pie pan and chill it before baking to reduce shrinkage.
How do I know when the pecan pie is fully baked?

Great question! The filling will still have a slight jiggle in the very center when you gently shake the pie, but it shouldn’t be liquid. If it’s too wobbly, bake it for another 5-10 minutes and check again. This method helps you avoid undercooked filling that can ruin the texture.
Can I make pecan pie ahead of time?

Yes, you can make pecan pie up to 3 days ahead. Bake it fully, let it cool, then store it in the fridge. It can be served cold or brought to room temperature for best flavor. You can also prepare the crust and filling separately and assemble on baking day for extra convenience.
What’s the best way to store leftover pecan pie?

Wrap the leftover pie tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days, maintaining its flavor and texture. For longer storage, freezing is also a good option, just wrap it extra well to prevent freezer burn.

Final Thoughts

This pecan pie recipe holds a special place in my heart—it’s the dessert that always brings everyone to the table with big smiles and second helpings. Whether you’re a seasoned baker or trying your hand at pecan pie for the first time, I promise you’ll appreciate how forgiving and rewarding this recipe can be. Give it a try like I’m telling you over coffee, and watch it become your go-to dessert that friends and family will beg you to make again and again.