If there’s one dessert that manages to strike a perfect balance between nostalgic comfort and irresistible indulgence, it’s Pecan Pie. With its buttery, flaky crust, gooey caramel-like filling, and crunchy pecan topping, this classic American treat always finds its way onto holiday tables and family gatherings. Whether it’s your very first time baking a pie from scratch or you’ve been a lifelong fan of Southern sweets, this Pecan Pie recipe is simple to master and impossibly rewarding to share.
Ingredients You’ll Need
The magic of Pecan Pie lies in how a handful of essential ingredients come together for phenomenal flavor and texture. Each one brings something special, contributing to the pie’s signature richness, sweetness, and crunch.
- Unbaked 9-inch pie crust: The foundation of your Pecan Pie; go homemade or use store-bought for convenience, just be sure it’s unbaked.
- 1 cup light corn syrup: Provides classic sweetness and the gooey, custardy consistency that defines the filling.
- 1 cup packed light brown sugar: Adds deep caramel notes and a lovely golden color.
- 3 large eggs: Give the filling its structure, ensuring a soft set that slices beautifully.
- 1/4 cup unsalted butter, melted: Brings richness and helps unite the flavors; melting allows it to incorporate smoothly.
- 1 teaspoon pure vanilla extract: Enhances the pie with warm, aromatic undertones.
- 1/2 teaspoon salt: Balances the sweetness and amplifies the nutty flavors.
- 1 1/2 cups pecan halves: The true star—these lend the pie its signature crunch and rustic look on top.
How to Make Pecan Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish and crimp the edges however you like—classic, fluted, or with a fork. This extra detail helps seal in the luscious filling and gives your Pecan Pie that homemade touch right from the start.
Step 2: Mix the Filling
In a large mixing bowl, combine the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Whisk everything together until the mixture is beautifully smooth and glossy. This is your pie’s flavor-packed heart and soul—don’t skip the whisking, because a thorough mix means a silky consistency after baking.
Step 3: Add the Pecans
Fold in the pecan halves, letting them get fully coated in the sweet, buttery mixture. Not only do the pecans give your Pecan Pie its signature look, but they also provide the perfect crunch in every single bite.
Step 4: Fill the Pie Crust
Pour the pecan filling into your prepared pie crust, using a spatula to distribute the pecans evenly across the top. This not only ensures a pretty presentation but also guarantees even nuttiness with every slice.
Step 5: Bake to Perfection
Bake the pie for 50 to 60 minutes, keeping a close eye after about 40 minutes. If the edges of your crust are browning too quickly, gently cover them with strips of aluminum foil to keep them from burning. The pie is done when the center is set—a little wobble is okay, but it shouldn’t be liquidy.
Step 6: Cool Completely
Once baked, set your Pecan Pie on a wire rack and let it cool completely. This is the hardest part—resisting the urge to dig in! Letting it rest ensures you get tidy, picture-perfect slices and that the filling sets for that classic texture.
How to Serve Pecan Pie
Garnishes
The finishing touches make all the difference. Top each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy garnish beautifully contrasts the rich filling and crunchy pecans, elevating each bite of your Pecan Pie.
Side Dishes
Pecan Pie is wonderful on its own but shines even brighter alongside a few thoughtful sides. Try serving it with fresh berries for a burst of tartness, or a drizzle of chocolate sauce for extra luxury. Even a cup of hot coffee or a mug of strong black tea makes it a truly classic Southern-style dessert moment.
Creative Ways to Present
For a playful spin, try making mini Pecan Pie tartlets for individual servings—adorable and party-ready! Or, serve slices with caramel drizzle and a sprinkle of flaky sea salt for an irresistible sweet-salty twist. Don’t be afraid to experiment with decorative whipped cream swirls or even candied pecans on top.
Make Ahead and Storage
Storing Leftovers
Any leftover Pecan Pie can be stored at room temperature, covered loosely with foil or plastic wrap, for up to two days. For a longer stretch, keep it in the refrigerator and enjoy within four days. The filling holds up nicely, and the flavors often deepen after a night of rest.
Freezing
If you want to make your Pecan Pie far in advance, freezing is a great option. Cool the pie completely, then wrap it tightly in several layers of plastic wrap and a layer of foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
To bring back that fresh-baked magic, warm slices in the oven at 300°F (150°C) for about 10 minutes, or until gently heated through. Avoid microwaving, which can make the crust soggy. You can also serve it at room temperature—the flavors are just as wonderful.
FAQs
How do I know when my Pecan Pie is baked through?
The center should be just set, with only a very slight jiggle when you nudge the pie. If the filling moves like liquid or bubbles up, it needs more time. Tent the edges of the crust with foil to prevent over-browning if needed.
Can I use dark corn syrup instead of light?
Absolutely! Dark corn syrup will give your Pecan Pie a deeper, more robust flavor and a darker color. It’s a great swap if you like bolder caramel notes, though your pie will still be lovely with light corn syrup.
How do I prevent the crust from getting soggy?
Make sure the crust is nestled well into your pie dish, and try chilling it before adding the filling. Baking your pie on the lower oven rack can also help crisp up the bottom crust while keeping the filling luscious.
Is it possible to make Pecan Pie without corn syrup?
Yes! You can substitute an equal amount of pure maple syrup or honey, though the texture and flavor will change slightly. Both alternatives are delicious and can add a special twist to your pie.
Can I add chocolate or bourbon?
Of course! Stir a handful of chocolate chips or a tablespoon of bourbon into the filling before baking for a deliciously decadent variation. Both add extra depth and make the Pecan Pie even more special for grown-up palates.
Final Thoughts
Nothing brings people together quite like a homemade Pecan Pie, and this recipe is a joy to bake and to share. Whether you’re planning for a special occasion or craving a sweet taste of tradition, give this pie a try and watch it create warm memories with every bite!
Print
Pecan Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty sweetness of a classic Pecan Pie with this easy-to-follow recipe. Perfect for holiday gatherings or a comforting dessert any time of year.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- Mix the Filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the pecans until coated.
- Fill the Crust: Pour the filling into the prepared pie crust.
- Bake: Bake for 50-60 minutes until the center is set and the crust is golden brown. Cover edges with foil if browning too quickly.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing.
Notes
- Serve with whipped cream or vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 190mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
