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This Classic Pecan Pie recipe is so delicious and super easy to make. Crunchy pecans are poured into a delicious pie crust and covered with a sweet, buttery filling bursting with the flavors of rich dark brown sugar and vanilla. Meet your new favorite pecan pie!
Why You’ll Love This Classic Pecan Pie Recipe
I’m just going to say it: this is the BEST pecan pie recipe. It’s so easy and by far the tastiest I’ve ever had. Here’s what sets it apart:
- SO easy to make. Just mix together a few simple ingredients, spread the pecans over the pie crust, and pour the filling over them. Doesn’t get any easier! You can make the pie crust as simple as you like – either store-bought or homemade will work.
- Quick prep time. It only takes 10 minutes of active time in the kitchen!
- Rich, buttery flavor. The luscious filling for this pie is unreal. The use of dark brown sugar and dark corn syrup lends a wonderful complexity and depth that I just can’t get enough of. Combined with the richness of the buttery pecans and actual butter, it’s an unparalleled flavor experience.
- Nostalgia. As the smell of homemade pecan pie wafts through the kitchen, it’s hard not to drift off into a state of nostalgia as fond memories of holidays long past drift into your consciousness.
And, if you love pecan pie any way you can get it, try these unique dessert variations: Pecan Pie Cupcakes, Copycat Crumbl Pecan Pie Cookies, Pecan Pie Cheesecake and Pecan Pie Layer Cake!
What You’ll Need
This undeniably delicious pecan pie only requires 7 simple ingredients. Here they are. Be sure to scroll to the recipe card below for a printable list with ingredient amounts:
- Pie crust – I used a homemade crust that I love, but you could also use a store-bought crust for ease.
- Eggs – The eggs in the filling help it to firm up. Be sure to use large size eggs, not medium or extra large.
- Dark corn syrup – I really love the richness and extra depth of the dark corn syrup. You could use light corn syrup, but it’s not quite the same.
- Dark brown sugar – Light brown sugar would also work but you won’t get the same deep, rich flavor.
- Vanilla extract – Use a high quality brand for the best flavor.
- Melted butter – Pecan pie is rich and decadent partially due to butter. It also adds to the flavor of the pie.
- Salt – To bring out the flavors in the pie.
- Pecan halves – A must for pecan pie.
How to Make Pecan Pie
Here’s a quick look at how to make this classic pecan pie recipe. Be sure to scroll down to the recipe card for more detailed instructions.
- Prep. Spread the pie crust into a 9-inch pie pan, crimp the edges, and chill in the fridge until you’re ready to fill it. Preheat the oven to 425°F.
- Make the filling. Whisk the eggs, dark corn syrup, dark brown sugar, vanilla, butter, and salt.
- Assemble. Spread the pecans over the pie crust and pour the corn syrup mixture over them.
- Bake. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes. Add a pie crust shield and bake the pie for another 15-20 minutes.
- Cool. Allow the pie to cool for 1 hour on a wire rack before chilling in the fridge for 4-5 hours.
How Can You Tell When Pecan Pie Is Done Baking?
You’ll be able to tell when your pie is ready to come out of the oven when the edges are set and the center is nearly set but still a tiny bit jiggly. It will firm up as it cools and then even more when it chills.
Tips for Success
- Temperature. This recipe is unique in that you start baking the pie at one temperature and then reduce it after 10 minutes. Why? The high temperature in the beginning is necessary to help the crust set up but then you have to remember to reduce it, otherwise, the pie will burn.
- Use a pie shield. 20 minutes into baking, you will want to arrange a pie shield over the pie to ensure that the crust doesn’t burn while the filling finishes cooking. No pie shield? Tenting the crust with aluminum foil will also do the trick.
- Chill. While you can enjoy this pie before you chill it in the fridge, the filling will be a good bit softer and harder to serve. Chilling it in the fridge for a few hours allows it to firm up, making it much easier to manage. Feel free to serve it closer to room temperature though.
- Toast your pecans. Although it’s not necessary, I love toasting my pecans before I add them to the pie. You can toast them in the oven for a few minutes or add them to a large pan and cook over medium-low heat, stirring occasionally, until golden brown. They will develop a wonderfully rich, buttery flavor.
Serving Suggestions
This homemade pecan pie is wonderful as is, but it plays really nicely with other sweet treats as well. Here are some of my favorite things to serve it with.
- Ice cream. There’s nothing quite like pecan pie and vanilla ice cream. Grab some from the store or make your own Oatmeal Chocolate Chip Cookie Ice Cream.
- Whipped cream. Scoop a dollop of Homemade Whipped Cream onto your hunk o’ pie. It will break up the richness of the dessert just the right amount.
- Sauce. I love drizzling some of my Salted Caramel Sauce or Brown Sugar Caramel Sauce over a slice of pecan pie. Hot Fudge Sauce would probably be amazing as well.
- Sip. Whether it’s a glass of cold milk, an after-dinner espresso, a cup of Egg Nog, or a mug of hot chocolate from my Hot Chocolate Mix, it’s never a bad idea to accompany pecan pie with a delicious beverage.
Proper Storage
- Refrigerator. Once the pie has chilled for a bit, go ahead and wrap it in a double layer of plastic wrap. If you already sliced it, arrange the slices in a single layer in an airtight container. Store the pie in the fridge for up to 4 days.
- Freezer. Pecan pie freezes and thaws really well. Once it has firmed up in the fridge, wrap the pan in a double layer of plastic wrap. You could also wrap individual slices in a couple of layers of plastic wrap and seal them in an airtight container. In either case, store the pie in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
Can Pecan Pie Be Prepared in Advance?
Totally. It actually gets better as it chills. The flavors meld and the pie firms up nicely, making it more easily sliceable. Prepare the recipe from start to finish up to 2 days before you intend to serve it. You can even make it and freeze it up to 3 months in advance if you’d like. Check out the section below titled “Proper Storage” for more information.
Watch How to Make Pecan Pie
Print
Classic Pecan Pie
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10-12 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Pecan Pie recipe is a classic! With a delicious pie crust, plenty of brown sugar & lots of pecans, you’ll come back to this recipe time and time again.
Ingredients
- Refrigerated or homemade pie crust
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 3/4 cup (168g) dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 2 cups (200g) pecan halves
Instructions
- Place the pie crust in a 9 inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.
- In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter and salt.
- Put the pecans in the bottom of the crust in an even layer.
- Pour the corn syrup mixture over the pecans, which will then float to the top.
- Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.
- Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.
- Bake the pie for another 15-20 minutes.
- When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 346
- Sugar: 30.7 g
- Sodium: 274.1 mg
- Fat: 19.7 g
- Carbohydrates: 42.2 g
- Protein: 3.7 g
- Cholesterol: 46.5 mg
Hello Lindsay,
I love all your recipes and tried this one for the first time yesterday. I followed the cook time and cooled for 1 hours and allowed it to refrigerate for 8 hours. When I cut into it, it was runny still. Any suggestions or possible causes? The only thing I didn’t measure to a full two cups was the pecans. Everything thing else was measured to your recipe and I reduced the oven after the first 10 minutes as instructed.
It’s possible it just needed a little more baking time. I’m also wondering if maybe you used extra large eggs instead of large? I know sometimes I grab the wrong ones at the grocery store without even realizing it and the extra liquid could have made it need a longer baking time.
I have made several times the recipe and is still runny. I also put flour and cornstarch and still runny, I combine brown sugar with regular sugar and still runny!! I don’t know what else I can do !! please help !!
You shouldn’t need to add flour or cornstarch. The eggs are what should thicken the pie. I’m not really sure why you’re having trouble. Have you watched the video? Maybe it could help to see how thick or thin the mixtures are at different stages to see if yours look different?
Hello!
Is there a homemade crust recipe that I would able to use when making this?
Thank you for your help!
PS….HUGE fan of your website…I make a different treat every Friday for my co-workers and every single one goes over well =)
I know there are lots of recipes for crust out there, I just don’t have one on my site yet. I’m so glad you enjoy the recipes and that they are hits!
I’ve been making Contessa’s pecan bars for years, but this Thanksgiving I gave your recipe a try. It did not disappoint! It’s the tastiest pecan pie ever and will become my go-to classic pecan pie. Thank you so much! I love following your recipes.
That’s awesome! I’m so glad you enjoyed the pie!
You are so right: the brown corn syrup makes the difference!
Do you make this as a regular or deep dish pie? Thanks! And Congratsulations on your babies! God Bless!
I use a deep dish pie pan for most pies and would recommend it for this one too. 🙂 Thanks Susan!
Wonderfully easy recipe for my favorite pie. Congratulations on the twins. I truly understand your position. 25 years ago I was hospitalized for preterm labor for 10 weeks. My daughter is now in medical school! Prayers for your 2 special babies. May the remainder of the pregnancy, and birth be uncomplicated. Sending positive thoughts…
Thank you so much Susan! And so glad to hear you enjoyed the pie!
hey girl- So glad to hear about the twins! Praying for you! this pie looks amazing!
Thanks so much Shawnna!
What store bought pie crust do you normally use?
Most often I use Pillsbury.
That is such good news to hear about your twins! And, I love a classic pecan pie!
Dear Lindsey:
I am so happy for you and haven’t kept up until last month. I pray for you and your babies and I hope all goes well.
At the moment I can’t bake or cook because I have some bone or metal broke in my back, I am not in pain but have to wear a Turtle shell brace when up. I have to get a special x-ray and because it has taken almost 3 months I am having to wait. My son-in law had knee surgery today. As soon as he is better we will get the appointment. I am almost 79 so I think it is more age than other because I have good insurance.
Sorry to bother you but it is how I keep going pray for each other. I pay for your health to continue.
Sincerely, Marjorie Leatherwood
Thank you for the prayers Marjorie! I pray that your son heals soon and that you’re able to get the care you need soon as well!
I’m so happy to hear about the twins! That is fantastic! I am so excited to get more updates about them! This looks delicious but I think I am going to make the apple crumble cheesecake pie and the pecan pie layer cake for something other than another pie! Have a great Thanksgiving!
Hi congrats on the babies. I just wanted to know if corn syrup is necessary. Can i use anything to replace it?
Thank you
The only thing I could think to try would be real maple syrup. I’m not entirely sure if it would need adjustments at all, but you could try it. The flavor would certainly be a little different and maybe a good bit sweeter.
Congratulations on hitting 24 weeks! I had triplets 23 years ago and totally understand the importance of getting to that milestone. I was put on bed rest at home around that time in my pregnancy. Take care of yourself, get lots of rest (I took two naps a day) and pamper yourself as much as you can until the babies come. Having multiples is a blessing only given to very special families. Welcome to the club!
Thanks so much Amy! 🙂 Naps are definitely my friend right now!