The Best And Easiest Pecan Pie Recipe

What’s the first thing that comes to mind when you think about Thanksgiving pies? For me, it’s always a Southern pecan pie. Nothing compares to the textural combination of the crunchy pecans, warm gooey center, and flaky crust trio. As soon as it hits your mouth and you taste that nutty caramelized flavor, the only thing you worry about after is how to stop yourself from eating it all in one sitting.

Whether you’re hosting a holiday gathering, celebrating a special occasion, or simply craving a sweet treat, this pie is the ultimate comfort food dessert. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream to elevate every bite into a moment of pure indulgence.

Since you are here and love traditional pie recipes, check out this Homemade Pumpkin Pie, the best mini pecan pie, this Dutch Apple Pie with Crumb Topping, or this Homemade Pie Crust Recipe.

What are the ingredients of a pecan pie?

Here are the ingredients you will need to make this classic pecan pie recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Unbaked 9-inch Pie Crust (homemade or store-bought): This serves as the base of the pie, holding the caramelly filling and providing a buttery contrast to the topping.
• Light Corn Syrup: adds sweetness and gives the filling its iconic gooey texture.
• Light Brown Sugar: deepens the flavor of the filling with its molasses notes.
• Salt: balances the sweetness and enhances the overall flavor of the pie.
• Unsalted Butter: adds richness and helps bind the filling ingredients together.
• Vanilla Extract: enhances the flavor of the filling.
• Large eggs: provide structure to the filling, helping it set while maintaining a soft, custard-like texture.
• Pecan Halves: are the key ingredient and star of this perfect pecan pie, adding crunch and a nutty flavor to contrast the sweet filling.

How to make this traditional pecan pie recipe

This is how you can make the best pecan pie recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Preheat your oven and position the rack in the center of the oven.
2. In a large mixing bowl, combine the corn syrup, brown sugar, salt, melted butter, vanilla extract, and beaten eggs. Whisk the ingredients together until the pecan pie filling mixture is smooth and fully blended.
3. Place the raw pie crust (if using an aluminum pan, par-bake if using a ceramic pan) into a 9-inch pie dish, trimming and crimping the edges to your preference. Spread the pecan halves evenly across the bottom of the crust. Carefully pour the buttery filling over the pecans, making sure they are distributed throughout.
4. Set the pie dish on a baking sheet to catch any spills. Bake until the edges of the filling are set and the center of the pie still has a slight wobble. A knife inserted near the center should come out clean. You can also insert a thermometer in the center; you’ll know it’s ready when it reads 200F.
5. Once baked, remove the pie from the oven and allow it to cool completely on a wire rack, giving the filling time to firm up.
6. Slice the pie and serve at room temperature or slightly warmed. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

If the pie crust start to brown too much either use a silicone pie crust shield or tent a piece of aluminum foil on top of it to keep it form browning too much.

Pecan Pie Recipe Tips

• For extra depth of flavor, toast the pecans lightly on a stovetop pan before adding them to the pie.
• To prevent over-browning, cover the edges of the crust with a silicone pie crust shield or piece of aluminum foil halfway through baking.

Why do you need to make this recipe?

• This easy pecan pie recipe only requires a handful of simple ingredients that you can quickly find at any grocery store.
• A homemade pecan pie is so much better than any store-bought pie.
• It’s surprisingly one of the easiest pies you can make!
• You can also customize it and add flavors to make it even better.

Frequently Asked Questions – FAQ

Can I use dark corn syrup instead of light corn syrup?

Yes, you can substitute dark corn syrup for light corn syrup. The dark syrup will give the pie a richer, more robust flavor and a slightly darker color.

Can I make this recipe ahead of time?

Absolutely! Pecan pie can be made up to 2 days in advance. Store it in the fridge or at room temperature covered tightly with foil or plastic wrap.

Will Pecan Pie Thicken as it cools?

It sure will! This is something you have to keep in mind if you are also making your pecan pie ahead of time and storing it in the refrigerator. Make sure to pull it out ahead of time so that it gets back to room temperature and is ooey gooey again.

How do I store leftover pecan pie?

Place your leftovers in an airtight container and store them in the fridge for up to 3 or 4 days. If you want to freeze, wrap each individual slice in plastic wrap first, then place it in a container or Ziplock bag. It should last for a couple of months in the freezer like that.

Why did my pecan pie filling turn out runny?

If the pie was underbaked or the filling wasn’t mixed thoroughly, this could happen. Be sure to bake until the edges are set, and the center is slightly wobbly. Be sure to also whisk the filling ingredients until well combined.

If you have a thermometer, you can insert it in the center of the pie and check for doneness. You will know it is ready when the center reads 200F.

What flavors can I add to make this Old-fashioned pecan pie even better?

• Use maple syrup instead of corn syrup to make a Maple Pecan Pie.
• Add chocolate chips to the filling mixture; you won’t be disappointed. I have a Chocolate Pecan Pie Bars Recipe that goes viral every holiday season.
• Use this Homemade Pie Crust Recipe instead of a store-bought one. Total game-changer.

Should I par-bake my crust?

Whether you should par-bake your crust depends on the type of pie pan you’re using.

• Aluminum Pie Plate: If you’re using an aluminum pie plate, you can fill your unbaked pie shell and bake it directly without the need to par-bake.
• Ceramic Pie Plate: If you’re using a ceramic pie plate, as shown in the photos of this article, it’s important to par-bake the pie dough before adding the chopped pecans and egg custard filling.

This is because heat transfers differently between aluminum and ceramic pans. Ceramic pans retain heat more slowly, so par-baking ensures the crust is fully baked and avoids a soggy bottom.

Traditional Pecan Pie Recipe

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