The Best Classic Pecan Pie Recipe

overhead view of the traditional pecan pie recipe in a dish

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This Traditional Pecan Pie recipe is made with rich and sweet filling, crunchy pecan topping, and buttery pie crust.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 334Calories

Equipment

Ingredients

1 unbaked 9-inch pie crust homemade or store-bought, read notes
1 cup light corn syrup
¾ cup packed light brown sugar
½ teaspoon salt
¼ cup unsalted butter melted
1 teaspoon vanilla extract
3 large eggs lightly beaten
1 ½ cups pecan toasted, halves or roughly chopped

US Customary - Metric

Instructions

Preheat your oven to 350°F. Position a rack in the center of the oven.
In a large bowl, whisk together the corn syrup, brown sugar, salt, melted butter, vanilla extract, and beaten eggs until smooth and well combined.
1 cup light corn syrup, ¾ cup packed light brown sugar, ½ teaspoon salt, ¼ cup unsalted butter, 3 large eggs, 1 teaspoon vanilla extract
Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Arrange the pecan halves in an even layer in the bottom of the crust. Pour the filling mixture over the pecans, ensuring they are evenly distributed. * Read Notes
1 unbaked 9-inch pie crust, 1 ½ cups pecan
Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out clean. You can also insert a thermometer in the center and you will know it is ready when it reads 200F
If your pie crust starts to brown too much, you can either use a silicone pie crust shield or tent a piece of aluminum foil over your pie crust and keep baking so it doesn't darken too fast.
Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to fully set.
Slice the pie and serve at room temperature or slightly warmed. Top with whipped cream or vanilla ice cream, if desired.

Notes

• For extra depth of flavor, toast the pecans lightly before adding them to the pie.
• To prevent over-browning, cover the edges of the crust with aluminum foil halfway through baking.

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.

Nutrition