Easy Pecan Pie Recipe

Looking for a foolproof pecan pie recipe that tastes amazing every time? This classic Southern dessert is surprisingly simple to make and delivers rich, gooey perfection in every bite.

What Makes This the Best Pecan Pie Recipe?

This traditional pecan pie combines a buttery, flaky crust with a sweet caramel filling packed with crunchy pecans. It’s the perfect dessert for Thanksgiving, Christmas, or any special occasion.

Why You’ll Love This Recipe

• Super easy – Even beginners can master this pie
• No pre-baking required for the crust
• Simple ingredients you probably have at home
• Make-ahead friendly for busy holidays
• Classic taste that never goes out of style

Ingredients You’ll Need

For the Filling:

• 1 cup white sugar
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 3/4 teaspoon vanilla extract
• 1/3 cup butter (softened)
• 3 large eggs
• 1 1/2 cups pecan halves

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Step-by-Step Instructions

Prep Your Pie Crust

1. Place your unbaked pie crust in a 9-inch deep dish pie pan
2. Put it in the fridge while you make the filling

Make the Pecan Filling

1. Mix the base: In a large bowl, cream together both sugars, salt, corn syrup, and softened butter
2. Add eggs: Beat in the eggs one at a time, then mix in vanilla
3. Fold in pecans: Save a few pecans for the top, then stir the rest into your mixture

Assemble and Bake

1. Pour the filling into your unbaked pie crust
2. Arrange the saved pecans on top for decoration
3. Bake at 425°F for 10 minutes
4. Lower temperature to 350°F and bake for 40-50 more minutes

How to Tell When Your Pecan Pie is Done

Your pie is ready when:

• The center barely jiggles when you gently shake the pan
• The edges look set and firm
• The top is golden brown

Pro tip: If the crust browns too quickly, cover it with foil halfway through baking.

Cooling and Serving Tips

• Let your pie cool completely before slicing (at least 3 hours)
• For clean slices, chill the pie in the fridge
• Serve at room temperature for the best flavor
• Add a dollop of whipped cream or vanilla ice cream

Storage and Make-Ahead Options

Refrigerator Storage

• Cover and store for up to 3 days
• Remove from fridge 1 hour before serving

Freezer Storage

• Wrap in plastic wrap and foil
• Freeze for up to 3 months
• Thaw overnight in the refrigerator

Make-Ahead Tips

• Bake the pie 1-3 days before you need it
• Make the filling and crust separately, then assemble on serving day
• The pie actually tastes better after sitting overnight

Common Pecan Pie Problems and Solutions

My Pie is Too Runny

• Cause: Underbaked center
• Fix: Bake longer until center is just slightly jiggly

The Crust Got Too Brown

• Cause: High oven temperature
• Fix: Cover with foil and lower temperature

The Filling Cracked

• Cause: Overbaking
• Fix: Remove from oven as soon as center is set

Nutritional Information (Per Slice)

• Calories: 368
• Carbs: 50g
• Protein: 3g
• Fat: 19g
• Fiber: 2g

Based on 12 servings per pie

Variations to Try

• Chocolate Pecan Pie. Add 1/4 cup cocoa powder to the filling for a chocolate twist.
• Bourbon Pecan Pie. Replace vanilla with 2 tablespoons of bourbon for an adult version.
• Mini Pecan Pies. Use muffin tins and mini pie crusts for individual servings.
• Maple Pecan Pie. Substitute half the corn syrup with pure maple syrup.

Final Tips for Perfect Pecan Pie

1. Use fresh pecans for the best flavor and crunch
2. Don’t skip the cooling time – patience makes perfect slices
3. Tent with foil if the top browns too quickly
4. Test for doneness by gently shaking the pan
5. Store properly to maintain freshness

FAQs

Conclusion

This classic pecan pie recipe is a guaranteed crowd-pleaser that’s been perfected over generations. With its rich, sweet filling and buttery crust, it’s the perfect ending to any meal. Whether you’re making it for the holidays or just because, this easy recipe will become your go-to dessert.

Easy Pecan Pie Recipe

This classic Southern pecan pie features a rich, gooey caramel filling packed with crunchy pecans in a buttery, flaky crust. Perfect for beginners, this foolproof recipe delivers bakery-quality results every time. It’s the ideal dessert for Thanksgiving, Christmas, or any special occasion when you want to impress your guests with a traditional homemade pie.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Southern

Calories: 368

Ingredients Equipment Method Notes

Ingredients

  

Pie Crust

• 1 whole Homemade pie crust, unbaked 9-inch deep dish, store-bought works too

Pecan Pie Filling

• 1 cup Granulated sugar
• 3 tablespoons Light brown sugar
• 1/2 teaspoon Salt
• 1 cup Light corn syrup
• 3/4 teaspoon Vanilla extract
• 1/3 cup Salted butter softened or melted
• 3 large Eggs
• 1 1/2 cups Pecan halves can chop or leave whole

Equipment

• Deep Dish Pie Plate (9-inch)
• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Aluminum foil
• Pie Server
• Cooling rack

Method

 

1. Prepare your pie crust and place the dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
2. In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and softened (or melted) butter until well combined.
3. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
4. Reserve a small handful of pecans for topping. Stir the remaining pecans into the batter until evenly distributed.
5. Pour the pecan mixture into the unbaked pie shell. Arrange the reserved pecans on top in any empty spots for decoration. Use a small spoon to cover them lightly with batter.
6. Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes.
7. Check the pie halfway through cooking. If the crust is browning too quickly, tent a large piece of greased aluminum foil over the top, making sure it doesn’t touch the filling.
8. The pie is done when you can gently shake it and the center is just slightly jiggly, not overly liquid. If it’s still very jiggly, continue baking for 5-10 more minutes.
9. Allow the pie to cool completely for at least 3 hours before cutting and serving. For best results, refrigerate for 1-3 days before serving.

Notes

Make Ahead Instructions: This pecan pie can be made 1-3 days in advance. Bake completely, cool, then cover and refrigerate. Remove from fridge 1 hour before serving for best taste.

Freezing Instructions: Cool the baked pie completely, wrap in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw completely in the refrigerator before serving.

Tips for Success: Use fresh pecans for the best flavor. Don’t skip the cooling time – it’s essential for clean slices. If your pie crust browns too quickly, cover with foil. The pie is done when the center barely jiggles when gently shaken.

Storage: Store covered in the refrigerator for up to 3 days. The pie actually improves in flavor after sitting overnight.