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Pecan Pie Recipe

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.