Pecan Pie Recipe

A rich, buttery, and nutty Southern dessert, pecan pie features a gooey caramelized pecan filling in a flaky, golden crust. This classic pie is a staple for holidays and special gatherings, delivering the perfect balance of sweetness and crunch in every bite.

Why You’ll Love This Recipe

• Classic Southern Dessert – A traditional favorite with deep caramel and nutty flavors.
• Perfectly Gooey Filling – A luscious, custard-like texture that pairs beautifully with crunchy pecans.
• Flaky Homemade Crust – Buttery and crisp, complementing the rich filling.
• Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
• Great for Holidays – A must-have for Thanksgiving, Christmas, or any festive occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the Filling:

• 1 cup light corn syrup
• 3/4 cup brown sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups pecan halves

Directions

Make the Crust:

1. In a large bowl, mix the flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Assemble the Pie:

5. Preheat oven to 350°F (175°C).
6. Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

Make the Filling:

7. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
8. Stir in the pecan halves, ensuring they are evenly coated.
9. Pour the filling into the prepared pie crust, spreading the pecans evenly.

Bake:

10. Bake for 50-55 minutes, or until the center is set but slightly jiggly when gently shaken.
11. If the crust starts to brown too quickly, cover the edges with aluminum foil.
12. Remove from the oven and let the pie cool completely before slicing.

Serve:

13. Enjoy the pie on its own or serve with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Calories: 450 kcal per serving

Variations

• Chocolate Pecan Pie – Add 1/2 cup of chocolate chips to the filling for a rich, chocolatey twist.
• Bourbon Pecan Pie – Stir in 1-2 tablespoons of bourbon for a deep, warm flavor.
• Maple Pecan Pie – Replace the corn syrup with pure maple syrup for a natural sweetness.
• Nut Mix Pie – Use a combination of pecans, walnuts, and almonds for a unique flavor.
• Gluten-Free Option – Use a gluten-free pie crust or a nut-based crust.

Storage/Reheating

• Refrigeration: Store leftover pecan pie covered in the refrigerator for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in a 300°F (150°C) oven for 10 minutes or microwave in short intervals until heated through.

FAQs

How do I know when my pecan pie is done baking?

The pie is done when the center is set but slightly jiggly. A knife inserted near the center should come out mostly clean.

Can I make pecan pie ahead of time?

Yes, pecan pie can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Why is my pecan pie runny?

This can happen if the pie is underbaked. Be sure to bake until the filling is set and reaches an internal temperature of 200°F (93°C).

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

Yes, dark corn syrup will result in a deeper caramel flavor and slightly darker color.

How do I prevent the crust from burning?

If the crust edges brown too quickly, cover them with aluminum foil or a pie shield during baking.

Can I use a store-bought pie crust?

Absolutely. A pre-made crust can save time and still deliver great results.

Should pecan pie be refrigerated?

Yes, because it contains eggs, it should be stored in the refrigerator after cooling.

Can I make this pie without corn syrup?

Yes, you can substitute with maple syrup, honey, or a combination of brown sugar and water.

What’s the best way to serve pecan pie?

Pecan pie pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Can I add extra pecans to the pie?

Yes, but too many pecans may absorb the filling and alter the texture. Stick to about 1 1/2 cups for the best consistency.

Conclusion

Pecan pie is a timeless Southern dessert that is easy to make and absolutely delicious. With its rich, nutty filling and flaky crust, it’s the perfect treat for holidays, family gatherings, or any time you crave a sweet indulgence. Whether served warm with ice cream or enjoyed on its own, this pecan pie is sure to impress!