Rich, buttery, and full of sweet, nutty flavor, this classic pecan pie is a dessert that never disappoints. With a golden, flaky crust and a glossy filling packed with caramelized pecans, it’s the perfect addition to any holiday table — or really, any time you want something indulgent and homemade.
What Is Pecan Pie?
Pecan pie is a Southern favorite that combines a simple custard base with brown sugar, corn syrup, butter, and eggs, all poured over a bed of chopped pecans. As it bakes, the filling thickens into a silky caramel-like texture while the pecans on top toast to perfection. Every bite delivers that irresistible mix of crunch and gooey sweetness that makes this pie so memorable.
It’s especially popular around Thanksgiving and Christmas, but once you see how easy it is to make, you’ll want to bake it year-round.
The Best Ingredients for Homemade Pecan Pie
You don’t need fancy ingredients — just a few basics that come together beautifully in the oven. Here’s what you’ll need:
-
Pie crust: You can use homemade or store-bought. If you make your own, use an all-butter crust for the best flavor.
-
Pecans: Halves or roughly chopped. Toasting them first enhances their rich, nutty flavor.
-
Corn syrup: Light or dark corn syrup both work. Light syrup gives a milder flavor, while dark creates a deeper caramel taste.
-
Brown sugar: Adds warmth and depth.
-
Butter: Unsalted butter gives a smooth, buttery richness to the filling.
-
Eggs: These bind the filling together.
-
Vanilla extract: Rounds out the flavor.
-
Salt: Just a pinch balances the sweetness perfectly.
Step-by-Step: How to Make Pecan Pie
Step 1: Prepare the crust
If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges, then place it in the refrigerator to chill while you make the filling.
Pro Tip: Chilling the crust before baking helps it hold its shape and prevents shrinking.
Step 2: Toast the pecans
Preheat your oven to 350°F. Spread the pecans on a baking sheet and toast for about 8 minutes. They should smell fragrant but not burnt. Set aside to cool.
Step 3: Make the filling
In a medium saucepan over medium-low heat, melt the butter. Stir in the brown sugar until smooth. Add the corn syrup, vanilla, and salt, stirring constantly until the mixture is glossy and combined.
Let it cool for 5 minutes, then whisk in the eggs one at a time until the filling is smooth.
Pro Tip: Don’t add the eggs while the mixture is hot — you’ll end up scrambling them.
Step 4: Assemble the pie
Spread the toasted pecans evenly in the chilled crust. Pour the filling over the top, making sure all the nuts are coated.
Step 5: Bake
Bake at 350°F for 50 to 60 minutes, until the filling is set but still slightly wobbly in the center. The pie will continue to firm up as it cools.
If the edges of your crust brown too quickly, cover them with strips of foil halfway through baking.
Step 6: Cool completely
This step is crucial. Let the pie cool at room temperature for at least 2 hours before slicing. The filling needs time to set so it holds together perfectly when cut.
Tips for the Perfect Pecan Pie
-
Use room-temperature ingredients. Cold eggs or butter can cause the filling to separate.
-
Don’t overbake. The pie should jiggle slightly when you remove it from the oven.
-
Toast the pecans. It makes all the difference in flavor.
-
Let it rest. The longer the pie cools, the cleaner your slices will be.
Variations You’ll Love
Want to switch things up a bit? Try one of these tasty variations:
-
Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling.
-
Bourbon Pecan Pie: Stir in 1 tablespoon of bourbon for a warm, boozy twist.
-
Maple Pecan Pie: Replace some or all of the corn syrup with pure maple syrup for a richer flavor.
-
Salted Caramel Pecan Pie: Drizzle caramel sauce over the baked pie and sprinkle with sea salt before serving.
How to Serve Pecan Pie
A slice of pecan pie is a treat on its own, but it’s even better with a few extras.
-
Classic: Serve warm or at room temperature with a scoop of vanilla ice cream.
-
Whipped cream topping: A dollop of homemade whipped cream balances the sweetness perfectly.
-
Drizzle: Try topping it with a little caramel or chocolate sauce.
Pro Tip: Warm slices for about 15 seconds in the microwave before serving — it brings out the toasty flavor of the pecans and softens the filling just enough.
How to Store Homemade Pecan Pie
This pie stores beautifully, which makes it perfect for holiday prep.
In the fridge: Once cooled completely, cover tightly with plastic wrap or foil and refrigerate for up to 4 days.
In the freezer: Pecan pie can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then a layer of foil. To serve, thaw overnight in the fridge, then bring to room temperature before slicing.
Reheating: Warm individual slices in the microwave for 15–20 seconds, or place the whole pie in a 300°F oven for about 10 minutes.
Common Pecan Pie Questions
Why is my pecan pie runny?
It likely didn’t bake long enough. The center should be set but slightly jiggly when you remove it from the oven. It will firm up as it cools.
Can I make pecan pie ahead of time?
Absolutely. You can make it a day or two in advance — it actually tastes even better after resting overnight.
Do I need to refrigerate pecan pie?
Yes, since it contains eggs, pecan pie should be stored in the refrigerator once cooled.
Can I use dark corn syrup instead of light?
Yes! Dark corn syrup gives a deeper, more caramel-like flavor, while light syrup tastes milder. Both work great.
Why did my pecans float to the top?
That’s totally normal — as the filling bakes and thickens, the pecans rise to the surface to form that signature crunchy topping.
Helpful Tools
-
9-inch glass pie dish
-
Whisk
-
Saucepan
-
Baking sheet
-
Aluminum foil (for shielding crust edges)
Make-Ahead Tip
Pecan pie is an excellent make-ahead dessert. Bake it the day before serving, allow it to cool completely, and store it in the fridge. Before serving, bring it to room temperature or warm slightly in the oven. The flavors deepen beautifully overnight.
How to Toast Pecans Perfectly
Toasting pecans brings out their natural oils and intensifies their nutty flavor. Here’s how:
Spread the pecans in a single layer on a baking sheet and toast in a 350°F oven for 7–9 minutes. Stir halfway through to ensure even browning. Keep a close eye on them — they can go from golden to burnt quickly.
Once toasted, let them cool before adding them to your filling.
Pairing Ideas
If you’re serving pecan pie as part of a larger spread, here are some great pairings:
-
Hot coffee or espresso – The bitterness balances the sweetness.
-
Vanilla ice cream – Classic for a reason.
-
Whipped cream and cinnamon – Adds warmth and a little spice.
-
Salted caramel drizzle – For extra indulgence.
Troubleshooting Pecan Pie
Crust is soggy: Try blind-baking the crust for 10 minutes before adding the filling.
Filling bubbled over: Your pie dish may be too small, or you filled it too high. Leave about ¼ inch of space at the top.
Overly sweet pie: Reduce the sugar slightly or use more chopped pecans to balance the flavor.
Why You’ll Love This Recipe
This pie hits every note — sweet, buttery, crunchy, and smooth. The filling bakes into a golden, caramel-like layer that hugs the toasted pecans, while the crust stays flaky and tender. It’s the kind of dessert that feels nostalgic, like something that’s been passed down through generations.
Whether it’s Thanksgiving, Christmas, or just a cozy weekend dinner, this pecan pie will always steal the show.
Pecan Pie Recipe
Ingredients
- 1 9- inch unbaked pie crust
- 1 cup light or dark corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves or roughly chopped pecans
Instructions
- Preheat oven to 350°F.
- Toast pecans on a baking sheet for 7–9 minutes until fragrant. Let cool.
- In a saucepan, melt butter and whisk in brown sugar. Stir until smooth.
- Add corn syrup, vanilla, and salt. Mix until combined.
- Allow mixture to cool for 5 minutes.
- Whisk in eggs one at a time until smooth.
- Spread toasted pecans evenly in the unbaked pie crust.
- Pour the filling over the pecans, ensuring they are all coated.
- Bake for 50–60 minutes, until the filling is mostly set and just slightly jiggly in the center.
- Cool completely before slicing and serving.
Nutrition
This pecan pie is rich, simple, and pure comfort — the kind of dessert that draws everyone back to the table for “just one more bite.” Every forkful gives that perfect balance of buttery crust, sweet filling, and toasted nuts. Once you make it, it’ll quickly become your go-to recipe every holiday season.
