Not only is this Pecan Pie recipe one of the easiest pies to make, it's absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust. It's one of our family's all-time favorites!
My grandmother was an excellent pie maker and pecan pie will always remind me of her. Don't miss my other traditional pie recipes including Pumpkin Pie, Apple Pie, and Lemon meringue pie.
I was tasked to make Pecan Pie each year for Thanksgiving from a very young age, because it was so easy to make that my mom could trust I wouldn't mess it up! I never truly appreciated its magic until I was an adult, and my “taste buds matured”, as my mom would say! I'm telling you, this pecan pie recipe is the absolute BEST!
Pecan pie is an old-fashioned pie made with pecans folded into a batter made of butter, sugar and eggs, that bakes into a delicious caramel, nutty pie filling. Be sure to check out my Pecan Pie Bars recipe too!
What we LOVE about this Pecan Pie Recipe:
- EASY: Of all my pie recipes , this one is the fastest, easiest, and most basic recipe there is.
- Unbaked Pie Crust: Pecan pie is made with an unbaked pie crust, which is is just another reason it's so easy to make. Please do yourself a favor and pair it with my easy homemade pie crust, that tastes SO much better than store-bought!
- Basic Ingredients: You only need a few simple pantry ingredients: sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, pecans.
How to Make Pecan Pie:
Cream sugars, salt, corn syrup, and butter. Add eggs and beat well, then stir in the vanilla.
Add Pecans: Stir in the pecans (leave out a small handful to place on top later) until incorporated.
Pour the mixture into an unbaked 9 inch pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
Bake the pie at 425 for 10 minutes, then reduce heat to 350 degrees and continue to cook for 40 minutes. Check on it half way through cooking and tent a piece of aluminum foil over the crust if it's getting too browned–I spray the foil with non-stick cooking spray and try and tent it so it doesn't touch the pie filling, so that the filling doesn't stick to the foil.
How do I know when it's finished baking?
You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set. The cook time will vary and may take a bit longer than 60 minutes.
Make Ahead and Freezing Instructions:
To Make Ahead: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don't add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
To Freeze: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
More Pie Recipes:
- Chess Pie
- Cherry Pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Coconut Cream Pie
- Triple Berry Pie
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Recipe
Pecan Pie
Equipment
Ingredients
- 1 Homemade pie crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar (200 g)
- 3 Tablespoons light brown sugar (40 g)
- 1/2 teaspoon salt (3 g)
- 1 cup light corn syrup (240 ml)
- 3/4 teaspoon vanilla extract (3.75 ml)
- 1/3 cup salted butter , softened or melted (75 g)
- 3 large eggs
- 1 1/2 cups pecan halves (can chop the pecans or leave whole) (150 g)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Notes
Nutrition
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I originally shared this recipe November 2018. Updated November 2022.
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This recipe is AMAZING! This was my first time making a pie of any sort, and it came out amazingly. I did bump up the temp to 375 for 15-20 more minutes, and it was perfect! I’m going to be making this each holiday, and everyone loved it!
I have tried several pecan pie recipies and not one turned out right.
I decided to try this one and followed the directions to a “T”. It turned phenomenal!! My family raved about it and are begging me to make another one. lol
Thank you so much for sharing your recipe. This is definitely a keeper for my family.
I made this pecan pie recipe for Thanksgiving today and it was a hit! My brother said it was the best he has ever had. Love this recipe!
Not a fan, the interior custard was runny even thought I gave it extra time in the oven. I could taste the sugar crystals on the pecans and wasn’t a fan, too crunchy for me.
I wonder if there is a way to add some Bourbon?
Pie was soupy after cooking an additional 10 minutes and letting sit to cool for about 2-3 hours. Would not recommend this recipe.
I had the same issue
nice and sweet like me
I made this pie last night. I panicked because I hit 60 minutes in the oven and the filling was nowhere close to being firm. I scrolled to the review section and was confused at how this recipe got over 4k- 5 stars and yet so many people had left reviews saying they got pecan soup. Everyone kept writing to “calibrate your oven” but I have never had issues with bake time and other recipes and I bake pies a lot and never have had problems with my oven.
I kept good faith tho and left my pie in the oven for nearly 2 hours… at 1 hr 40 minutes, I poked holes with a knife on the top layer of the filling because it seemed like the top layer had firmed up but underneath it hadn’t at all. This helped a ton by giving heat access to the underneath.
The pie was a huge hit today. I would definitely recommend reducing sugar like many other comments suggested.
I think the crust overcooked a bit from being in the oven too long, but I get perfectionist-y with my baking.
I also baked my pie in a glass pie pan which could affect bake times- but again- this has never been an issue before.
I cooked a strawberry rhubarb pie literally the night before in my glass pan and it went great.
I also 1.5x the recipe since my pie pan was slightly bigger. I’m wondering if other folks whose timing went perfectly added more filling or not?
All in all, the pie tasted great! But that bake time being SO off is why I’m not giving it 5 stars.
Definitely not the perfect recipe. This pie never thickened! Followed the recipe to a t and it was a soupy mess. If you want to find a good way to waste an entire day, by all means use this recipe.
Hi Jackie–I’m sorry this happened, but it sounds like it needed to cook longer. I’d double check your oven is calibrated to the right temperature, make sure to use large eggs, and cook it until it’s not longer jiggly.
Hi, I’m planning make this in mini pans (4inches). How can I modify the baking time? Thanks!
No stars yet til I take it out of o en. Followed instructions to a T.
Let me just say I don’t have high hopes. I’ll also say that I spent 60 years of my 80 in professional kitchens…from slinging burgers to owning my own cafes and restaurants. I know a lot about baking. This ain’t gonna work.
Anyway 5 min after I put this pie in 425 oven for the first 10 min., it had a brown skin on top.
When I turned it down and touched the top I could tell there was over 1″ between that skin and the filling under it.
I’m leaving it in til it’s supposed to be done.
I see many positive comments.
We’ll see.
I made this today and not soupy at all. I did add two tsp of cornstarch and will just probably reduce the sugar a little bit to lessen the sweetness. For people who are having a soupy outcome, it could probably be your oven? A good oven thermometer would help to really see if you are hitting the right temperature for it to bake properly ☺️
Thank you so Very much!!