Pecan Pie Recipe – A buttery, gooey, perfectly nutty dessert

I still remember the first time I baked this Pecan Pie Recipe—it filled my kitchen with the most amazing aroma! After that first bite, I was completely hooked on how rich and nutty every slice tasted.

Making it quickly became one of my favorite traditions, especially during the holidays. I love how the filling is sweet, smooth, and perfectly balanced with crunchy pecans. If you’re searching for a dessert that always impresses, this recipe is a winner.

Ingredients

Here’s everything you’ll need to make this classic pecan pie:

• 1 unbaked 9-inch pie crust (homemade or store-bought) – A flaky crust works best to support the rich filling.
• 2 and 1/2 cups pecan halves – Use fresh pecans for the best crunch and flavor.
• 3 large eggs – These help the filling set properly and create a custard-like texture.
• 1 cup dark corn syrup – Provides sweetness and gives the pie its signature gooey consistency.
• 1/2 cup packed brown sugar – Adds deep caramel-like flavor.
• 1/4 cup unsalted butter, melted – Enhances richness and smooth texture.
• 1 and 1/2 teaspoons pure vanilla extract – Boosts overall flavor.
• 1/2 teaspoon salt – Balances the sweetness.
• 1/2 teaspoon ground cinnamon – Adds warm spice (optional but recommended).

Note: This recipe serves approximately 8–10 slices.

Variations

Want to customize your pecan pie? Try these ideas:

• Maple Version: Replace corn syrup with pure maple syrup for a naturally rich flavor.
• Chocolate Pecan Pie: Add chocolate chips to the filling for a decadent twist.
• Bourbon Flavor: Stir in 1–2 tablespoons of bourbon for deeper complexity.
• Dairy-Free Option: Use plant-based butter instead of regular butter.
• Gluten-Free Crust: Swap the crust for a gluten-free pie shell.

Cooking Time

• Prep Time: About 20–30 minutes
• Cooking Time: About 50–60 minutes
• Total Time: Around 1 hour 30 minutes (plus cooling time)

Equipment You Need

• 9-inch pie dish – Holds and shapes the pie while baking.
• Mixing bowls – For preparing the filling.
• Whisk – Ensures the filling is smooth and fully combined.
• Measuring cups and spoons – For accurate ingredient portions.
• Rolling pin – If making homemade crust.
• Wire cooling rack – Allows even cooling after baking.

How to Make Pecan Pie Recipe?

Prepare the Pie Crust

Start by placing your pie crust into the pie dish and crimping the edges. I like to chill the crust before filling it because this helps keep it flaky and sturdy. Make sure it fits evenly in the pan so it bakes properly.

Make the Filling

In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon until smooth. I always make sure the mixture is fully blended so the texture turns out silky and consistent.

Assemble and Bake

Spread the pecan halves evenly inside the crust, then pour the filling mixture over them. Bake in a preheated oven at 350°F (177°C) until the center is set but slightly jiggly. I usually bake it until the top looks golden brown and firm around the edges.

Cool Before Serving

Allow the pie to cool completely on a wire rack. This step is very important because it helps the filling set properly. Once cooled, slice and serve.

Additional Tips for Making This Recipe Better

Here are some personal tips I’ve learned after making this pie many times:

• I always use fresh, high-quality pecans for better flavor.
• Let the pie cool completely before slicing to avoid a runny center.
• If the crust browns too quickly, I cover the edges with foil.
• I prefer dark corn syrup for a richer taste.
• Adding a little extra vanilla makes the flavor even more delicious.

How to Serve Pecan Pie Recipe?

Serve pecan pie at room temperature or slightly warm for the best texture. I love pairing it with a scoop of vanilla ice cream because the cold creaminess balances the sweetness.

You can also top it with whipped cream, caramel drizzle, or extra toasted pecans for a beautiful presentation. A light dusting of powdered sugar makes it look extra special for holidays or gatherings.

For a complete meal before enjoying dessert, you can serve comforting sides like Rice Pilaf Recipe or flavorful dishes such as Gumbo Rice Recipe to create a well-rounded table spread.

Nutritional Information

Approximate values per slice:

• Calories: About 450–500
• Protein: Around 5–6g
• Carbohydrates: About 55–60g
• Fat: Around 25–30g

Make Ahead and Storage

Storing

After baking, allow the pie to cool completely. Cover it tightly and store at room temperature for up to 1 day or refrigerate for up to 4–5 days. Refrigeration helps maintain freshness because the filling contains eggs.

Freezing

You can freeze pecan pie for up to 3 months. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.

Reheating

To reheat, warm individual slices in the oven at 325°F for about 10–15 minutes. This brings back that freshly baked taste and texture.

Why You’ll Love This Recipe?

Here’s why this pecan pie will become your favorite dessert:

• Simple Ingredients: You only need basic pantry staples.
• Perfect Texture: Crispy pecans with a gooey, rich filling.
• Holiday Favorite: Ideal for Thanksgiving, Christmas, or special occasions.
• Make-Ahead Friendly: Can be prepared in advance and stored easily.
• Crowd-Pleasing Flavor: Loved by both kids and adults.

This pecan pie recipe is a timeless dessert that never goes out of style. With its buttery crust, sweet filling, and crunchy pecans, every slice feels comforting and special. Whether you’re baking it for a celebration or just because you’re craving something sweet, this recipe delivers delicious results every time. 🍂🥧

Ben Carraoli

Pecan Pie Recipe

I still remember the first time I baked this pecan pie—it filled my kitchen with the most amazing aroma! After that first bite, I was completely hooked on how rich and nutty every slice tasted. Making it quickly became one of my favorite traditions, especially during the holidays.

Print Recipe Pin Recipe

Total Time 1 hour hr 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 unbaked 9-inch pie crust homemade or store-bought – A flaky crust works best to support the rich filling.
• 2 and 1/2 cups pecan halves – Use fresh pecans for the best crunch and flavor.
• 3 large eggs – These help the filling set properly and create a custard-like texture.
• 1 cup dark corn syrup – Provides sweetness and gives the pie its signature gooey consistency.
• 1/2 cup packed brown sugar – Adds deep caramel-like flavor.
• 1/4 cup unsalted butter melted – Enhances richness and smooth texture.
• 1 and 1/2 teaspoons pure vanilla extract – Boosts overall flavor.
• 1/2 teaspoon salt – Balances the sweetness.
• 1/2 teaspoon ground cinnamon – Adds warm spice optional but recommended.

Method

 

1. Start by placing your pie crust into the pie dish and crimping the edges. I like to chill the crust before filling it because this helps keep it flaky and sturdy. Make sure it fits evenly in the pan so it bakes properly.
2. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon until smooth. I always make sure the mixture is fully blended so the texture turns out silky and consistent.
3. Spread the pecan halves evenly inside the crust, then pour the filling mixture over them. Bake in a preheated oven at 350°F (177°C) until the center is set but slightly jiggly. I usually bake it until the top looks golden brown and firm around the edges.
4. Allow the pie to cool completely on a wire rack. This step is very important because it helps the filling set properly. Once cooled, slice and serve.

Notes

• I always use fresh, high-quality pecans for better flavor.
• Let the pie cool completely before slicing to avoid a runny center.
• If the crust browns too quickly, I cover the edges with foil.
• I prefer dark corn syrup for a richer taste.
• Adding a little extra vanilla makes the flavor even more delicious.