Pecan pie is one of those desserts that never goes out of style—rich, sweet, and with just the right amount of crunch. It’s the kind of treat that feels like home, especially during the holiday season.
The golden, caramelized filling is perfectly complemented by the nutty crunch of toasted pecans, creating a contrast in every bite.
This recipe has been a staple in my kitchen for years, and it’s one I can always count on to impress guests or add warmth to a family gathering.
There’s something so comforting about watching the pecans gently toast as the pie bakes, filling the house with the most inviting aroma.
It’s one of those desserts that’s perfect for special occasions, but honestly, it’s simple enough for any day you’re craving a little extra sweetness.
If you’re looking for more seasonal desserts to complement this classic, I recommend trying sweet potato pie for a smooth, spiced option or a grapefruit custard pie for a refreshing twist. Both are just as comforting and share that perfect balance of sweetness and texture.
Why This Is My Go-To Recipe
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- It’s easy to make, even for beginners! No fussing with complicated ingredients.
- I’ve made this countless times, and it always turns out perfectly—every single time.
- The balance of flavors is just right—sweet, buttery, with the perfect crunch from the pecans.
- It’s a great make-ahead option for holidays and gatherings; I’ve even prepped it the night before.
- The leftovers (if there are any!) keep beautifully in the fridge and make for a delicious breakfast the next morning.
Pecan Pie Recipe
Equipment
- Pie Pan
Ingredients
- 1 Homemade pie crust (my recipe makes 2 crusts) Unbaked
- 1 cup Granulated sugar
- 3 tbsp Light brown sugar
- 1/2 tbsp Salt
- 1 cup Light corn syrup
- 3/4 tbsp Vanilla extract room temperature
- 3 Eggs
- 1-1/2 cups Pecan Halves Can chop or Leave Whole
Instructions
- Prepare my perfect pie crust recipe and place the pie dough in an 8 or 9-inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and room-temperature butter. Add the eggs and beat well. Stir in the vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour the batter into the unbaked pie shell. Add the reserved pecans on top of the pie in any empty spots to make it visually appealing. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees F and continue baking for about 40 minutes. Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top of the pie (tented high to avoid touching the filling).
- The pecan pie is done when you gently shake it and is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes.
- Allow the pie to cool completely for several hours before cutting and serving. Alternatively, refrigerate for 1-3 days until ready to serve.
Notes
- This recipe is for a standard 9” pie dish. If you have a larger pie dish, I suggest 1 ½ times the recipe.
Nutrition
Time for The Tips!
- Chilled Pie Crust: Ensure your pie crust is thoroughly chilled before adding the filling. This helps prevent shrinking and ensures a flaky crust.
- Room Temperature Ingredients: Using room temperature butter and eggs for the filling helps create a smooth and creamy texture, making it easier to mix everything together evenly.
- Even Distribution of Pecans: When stirring the pecans into the batter, aim for an even distribution throughout the filling. This ensures every slice of pie has a delicious balance of nuts and filling.
- Visual Appeal: Arrange a few reserved pecans on top of the pie before baking to make it visually appealing. This adds an extra touch of elegance to your finished pie.
- Temperature Control: Keep an eye on the pie while baking and tent it with greased aluminum foil if it starts to brown too quickly. This prevents the crust from burning while the filling finishes cooking.
- Check for Doneness: The pecan pie is done when the center is set but still slightly jiggly. If it’s overly jiggly, continue baking for a few more minutes until it sets properly.
- Cooling Time: Allow the pie to cool completely before slicing and serving. This helps the filling set properly and ensures clean slices.