I’ve made more pecan pies than I can count, and this one always gets people asking for seconds. My grandmother used to make pecan pie every Thanksgiving, and after years of tweaking her recipe, I finally perfected it with the ideal balance of sweet filling and crunchy toasted pecans.
The secret is in the technique: toasting the pecans beforehand brings out their natural oils and deepens the flavor dramatically. I learned this the hard way after serving a version with raw pecans that tasted flat and underwhelming.
This Pecan Pie Recipe creates that perfect contrast between the buttery, flaky crust and the rich, caramel-like filling. It’s easier than you might think, even if you’ve never made pie before.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Medium |
Why You’ll Love This Pecan Pie Recipe
This isn’t just another dessert. It’s the kind of pie that makes people pause mid-conversation to savor each bite.
The filling sets up perfectly, never too runny or overly stiff. I’ve tested this recipe at different altitudes and oven temperatures, and it’s remarkably forgiving.
- Perfectly balanced sweetness: The combination of dark and light corn syrup keeps it from being cloying
- Foolproof filling: No grainy texture or separated ingredients, just smooth perfection every time
- Gorgeous presentation: That glossy top with pecans arranged in concentric circles looks bakery-quality
- Make-ahead friendly: The pie actually tastes better the day after baking, which is perfect for holiday planning
- Crowd-pleaser: Even people who claim they don’t like pecan pie always come back for this one
You might also enjoy: Pecan Pie Dump Cake for an even easier dessert option.
Ingredients
This recipe uses simple, quality ingredients that work together to create something truly special. I always use pure vanilla extract rather than imitation, and it makes a noticeable difference in the final flavor.
For the Pie Crust:
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup (240ml) dark corn syrup
- ½ cup (120ml) light corn syrup
- ¾ cup (150g) packed light brown sugar
- 4 tablespoons (57g) unsalted butter, melted
- 3 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups (200g) pecan halves
Kitchen Equipment Needed
Having the right tools makes this recipe so much easier. I resisted getting a proper pie dish for years, thinking any old pan would work, but investing in quality bakeware truly makes a difference in how evenly the crust browns.
- 9-inch deep-dish pie pan: The extra depth is crucial for containing all that delicious filling
- Food processor or pastry cutter: For making the flakiest crust possible
- Rolling pin: A marble rolling pin stays cooler and helps keep the butter from melting
- Large mixing bowl: For combining the filling ingredients
- Whisk: To thoroughly blend the eggs and syrups
- Measuring cups and spoons: Precision matters in baking
- Pie weights or dried beans: For blind baking the crust
- Parchment paper: To line the crust when blind baking
- Cooling rack: Essential for proper cooling
Recommended Products for This Recipe
I’ve spent years testing different products for this recipe, and these are the ones that consistently deliver the best results. Investing in quality ingredients and tools really does make this pie turn out better.
1. Fisher Chef’s Naturals Pecan Halves
I always reach for these pecans because they’re consistently fresh, perfectly sized, and have that rich, buttery flavor that makes this pie unforgettable. Stale or rancid pecans can completely ruin a pecan pie, so buying from a reliable source matters more than you might think.
2. Emile Henry Modern Classics Pie Dish
This French ceramic pie dish distributes heat incredibly evenly, so you get a perfectly golden crust without any soggy bottom. The fluted edges also make crimping the crust edges so much easier, and it’s beautiful enough to go straight from oven to table.
3. King Arthur Baking Company All-Purpose Flour
This flour has the perfect protein content for pie crust, creating that ideal tender-yet-flaky texture. I’ve tried dozens of brands over the years, and this one consistently gives me the best results for both the structure and flavor of the crust.
4. Rodelle Pure Vanilla Extract
Since vanilla is one of the key flavors in the filling, using high-quality extract makes a massive difference. This vanilla has complex, rich notes that complement the caramel flavors of the pecans and brown sugar beautifully.
Step-by-Step Instructions: How to Make Pecan Pie
Making pecan pie from scratch might seem intimidating, but I promise it’s more straightforward than you think. Take your time with the crust, and the rest comes together beautifully.
1. Prepare the Pie Crust
- Start by combining the flour and salt in a food processor, pulsing once or twice to mix
- Add the cold, cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible
- Drizzle in the ice water, one tablespoon at a time, pulsing after each addition
- Stop adding water as soon as the dough starts to clump together when pressed (it should not form a solid ball in the processor)
- Turn the dough out onto a lightly floured surface and gently press it together into a flat disk
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days)
Read Also: Pumpkin Pie Recipe
2. Roll Out and Blind Bake the Crust
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to make rolling easier
- On a lightly floured surface, roll the dough from the center outward, rotating it a quarter turn after each roll to maintain a circular shape
- Continue rolling until you have a 12-inch circle that’s about â…›-inch thick
- Carefully transfer the dough to your pie pan by rolling it around the rolling pin, then unrolling it over the pan
- Gently press the dough into the bottom and sides of the pan without stretching it
- Trim any excess dough, leaving about a 1-inch overhang, then fold the overhang under itself and crimp the edges decoratively
- Prick the bottom of the crust all over with a fork to prevent bubbling
- Line the crust with parchment paper and fill with pie weights or dried beans
- Refrigerate for 15 minutes while you preheat the oven to 375°F (190°C)
- Bake for 15 minutes, then carefully remove the parchment and weights
- Return to the oven for another 5 minutes until the crust is just starting to turn golden
- Remove from oven and set aside (leave oven on, reducing temperature to 350°F/175°C)
If you’re looking for another classic dessert, my apple pie uses a similar crust technique.
3. Toast the Pecans
- Spread the pecan halves in a single layer on a baking sheet
- Toast in the 350°F (175°C) oven for 8-10 minutes, stirring halfway through, until fragrant and slightly darkened
- Watch them carefully during the last few minutes as they can burn quickly
- Remove from oven and let cool slightly (keep oven on at 350°F/175°C)
For a different take on fall desserts, try my pumpkin bar with a similar spiced filling.
4. Make the Filling
- In a large mixing bowl, whisk together the dark corn syrup, light corn syrup, and brown sugar until the sugar is completely dissolved
- Add the melted butter and whisk until fully incorporated and smooth
- Add the eggs one at a time, whisking thoroughly after each addition to ensure they’re completely blended
- Stir in the vanilla extract and salt
- Let the mixture sit for 2-3 minutes, then skim off any foam that has formed on the surface with a spoon
5. Assemble and Bake
- Arrange the toasted pecans in the bottom of the pre-baked pie crust in whatever pattern you like (I typically arrange them in neat concentric circles for presentation)
- Carefully pour the filling over the pecans, taking care not to disturb their arrangement
- Use a fork or your fingers to gently push down any pecans that are floating too high, as they should be mostly submerged in the filling
- Place the pie on a baking sheet to catch any potential drips
- Bake at 350°F (175°C) for 50-60 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan
- If the crust edges are browning too quickly, tent them with strips of aluminum foil after 30 minutes
6. Cool Completely
- Remove the pie from the oven and place it on a cooling rack
- Let it cool at room temperature for at least 4 hours, or ideally overnight, before slicing
- The filling needs this time to fully set, and slicing too early will result in a runny pie
- For the cleanest slices, dip your knife in hot water and wipe it clean between each cut
Another festive option: my coconut cream pie with fluffy meringue topping.
Tips for The Best Pecan Pie
These little tricks make all the difference between a good pecan pie and an absolutely exceptional one. I learned most of these through trial and error over the years.
- Use room temperature eggs: Cold eggs don’t incorporate as smoothly into the filling and can create a slightly grainy texture
- Don’t skip toasting the pecans: This step intensifies their flavor exponentially and adds a subtle crunch
- Measure corn syrup accurately: Pour slowly and scrape the measuring cup thoroughly, as even small variations affect the filling consistency
- Check for doneness carefully: The pie is done when the edges are puffed and set but the center still wobbles slightly, like jello, not liquid
- Cool completely before slicing: I know it’s tempting, but cutting into a warm pecan pie results in a messy, runny slice
- Store properly: Keep the cooled pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days
- Prevent crust shrinkage: Don’t stretch the dough when placing it in the pan, and make sure to chill it thoroughly before baking
- Control sweetness: If you prefer a less sweet pie, use all dark corn syrup instead of the dark-light combination
Serving Suggestions
This pie is stunning on its own, but a few simple additions can take it to the next level. I usually serve it at room temperature or slightly warmed.
The richness of pecan pie pairs beautifully with something tangy or creamy to cut through the sweetness. A dollop of barely sweetened whipped cream is my go-to, but vanilla ice cream is a close second, especially if you warm the pie slice for about 10 seconds in the microwave first.
- Classic vanilla ice cream: The cold creaminess is the perfect contrast to the warm, gooey pie
- Bourbon whipped cream: Add 2 tablespoons of bourbon to your whipped cream for an adult twist
- Crème fraîche: The slight tanginess balances the pie’s sweetness perfectly
- Strong coffee or espresso: The bitter notes complement the caramel flavors beautifully
- Caramel sauce drizzle: For those who really want to lean into the indulgence
- Candied bacon strips: Sweet and salty together create an amazing flavor combination
This pairs wonderfully with my homemade biscuit for a complete Southern-style dessert spread.
Variations of Pecan Pie
Once you’ve mastered the classic version, these variations are fun ways to change things up. I make the chocolate version for my kids, who prefer it even over the original.
- Chocolate Pecan Pie: Add ½ cup of chocolate chips to the bottom of the crust before adding pecans, or melt 2 ounces of dark chocolate into the warm filling
- Bourbon Pecan Pie: Replace 2 tablespoons of the corn syrup with good-quality bourbon for a sophisticated kick
- Maple Pecan Pie: Substitute ½ cup of the corn syrup with pure maple syrup for a deeper, more complex sweetness
- Salted Caramel Pecan Pie: Drizzle salted caramel sauce between the pecans before adding the filling, and sprinkle flaky sea salt on top before baking
- Spiced Pecan Pie: Add 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cardamom to the filling for warm spice notes
- Individual Pecan Tarts: Use muffin tins lined with pie dough circles, reduce baking time to 25-30 minutes
- Chocolate Bottom Pecan Pie: Spread a thin layer of melted chocolate on the pre-baked crust before adding pecans
Storage and Reheating
Proper storage keeps your pecan pie fresh and delicious for days. I’ve found that this pie actually improves slightly after a day, as the flavors have time to meld together.
- Room temperature: Cover loosely with foil and keep at room temperature for up to 2 days (in cooler months)
- Refrigeration: Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 5 days
- Freezing whole pie: Wrap the cooled pie tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months
- Freezing slices: Wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 2 months for easy single servings
- Thawing: Move frozen pie to the refrigerator and let thaw overnight, then bring to room temperature before serving
- Reheating individual slices: Microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 10 minutes
- Reheating whole pie: Cover edges with foil and warm in a 300°F (150°C) oven for 15-20 minutes
- Avoiding soggy crust: Never cover a warm pie, as the condensation will make the crust soggy
Nutritional Facts
This information is per slice, based on cutting the pie into 8 equal pieces. Keep in mind that pecan pie is a rich dessert meant for special occasions.
- Calories: 503
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 93mg
- Sodium: 246mg
- Total Carbohydrates: 61g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 6g
- Vitamin A: 8% DV
- Calcium: 4% DV
- Iron: 10% DV
Health Benefits of Key Ingredients
While pecan pie is definitely an indulgent treat, some of its ingredients offer surprising nutritional benefits. I’m not saying this makes it health food, but it’s nice to know you’re getting some nutrients with your dessert.
Pecans are nutrient-dense nuts packed with healthy fats, particularly monounsaturated fats that support heart health. They’re also high in antioxidants, specifically vitamin E and various polyphenols that help fight inflammation in the body.
- Pecans: Rich in healthy fats, fiber, and minerals like manganese and copper that support metabolism and bone health
- Eggs: Provide high-quality protein and essential amino acids, plus choline for brain health
- Butter: Contains fat-soluble vitamins A, E, and K2, and conjugated linoleic acid (CLA) when from grass-fed sources
- Brown sugar: Contains trace minerals like calcium, potassium, iron, and magnesium, though in small amounts
- Vanilla extract: Has antioxidant properties and contains small amounts of B vitamins
For another dessert with wholesome ingredients, check out my healthy apple pie.
FAQs About Pecan Pie
1. Why is my pecan pie runny?
The most common reason for runny pecan pie is not baking it long enough. The center should still have a slight jiggle when you remove it from the oven, but it firms up dramatically as it cools.
If you cut into the pie before it’s completely cool (at least 4 hours), it will appear runny even if it was baked correctly. Always let your pie cool completely at room temperature before slicing.
2. Can I make pecan pie without corn syrup?
Yes, you can substitute the corn syrup with an equal amount of maple syrup, honey, or golden syrup. Each will give the pie a slightly different flavor profile.
Keep in mind that pure maple syrup will make the pie less sweet overall and give it a distinct maple flavor, which many people prefer.
3. How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling is essential. This creates a barrier that prevents the wet filling from soaking into the raw dough.
Additionally, make sure your filling isn’t too hot when you pour it into the crust, and avoid overfilling the pie shell.
4. Can I use pecan pieces instead of halves?
Absolutely, pecan pieces work just as well as halves and are often more economical. Toast them the same way you would halves.
The main difference is visual, as halves create a more elegant, traditional presentation, but the taste is identical.
5. How can I tell when my pecan pie is done?
The edges should be puffed and set, while the center should have a slight jiggle, similar to jello, when you gently shake the pan. The internal temperature should reach 200°F (93°C) when checked with an instant-read thermometer inserted into the center.
Remember that the pie continues to set as it cools, so don’t wait until the center is completely firm or you’ll end up with an overbaked pie.
Another classic holiday side: Thanksgiving stuffing to complete your festive menu.
Final Thoughts
This pecan pie has become my signature dessert for holidays and special occasions. There’s something incredibly satisfying about pulling a perfectly golden, glossy pie from the oven and watching everyone’s faces light up when they take that first bite.
The best part is that once you’ve made it a couple of times, the technique becomes second nature. You’ll find yourself whipping up this impressive dessert without even needing to reference the recipe.
I’d love to hear how your pecan pie turns out! Drop a comment below with any questions or let me know if you tried any of the variations.
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