My classic homemade pecan pie is traditional in the best possible way. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite!
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as pumpkin pie and as wonderfully rich as apple pie. Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s homemade recipe. It’s a true honor to share her recipe in memory of her, and I know her recipe will live on for many years to come.
What Makes This My Best Pecan Pie Recipe
This is my favorite pecan pie recipe and here’s why:
- Simple: There are only 8 ingredients in this remarkably simple filling.
- Flaky pie crust: We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. Here’s my recipe for all-butter pie crust if you’d like to try that instead. Both pie crust recipes yield enough dough for two 9-inch pies. You can freeze the second half of the dough, or make another one-crust pie such as this chocolate chess pie, turkey pot pie, or pumpkin pie.
- No pre-baking needed: The buttery pie crust has a wonderfully flaky texture, but still stays perfectly intact as the pie bakes and cools. Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary in this recipe.
- Incredible texture: The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecans’ flavor and texture, paired with the flaky pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe. If you love this, try my pecan pie cheesecake next. Talk about a texture lover’s dream!
- It’s make-ahead friendly! This pie freezes and thaws well, so you can make it up to 3 months before you serve it.
Grab These Ingredients
- Pecans: Can’t make pecan pie without them!
- Eggs: Eggs bind the ingredients and hold the filling together.
- Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes. I prefer dark corn syrup here for intensified flavor. See below if you’re interested in pie without corn syrup.
- Brown Sugar: You can use light or dark brown sugar; dark has a little deeper flavor, with its higher molasses content.
- Pure Vanilla Extract: One of the key flavors.
- Butter: Melted butter makes for the best buttery flavor.
- Salt: A little salt balances the sweet, and is especially welcome in a pie made with nuts.
- Cinnamon: Cinnamon adds an extra layer of flavor! I don’t see many pecan pies with cinnamon; so thank you, Grandma, for giving me the opportunity to present a slightly unique pecan pie on our Thanksgiving tables.
Since it’s made with few ingredients, it’s imperative to use high quality. I genuinely love Diamond of California pecans and if you have homemade vanilla extract, go ahead and use it here.
Here’s How to Make This Pecan Pie
As far as Thanksgiving pies go, this is one of the easiest. There’s no pre-baking the crust or pre-cooking the filling. Grandma truly knows what’s best! Here’s an overview of the process:
- Make the pie crust. As always, use my favorite homemade pie crust. This is the same crust you can use when making mini pecan pies too! It needs to chill in the refrigerator for at least 2 hours before rolling out, so I always make it the night before.
- Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.
- Spread the pecans inside the pie crust.
- Whisk together remaining ingredients. Pour over pecans.
- Bake. I like to place a pie crust shield on top of the pie edges to prevent them from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
- Slice and serve. The pie is delicious warm or at room temperature. Top with whipped cream or ice cream.
How to Make Pecan Pie Without Corn Syrup
FAQ: Can I make pecan pie without corn syrup? My answer was always: yes, but the filling won’t really set, and it won’t taste like pecan pie. So… no, you can’t. Until I tried maple pecan pie!
Corn syrup is the glue that holds this filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. However, many bakers are looking for an unrefined substitution for the corn syrup. When creating my recipe for pecan pie without corn syrup, my goal was to find a solution to not only find a corn syrup substitute, but to guarantee the filling will still set and taste delicious.
Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The bars recipe calls for tempering the eggs, but I wanted a no-fuss filling that skipped the extra steps. Enter the magical ingredient: 1 tiny Tablespoon of flour. Simple, delicious, and pure flavors give us a maple-infused, buttery, sweet, deliciously thick slice of pie. So, I know you’ll love my maple pecan pie variation too.
Success Tip: How to Freeze Pecan Pie
Pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving with a big dollop of whipped cream.
I made about 3 or 4 of these pies the past couple of weeks to freeze for the upcoming holidays—they freeze and thaw beautifully! No one ever realizes they aren’t freshly baked.
More Thanksgiving Pie Recipes
- Caramel Pear Pie
- Pumpkin Pie
- Apple Pie with Chai Spices
- Sweet Potato Pie (like the dessert version of Sweet Potato Casserole!)
- Apple Pie
And make sure to check out my list of the 10 best tools for baking pies!
PrintMy Favorite Pecan Pie Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
My classic homemade pecan pie is traditional in the best possible way. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite! No need to pre-bake the crust.
Ingredients
Crust
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 2 and 1/2 cups (250g) shelled pecans (pecan halves)
- 3 large eggs
- 1 cup (240ml) dark corn syrup*
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- The crust: Prepare my pie crust through step 5.
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video tutorial, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above or in my separate how to crimp and flute pie crust tutorial. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- The filling: Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
- Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
- Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
- Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
Notes
- Make-Ahead Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1–5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
- Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Pastry Brush | Glass Mixing Bowl | Whisk | Pie Crust Shield | Cooling Rack
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use or another one-crust pie like pumpkin pie.
- Corn Syrup: You can use light corn syrup instead. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. For a variation without corn syrup, try my maple pecan pie.
Fantastically delicious flavor. Made this for my girlfriend (favorite dessert) and she loved it. One problem though, the innards never thickened. I went over the recipe again and I put everything in…..any ideas? Thank you!!
I’m visiting my family in the UK. Don’t have access to my recipes at home. This was brilliant!! Added some dark chocolate chunks and a splash of bourbon (cause, well, bourbon/chocolate ). Turned out amazing!! Thanks. Wish I could a pic!
Hi Sally
I made this recipe from scratch and it was super easy and especially the crust was delicious. I do have issue, the filing tasted and had the consistency of scrambled eggs…
Hi Emma! It sounds like the filling was over-baked. It should be gooey and sweet, but not curdled like scrambled eggs.
Shd we need to toast the pecans before using in this ?
No need to toast them prior to using in this pecan pie recipe.
Best pecan pie recipe ever. I use Lyle’s syrup instead of corn syrup and I think that brings it over the edge. I also use a combo of tiny chopped pecans from my food processor and bigger pieces. Twice now I have added 20% more to the filling which is so easy as I use grams. Perfection! My family thanks you.
First of all I love your recipes!!!! But for the first time I had a recipe from this sitethat did not turn out as expected. I gave it only 4 stars for easiness and taste. I followed your recipe to a T and it did not set. The taste was fabulous but runny. Can you tell me what I did wrong.
My first time making pecan pie and it turned out fabulous! The compliments I received included ones from my mother in law.
I made the pie with the Flaky pie crust, exactly as called for. Really very easy, I have always been intimidated by this type of a pie- not any more.
Delicious! I make my crust from a Williams-Sonoma recipe. This filling is delicious and easy.
I tried your pecan pie recipe. I made both your pie crust recipe an d pie filling. I first read all comments and watched your video. My husband said it was the best pecan pie he ever had ! The filling was perfect and the crust was flaky ! So glad I started reading your blog ! Thanks it was delicious !!
I used this recipe for Thanksgiving this year. Pecan pie is a must for my brother-in-law. When he tasted it he said, “Ooh, I like that you put cinnamon in it. Most people don’t do that!” It was a big hit!
When I made this for the first time, my family absolutely loved it. However, I made it a second time and followed the basic ingredient list. The list advises 1/2 cup of brown sugar and did not catch it until after being told that it wasn’t as sweet as the first time. In the walk through process, it advises 1 1/2 cups of brown sugar versus 2 cups. I would suggest on getting this updated for the future! Otherwise, this recipe has become my new fave! Thank you for sharing!!!
Hi Ashley! This recipe is exactly the same as it has always been. 🙂 The 1 and 1/2 cups of sugar referenced in the post refers to the total amount of sugar in this pie filling including brown sugar and corn syrup.
This pie was amazing. The only thing is that it was runny what can I do so it can set
I made this pie as part of today’s Thanksgiving dessert. Everyone loved it-including me! And pecan pie is one of my favorite desserts. This recipe will be one of my ‘go to’ recipes.
Makes two crusts? Missed that gem. Well I’m gonna have a thicker crust.
– 1st timer
Can you use regular sugar instead of brown?
Absolutely, but you’ll lose some flavor. I fear the filling might not be as thick so try adding 1 Tbsp of flour along with the sugar/other ingredients.
Have you ever par baked the pie crust for this pie? I don’t want a soggy crust. Also, in the past when I bake pecan pie, the filling is quite jiggly and soft. To test, do you put knife in the middle to see if it comes out clean? Mine never does with the allotted time from the recipe and then I end up baking it a lot longer than what the recipe says. My oven temperature is at the correct temperature. Any suggestions?
Hi Sheila! If you really want to avoid any possibility of a soggy crust, you can definitely partially blind bake the pie crust before adding the filling. Bake until the center of the pie is no longer jiggly and yes, you can test with a sharp knife or a toothpick. It should come out mostly clean from the center of the pie. It’s completely fine if the pie needs longer in the oven– all ovens are different.
I want to try this recipe but add chocolate chips to the crust before putting in the filling. Any recommendations for needed to change the bake time if adding chocolate chips?
Hi Liz! Here is this recipe with chocolate chips: Dark Chocolate Pecan Pie. Just sprinkle the chocolate chips on top of the pecans before pouring on the filling.
Sally, I have no doubt that this pie will be amazing as with all of your other bakes. Last year I made your dark chocolate pecan pie and it was delicious! My question relates to freezing pies. I typically bake in either a glass pie plate or ceramic. I love the Emile Henry dishes. Is it safe to freeze glass and/or ceramic pie plates? Or do you recommend I bake in a disposable or metal pie dish instead if I intend to bake in advance and freeze? Thank you for your help and best wishes for a Happy and Healthy Thanksgiving!
Hi Allison, Freezing pies in glass or ceramic dishes is totally fine, but it’s easier to freeze in those disposable aluminum pie dishes. That’s what I usually do!
Hi Sally,
Can I use light corn syrup? Also do u chop the pecans? It mentions chopping them in the recipe but the picture shows whole pecans.
Thank you!
Kimberly
Hi Kimberly! Yes, you can use light corn syrup. Same amount. A very rough chop for the pecans– most are definitely still whole.
I want to make this for Thanksgiving dinner. I have some beautiful small size pie pans and I want to use them to give each guest their own pie. They are about 5” in diameter so larger than a muffin cup size. Do you have any thoughts on baking time and can I set them in a baking sheet? Any help would be appreciated. Thanks Sally
These would make beautiful mini pies and I’m sure you guests will love them! I’m unsure of the exact bake time but watch them carefully and pull them out of the oven just before the filling is set (they will finish setting as they cool).
In the recipe it says to roughly chop the pecans but in the picture some of the pecans look whole . I want my pie to look like the picture. What did you do exactly?
Hi Carol! A very rough chop, most are definitely still whole.
Definitely will be making this pie for Thanksgiving. I’m sure it will be delicious.
Thanks for clarifying!
When you freeze your pies, do you keep them in a tin? Or do you remove them from the pan and wrap just the pie?
Yes, I keep them in the pie dish. If freezing, it’s a good idea to bake the pie in disposable pie dishes so you aren’t freezing all your actual dishes!
Love the flavor but please help I’ve cooked this twice more than the recommend time and it’s come out runny. I measured everything very carefully I originally cooked it for 60 minutes The first time as it didn’t look done and then it still wasn’t done and this time I cooked it for roughly 70 minutes and I let it sit then went to move it and in the center a bunch of it was running I don’t usually have this problem so somebody please tell me what to do I just want it to come out right
Hey Sally I need help! I just made the pecan pie with your pie crust. The liqued leaked from the bottom crust I followed the directions to the T . I bake alot so I’m not sure what happened. I want to make this for Thanksgiving but now I’m afraid it might happen again. Do you have any suggestions? Any help would be welcomed.
Hi Patty! This is an easy fix for next time. Make sure you aren’t rolling the dough too thin. If it’s too thin, the filling could seep through it. Roll it out so it’s a bit thicker.
Thank you Sally the pie still tasted amazing. It’s already gone!!
I’ll roll the crust thicker next time.
I have started using Lyle’s Golden Syrup instead of corn syrup in the past few years. I cannot tell the difference and I avoid GMO corn products.
Your pecan pie recipe was such a hit last night when I had my daughter and SIL over with one tweak, I used Lyle’s golden syrup. I would like to add more filling next time for a deep dish version, how would I alter the recipe as it wouldn’t be double. I use grams so maybe 20 or 30% more but ? for eggs and tsp.
I am a huge fan of your blog and only bake your recipes! Wanted to surprise my husband with his favorite- pecan pie. I followed the recipe exact and it came out with burnt crust (I covered after 20 min) and even baked it an extra 5 minutes. It seemed to set nicely but my husband cut into it and it was totally runny and raw crust on the bottom. I’m so sad. I put it back in the oven to try and salvage it, and it’s a little better. I’m so bummed!!!!!
Hi Allie! Which oven rack are you baking the pecan pie on? I’m so sorry you’re having trouble with it setting. I always recommend a lower oven and baking until the crust appears golden brown (I suggest a glass pan for this) and center no longer jiggles. I’m also curious if you rolled the crust out too thick? And that’s why it’s not baking through on the bottom. Anyway, I hope you try it again sometime.
I’m going to be making this for a Thanksgiving pot luck we are having at work. I am hoping to make it as a slab pie to feed a crowd. Any suggestions on increasing the filling? Since the crust recipe makes enough for 2 crust’s I know that will fit the 10×15 jelly roll pan, just wondering about the filling.
You’re recipes always come out amazing so I really dont want to go to another site.
Thank you!!
Hi Sally! I recommend 1.5x the filling. I think doubling would be too much for that size pan.
Hi Sally,
I am a LOOONNNGGGG time fan of your’s. I have pinned more of your recipes than anyone else’s. I love how you explain the why’s behind what you do.
So, here is something I was surprised you didn’t do in your pecan pie recipe….lightly roast the chopped pecans. Yep, this is my grandmother’s secret to her famous “Karo Pecan Pies”. It brings out the flavor in those good little bites of pecans. Let them cool a bit before adding them to your pie.
Yum!
Keep up the baking! ❤❤❤❤
I have been making this pie every Thanksgiving since you first posted it! The cinnamon takes it over the top! I will never use another recipe now; it is perfect!
I had a lot of baking firsts with this pie—first time making homemade pie crust (Sally, your recipe was amazing and so easy), first time making pecan pie and first time eating pecan pie. This recipe did not disappoint on any front! I was a little worried about making pecan pie for the first time because of how it sets up while cooling. I don’t know why I was worried, your recipes always turn out and this was no exception! So easy and absolutely delicious!