My homemade pecan pie is classic and simple with an unexpected dash of cinnamon. It’s the perfect combination of sweet and salty– after one bite you’ll taste why it’s my favorite!
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as pumpkin pie and as devilishly rich as apple pie. Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s old fashioned pecan pie recipe. It’s a true honor to share her recipe today and I hope this recipe lives on forever in her memory.
We’ve got a lot of ground to cover, so let’s dive in!
How to Make Pecan Pie
This is truly the easiest pie you will EVER make. It’s my late grandmother’s recipe. Grandma, though no longer with us, still knows what’s best. My saving grace especially when it comes to pie.
Here’s an overview of the process.
- Make the pie crust. As always, use my favorite homemade pie crust.
- Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
- Spread the pecans inside pie crust.
- Whisk together remaining ingredients. Pour onto pecans.
- Bake. I place a pie crust shield on top of the pie to prevent the edges 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 and a sprinkle of cinnamon-sugar.
Pecan Pie Video Tutorial
What Makes This My Best Pecan Pie Recipe
This is my tried-and-true recipe and here’s why:
- Simplicity. There are only 8 ingredients in this remarkably simple filling (including salt, cinnamon, and vanilla extract) so the flavors truly shine.
- The best 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. It’s old-fashioned, yet never out of style. Here’s my recipe for all butter pie crust if you’re interested.
- 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. We can skip that step by simply baking the pie on a lower oven rack.
- Incredible texture. The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecan’s flavor and texture, paired with the flaky homemade pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe.
Pecan Pie Filling Ingredients
Since it’s made with few ingredients, it’s imperative to use high quality nuts and spices. I genuinely love Diamond of California pecans and McCormick pure vanilla extract (though homemade vanilla extract is even better). For the BEST pecan pie filling, use these ingredients:
- Pecans: Can’t prepare this filling without pecans!
- Eggs: Eggs hold the filling together.
- Corn Syrup: Sweetens and helps prevent crystallization while the pie bakes. I prefer dark corn syrup for intensified flavor. See below if you’re interested in pie without corn syrup.
- Brown Sugar: There’s 1 and 1/2 cups of sugar in this pie. Typically this pie has around 2 full cups, but I find that much too sweet. I love using dark brown sugar in this pie recipe.
- Salt + Butter + Vanilla Extract: Each give pecan pie its traditional flavor.
- 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.
How to Make Pecan Pie Without Corn Syrup
The most common question here is: can I make pecan pie without corn syrup? My answer was always: yes, but the filling won’t really set or 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. The problem is that more and more modern 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 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. Entire 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. I know you’ll love my maple pecan pie variation too.
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 completely cool, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container 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.
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 Classic Thanksgiving Pie Recipes
- Cranberry Almond Apple Pie
- Caramel Pear Pie
- Chocolate Pecan Pie
- Pumpkin Slab Pie
- Apple Pie with Chai Spices
- And decorate your pies with cute pie crust designs!
This is my favorite pecan pie recipe for many reasons. A little cinnamon, vanilla, melted butter, toasty pecans, homemade flaky crust… I could go on and on. Classic and simple, traditional and sweet.
- Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
- 2 and 1/2 cups (250g) coarsely chopped pecans (a very rough chop!)
- 3 large eggs
- 1 cup (240ml) dark corn syrup*
- 1/2 cup (100g) packed dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- The crust: Prepare my pie crust recipe through step 5.
- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
- The filling: Spread pecans evenly inside pie crust. Set aside. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
- Bake the pie for 40-50 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 and a sprinkle of cinnamon-sugar if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
- Make Ahead & Freezing 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. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- 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.
- Source: Grandma’s filling & pie crust. ♥
Keywords: pecan pie