Classic Pecan Pie is an incredibly easy and delicious Southern treat, with loads of buttery pecans baked in a soft filling made with eggs, butter, and sugar. It has eight easy ingredients, and if using a frozen or premade crust, you can have it in the oven in less than ten minutes.
I love to serve this homemade Pecan Pie during the holidays, especially around Thanksgiving, along with pumpkin pie and Dutch apple pie.
Why You’ll Love This Recipe
- This pie is always a big family hit. Honestly, who wouldn’t love a soft, buttery mess of pecans nestled in soft sweetness made with eggs, brown sugar, and butter, all in a flaky, buttery crust? Oh, did I forget to mention the butter?
- If using a frozen or premade pie crust, this pie is in the oven in less than 10 minutes, leaving plenty of time for the rest of the meal.
- The ingredients for this pie are readily available at most local grocery stores. Nothing is complicated here; you can even pick up a frozen pie crust or premade pie crust at the grocery store.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pie crust: frozen pre-made or homemade single pie crust
- Pecans: don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
- Corn syrup: light corn syrup produces a lighter flavor, while dark corn syrup produces a deeper, more caramelized flavor.
- Brown sugar: light or dark brown, like corn syrup, they produce slightly different results.
- Butter: unsalted or salted
- Vanilla extract: please use pure vanilla extract
How to make Pecan Pie
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by adding the coarsely chopped pecans to the unbaked pie crust. Whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl. Pour the mixture over the pecans.
Bake for about 55-60 minutes or until the center has just a slight jiggle, but the edges are stable and set. Cover the top with a loose piece of aluminum foil if the crust browns too much. The pie needs to cool for at least 2 hours on a wire rack before you slice it. Top with fresh whipped cream or a scoop of vanilla ice cream.
Preparation Tips and Storage
- If you have the time, make a delicious homemade pie crust. Cut this recipe in half since it is for a double crust. It won’t take long, and your guests will be impressed with your cooking.
- The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
- For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
- Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.
Flavor Variations
- Bourbon Pecan Pie: Add 2 tablespoons of good quality bourbon to the egg mixture.
- Chocolate Pecan Pie: Add 3/4 cup semisweet or bittersweet chocolate chips to the egg mixture.
- Bourbon Chocolate Pecan Pie: Add 2 tablespoons of good quality bourbon and 3/4 cup semisweet chocolate chips to the egg mixture.
Frequently Asked Questions
Yes, this pecan pie freezes well double-wrapped in plastic wrap for up to 2 months. For best results, thaw in the refrigerator so condensation does not build up in the freezer bag and affect the crust or the consistency of the pie.
The most common reason your pecan pie did not set was that it was not baked long enough for the custard to set or the oven temperature was off. Place it back in the oven for a few minutes, but cover it loosely with aluminum foil to keep it from over-browning.
More Pie Recipes
Best Pecan Pie Recipe
Ingredients
- 1 (9 inch) unbaked or frozen pie crust
- 2 ½ cups pecans coarsely chopped
- 3 large eggs room temperature
- 1 cup light corn syrup or dark corn syrup
- ¾ cup packed light or dark brown sugar
- 3 tablespoons melted unsalted butter slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
- In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
- Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.
Video
Notes
- If you have the time, make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won’t take long at all, and your guests will be so impressed with your cooking.
- Don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
- The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
- For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
- Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Terri Smith
Doubled and deep dished it! A little extra cooking time but it was wonderful!
Beth Pierce
So glad that you liked it, Terri!
Jess
Hello, please Can you confirm if your using a prebaked pie crust that it only needs to be in the oven 10 minutes?
Beth Pierce
Please read the post carefully. If using a frozen or premade crust, you can have it in the oven in less than ten minutes. It bakes for 50 minutes or so.
Jess
Ah I understand. It doesn’t take long to make itself as the crust is pre made but baking time is 50 minutes. Thankyou very much! Excited to try it!.
Beth Pierce
Thanks, Jess! Enjoy!
Kathy D Sheets
Deep dish or regular pie crust?
Beth Pierce
regular pie crust
Sharon
I made this last year and my brother loved it (I’m not a fan of pecan pie but like to make my family happy). I notice your ingredient says “unbaked or frozen pie crust”. I have a frozen crust again, just like I did last year, but for the life of me I can’t remember what I did last year. Should I defrost the frozen crust before using? Or just put everything in and let it bake?
Beth Pierce
You do not need to thaw it.
Macy
Hi Beth, I am planning on making this Pecan Pie for Thanksgiving this year! Your recipe and pictures of the pie look spectacular and exactly the kind of pie filling I am looking for. The recipe mentions we can use dark or light corn syrup/sugar based on the flavor we like. However, could you please tell me what sugar and corn syrup you used in your recipe to achieve the pecan pie you have in your images? This colored pecan pie filling is what I have liked so far when I have had it outside and I want to make sure I stick to it.
Thank you!
Beth Pierce
Hey Macy! I use light corn syrup. Happy Thanksgiving!
Jason
My pie looked great but when I had it cooled and cut in it was very dry on boarder and runny clear released from filling when cut. What did I do wrong?
Beth Pierce
Pecan pies (like pumpkin pie and cheesecakes) are actually custards. If the custard doesn’t reach the proper temperature (175F) then it won’t set fully. The underbaked issue comes up because they begin to set at 160F so can look like they’re done when they’re actually slightly undercooked.
Dorothy
Next time try putting aluminum foil around the edges of the crust for the 1st 30 minutes or so. It won’t dry out or burn but still get a nice brown.
Jude
Hi Beth, this Pecan Pie was the star of our Thanksgiving dinner! It was so delicious, we devoured every last crumb. My family is already requesting it for Christmas, and I’m thinking of turning it into a bar for a fun holiday treat. Of course, I will have plenty of cookies to enjoy but I think the pie will be the holiday knock out!
Thank you, Beth, for sharing this wonderful recipe. It brought so much joy to our holiday.
Merry Christmas!
Beth Pierce
Thank you, Jude! I am thrilled that you liked it! Merry Christmas to you as well!
Carmen
Help! Will you please tell me the difference in using dark or light syrup and white or brown sugar? Thank you!
Beth Pierce
Light corn syrup produces a lighter flavor, while dark corn syrup produces a deeper, more caramelized flavor. The same applies to light and dark brown sugar.
Danielle
One of my favorites
Beth Pierce
Thank you, Danielle!
Julie
Are the pecans just on the top?
Beth Pierce
Pecans naturally float to the top.
Debra Crisco
A wonderful Southern Style Pecan Pie. The added cinnamon was absolutely delightful.
Thank you for sharing this with us!!
Beth Pierce
My pleasure, Debra!