The Best Classic Pecan Pie Recipe

Welcome to your new favorite pecan pie recipe! This classic dessert features a perfect balance of sweet, buttery, and deeply nutty flavors that everyone adores. It’s an irresistible treat, ideal for holiday gatherings, special occasions, or simply when you crave a comforting, old-fashioned bake. Our straightforward, reliable method ensures a flawless pie every time.

Why You’ll Love This Pecan Pie

• Perfectly Set Filling: Achieve that coveted gooey-but-set texture, never runny or overly firm. This classic pecan pie delivers on every bite.
• Rich, Deep Flavor: Enjoy a harmonious blend of brown sugar, dark corn syrup, and vanilla, creating an incredibly satisfying taste profile.
• Flaky, Buttery Crust: The foundation of any great pie, our recipe pairs beautifully with a tender, golden crust. It’s the perfect contrast to the sweet filling.
• Simple Instructions: Even beginners can master this pecan pie recipe with our clear, step-by-step guidance. We make baking easy for everyone.
• Excellent for Making Ahead: Prepare this delicious dessert in advance and freeze it for effortless entertaining. This classic pecan pie is a true time-saver.

Ingredients

Crust

• 1 unbaked Flaky Pie Crust (homemade or store-bought)
• Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream

Filling

• 2 ½ cups (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup (240ml) dark corn syrup
• ½ cup (100g) packed light or dark brown sugar
• 1 ½ teaspoons pure vanilla extract
• ¼ cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Notes & Substitutions

Dark corn syrup offers a richer, deeper flavor and darker hue due to the inclusion of refiner’s syrup (a type of molasses), as explained by various culinary sources. Learn more about the differences between light and dark corn syrup in baking. Every great pecan pie recipe relies on quality ingredients. Dark corn syrup contributes a richer, deeper flavor and a darker hue compared to light corn syrup. You can use light corn syrup, but expect a slightly milder taste. For alternatives to corn syrup, consider maple syrup or golden syrup; however, these might alter the final texture and sweetness slightly, so minor adjustments may be needed. Feel free to use whole pecan halves for a classic look or roughly chop them for easier slicing. We recommend using good quality butter and pure vanilla extract for the best flavor in your homemade pecan pie.

Equipment

• 9-inch pie dish (glass is recommended for even baking)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rolling pin (if making homemade crust)
• Pie crust shield (optional, but highly recommended for even browning)
• Wire cooling rack

Instructions

Follow these easy, step-by-step instructions to create a delicious, classic pecan pie recipe.

First, prepare your pie crust. Make sure it chills thoroughly as directed in your chosen crust recipe. This helps prevent a soggy bottom. Once the dough is chilled, adjust your 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. Always use gentle force, working from the center outwards, and rotate the dough as you go. Roll it into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, tucking it in smoothly with your fingers. For a beautiful edge, fold the overhanging dough back over the rim and mold it into a nice thick edge. Crimp the edges with a fork or flute them with your fingers. Brush these edges with the prepared egg wash. For the neatest edges, chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before adding the filling.

Next, roughly chop the pecans. It is fine to have a mix of whole and coarsely chopped pieces. Spread these pecans evenly inside the prepared pie crust.

In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, pure vanilla extract, melted butter, salt, and ground cinnamon until everything is well combined and smooth. Carefully pour this filling mixture over the pecans in the pie crust. Make sure the pecans are mostly covered.

Bake the pecan pie for 50–55 minutes, or until the top is lightly browned and the center is mostly set with a slight jiggle. After the first 20 minutes of baking, place a pie crust shield over the edges to prevent them from browning too quickly. If you do not have a shield, you can tent a piece of aluminum foil over the entire pie if it starts browning too fast.

Once baked, remove the finished pecan pie from the oven and place it on a wire rack. Allow it to cool completely before slicing and serving. The pie filling will settle and firm up as it cools. Slice and serve your homemade pecan pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of ice cream.

Pro Tips & Troubleshooting

• Prevent a soggy bottom crust: Always thoroughly chill your pie dough, both before rolling and again after fitting it into the dish. This helps the crust structure.
• Stop edges from burning: A pie crust shield is your best friend. Place it on the pie after the first 15-20 minutes of baking to protect delicate crust edges from over-browning.
• Achieve a perfectly set filling: The jiggle test is key. Gently shake the pie; the center should jiggle only slightly like gelatin, not slosh like liquid. This ensures your perfect pecan pie is fully cooked.
• Ideal pecan distribution: Stir the pecan filling ingredients often just before pouring to keep the nuts evenly suspended and prevent them from sinking to the bottom.
• Why use dark corn syrup: It imparts a deeper, more robust flavor and a beautiful rich color to your traditional pecan dessert. It also helps achieve that signature gooey texture.

Serving, Storage, & Variations

Serve your delicious pecan pie warm or at room temperature for the best experience. It pairs wonderfully with a generous dollop of homemade whipped cream or a scoop of creamy vanilla ice cream. A drizzle of caramel sauce also makes a delightful addition.

When it comes to storing baked goods like pecan pie, proper techniques ensure freshness and safety. For longer storage, refrigerate it for up to 4-5 days. To freeze a baked pie, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Refer to food safety guidelines for storing baked goods to keep your pecan pie fresh and delicious.

To store leftovers, cover the pie loosely and keep it at room temperature for 1-2 days. Thaw overnight in the refrigerator before serving.

Explore these exciting flavor variations for your next sweet pecan treat:

• Chocolate Pecan Pie: Add 1 cup of semi-sweet chocolate chips to the filling with the pecans.
• Bourbon Pecan Pie: Replace 1 tablespoon of the vanilla extract with good quality bourbon for a grown-up twist.
• Spiced Pecan Pie: Increase the ground cinnamon to 1 teaspoon and add ½ teaspoon of ground nutmeg or a pinch of ground cloves for extra warmth.

Nutrition Information

Enjoying a slice of this delightful pecan pie recipe is a treat! Keep in mind that nutritional values are estimates and can vary based on specific ingredients and serving size. This information provides a general guideline for one slice (approximately 1/8th of the pie).

Disclaimer: Nutritional information is an estimate based on common ingredients and serving sizes. Actual values may vary.

FAQ

Can I use light corn syrup instead of dark?
Yes, you can. Light corn syrup will yield a slightly lighter color and milder flavor, but it will still work perfectly in this pecan pie recipe.

How do I know when pecan pie is done?
The pie is done when the edges are set, but the center still has a slight, soft wobble. It should not be liquid. A knife inserted near the edge should come out clean.

Why did my pecan pie turn out watery?
A watery pie usually means it was underbaked. Ensure the center is mostly set with only a slight jiggle before removing it from the oven. Cooling completely is also crucial for setting.

Can I make this pie ahead of time?
Absolutely! This is a fantastic make-ahead dessert. You can bake it a day or two in advance and store it at room temperature or refrigerate it for up to 5 days.

Is it okay to use a store-bought pie crust?
Yes, it is perfectly fine and a great time-saver! Many excellent store-bought crusts are available that work wonderfully for this classic dessert.

Conclusion

There you have it: the ultimate guide to creating a truly unforgettable classic pecan pie recipe. With its perfectly set, gooey filling, rich nutty flavor, and flaky crust, this delightful pecan pie is a comforting treat that brings smiles to every table. Give it a try, and enjoy the delicious results!

The Best Classic Pecan Pie Recipe

A timeless dessert, this classic pecan pie features a flaky crust filled with a rich, sweet, and nutty mixture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 unbaked Flaky Pie Crust or All Butter Pie Crust*
• 1 large egg beaten with milk or heavy cream
• 1 Tablespoon milk or heavy cream beaten with 1 large egg

Filling

• 2 1/2 cups shelled pecans (250g; pecan halves)
• 3 large eggs
• 1 cup dark corn syrup (240ml)
• 1/2 cup light or dark brown sugar (100g) packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup unsalted butter (4 Tbsp; 56g) melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Equipment

• Rolling Pin
• 9-inch pie dish
• Large bowl
• Wire rack
• pie crust shield or aluminum foil

Method

 

Crust Preparation

1. Prepare the pie crust as directed through step 5 of the crust recipe.

Baking Preparation

1. After chilling the dough, preheat your oven to 350°F (177°C) with the oven rack in the lower third position.

Forming the Crust

1. Roll the chilled pie dough into a 12-inch circle on a lightly floured surface, then carefully place it into a 9-inch pie dish, crimping or fluting the edges. Brush the edges with egg wash, and optionally chill the shaped crust for 10 minutes.

Making the Filling

1. Roughly chop the pecans and spread them evenly in the pie crust. In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon, then pour this mixture over the pecans.

Baking the Pie

1. Bake for 50-55 minutes until the top is lightly browned, using a pie crust shield or foil after 20 minutes to prevent over-browning of the edges. Cool completely on a wire rack, allowing the filling to settle.

Serving

1. Slice and serve the pie warm or at room temperature, optionally topping with whipped cream or ice cream.

Storage

1. Store leftovers covered at room temperature for 1-2 days, or in the refrigerator for 4-5 days.

Notes

For best results, chill the shaped pie dough for 10 minutes before filling. Use a pie crust shield or aluminum foil to prevent the edges from browning too quickly during baking. The pie filling will settle as it cools. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for 4-5 days. Serve warm or at room temperature, optionally topped with whipped cream or ice cream.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com