Classic Pecan Pie
You can’t beat a classic like pecan pie!
Pecan pie is such an easy, delicious dessert that I love to bake every holiday season. It has a short ingredient list, takes just a few minutes to put together, and everyone goes crazy for it!
This recipe has no twists or spins, it’s just the classic old-fashioned recipe— caramel-like pecan filling inside of buttery flaky pie crust. And in my opinion it’s perfect as it is, and even better with a dollop of whipped cream on top.
Ingredients You’ll Need
- Chilled pie crust— I recommend using homemade, but store
- Pecan halves
- Light or dark brown sugar
- Light corn syrup
- Melted butter
- Vanilla extract
How to Make Pecan Pie
This pie is so easy to bake! Let me show you how:
- Prepare crust. Here is my favorite all-butter flaky pie crust recipe, but you can use your favorite recipe, or use store-bought. Roll it out into a rough 13-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
- Mix filling. In a large bowl bowl whisk together the brown sugar, corn syrup, melted butter, eggs and vanilla extract. Add pecans.
- Bake. Gently pour filling into the pie crust and arrange pecans as needed so they are all in an even layer. Bake at 350°F until edges are set and a knife inserted into the center comes out clean, 45-55 minutes.
- Cool. Let the pie cool for at least 30 minutes before serving, or cool completely for solid clean slices. Pie is delicious cold or warm.
- Slice and serve. I highly recommend topping slices with sweetened whipped cream!
Tips for this Recipe
- You can use pecan halves or pecan pieces/chopped pecans for this recipe. Pecan halves create a classic look, but using chopped pecans actually makes the pie much easier to slice.
- I have not tested a substitute for corn syrup in this pie recipe. Corn syrup provides structure to the pie so it sets up properly. Using something like honey or maple syrup instead will affect how it sets up and changes the flavor too. If you are looking for a recipe that uses those alternatives, I suggest seeking one out elsewhere instead of adapting mine.
- Place your pie on a sheet pan to easily transfer it back and forth from the oven.
- A runny filling indicates that the pie wasn’t baked long enough, and a cracked pie indicates that it was baked too long. Bake pie until the edges are set but the center still jiggles slightly and a knife inserted into the center comes out clean.
- Looking to save some time? Learn how to make pie crust in the food processor.
- If pies intimidate you or they just don’t seem to come out right, be sure to check out my best tips for making perfect pies. I share solutions for the most common pie baking problems.
- Here’s a list of my favorite pie tools.
Can Pecan Pie be Made Ahead?
There are several ways you can prep or bake this pie ahead of time:
- Pie crust can be made in advanced and stored in the fridge for up to 5 days and in the freezer for a few months. Thaw in the fridge overnight before using.
- The baked pecan pie will keep at room temperature for about 1-2 days. Wrap tightly in plastic wrap until ready to serve.
- The baked pie also freezes well. Let it cool completely, then wrap twice in plastic wrap. Thaw overnight in the fridge, then let it come to room temperature before serving.
More Holiday Pie Recipes
Shop Tools for this Recipe
This recipe was originally published November 2013.
Classic Pecan Pie
- 1 pie crust recipe
- 3 large eggs
- 1 cup light corn syrup (312 grams)
- ⅔ cup packed light or dark brown sugar (142 grams)
- ⅓ cup unsalted butter , melted (75 grams)
- 1 teaspoon vanilla extract
- 2 ¼ cup pecan halves (250 grams)
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Place pie shell on the prepared sheet pan.
- In bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Mix on medium high speed until well combined. Stir in the pecans.
- Gently pour the mixture into the prepared pie shell. Bake until the edges are completely set and a knife inserted into the center comes out clean, about 45-55 minutes. Let cool before serving, serve warm or at room temperature with whipped cream, if desired.