Pecan Pie
If you're looking for an easy pecan pie recipe that sets perfectly without being runny, this is it! With just a few steps, you can make it ahead for Thanksgiving or Christmas dinner.
It's a classic pie recipe that's simple and a favorite holiday dessert that everyone looks forward to enjoying.
Classic pecan pie is a must-have dessert for the holidays. Thanksgiving gatherings wouldn't be complete without this traditional treat. The rich flavor of pecans, combined with the sweet filling makes the perfect ending to a big family meal.
With so many dishes to bake for a holiday meal, pecan pie is one dessert you can make in advance. This frees up valuable oven space so you can focus on other dishes like sourdough bread stuffing, green bean casserole, or sweet potato casserole.
What is pecan pie filling made of?
- pecans: Pecans can be purchased in the shell or packaged in halves or pieces.
- corn syrup: You can use light corn syrup or dark corn syrup. If you choose dark corn syrup, the pecan pie filling will have a richer, darker color.
- eggs: As the pie bakes, the egg protein coagulates, helping to firm up the filling.
- flour: Adding a small amount of flour to the pecan pie filling helps it set and prevents it from being runny.
- sugar: Granulated sugar adds just the right amount of sweetness. Brown sugar can be used for a deeper flavor.
- vanilla extract: Adding vanilla extract gives the pie a warm, rich flavor and makes your whole house smell divine as it bakes.
- butter: Butter adds richness to the filling. You can use either salted or unsalted butter.
- pie crust: For the BEST flaky pie crust, try my all-butter pie crust recipe. You can also use an unbaked 9" frozen pie crust or a store-bought pie crust in the refrigerated section. And for all you sourdough lovers, we have a sourdough pie crust recipe too!
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How to make the best pecan pie recipe
Before you begin, move the oven rack to the center position and preheat your oven to 350°F (176°C).
Step 1: Pie Crust
Use a half recipe of my all-butter pie crust, OR a frozen unbaked pie shell from the store.
If you are making a homemade pie crust, roll the pie dough to a ⅛" thickness and place it into a 9" pie pan.
Press the edges with a fork and poke holes in the center.
Step 2: Make the filling
Roughly chop the pecans and then spread them evenly into the unbaked pie crust.
Whisk the eggs, corn syrup, sugar, melted butter, vanilla extract, and flour in a medium bowl.
Step 3: Assemble
Pour the filling mixture over the pecans.
Step 4: Bake
Bake the pie at 350°F (176°C) for 70-75 minutes.
The pie is done when the edges are set and the center is slightly jiggly. Make sure to let the pie cool completely before slicing.
Pro Tips
- Cut the pecan halves into smaller pieces for a pie that's easier to slice.
- Tent a piece of aluminum foil over the top of the pie during the last 10-15 minutes of baking to prevent the crust or the pecans from over-browning.
Serve
Pecan pie is best served at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store
Refrigerate leftover pecan pie, loosely covered, for up to 4 days.
To freeze pecan pie, allow it to cool completely and wrap it tightly with plastic wrap and foil. Store in the freezer for up to 3 months.
When ready to serve, thaw the pie in the refrigerator overnight. Serve it cold or at room temperature.
Pecan Pie
INGREDIENTS
- 1 (9") unbaked pie crust (homemade or store-bought)
- 1 cup corn syrup (light or dark)
- 3 large eggs
- ¾ cup granulated sugar
- 1 ½ cups chopped pecans
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon vanilla extract
INSTRUCTIONS
Pie Crust (Homemade)
- Prepare the homemade pie crust as directed and let the dough chill for 1 hour in the fridge. Roll the dough out into a ⅛" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.
Pecan Pie Filling
- Preheat oven to 350°F (176°C). Spread the chopped pecans into the bottom of the unbaked pie crust. Whisk the remaining ingredients together in a large bowl until well combined and pour over the pecans.
- Bake the pie for 1 hour and 15 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning. (You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.)
- Remove the pie and let cool completely, at least 2 hours, before slicing so that the pie filling sets up properly.
Nutrition
Common questions
The edges of the filling should be completely set and the center should give you a slight jiggle, like "jello", when you move the pie plate. If the middle of the pie is "wavy" when you jiggle it, it needs more time!
A lot of people have this issue, including me! To remedy this problem, I add flour to the filling to thicken it. You could also try using cornstarch in place of flour.
Yes, this is a great pie recipe to make ahead of time. Let the pie cool completely, cover loosely, and store in the fridge until ready to serve.
Either light or dark Karo syrup can be used for making pecan pie. Dark corn syrup will give the filling a darker golden color and a slightly richer flavor.
The best! I used light Karo and white sugar. Very easy and so good!
I love this recipe. It’s so easy and delicious!
Do you melt the butter?
Softened or melted.
I looks amazing!! I love pecans!!
it was easy and very good