This pecan pie recipe is easy to make from scratch and perfect for Thanksgiving and Christmas dessert. It has just the right amount of sweet and salty flavor and the filling stays set, not runny!
An all-butter pie crust gives the pie a tender, flaky crust that everyone will rave about!
It's that time again. Time to start planning for friends and family to gather around the table, create new memories, give thanks and share good food!
Pecan Pie of course! It's just not Thanksgiving or Christmas without a homemade pecan pie. Make it a day ahead of time to free up your oven during busy holiday celebrations.
What you need
There's only a few ingredients needed for the best pecan pie!
- Pie Crust - If you want the BEST flaky pie crust use my all-butter pie crust recipe. You can also use an unbaked 9" frozen pie crust or a pre-made roll-out pie crust from the store. We also have a sourdough pie crust for all you sourdough lovers out there!
- Pecans - I prefer to use pecan pieces because the smaller pieces make it easier to slice the pie but you can use pecan halves if you wish.
- Corn Syrup - Either light corn syrup or dark corn syrup can be used. The color of the pecan pie filling will be a darker color if you use dark corn syrup.
- Eggs - While baking, the protein in the eggs coagulate and help to firm the filling.
- Flour - Adding just a little flour to the pecan pie filling helps set it and keeps it from being runny.
- Sugar - Granulated sugar adds just the right amount of sweetness.
- Vanilla Extract and Butter - Both of these ingredients give the pie a rich flavor. You can even make your own homemade butter.
See recipe card for quantities.
- You'll also need a 9" pie plate.(affiliate link)
How to make it
Preheat your oven to 350°F (176°C).
Make the Pie Crust: Use a half recipe of my all-butter pie crust, OR a frozen unbaked 9" pie crust from the store. If making your own, roll the dough to a ⅛" thickness and line a 9" pie plate. Press the edges with a fork and poke holes in the center.
Pecan Pie Filling: Spread the pecans into the unbaked pie crust. In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract and flour. Pour the filling over the pecans.
Bake the pie at 350°F (176°C) for 70-75 minutes. You'll know 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!
TIP: If the crust and pecans are browning too fast, tent a piece of foil over the top of the pie during the last 10-15 minutes of baking.
How to store it
According to the USDA, refrigerate leftover pecan pie, loosely covered, for up to 4 days.
If you'd like to freeze a pecan pie, bake the pie as directed and allow to cool completely. Wrap tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to serve, allow the pie to thaw in the fridge overnight.
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 that have this issue, including me! To remedy this problem, I added flour to the filling and it has worked like a charm every time. You could also try using cornstarch in place of flour.
Yes, this is a great recipe to make ahead of time. Just let the pie cool completely, cover loosely and store in the fridge until ready to serve.
More easy pie recipes
- pumpkin pie crumble bars
- easy apple pie
- old fashioned peanut butter pie
- easy blueberry pie
- no bake lemon icebox pie
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.