Pecan pie is a classic American dessert known for its rich, gooey filling and crunchy pecan topping. The combination of a buttery, flaky crust with a sweet, syrupy filling and crisp pecans makes it a favorite for holiday tables, especially during Thanksgiving and Christmas. You can enjoy it on its own or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
What You’ll Find On This Page
What I really like about pecan pie is how the sweet, syrupy filling pairs perfectly with the crispy pecans on top. It gives you a nice contrast of textures, with a crispy top layer and a soft, custard-like center. It’s simple to make, but always feels like something special. Perfect for family gatherings or just a cozy evening dessert.
In this post, I’ll show you how to make pecan pie completely from scratch, including a homemade pie crust for the freshest flavor. Making it yourself lets you adjust the sweetness and texture to your liking. Plus, it’s a great make-ahead dessert, so you can prepare it in advance and avoid the last-minute rush.
If you’re looking for a simple yet impressive dessert for your next holiday or special occasion, this pecan pie is a must-try!
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- Sweet Potato Casserole
- Pumpkin Cheesecake
- Pumpkin Muffins
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Ingredients and Substitutions Overview
The ingredients for this pecan pie are simple and easy to find. You probably already have most of them in your pantry. If not, they’re readily available at any grocery store. Let’s check out what you’ll need!
- Prebaked Pie Crust: I suggest using a prebaked pie crust for the best results. It gives you that golden, flaky texture that pairs perfectly with the wet filling. I usually go with my homemade prebaked pie crust, but a store-bought one works just as well if you’re short on time. If you want to make it from scratch, check out my detailed pie crust recipe in this blog, complete with tips and prebaking instructions.
- Pecans: These are the key ingredients that give the pie its signature crunch and nutty flavor. You can use pecan halves for a classic look or chop whole pecans to your preferred size for a more even texture.
- Sugar: A mix of white sugar and brown sugar gives the pie just the right sweetness and a hint of caramel flavor. You can use light or dark brown sugar, depending on how deep you want the flavor to be.
- Corn Syrup: This helps give the filling its gooey texture and mild sweetness. It also keeps the sugar from crystallizing, so your pie filling stays smooth and velvety.
- Eggs: Eggs hold everything together and give the filling a soft, custard-like texture when baked.
- Butter: Adds a rich, buttery flavor. I recommend unsalted butter so you can better control the salt in the recipe.
- Vanilla Extract and Cinnamon: Vanilla adds a sweet, subtle flavor, while a pinch of cinnamon gives that warm, cozy fall taste we all love in pecan pie.
How to Make Pecan Pie at Home?
Let’s make a sweet and crunchy pecan pie together! I’ll guide you through each step—from making the pie filling and assembling it in a prebaked pie crust to baking it perfectly for a delicious dessert. To make things easier, I’ve included step-by-step photos and a detailed video for you to follow along.
Note: If you want to make a pie crust from scratch, I have a separate post with all the details, tips, and tricks. I recommend checking out my homemade pie crust recipe first before starting this pecan pie.
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Pecan Pie
Ingredients
For the Filling
- 4 tbsp Brown Sugar
- ½ cup White Sugar
- 1 cup Corn Syrup
- 1 tsp Vanilla Extract
- 3 Eggs
- ½ tsp Salt
- ¼ cup Unsalted Butter, softened
- ½ tsp Ground Cinnamon
For the Pecan Pie
- 1 9-inch Pie Crust, prebaked
- 1½ cups Pecans, halved
Instructions
Preparing the Filling
- Start by adding the brown sugar, granulated sugar, corn syrup, vanilla extract, eggs, salt, melted unsalted butter, and ground cinnamon into a large mixing bowl. Make sure all the ingredients are at room temperature. This helps everything blend smoothly and prevents any lumps or clumps in the filling.
- Use a whisk to gently mix the ingredients until they are well combined. You’re aiming for a smooth, slightly thick, and pourable consistency. Be careful not to whisk too vigorously, as adding too much air can affect the texture during baking. Once everything is blended evenly, your filling is ready to be poured into the prebaked pie crust.
Assembling the Pie
- For this recipe, I’m using my prebaked pie crust. If you want to make your own, I have a detailed post on homemade pie crust with step-by-step instructions—feel free to check it out. Once your crust is prebaked and ready, add the halved pecans and spread them evenly across the bottom. This way, every slice will have a nice distribution of pecans.
- Carefully pour the prepared filling over the pecans in the pie crust. Make sure the filling spreads evenly, covering all the pecans. The pecans will naturally rise to the top as the pie bakes, giving you that classic nutty topping.
Baking the Pecan Pie
- Bake the pie in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the filling is set around the edges and still slightly jiggly in the center. The filling will firm up as it cools. Remove the pie from the oven and let it cool for at least 2 hours. This cooling time helps the filling set completely, making it easier to slice neatly. That’s it! Enjoy your homemade pecan pie.
Serving
- Serve the pecan pie on its own, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. If you’d like more pairing ideas, be sure to check out the serving suggestions section below!
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Recipe Video
Chef's Notes and Tips
- Pie Crust: For a buttery, flaky crust, I highly recommend using homemade pie crust recipe. I’ve shared a detailed, step-by-step guide on my blog that walks you through making and blind baking it for the best texture. But if you’re short on time, store-bought crust works perfectly too. Just be sure to follow the package instructions to get the best results.
- Use a Prebaked Crust: I always prebake my pie crust when making pies with wet fillings. Prebaking helps the crust stay crisp and prevents it from getting soggy. Make sure to pour the filling into a warm (not hot) prebaked crust. I haven’t tried skipping this step, but prebaking definitely gives you the best results.
- Toast the Pecans: If you’d like, you can toast the pecans before adding them to the filling. This boosts their natural nutty flavor and makes the pie even tastier. You can use store-bought toasted pecans or toast them yourself by spreading them on a baking sheet and baking at 350°F (175°C) for 5-8 minutes. Keep an eye on them to avoid burning. But if you skip this step, don’t worry—your pie will still be delicious!
- Use Room Temperature Ingredients: For a smooth filling, let your eggs and butter come to room temperature before you start. Cold ingredients can make the mixture harder to combine evenly and affect the texture of the filling.
- Don’t Overbake: Keep an eye on your pie as it bakes. Overbaking can make the filling dry and firm instead of gooey and soft. The pie is ready when the center is still slightly jiggly but not liquid. It will firm up as it cools, so don’t wait for it to be completely set in the oven.
- Tenting with Foil: If the crust is browning too quickly before the filling is fully cooked, tent the pie loosely with aluminum foil. You can also make a quick pie crust shield by folding aluminum foil to cover just the edges of the crust. This will keep your crust golden and flaky while the filling finishes baking.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Pecan pie is a rich and sweet dessert that’s perfect for holidays like Thanksgiving and Christmas. Because of its richness, pairing it with something lighter helps balance the flavors. Here are some of my favorite ways to serve pecan pie that you might enjoy too!
- Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream goes perfectly with pecan pie. The light, airy texture and cool creaminess balance out the pie’s sweetness beautifully.
- Fresh Berries: I love adding fresh berries like strawberries, blueberries, or raspberries. Their tart, juicy flavors balance the pie’s richness and add a refreshing touch. It’s a simple way to make the dessert feel even more special.
- Drinks: A warm cup of coffee or espresso pairs perfectly with pecan pie. The slight bitterness cuts through the sweetness just right. If you’re in the mood for something cozy, warm milk or hot chocolate is always a hit, especially on chilly nights.
- After a Holiday Meal: Pecan pie is the perfect way to wrap up a big holiday feast. Serve it after roasted turkey or chicken, stuffing, and mac and cheese for a satisfying finish to your meal.
Storage Suggestions
Pecan pie tastes amazing once it has been fully set. It’s also a great make-ahead dessert that keeps well, so you can enjoy it without any last-minute rush. Here are some handy tips for storing your pecan pie, whether you’re planning ahead or saving leftovers:
- Prep Ahead: If you’re making the pie a day or two early, I recommend prepping the pie crust using my homemade crust recipe and storing it as directed. Then, on the day you plan to bake, you can quickly whip up the filling and assemble everything. It makes things so much easier!
- Storing in the Fridge: Pecan pie stays fresh in the fridge for 4 to 5 days. Once it has cooled completely to room temperature (about 2 hours), wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to serve, just pull it out, slice, and enjoy it chilled—or let it sit at room temperature for about 30 minutes if you prefer it less cold.
- Storing in the Freezer: If you want to keep the pie longer, freezing works great! Let the pie cool completely, then slice it into individual servings. Place the slices in freezer-friendly bags or airtight containers. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to serve, let the slices thaw overnight in the fridge. For easier tracking, label your storage bags with the date and a “best by” date.
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