One of my favorite recipes, Pecan Pie is an entirely delicious dessert made with buttery pecans in a rich, creamy sweet filling and topped with extra toasty pecans. This recipe is made easy by using premade pie dough and simple ingredients.
No need to wait for Thanksgiving to try baking a pecan pie from scratch! The ingredients are available year-round and everyone deserves to enjoy the best pecan pie recipe anytime. You’ll be a pro at making this classic dessert for when the holidays start coming around, too.
If you love this traditional pecan pie recipe, you should also try this Pecan Fudge pie for a fun, chocolate pecan pie no-bake twist on the classic.
Perfect Pecan Pie
What is pecan pie and where did it come from? This sweet pie is a mix of pecans with filling made of eggs, sugar, and butter. It is a traditional holiday pie, a quintessential dessert in the United States and is most popular as a southern baking recipe.
Why I love this Classic Pecan Pie
- Easy to make – Whisking together ingredients is as difficult as this recipe is, especially because we use premade pie dough. It’s as simple as rolling out the dough with a rolling pin, whisking the ingredients for the filling, and assembling it all on a pie plate.
- Classic Flavor – Pecan pie is a holiday dessert but really should be enjoyed all year round. It’s rich and sweet and has that classic taste you crave.
- Freezer-friendly – Make this pie ahead of time and freeze either the whole pie or individual slices. You can make multiple pies at a time and have them ready for any event or just a quick dessert at home.
- Holiday favorite – When you think of Thanksgiving, this pie is always at the top of the list for desserts. Now you can make it and have a freshly baked dessert that will wow your guest.
- Texture – The top has the best toasty pecans that have an amazing nutty flavor, but the chopped pecans on the bottom mixed with the ooey-gooey filling are tender and buttery. Each layer compliments the next for the perfect bite.
- Simple ingredients – The list is small with only 9 ingredients needed. They are basic baking ingredients that you may already have on hand.
There are only 9 ingredients for this easy pecan pie recipe. This is something I commonly see people not even trying to attempt, but it honestly is a simple pie recipe that comes together in only 10 minutes. And you shouldn’t have to look too far to find everything you need to make it.
- Pie crust – For this recipe, store-bought pie crust works perfectly and there is no need to precook. You can also use homemade pie crust and follow the directions on how best to bake with it.
- Pecans – There’s no pecan pie without them! Include enough to add more on top of the pie. You can arrange this however you like, but I love using whole pecans and placing them in a circle from the edge to the inside.
- Eggs – The syrup custard depends on eggs to get an evenly settled filling that is gooey and rich.
- Dark corn syrup – For the best flavor that is toasty, deep, and smooth.
- Brown sugar – The molasses in brown sugar heightens the sweetness of the pie without being too sweet. But let’s face it, pecan pie is a sweet dessert, nonetheless.
- Butter – Unsalted butter is best to use, especially in baking. This allows you to have more control over the saltiness of a recipe.
- Additional ingredients – salt, vanilla, and cinnamon all add to the flavor of the filling.
See the recipe card for quantities.
How to Make Pecan Pie
This truly is an easy recipe to make with simple step-by-step instructions to give you the best pecan pie.
Prepare pie pan: Unroll the pie dough and transfer it to a pie pan. Press the crust into the dish and tuck and fold the edges to shape. Crimp the top of the crust on top to form the escalloped edges. Store the unbaked pie shell in the fridge or freezer while you prepare the pecan pie filling, it’s always best to bake pie dough when it’s really cold.
Make pecan pie filling: In a medium bowl, whisk the large eggs and continue whisking in the brown sugar (you can use dark brown sugar or light brown sugar), dark corn syrup (can be substituted for light corn syrup), melted butter, salt, vanilla, and cinnamon.
Assemble the pie: Add the chopped pecans to the bottom and then pour the pie filling over them. You can arrange whole pecans on top as you like.
Bake pie: Bake in a preheated 350-degree oven for about 50 minutes, or until the center is set. Remove from the oven and place on a wire rack to cool.
Serve this delicious pecan pie after it has cooled to ensure that the syrup custard has been completely set before cutting into it. Top with whipped cream, ice cream, or by itself for an irresistible dessert.
Tips to Make Pecan Pie
Yes, this homemade pecan pie recipe is easy and I want to ensure it stays that way with a few tips that may help throughout the baking process. From preparing the filling to tips on how to ensure a perfect bake, I’ll cover everything you need to know about baking pecan pie.
Use dark corn syrup – This will give the filling a more robust, deep flavor. You can also use light corn syrup if preferred. The difference will be a lighter color and a milder taste, but the sweetness will be similar.
Use foil on the edges. If you notice the edges starting to darken, use foil to cover the crust
Bake on a lower rack. Because we’re not blind baking the pie crust, your pie filling and crust will cook more evenly on a lower rack in the oven. It should also help the edges not cook too fast, so the foil tip shouldn’t be necessary.
Make pie crust from scratch. This recipe is so easy because we use store-bought pie crust which is just as delicious. But if you’re feeling it, make your pie crust from scratch.
Allow pie to rest before cutting. To get those perfect, beautiful slices of pie you’ll want to let the pie settle completely before diving in. You’ll get a center that is soft but sturdy enough to hold its shape, just like a good pecan pie filling should.
Place pecans on top without sinking. This can be a little tricky sometimes when the syrup is so soft. Gently place the pecans on top without pressing them down. They should settle right on top.
You’re one step closer to making this pecan dessert recipe that will surprise you with how easy it is to make.
Ways to make a pie with pecans
With a recipe that is as tried and true as this traditional pecan pie recipe, you’ll love finding ways to get more creative and enjoy new flavors or variations. Here are a few ideas on elevating this recipe with minimal changes.
- Bourbon Pecan Pie – This is a quick and easy change up to the classic recipe. Simply replace 2 tablespoons of corn syrup with your favorite bourbon.
- Mini Pies – Cut the pie dough into 12 equal circles and place each piece in each spot of a muffin pan. Add the chopped pecans and the syrup, and top with extra pecans. Bake for about 25 minutes, or until the filling is set.
Allow the mini pies to cool in the pan before transferring them to a wire rack. These are just as tasty as the whole pie but in a fun size that’s a perfect treat to bring to parties and holiday gatherings.
- Coconut Pecan – Mix a half cup of shredded coconut into the syrup. Bake and then in the last few minutes, sprinkle more shredded coconut on the top to toast up.
- Maple Pecan – Exchange the corn syrup for maple syrup for a toffee-flavored filling that is just as delicious.
This is the perfect dessert pie recipe, but if you’re looking for a Vegan pie recipe, try this Pecan Pie Recipe.
Mixing bowl or large measuring cup
Wire cooling rack
How to store pecan pie
The pie can be left on the counter for 3-4 hours but should be refrigerated any time after that. Keep covered and refrigerated for up to 4 days.
How to freeze pecan pie? To freeze, allow to cool completely and wrap with foil or plastic. You can keep pecan pie in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight.
Tasty Tip: Cut the pie into individual slices before freezing and store the same way. You will have a serving of pie ready whenever you crave something sweet!
More Pie Recipes
Easy Pecan Pie Recipe
refrigerated pie crust
dark corn syrup
pecans for the top
Start by chopping the pecans. You can use raw or roasted pecans, I prefer roasted because they just taste better, and add more flavor depth.
Then roll out the pie dough, you can make your own or use store-bought. Roll it out and line the pie plate with the dough.
Crimp the edges and set it aside. I like to keep my pie crust in the fridge while I get the other ingredients together.
Let’s melt the butter in the microwave and let it cool down slightly.
Whisk the eggs, add the brown sugar, dark corn syrup, and yes you can use light corn syrup instead of dark. Add the melted butter, salt, vanilla, and cinnamon. Whisk it all together.
Place the chopped pecans on the bottom of the pie plate, then pour the syrup on top. You can decorate the top with pecan halves if you wish, to form a cool pattern that will make your pie so pretty. And don’t worry, the pecans won’t move around as they bake, they will stay just like this.
Bake in the pre-heated 350 Fahrenheit oven for about 50 min to one hour, until the pie looks set and not super jiggly, the crust should be golden brown.
Store the pie
Pecans: they can be raw or roasted, I like to use roasted pecans because they add more flavor depth.
Pie crust: make your own or use store-bought. Keep the pie crust in the fridge or freezer while you assemble the filling ingredients, it’s always best to bake pie dough when it’s cold, it holds its shape much better as it bakes if the dough is cold, that’s because the butter will be solidified and won’t start melting immediately as the crust enters the oven. Also, it makes for a flakier crust. That’s because if the butter starts melting, the water particles in it will interact with the gluten in the flour making for a less flaky crust with more gluten development.
Corn syrup: Dark corn syrup will make the pecan pie as rich as possible. You can also use golden syrup, or light corn syrup. Once I actually didn’t have the full cup of syrup to make this recipe, and I realized it mid recipe, so I added honey to supplement it, and it worked fine!
Brown sugar: You can use dark brown sugar, or light brown sugar. I find that the dark brown sugar also lends more richness and depth of flavor to the final result.
Eu já experimentei e essa torta é maravilhosa!! 😋😋😋😋😋