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The holidays become complete with this pecan pie recipe. It’s almost always the first dessert gone. With its gooey, nutty filling and crunchy pecans on top it is the ultimate dessert that screams cozy holiday gathering.
“There’s nothing like a warm slice of pecan pie with a scoop of vanilla ice cream after a delicious holiday meal.”
-Becky
If you want a holiday dessert that tastes like tradition and comforts like home, this pecan pie might just become your new Thanksgiving staple. Every bite just melts in your mouth!
If you like holiday desserts, you’ll also love this easy Homemade Eggnog, Candied Pecans, or this simple Peanut Butter Fudge recipe. For Christmas desserts, try these adorable Bugle Elf Hats, or these Grinch Oreo Balls.
Ingredients You Will Need
- light corn syrup – creates the classic glossy pecan pie filling.
- eggs – help the filling set so it slices cleanly.
- granulated sugar – adds sweetness and structure.
- butter, melted – gives the pie a rich flavor.
- vanilla extract – adds extra flavor, especially this Homemade Vanilla Extract.
- salt – balances the sweetness.
- ground cinnamon (optional) – gives a warm hint of spice.
- pecans – use chopped, whole, or a mixture for great texture.
- pie crust – store bought or homemade, like this classic Homemade Pie Crust, or this easy Gluten Free Pie Crust.
A full list of ingredients is included in the recipe card below.
Variations
- Maple pecan pie: Replace the corn syrup with ¾ cup pure maple syrup, ¼ cup light brown sugar, and 1 tablespoon flour or cornstarch to help the filling set as a gooey maple version.
- Mini pecan pies: Use a muffin tin or small tart pans. Divide filling into 6–8 smaller butter pie crusts and bake 30–35 minutes until centers are set.
- Extra crunch on top of the pie: Press a layer of pecan halves (or chopped nuts) on top of the filling before baking.
- Bourbon or rum kick: Add 1–2 tablespoons bourbon or dark rum for a deeper, cozy flavor (especially yummy around the holidays).
How to Make Pecan Pie
Preheat oven to 350 degrees F. Place a piece of aluminum foil or a sheet pan under your pie pan to catch any drips in case the filling bubbles over.
- In a large mixing bowl, use a whisk to combine the light corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt, until smooth.
- Stir in the pecans until they are evenly coated in the syrup mixture.
- Pour the filling into the prepared deep-dish pie crust. If you like, arrange a few pecan halves on top for a decorative, crunchy top layer.
- Place pie in the preheated oven and bake for 55–65 minutes (watch your cook time). Gently cover with foil halfway through so the top doesn’t burn. The pie is done when the edges are set and the center still wobbles slightly (a thermometer should read about 200 degrees F). Remove the pie from the oven and let cool at room temperature for at least 2 hours, then refrigerate so the filling fully sets before slicing.
Expert Tips
- Use the right pan: A deep-dish pie crust will give the filling enough room to bake without dripping over the sides.
- Toast pecans for more flavor: Lightly toast the pecans in a hot dry skillet for 3–4 minutes before adding them. This adds an extra nutty flavor and crunch.
- Protect your crust: If the crust edges brown too quickly, cover them loosely with foil partway through baking.
- Chill before serving: After cooling, wrap leftover pie tightly in plastic wrap and store in the fridge. Reheat slightly or serve cold with a scoop of vanilla ice cream or whipped cream.
- Storing and making ahead: Fully baked and cooled pie freezes well. Just cover with plastic wrap, then a layer of foil, and place in the freezer. Thaw in refrigerator overnight before serving.
Pecan Pie Recipe FAQs
Yes. Dark corn syrup gives the pie a richer, more caramel-like flavor and a deeper color. I feel like it adds a classic “old fashioned” taste.
No. This recipe is designed for an unbaked deep-dish crust. The bake time (55–65 minutes) is long enough for the crust bottom to cook through.
If the filling is still very jiggly in the middle after the bake time, return it to the oven for 10–15 more minutes. Also, make sure to chill the fully cooled pie before slicing.
Cover cooled pie tightly with plastic wrap (or transfer slices to an airtight container) and refrigerate. Pie should be good for 3–4 days. For longer storage, freeze wrapped in plastic wrap and then foil for up to 2 months.
Absolutely. A scoop of vanilla ice cream, whipped cream, or even a dusting of cinnamon sugar on top tastes amazing!
More Holiday Recipes
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Pecan Pie Recipe
Equipment
- Pie Dish
- Mixing Bowl
Ingredients
- 1 cup light corn syrup
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole pecans
- 1 pie crust, 9 inch
Instructions
- Preheat oven to 350 degrees F. Place a piece of aluminum foil or a sheet pan under your pie pan to catch any drips.
- In a large mixing bowl, use a whisk to combine light corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt, until smooth.
- Stir in the pecans until they are evenly coated in the syrup mixture.
- Pour the filling into the prepared deep-dish pie crust. If you like, arrange a few pecan halves on top for a decorative, crunchy top layer.
- Place pie in the preheated oven and bake for 55–65 minutes (watch your cook time) Cover the pie with foil about halfway through baking so the top doesn't burn. The pie is done when the edges are set and the center still wobbles slightly (a thermometer should read about 200 degrees F).
- Remove the pie from the oven and let cool at room temperature for at least 2 hours, then refrigerate so the filling fully sets before slicing.
Notes
- Use the right pan: A deep-dish pie crust will give the filling enough room to bake without dripping over the sides.
- Toast pecans for more flavor: Lightly toast the pecans in a hot dry skillet for 3–4 minutes before adding them. This adds an extra nutty flavor and crunch.
- Protect your crust: If the crust edges brown too quickly, cover them loosely with foil partway through baking.
- Don’t skip the salt: They balance the sweetness and make the flavor even better!
- Chill before serving: After cooling, wrap leftover pie tightly in plastic wrap and store in the fridge. Reheat slightly or serve cold with a scoop of vanilla ice cream or whipped cream.
- Storing and making ahead: Fully baked and cooled pie freezes well. Just cover with plastic wrap, then a layer of foil, and place in the freezer. Thaw in refrigerator overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the perfect, classic homemade pecan pie recipe!