This easy pecan pie is a sweet, classic dessert that is always a favorite during the holiday season. It’s made with simple ingredients of crunchy pecans in a caramel-like filling with the slightest touch of cinnamon all on the perfect buttery crust.
If you love pecan recipes, be sure to try these Easy Pecan Pie Cookies and these delicious Pecan Pie Bars Recipe are a favorite too! And if you are looking for a lightened up version, be sure to check out our amazing healthy pecan pie.
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Best Pecan Pie Recipe
I have fond memories of southern pecan pie being a huge part of Thanksgiving dinner! My grandparents had a pecan tree in their backyard and I loved helping crack the pecans with my mother. This pie was always the dessert I had to have, even when I was little! Back then, I picked it over pumpkin pie every time. Now, I have to have a little of both!
The sweet and salty flavors on grandma’s homemade crust with a big ole’ dollop of whipped cream made me so happy (vanilla ice cream is fabulous too!!)
This isn’t a complicated recipe and that’s what I love about it. You can use a store-bought crust if you’d like and you don’t need to worry about any pre-baking.
- Pie crust – You can’t have a pecan pie without the flaky crust, but the best part about this is you don’t need to pre-bake. You can use a refrigerated pie crust, frozen pie shell, or this easy homemade pie crust recipe.
- Pecans – Fresh pecans are the star of the show.
- Eggs – This is what bonds the pie filling together. Be sure they are at room temperature. (sitting them on the counter for 30 minutes is perfect).
- Light corn syrup, butter, and light brown sugar – This syrup mixture gives the best sweet flavor to the pie filling.
- Vanilla extract and Ground cinnamon – Adds extra flavor to the pie filling and gives that sweet and warm spice.
- Salt -balances out the flavors.
1. Add ½ cup of chocolate chips to the filling.
2. We used light corn syrup but dark corn syrup will also work well.
3. Use dark brown sugar if you’d like.
4. Use allspice or nutmeg instead of cinnamon.
5. Place extra pecans on top of the pie in a pretty pattern if you’d like.
6. Add a couple of tablespoons of your favorite bourbon.
7. Drizzle with caramel syrup or chocolate syrup.
Can I make Pecan Pie without Corn Syrup?
Classic pecan pie is made with corn syrup as a nice thick binder. But if you’d like to make it without corn syrup, you can substitute maple syrup. But you will need to add a thickener to make sure it sets nicely. So be sure to add one tablespoon of flour or corn starch to the brown sugar mixture.
How to Make Homemade Pecan Pie
Step 1 – Preheat the oven to 350° F and grease a 9-inch pie pan with non-stick cooking spray.
Prepare the crust:
Step 2 – If using refrigerated crust, unroll the dough and place it into the center of the pie dish. If using a homemade crust, roll out the pie dough and shape into the pie dish and gently press with your fingers. Trim off the edges and crimp the dough edges with your fingers.
Step 3 – Place the pecan halves on the pie crust and spread them evenly.
Make the pecan pie filling:
Step 4 – In a large bowl, add the eggs, corn syrup, light brown sugar, melted butter, vanilla extract, ground cinnamon, and salt and whisk together until blended.
Step 5 – Pour the mixture into the pie dish over the top of the pecans spread evenly.
Step 6 – Bake the pie for 55-60 minutes. After 20-25 minutes, check it and add a pie shield or aluminum foil tent over it if it is getting too brown too quickly.
Step 7 – Remove from the oven and place on a wire rack for at least 2 hours before slicing.
- I like using mostly halves with some roughly chopped. But you can also use chopped pecans or even pulse them in a food processor for finer pecans if you’d like.
- You don’t need to add salt if you don’t want to. This is all about balancing out the flavor so that the pecan pie isn’t too sweet.
- Place a rimmed baking sheet under the pie to prevent spills.
Cover leftover pecan pie with aluminum foil or place to an airtight container and store it at room temperature for a day or 2 or in the refrigerator for up to 4 days.
You can also make this pie 1-3 days ahead of time which is perfect for Thanksgiving prep. Once baked, let it cool completely, cover with plastic wrap and aluminum foil and store in the refrigerator. You can also prep the pie filling and the crust and then assemble it on the day you will bake it
Pecan pie freezes great! Allow the pie to cool completely, then wrap it in plastic wrap and then with aluminum foil. Then place in a freezer safe bag or container and freeze for up to three months. Allow the pie to thaw in the refrigerator overnight before enjoying it.
Easy Pecan Pie
- 9- inch pie crust homemade, refrigerated or frozen
- 2 ½ cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- 3 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Preheat the oven to 350° F and grease a 9-inch pie dish with non-stick cooking spray.
- For a store bought refrigerated pie crust, unroll the dough and place it into the center of the pie dish.9- inch pie crust
- Shape the dough into the pie dish and gently press with your fingers. Trim off the edges and crimp the dough edges.
- Place the pecan halves on the pie crust.2 ½ cups pecan
- In a medium bowl, add the eggs, corn syrup, light brown sugar, melted butter, vanilla extract, ground cinnamon, and salt and mix whisk together until blended.3 large eggs, 1 cup light corn syrup, ¾ cup packed light brown sugar, 3 tablespoons butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Pour the mixture into the pie dish over top of the pecans spread evenly.
- Bake for 60-65 minutes.
- Remove from the oven and place on a wire cooling rack for at least 2 hours before slicing.
- Serve with a whipped cream or vanilla ice cream if desired.
Add ½ cup of chocolate chips.
Use dark corn syrup if desired.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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