With a crisp, nutty top, a rich, perfectly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you’ll find! My recipe takes just 15 minutes to prep with just 8 ingredients. Recipe includes a how-to video!
The Best Pecan Pie Recipe
You’ve officially found the BEST pecan pie recipe! My carefully tested recipe is guaranteed to produce a perfect pie with a firm, yet slightly gooey center, crisp top, and flaky homemade pie crust base. It’s been carefully tweaked and adjusted for the best possible flavor and texture. Bonus: it’s also really, really easy to make!
If you’ve never had this pie before, you’re in for a treat! It has a nutty (obviously) slightly buttery, brown sugar/caramelized flavor that’s unbeatable, especially when served warm. This recipe is a classic for Thanksgiving (served after the turkey, creamed spinach and dinner rolls!) but honestly, there’s never a bad time it.
Why use my recipe:
- Just 15 minutes of prep.
- Perfectly set filling–no runny mess!
- Uses toasted pecans for extra flavor.
- NO need to blind bake your crust beforehand!
What You Need
Today’s pie filling is made with just a handful of basic ingredients. Here are the ones you should take note of:
- Pecans. Use pecan halves and lightly toast them for the best flavor (it literally takes less than 5 minutes!). If you need a refresher on how to do this, check out my post on how to toast pecans.
- Dark corn syrup. I prefer the richer taste from using dark corn syrup, but if you don’t have any, light corn syrup will work just fine. And yes, corn syrup is an essential ingredient in this recipe! I don’t have any substitutions to recommend. Remember, corn syrup is NOT the same thing as high fructose corn syrup.
- Eggs. Use room temperature eggs and whisk them vigorously until they’re light and foamy.
- Melted butter. Use unsalted butter and let it cool before adding it to your egg mixture. Note: I accidentally say 1 cup instead of ¼ cup in my video 🤦🏼♀️–you only need ¼ cup!
SAM’S TIP: Make sure to check your pie periodically while baking. While I have been able to bake this pie without having to cover it, if you notice that your crust is beginning to turn too brown, cover your pie with foil. I recommend checking your pie 25 minutes into baking, and then continuing to check every 10 minutes or so after that.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pecan Pie
- Roll out your pie dough, fit it to your plate, and chill it while you prepare your filling.
- Toast your pecans and let them cool.
- Vigorously whisk your eggs until they’re pale and foamy, then whisk in the corn syrup, brown sugar, and vanilla extract, and salt.
- Add the cooled melted butter, then stir in your pecans.
- Pour your filling into your chilled pie crust and bake for 40-50 minutes.
- Let the pie cool for several hours before slicing.
SAM’S TIP: You’ll know your pie is done when the center is fully set–there shouldn’t be any movement when you jiggle the pie plate.
Frequently Asked Questions
Yes! This is a great pie for making in advance and freezing. To do so, allow the pie to cool completely, then cover tightly with plastic wrap. Transfer to the freezer and freeze for up to one month. To thaw, place your pie in the refrigerator overnight.
Make sure to bake your pie for the full amount of time (it shouldn’t be at all jiggly when it’s done!) AND let it have plenty of time to cool and set up. I like to let my pie sit on the top of my oven for two hours before transferring it to the fridge.
Since this is an egg-based pie, it should be refrigerated. Just make sure to cover or store yours in an airtight container before placing it in the fridge (this will help keep it from drying out and from absorbing any odors that could be lingering in the refrigerator). I personally think pecan pie is best warm, so I highly recommend reheating your slice in the microwave before enjoying.
If you happen to have some in your freezer, make sure to top your pie slice with vanilla ice cream or even homemade whipped cream–yum!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Perfect Pecan Pie
Ingredients
- 1 9 ½" homemade pie crust (click link for recipe)
- 2 ¼ cups (230 g) pecan halves or coarsely chopped pecans
- 3 large eggs room temperature preffered
- ⅔ cup (158 ml) dark corn syrup
- 1 cup (200 g) light brown sugar tightly packed
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter melted and cooled until no longer warm to the touch (please note that the video states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter).
Recommended Equipment
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.1 9 ½" homemade pie crust
- Preheat oven to 350F (175C)
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.2 ¼ cups (230 g) pecan halves
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).3 large eggs
- Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.⅔ cup (158 ml) dark corn syrup, 1 cup (200 g) light brown sugar, 1 ½ teaspoons pure vanilla extract, ¼ teaspoon salt
- Add melted, slightly cooled butter and stir well/whisk to combine.¼ cup (57 g) unsalted butter
- Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
- Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
- Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
- Allow to cool completely (at least 2 hours) before cutting and serving.
Notes
Storing
Cover pecan pie and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!Video Note
The video incorrectly states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter. Yes I am working on re-filming this.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Julia
I live in a high altitude city and I’ve tried making pecan pies for years here. It takes over 1-1.5 hours for the pie center to cook for it to be done. With that length of time baking the crust and pecans become too dark even with covering the pie with foil. Any suggestions?
Sugar Spun Run
Hello, Julia! I am sorry, I am not familiar with baking at high altitude so unfortunately, I can not make and recommendations. Let me know how it works out for you and what you end up doing. 🙂
Danie
I am using frozen store bought crust. Should I butter the crust before adding filling?
Sam
Hi Danie, I don’t know why you would do that, do the instructions on the frozen crust advise buttering first?
Danielle Fort
Not that I am aware. I have never really made a pie. I specialize in cheesecake, and I always spray my crust lightly. Just wasn’t sure if this would apply to a pie
Sam
Nope, shouldn’t be necessary 🙂 I hope you love the pecan pie!
Victoria
Not blind baking the crust first won’t hurt the final product?
Sugar Spun Run
Hello, Victoria. No it will not. I hope that you enjoy the Pecan Pie. 🙂
Nikki
I’ve made your recipe several times now & my family loves it! It’s delicious and cuts beautifully. Thank you so much for sharing.
Sugar Spun Run
Thank you so much, Nikki! I am so glad you and your family enjoy the pecan pie recipe. 🙂
Diana
Hi, I’m not domestic, so I will be buying my crusts, should I do anything different?
Researching pecan pie recipes and yours caught my attention.
Sugar Spun Run
Hello, Diana! Baking this is in store-bought pie crust should be fine. Let me know how it turns out. 🙂
Debbie
The video says 1 cup of melted butter and the recipe is 1/4 cup? Thanks
Sam
I’m so sorry about that. Only use 1/4 cup. 🙂
Sylvia Teague
years ago someone brought us the best pecan pie ever and it had Red Hots sprinkled sparingly on the top. That was such a great think to have to contrast with the sweetness of pecan pie.
Roberta
Can I use light corn syrup?
Sam
Hi Roberta! You can use light corn syrup, the flavor just won’t be as rich. 🙂
Brittany Fleming
Your recipe was so good. I just made it. I hope it’s good for my hubby.
Sam
I hope he loves it too! 🙂
Teresa Adams
How would you adjust for high altitude baking? Add 1 table spoon of water?
Sam
Hi, Teresa! Unfortunately I am not familiar with high altitude baking, but maybe someone else here would know.
Bushra
Can I use Maple syrup instead of corn syrup?
Sam
Unfortunately I don’t think it will set up properly if you use maple syrup.
Beth Garrison
Add 1 T. cornstarch to maple syrup to thicken.
Jean
Does dark corn syrup get old? Don’t see a better if used by date on it.
Sam
Hmm mine have always had a “best by” date on them
tarre
Ha Ha, that is old if it doesn’t have a date!!! Mine is old too, but I see, smell, and taste
nothing wrong with it.
Michelle
I added one addition, a tbsp of bourbon it adds a depth of flavor you will love and have a blue ribbon perfect pie youwill make for years to come!
Sam
Ooo I love that idea! Thanks for sharing! ☺️
Gladys
I love pecan pie, but, it’s usually too sweet. Can you tell me how to make a pie without it being so sweet?
Sam
Hi Gladys! That’s tough, this is just a pretty rich, sweet pie. You can cut down on the sugar if you’d like (you could probably cut it to 1/2 cup), that would be my best suggestion. It is sweet, I usually cut my slices pretty small because a little goes a long way!
Cassy
I used salted butter and it didn’t taste as rich as it normally does, and I’ve never used brown sugar so I think that makes it less sweet that white sugar. I liked it with the salted butter I don’t have a huge sweet tooth so I’m always trying to find the trick for things not to be crazy sweet
Cassy
Try salted butter that’s all I had and I think it really cut back on the sweetness
Pete
I love pecan pie! I can’t wait to try this it looks amazing!