Classic Pecan Pie Recipe

Pecan pie is a classic Southern dessert that brings together a rich, buttery filling, a generous helping of toasty pecans, and a flaky golden crust.

Sweet, nutty, and slightly gooey, it’s an iconic holiday treat—but it’s easy and satisfying enough to enjoy any time of year.

Ingredients

For the Filling

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 3 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon salt

• 1 1/2 cups pecan halves

For the Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

1. Prepare the oven and pie crust

Preheat your oven to 350°F (175°C). Fit your pie crust into a 9-inch pie dish, crimping the edges as desired. Place it in the fridge while you make the filling.

2. Make the filling

In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined. Stir in the pecan halves, making sure they’re well-coated in the mixture.

3. Assemble the pie

Pour the pecan mixture into the prepared pie crust. Use a spoon or spatula to evenly distribute the pecans across the top.

4. Bake the pie

Place the pie on the center rack of the oven and bake for 50–60 minutes, or until the filling is set and slightly puffed, and a knife inserted in the center comes out mostly clean. If the crust begins to brown too quickly, cover the edges with aluminum foil partway through baking.

5. Cool and serve

Allow the pie to cool completely on a wire rack for at least 2 hours. This resting time helps the filling firm up and makes slicing easier.

Cooking Tips

• Don’t overbake: The filling should still jiggle slightly in the center when you take it out—it will set as it cools.

• Room temperature eggs: These incorporate more easily into the filling, ensuring a smoother texture.

• Toasting the pecans: For deeper flavor, lightly toast the pecan halves in a dry skillet for a few minutes before adding them to the filling.

• Homemade crust tip: If making your own pie crust, use a mixture of butter and shortening for the best balance of flavor and flakiness.

• Prevent soggy bottoms: Pre-bake (blind bake) your crust for about 10 minutes if you like a crisper base.

Serving Suggestions

• Serve slices with:

  • A scoop of vanilla ice cream

  • Fresh whipped cream

  • A drizzle of caramel sauce

  • Strong brewed coffee or espresso

• Enjoy it warm, at room temperature, or chilled, depending on your texture preference

• Pairs beautifully with fall and winter holiday menus

• Can be made a day ahead—just cover and store at room temperature

Rich, sticky, and loaded with pecan flavor, this pecan pie is sure to be the standout dessert at any table.