Few desserts carry the warmth of Southern hospitality like a homemade pecan pie. With its gooey, buttery-sweet filling and crunchy toasted pecans nestled in a flaky pie crust, this classic treat has earned its place on holiday tables, Sunday dinners, and celebrations across the South. Whether you’re making it for Thanksgiving, Christmas, or simply craving something indulgent, this pecan pie recipe is straightforward, reliable, and absolutely delicious.
Why This Pecan Pie Recipe Works
Pecan pie has been around for generations, and this version captures everything you love about it:
- A perfectly balanced filling that isn’t overly sweet.
- A flaky, golden-brown crust that supports the rich filling without turning soggy.
- Pecans that toast while baking, adding depth and crunch.
- A foolproof method that even beginner bakers can follow.
This recipe sticks to tradition but includes tips to help you avoid common pitfalls, ensuring your pecan pie comes out perfect every time.
Ingredients You’ll Need
To create this classic pecan pie, you’ll need:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup light corn syrup
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 ½ cups pecan halves
Step-by-Step Instructions
Preparing the Pie Crust
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish. Crimp or flute the edges if desired for a decorative finish.
Making the Filling
- In a large mixing bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and a pinch of salt.
- Mix until smooth and well combined, ensuring there are no streaks of egg.
Adding the Pecans
- Stir in 1 ½ cups of pecan halves, coating them evenly with the filling mixture.
- Pour the mixture into the prepared pie crust.
- For a polished look, arrange some extra pecan halves neatly on top. This step is optional but makes the pie presentation stunning.
Baking the Pie
- Place the pie on the center rack of your preheated oven.
- Bake for 50–55 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Remove from the oven and allow the pie to cool completely on a wire rack. The filling will continue to firm up as it cools.
Serving Suggestions
Once cooled, slice and serve your pecan pie plain, or top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Tips for the Best Pecan Pie
- Prevent Overbaking: The filling should have a gentle jiggle when you remove it from the oven. Overbaking can lead to a dry or cracked top.
- Room Temperature Eggs: Using room temperature eggs ensures smoother mixing and better texture.
- Shield the Crust: If the edges of your crust brown too quickly, cover them with foil strips or a pie crust shield halfway through baking.
- Enhance Flavor: A tablespoon of bourbon or a sprinkle of cinnamon can add a unique twist to your pie without straying far from tradition.
- Cool Completely: Don’t rush slicing—cooling is essential for the filling to set properly.
Variations to Try
While traditional pecan pie is a classic, you can customize it to suit your taste:
- Chocolate Pecan Pie: Add ½ cup of chocolate chips to the filling for a decadent twist.
- Maple Pecan Pie: Replace half of the corn syrup with pure maple syrup for a richer, more complex sweetness.
- Bourbon Pecan Pie: Add 1–2 tablespoons of bourbon for a deep, warm flavor.
- Mini Pecan Pies: Use a muffin tin with mini pie crusts for bite-sized versions, perfect for parties.
Storing and Freezing
- At Room Temperature: Pecan pie can sit at room temperature for up to 2 days, covered loosely with foil or plastic wrap.
- In the Refrigerator: For longer storage, refrigerate for up to 5 days. Serve chilled or bring to room temperature before eating.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Why is my pecan pie runny?
A runny pecan pie usually means it was underbaked. Make sure the filling is mostly set before removing it from the oven. Cooling also helps it firm up.
Can I make pecan pie without corn syrup?
Yes, you can substitute corn syrup with honey, maple syrup, or golden syrup, though the flavor and texture will be slightly different.
Should pecan pie be refrigerated?
While pecan pie can be left at room temperature for a couple of days, refrigerating it helps it last longer and keeps it fresh.
How do I know when pecan pie is done?
The pie is ready when the edges are firm, and the center jiggles slightly but isn’t liquid. A knife inserted near the edge should come out clean.
Can I make pecan pie ahead of time?
Absolutely! Pecan pie actually tastes better the next day as the flavors meld together. Bake it a day ahead and store it covered until ready to serve.