How to make pecan pie is simpler than you might think, yielding a classic Southern dessert that’s both elegant and deeply comforting. This homemade pecan pie recipe relies on a rich, gooey filling of corn syrup, butter, and eggs, all encased in a flaky, buttery crust. It’s the perfect finale for a holiday feast or a special weekend treat, filling your home with the warm, toasty aroma of baking pecans.

I first fell in love with the ritual of making pecan pie during an autumn spent in Georgia. The process of toasting the nuts and patiently waiting for the filling to set taught me that some of the best things in life require a little anticipation. I love serving a slice of this classic pecan pie alongside a cup of strong coffee after a big family meal, or as a stunning centerpiece for a dessert table that might also feature a creamy pumpkin pie or a decadent churro cheesecake. For a different but equally classic Southern treat, you might also enjoy my caramel cake.

Why This Classic Pecan Pie Is a Keeper

Timeless Flavor: The combination of buttery pecans and rich, sweet filling is a celebrated classic for a reason.
Surprisingly Simple: With straightforward steps and common ingredients, this easy pecan pie is approachable for bakers of any level.
Perfect for Gatherings: This dessert is a guaranteed crowd-pleaser, ideal for holidays, potlucks, or any special occasion.
Make-Ahead Magic: It needs several hours to cool and set, making it a fantastic do-ahead dessert that reduces day-of stress.

Your Shopping List for a Perfect Homemade Pecan Pie

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

1 (9-inch) unbaked pie crust: A store-bought crust works perfectly, but a homemade one adds a special touch.
1/2 cup (1 stick) unsalted butter, melted: Using unsalted butter allows you to control the salt level in the filling.
1 cup light corn syrup: This is the key to the pie’s signature smooth, glossy, and non-grainy texture.
3 large eggs, at room temperature: Room temperature eggs incorporate more evenly into the filling for a uniform bake.
1/2 cup granulated sugar & 1/4 cup packed light brown sugar: The blend of sugars creates a more complex sweetness and subtle caramel note.
1 teaspoon vanilla extract: A splash of pure vanilla enhances the overall warmth and depth of the pie’s flavor.
1/4 teaspoon salt: Don’t skip this; it’s crucial for balancing the intense sweetness of the other ingredients.
1 1/2 cups pecan halves: Using halves instead of pieces gives the pie a beautiful, rustic appearance.

How to Make Pecan Pie

Learn how to make pecan pie with this easy recipe. Perfectly sweet with a gooey filling and crisp crust, this classic dessert is ready in just over an hour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 5 10

Course Dessert

Cuisine American

Servings 8 slices

Calories 503 kcal

Equipment

mixing bowl
oven
rimmed baking sheet
whisk
measuring cups
measuring spoons
wire rack

Ingredients

Pie Filling Ingredients

1 9-inch unbaked pie crust
1/2 cup unsalted butter 1 stick, melted
1 cup light corn syrup
3 large eggs at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecan halves

Instructions

Preheat your oven to 350°F (175°C) with a rack positioned in the lower-middle of the oven. Place your unbaked 9-inch pie crust onto a rimmed baking sheet; this step helps to catch any potential spills and makes transferring the hot pie safer and easier.
In a large mixing bowl, whisk together the melted unsalted butter and light corn syrup until they are thoroughly combined and the mixture is smooth and uniform.
In a separate medium bowl, whisk the three large eggs until they are lightly beaten, which should take about 30 seconds. Add the granulated sugar, packed light brown sugar, vanilla extract, and salt to the beaten eggs, then whisk again until all ingredients are well combined and the sugars are mostly dissolved.
Gradually pour the egg mixture into the butter and corn syrup mixture, whisking continuously until all ingredients are fully incorporated and the filling is perfectly smooth. This creates the rich, sweet base for your pecan pie.
Gently fold in the pecan halves, ensuring they are evenly distributed throughout the filling. Carefully pour the entire pecan mixture into the prepared unbaked pie crust on the baking sheet.
Transfer the baking sheet with the pie to the preheated oven. Bake for 50 to 60 minutes, or until the edges of the filling are set and lightly golden, and the center is puffed but still has a slight, delicate wobble when gently shaken.
Once baked, carefully remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely at room temperature for at least 3 to 4 hours before slicing and serving. This extended resting time is essential for the filling to fully set and achieve its classic, firm yet gooey texture.

Notes

If the pie crust edges start to brown too quickly, loosely tent them with aluminum foil.

Keyword homemade, pecan pie, Thanksgiving

Make It Your Own: Delicious Recipe Variations

Chocolate Chip Pecan Pie: Stir in 3/4 cup of semi-sweet chocolate chips with the pecans for a decadent twist.
Bourbon Pecan Pie: Add two tablespoons of good-quality bourbon to the filling mixture for a sophisticated, grown-up flavor.
Maple Pecan Pie: Replace the light corn syrup with pure maple syrup for a rich, autumnal taste.

Secrets to Pecan Pie Success Every Time

Prevent Soggy Bottoms: Placing the pie plate on a preheated baking sheet helps the bottom crust cook through and become crisp.
Achieve the Perfect Set: The center should have a slight jiggle when you remove it from the oven; it will firm up as it cools.
Even Pecan Distribution: Gently fold the nuts into the filling just before pouring to keep them from all sinking to the bottom.
Don’t Rush the Cool: The 3-4 hour cooling time is non-negotiable for a sliceable pie, much like when making a delicate flan.

Keeping Your Homemade Pecan Pie Delicious

Store: Cover the cooled pie tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freeze: Wrap the whole pie or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: For a warm slice, place it on a baking sheet in a 300°F oven for 10-15 minutes, or microwave a single slice for 15-20 seconds.
Make-Ahead Tip: You can prepare the filling and store it in the refrigerator for up to 24 hours before pouring it into the crust and baking.

Frequently Asked Questions

Why is my pecan pie watery?

A watery pecan pie is usually due to underbaking. The pie needs enough time for the egg proteins to set properly. Ensure the edges are firm and the center has just a slight wobble. Also, allowing it to cool completely is essential for the filling to achieve its proper, firm-yet-gooey texture.

Do you toast pecans for pecan pie?

Toasting pecans is highly recommended. It deepens their flavor and adds a wonderful nutty aroma, much like toasting nuts for a banana upside-down cake. Simply spread them on a baking sheet and toast at 350°F for 5-7 minutes before adding them to the filling.

Can I make pecan pie without corn syrup?

Yes, you can substitute the corn syrup. Pure maple syrup is a popular alternative, though it will impart its own distinct flavor. Another option is a combination of honey and brown sugar. The texture may be slightly different, but the pie will still be delicious.

How do you know when a pecan pie is done?

The pie is done when the edges are set and puffed, and the center jiggles like gelatin when you gently shake the pan. If the center moves in a loose, liquid wave, it needs more time. The crust should be a deep golden brown.

More Irresistible Dessert Recipes

Bake This Classic Pecan Pie Today

With its irresistible combination of a crisp crust, sweet filling, and buttery pecans, learning how to make pecan pie is a rewarding baking milestone. This recipe delivers that perfect balance of simplicity and spectacular results, making it a dessert you’ll be proud to share. I hope it becomes a treasured part of your family traditions, just as it has in mine.

Easy Homemade Pecan Pie