Pecan pie is one of those classic desserts that always brings comfort and warmth to the table. With its rich, gooey filling and crunchy pecan topping all baked into a flaky pie crust, it’s the kind of dessert I love making during the holidays—or anytime I’m craving something deeply satisfying and sweet.
Why You’ll Love This Recipe
I love how easy it is to bring together, even with its impressive presentation. The filling is smooth, rich, and packed with flavor from brown sugar, vanilla, and a hint of butter. The pecans toast beautifully in the oven, giving every bite a buttery crunch. It’s a no-fuss recipe that delivers big results, whether I’m serving it at a dinner party or just treating myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 9-inch unbaked pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup packed light brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves
Directions
I preheat my oven to 350°F (175°C).
I roll out the pie crust and place it in a 9-inch pie dish, trimming and crimping the edges.
In a large mixing bowl, I whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.
I stir in the pecan halves and mix well so they’re evenly coated.
I pour the mixture into the prepared pie crust.
I bake the pie for about 60 to 70 minutes, or until the center is set and no longer jiggles when gently shaken.
I let the pie cool completely before slicing so the filling can firm up nicely.
Servings and timing
This recipe serves 8 people and takes about 15 minutes to prepare, plus 60 to 70 minutes of baking time. I usually allow at least 2 hours for the pie to cool and set properly before serving.
Variations
If I’m in the mood for chocolate, I’ll toss in a handful of semi-sweet chocolate chips before baking. For a twist, I’ve even used maple syrup instead of corn syrup to change the flavor profile a bit. And if I’m short on pecan halves, chopped pecans work just as well.
Storage/Reheating
I store leftover pecan pie in the refrigerator, covered with foil or plastic wrap. It keeps well for up to 4 days. When I want to reheat it, I pop a slice in the microwave for 15–20 seconds or warm the whole pie in a 300°F (150°C) oven for about 10–15 minutes. It also freezes beautifully—I just wrap it tightly and freeze it for up to 2 months.
FAQs
How do I know when my pecan pie is done?
I look for a center that’s set and doesn’t jiggle when I gently shake the pie. The top should be golden brown, and a knife inserted into the center should come out mostly clean.
Can I make pecan pie ahead of time?
Yes, I often make it a day in advance. After baking, I let it cool completely, then store it in the fridge until I’m ready to serve.
Can I use dark corn syrup instead of light?
Absolutely. I’ve used dark corn syrup when I want a more robust, molasses-like flavor. It gives the pie a deeper color and richer taste.
Do I need to blind-bake the crust?
No need to blind-bake for this recipe. The crust bakes fully while the filling sets in the oven.
Can I make it without corn syrup?
Yes, I’ve substituted it with maple syrup or a combination of honey and brown sugar, though the texture might be slightly different. It still turns out delicious.
Conclusion
Pecan pie is one of those timeless desserts that always feels special. I love how the buttery, nutty filling comes together so easily and bakes into something truly comforting. Whether it’s for a holiday table or just a cozy evening at home, this pie never disappoints.
A classic, rich, and gooey pecan pie with a crunchy pecan topping, baked into a flaky pie crust. Perfect for holidays or whenever you crave a comforting dessert.
Ingredients
1 9-inch unbaked pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup packed light brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves
Instructions
Preheat oven to 350°F (175°C).
Roll out the pie crust and place it in a 9-inch pie dish, trimming and crimping the edges.
In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.
Stir in the pecan halves and mix well to coat evenly.
Pour the mixture into the prepared pie crust.
Bake for 60 to 70 minutes, or until the center is set and doesn’t jiggle when gently shaken.
Allow the pie to cool completely before slicing to let the filling firm up.
Notes
Add chocolate chips for a chocolate-pecan variation.
Maple syrup can replace corn syrup for a different flavor profile.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
