Best Pecan Pie Recipe

There’s nothing quite like a homemade pecan pie. This classic dessert has a sweet, gooey filling with crunchy pecans and a buttery, flaky crust. It’s perfect for holidays, family gatherings, or just a special treat anytime. Our version is simple to make, uses easy-to-find ingredients, and delivers rich, comforting flavors in every bite.

Ingredients

• Crust:
  • 1 unbaked pie crust (store-bought or homemade)
  • 1 large egg + 1 tbsp milk (for egg wash)
• Filling:
  • 2 cups pecan halves, lightly chopped
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)

What We LOVE About This Pecan Pie Recipe

• Perfect balance of flavors: The sweet, gooey filling pairs perfectly with crunchy pecans and a buttery crust.
• Easy to make: Even first-time bakers can make this pie with simple steps.
• Make-ahead friendly: You can prepare the filling or crust in advance to save time.
• Versatile: Serve it warm with whipped cream or ice cream, or enjoy it at room temperature.

Variations

• Maple Pecan Pie: Swap corn syrup for pure maple syrup for a slightly different, rich flavor.
• Chocolate Pecan Pie: Add 1/4 cup melted chocolate to the filling for a chocolate twist.
• Nut Mix Pie: Mix half pecans, half walnuts or pecans and almonds for a nutty surprise.
• Mini Pies: Use this filling in small tart shells to make individual servings.

Ultimate Homemade Pecan Pie

Emily Hartwell

This homemade pecan pie has a perfectly sweet and nutty filling with a buttery, flaky crust. It’s simple to make, melts in your mouth, and is ideal for holidays or a special treat anytime.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 People

Calories 400 kcal

Ingredients

  

Crust:

• 1 unbaked pie crust store-bought or homemade
• 1 large egg + 1 tbsp milk for egg wash

Filling:

• 2 cups pecan halves lightly chopped
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon optional

Instructions

 

Prepare the crust:

• Preheat the oven to 350°F (175°C).
• Roll out the chilled pie crust on a floured surface and place it in a 9-inch pie pan. Crimp the edges and brush with the egg wash.
  

Make the filling:

• In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until smooth.
  
• Stir in the pecans and mix gently.

Assemble and bake:

• Pour the filling into the prepared crust. Spread the pecans evenly.
  
• Bake for 50–55 minutes, covering edges with foil if they brown too quickly. The center should be set but slightly wobbly.

Cool and serve:

• Let the pie cool completely on a wire rack. Serve at room temperature or warm. Add whipped cream or ice cream if desired.
  

Notes

Tips & Variations

• Make-ahead: Prepare filling one day in advance, keeping pecans separate until assembly.
• Freezing: Fully baked pie can be wrapped and frozen for up to 3 months. Thaw in the fridge before serving.
• Crust options: For extra flavor, use an all-butter crust or a graham cracker base.
• Nutty twist: Mix half pecans, half walnuts for a slightly different flavor.

FAQs