The holidays are never complete without this beloved pecan pie recipe. It’s often the first dessert to disappear from the table. With a gooey, nutty filling and a crunchy pecan topping, it’s the cozy dessert that feels like home.
“There’s nothing like a warm slice of pecan pie with a scoop of vanilla ice cream after a delicious holiday meal.”
-Becky
If you want a holiday dessert that tastes like tradition and comforts like home, this pecan pie could become your new Thanksgiving or Christmas staple. Each bite is rich, buttery, and melts in your mouth.
Ingredients You Will Need
- Light corn syrup – creates the classic glossy pecan pie filling.
- Eggs – help the filling set so the pie slices cleanly.
- Granulated sugar – adds sweetness and structure.
- Melted butter – gives the filling a rich, buttery flavor.
- Vanilla extract – enhances the overall flavor.
- Salt – balances the sweetness.
- Ground cinnamon (optional) – a warm, subtle spice.
- Pecans – use chopped, whole, or a mix for texture.
- Pie crust – store-bought or homemade; a 9-inch deep-dish crust works best.
Full ingredient measurements are included in the recipe card below.
Variations
- Maple pecan pie: Swap corn syrup for ¾ cup pure maple syrup plus ¼ cup light brown sugar and 1 tablespoon flour or cornstarch to help the filling set.
- Mini pecan pies: Use a muffin tin or mini tart pans and divide the filling among 6–8 small crusts. Bake 30–35 minutes until centers are set.
- Extra crunch: Press pecan halves on top of the filling before baking for a decorative, crunchy finish.
- Bourbon or rum: Add 1–2 tablespoons bourbon or dark rum for a deeper, cozy flavor perfect for the holidays.
How to Make Pecan Pie
Preheat oven to 350°F. Place a sheet pan or foil under the pie pan to catch any drips in case the filling bubbles over.
- In a large bowl, whisk together 1 cup light corn syrup, 3 large eggs, 1 cup granulated sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla, and ¼ teaspoon salt until smooth.
- Stir in 2 cups of pecans until they are evenly coated with the syrup mixture.
- Pour the filling into a prepared 9-inch deep-dish pie crust. Arrange a few pecan halves on top if you want a decorative finish.
- Bake for 55–65 minutes, watching closely. Cover with foil halfway through if the top begins to brown too quickly. The pie is done when the edges are set and the center still wobbles slightly (an instant-read thermometer should register about 200°F). Cool at room temperature for at least 2 hours, then refrigerate so the filling fully sets before slicing.
Expert Tips
- Use a deep-dish pan: It gives the filling room to bake without overflowing.
- Toast pecans: Lightly toasting pecans in a dry skillet for 3–4 minutes brings out more flavor and adds extra crunch.
- Protect the crust: If the edges brown too quickly, loosely tent them with foil partway through baking.
- Don’t skip the salt: A small amount balances sweetness and enhances flavor.
- Chill before serving: Cool the pie completely, then refrigerate so it slices cleanly. Serve slightly warm or cold, with vanilla ice cream or whipped cream.
- Make ahead: Fully baked and cooled pie freezes well. Wrap tightly in plastic wrap and foil, freeze up to 2 months, and thaw overnight in the refrigerator.
Pecan Pie Recipe FAQs
Yes. Dark corn syrup will give a richer, more caramel-like flavor and a deeper color, for a classic old-fashioned taste.
No. This recipe is written for an unbaked deep-dish crust; the baking time is sufficient to cook the bottom through.
If the center remains very jiggly after the recommended bake time, return it to the oven for another 10–15 minutes. Always chill the fully cooled pie before slicing so the filling firms up.
Cover the cooled pie tightly with plastic wrap or store slices in an airtight container in the fridge for 3–4 days. For longer storage, freeze wrapped in plastic and foil for up to 2 months.
Absolutely. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with warm or chilled pecan pie.
More Holiday Recipes
Meals
Spiral Ham
Desserts
Apple Roses
Smoker and BBQ Recipes
Smoked Turkey
Holidays
Cranberry Orange Sauce
If you try this recipe, please leave a star rating and share your thoughts in the comments — feedback is always appreciated.
Pecan Pie Recipe
Equipment
- Pie dish
- Mixing bowl
Ingredients
- 1 cup light corn syrup
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole pecans
- 1 pie crust 9 inch
Instructions
- Preheat oven to 350°F. Place foil or a sheet pan under the pie pan to catch drips.
- In a large bowl, whisk together light corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt until smooth.
- Stir in the pecans until evenly coated.
- Pour the filling into the prepared deep-dish crust and arrange pecan halves on top if desired.
- Bake 55–65 minutes, covering with foil halfway through if needed to prevent over-browning. The edges should be set and the center slightly wobbly (about 200°F).
- Cool at room temperature for at least 2 hours, then refrigerate so the filling fully sets before slicing.
Notes
- Pan choice: A deep-dish pie crust helps prevent overflow.
- Toast pecans: Toast in a dry skillet for extra flavor and crunch.
- Protect crust: Tent edges with foil if they brown too quickly.
- Chill before slicing: Refrigerate after cooling so the filling firms up.
- Make ahead: Freeze fully baked pie wrapped tightly; thaw overnight in the fridge.
Nutrition
Carbohydrates: 72 g
Protein: 6 g
Fat: 28 g
Nutrition information is an approximation.