Classic Pecan Pie is an incredibly easy and delicious Southern treat, with loads of buttery pecans baked in a soft filling made with eggs, butter, and sugar. It has eight easy ingredients, and if using a frozen or premade crust, you can have it in the oven in less than ten minutes.
I love to serve this homemade Pecan Pie during the holidays, especially around Thanksgiving, along with pumpkin pie and Dutch apple pie.
Why You’ll Love This Recipe
- This pie is always a big family hit. Honestly, who wouldn’t love a soft, buttery mess of pecans nestled in soft sweetness made with eggs, brown sugar, and butter, all in a flaky, buttery crust? Oh, did I forget to mention the butter?
- If using a frozen or premade pie crust, this pie is in the oven in less than 10 minutes, leaving plenty of time for the rest of the meal.
- The ingredients for this pie are readily available at most local grocery stores. Nothing is complicated here; you can even pick up a frozen pie crust or premade pie crust at the grocery store.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pie crust: frozen pre-made or homemade single pie crust
- Pecans: don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
- Corn syrup: light corn syrup produces a lighter flavor, while dark corn syrup produces a deeper, more caramelized flavor.
- Brown sugar: light or dark brown, like corn syrup, they produce slightly different results.
- Butter: unsalted or salted
- Vanilla extract: please use pure vanilla extract
How to make Pecan Pie
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by adding the coarsely chopped pecans to the unbaked pie crust. Whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl. Pour the mixture over the pecans.
Bake for about 55-60 minutes or until the center has just a slight jiggle, but the edges are stable and set. Cover the top with a loose piece of aluminum foil if the crust browns too much. The pie needs to cool for at least 2 hours on a wire rack before you slice it. Top with fresh whipped cream or a scoop of vanilla ice cream.
Preparation Tips and Storage
- If you have the time, make a delicious homemade pie crust. Cut this recipe in half since it is for a double crust. It won’t take long, and your guests will be impressed with your cooking.
- The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
- For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
- Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.
Flavor Variations
- Bourbon Pecan Pie: Add 2 tablespoons of good quality bourbon to the egg mixture.
- Chocolate Pecan Pie: Add 3/4 cup semisweet or bittersweet chocolate chips to the egg mixture.
- Bourbon Chocolate Pecan Pie: Add 2 tablespoons of good quality bourbon and 3/4 cup semisweet chocolate chips to the egg mixture.
Frequently Asked Questions
Yes, this pecan pie freezes well double-wrapped in plastic wrap for up to 2 months. For best results, thaw in the refrigerator so condensation does not build up in the freezer bag and affect the crust or the consistency of the pie.
The most common reason your pecan pie did not set was that it was not baked long enough for the custard to set or the oven temperature was off. Place it back in the oven for a few minutes, but cover it loosely with aluminum foil to keep it from over-browning.
More Pie Recipes
Best Pecan Pie Recipe
Ingredients
- 1 (9 inch) unbaked or frozen pie crust
- 2 ½ cups pecans coarsely chopped
- 3 large eggs room temperature
- 1 cup light corn syrup or dark corn syrup
- ¾ cup packed light or dark brown sugar
- 3 tablespoons melted unsalted butter slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
- In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
- Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.
Video
Notes
- If you have the time, make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won’t take long at all, and your guests will be so impressed with your cooking.
- Don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
- The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
- For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
- Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Christine
Do I need to let frozen pie crust defrost or cook prior to baking the pie?
Beth Pierce
No you do not have to.
Lynndee
I love a good pecan pie especially during Thanksgiving. That looks delish!
Janeane Davis
Pecan pie is one of my favorites so I am glad that I came across this blog post because it gives me a new recipe to try.
Melissa Cushing
I am a southern girl living in the northeast and I cannot believe that I have never made a Pecan Pie! I have pinned this to make sure my sister so thank you for sharing 😉 Looks amazing!
Melissa Cushing
I pinned this recipe to make for Christmas when my sister comes into to town 😉 I love a good Pecan Pie recipe and this looks delicious!
Beth Pierce
Thanks Melissa! Enjoy!!
Catalina
Mmmm…. I am drooling over this pecan pie. It’s my favorite!
Swathi
That looks like delicious pecan pie. I would love to try it. I want to make pecan pie for long time. your recipe is so easy.
Marysa
I have never actually tried making a pecan pie! But I absolutely love them. I will have to try out your recipe!
Sarah Bailey
Oh my goodness this Pecan Pie sounds right up my street – how delicious! I love that it is easy to cook as well!
jenn
This pecan pie looks so amazing. Pecan pie is definitely one of my favorite pies of all time.
Monica Simpson
I’m bummed I didn’t eat any pecan pie this year. The only option was pumpkin. I should just make this for myself!
MELANIE EDJOURIAN
I love this!!! It’s such a naughty but tasty dessert. I think this would be a hit with my family and friends.
Kathy
I love pecan pie. It’s probably one of my favorite pies. I’ll have to give your recipe a try. I have not made one myself yet.
Richelle Milar
Wow ! That looks absolutely delicious! This is such a really great recipe! I love it!
Magen
This was amazing!! The only thing I didn’t like was waiting 2 hours to eat it…..Definitely my favorite out of all the recipes I have tried! Thank you so much!
Beth Pierce
Thanks, Magen! The pleasure is all mine!
Ana De- Jesus
Whenever I think of a stand out American Dessert, a pecan pie springs to mind. Yours looks amazing!
Tasheena
This pecan pie looks really yummy, looking forward to giving this recipe a try.