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
Denise
I am making this for Thanksgiving and freezing for a couple of weeks. How do you recommend reheating or baking on Thanksgiving?
Beth Pierce
Sorry about the delayed response. Cook the pie in advance. Thaw in the fridge overnight. Take out of the fridge about 40 minutes prior to reheating to bring to room temperature. Reheat to 300 degrees for 10-15 minutes.
Kelly
Do you use a deep dish crust for this pie?
Beth Pierce
No. That is not a deep dish. Sorry about the delay in responding.
Mary B
What if you are using salted butter? Would you recommend not adding any extra salt?
Beth Pierce
I would not add any salt if using salted butter. Good call.
Dominique
It doesn’t get much bette than southern pecan pie! I tried this recipe and it was classic, delicious – and yes / easy!
Beth Pierce
Thanks Dominique! So glad that you enjoyed it!
Jupiter Hadley
I have never had a pecan pie, but they sound so interesting! I just do not trust myself to be the first person to cook it for me.
Yeah Lifestyle
I love eating Pecan Pie but never tried making it on my own. Your recipe was so detailed and easy to follow. We all loved the pie!
Clarice
Wow! This looks really delicious. It’s been a while since I had Pecan Pie. Would love to try your recipe. Thank you for sharing.
Samantha Donnelly
This pecan pie reminded me of the one my Mom made years ago. It was always one of my favorites and now I know how to make it.
Mosaic Art
I love pecan pies but I never baked one myself. Your recipe is very easy to follow, I can’t wait to bake me a delicious pie.
Beth Pierce
Thanks! Enjoy!
Rosey
For some reason, I’ve always been scared to make one at home. I might give it a try for Thanksgiving. Maybe I can recruit my daughter to help.
Beth Pierce
They are so easy to make! I am sure you will do fine!
Bedabrata Chakraborty
I love pecans and I love pies. The recipe is so simple and so tasty! My friends and I really enjoyed it!
Jennifer Prince
I love pecan pie, but I’ve never tried to make it. This seems easy enough. I think I may try it for Thanksgiving or Christmas this year!
Margaret D
A keeper of a recipe! Many compliments.❤️
Beth Pierce
Thanks so much Margaret! So glad that you enjoyed it!
Susan
Omgoodness this recipe is so much easier and simpler than one I have used in the past and more delicious Thank you for making my “challenged baking” life easier
Beth Pierce
You are most welcome Susan! I am happy to help.
Mary McWilliams
I just got done preparing my pecan pie and sticking it in the oven. Can’t wait to try it! Thanks for the easy recipe!
Beth Pierce
My pleasure Mary! Enjoy!
Tasha Boone
Hello! I’m new to pecan pie. Should I toast the pecans before using?
Beth Pierce
You don’t have to but it does add a little more flavor to the pie. Watch the nuts closely so you do not brown them too much.