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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Claudia
There is nothing in this world better than real, southern-style pecan pie. I made this last night, and my husband ate just about all of it!
Christina Beresford
Can you use the tart cups to make mini pies or is this better recommended for full pies ?
Beth Pierce
Here are some mini pecan pies/tarts
Wendy
This has become the only recipe I use for pecan pie. I use half the amount of cinnamon. Gives it just a hint of cinnamon flavor. Sets up beautifully and tastes wonderful.
Beth Pierce
Thanks so much, Wendy! I am so glad that you like the pecan pie!
Dorothy
Does the homemade crust need to be blind baked before adding the pie ingredients. thanks
Beth Pierce
So sorry about the delay. I do not blind bake mine.
Richard
So yummy! This classic pecan pie is as good as my auntie used to make. It brought back such fond memories. Thanks for sharing, Beth.
Kim
This pecan pie recipe was so delicious and easy. It was a test run for Thanksgiving and it is now on the menu. Thank you for sharing
Beth Pierce
You are most welcome, Kim! The pleasure is all mine.
Doreen
Does the frozen pie crust need to be thawed before the ingredients are added?
Beth Pierce
Sorry, Doreen! Somehow I missed this. No you do not.
Debbie
This homemade Pecan Pie was so yummy. This pie is such a classic and I forgot how much I really love it. It is an easy to follow recipe and can’t wait to make it again for Thanksgiving.
Beth Pierce
Thank you, Debbie! We love this pie too!
Heather
Oh yeah! This the season to bake Pecan Pies and this recipe is a keeper. Everybody loved the flavor and texture. Plus it’s easy peasy to pull off.
Beth Pierce
Thank you, Heather. I am so happy that you liked the pecan pie recipe.
Kim
This pie tasted so similar to the one my aunt used to make. I bet cinnamon was the secret ingredient! Thanks for sharing!
Beth Pierce
My pleasure, Kim! I am so glad that you liked it.
Casey
I’ve always bought pecan pie from the store and never made my own, but this post makes it look much easier than I thought it would be. I think I’ll try it this year!
Sam
Better than store-bought and so much more wholesome! Loving the pie! Thanks for sharing the recipe!
Kathryn
This pecan pie is so easy to make — love that I can whip it together in a few minutes. Perfect pie for Thanksgiving coming up!
Beth Pierce
Thank you, Kathryn!
Ashley
This recipe makes me think of family and good vibes! Thank you so much for sharing this classic pecan pie. 🙂
Michelle Liles
I’ve never put cinnamon in my pecan pie! I looked through the comments and no one said anything about the cinnamon. My pecan pie is delicious without it so I’m very reluctant to try this one. But hopefully I will not be disappointed!
Ed
Pecan pie has always been my favorite. I love it with a big scoop of vanilla ice cream. I just does not get much better than that.
Gervin
Such an easy and delicious dessert to make. I make this every Thanksgiving and everyone loves it. Great recipe!