Classic pecan pie is delicious year-round and especially beloved at Thanksgiving. With a flaky pastry, buttery brown sugar filling, and crunchy pecans on top, this pie is easier to make than you might think. 
Pecan pie is a Southern classic: the rich brown sugar filling paired with salty-sweet pecans makes it irresistible. It’s a great alternative to pumpkin desserts at Thanksgiving, and once you taste a slice and realize how simple it is to prepare, you’ll likely enjoy it throughout the year.
This version has a buttery brown sugar base with a hint of cinnamon and vanilla (or bourbon). The filling sets nicely without being overly runny, and using fresh pecans really improves the overall flavor.
Ingredients for Pecan Pie
Pecan pie uses just a few ingredients, each adding an important element to the final pie.
- One unbaked 9-inch pie crust (chilled). Use a homemade crust if you like, or a good store-bought crust to save time.
- 3/4 cup corn syrup. This provides the classic texture and sweetness that helps the filling set.
- 1 cup packed brown sugar for depth and a butterscotch-like flavor.
- 1/4 cup unsalted butter for richness.
- 1 1/2–2 teaspoons vanilla extract or 1 tablespoon bourbon for flavor.
- 1/2 teaspoon ground cinnamon (optional but complementary to pecans).
- 3 large eggs to bind the filling and create that chewy, set texture.
- 1 1/4 cups chopped pecans. Chopped nuts make slices easier to serve and eat.
Pecan Pie without Corn Syrup
If you prefer to avoid corn syrup, you can substitute golden syrup 1:1. Another option is 3/4 cup pure maple syrup; if using maple syrup, dissolve 1 tablespoon cornstarch in 1 tablespoon water and whisk that into the warm maple-brown sugar-butter mixture to help the filling thicken and set properly.
Making the Pie
Start by rolling out your chilled pie dough and fitting it into a 9-inch pie plate. Some recipes call for blind baking the crust to prevent sogginess, but this recipe works well without it, saving time.
For the filling, melt the corn syrup, brown sugar, and butter over low heat until the sugar dissolves and the butter is melted. Remove from heat and whisk in vanilla (or bourbon) and cinnamon. In a separate bowl, whisk the eggs until frothy. Temper the eggs by whisking a tablespoon of the warm sugar mixture into the eggs, then slowly whisk the eggs back into the warm mixture. Tempering prevents the eggs from scrambling and helps the filling set with a smooth texture.
Sprinkle the chopped pecans into the chilled pie shell, pour the filling over the nuts (the pecans will float to the top), and bake.
Tips & Tricks
- Use a glass or ceramic pie plate for more even baking and better results than some metal pans.
- Lightly dust the pie plate and the inside of the crust with flour to help keep the bottom crust from becoming soggy.
- After fitting the dough into the plate, chill it again before filling. Cold dough yields a flakier crust.
- Let the brown sugar mixture cool slightly before adding the eggs to avoid scrambling them.
- Check the pie about 30 minutes into baking. If the crust edge is browning too quickly, cover the edge with foil and continue baking.
- Allow the baked pie to cool at room temperature for at least 4 hours so the filling fully sets before slicing.
Storing & Freezing Pecan Pie
You can make pecan pie a day ahead. Cool it completely, cover, and store at room temperature for up to one day. After that, refrigerate covered for up to four days. Bring chilled pie to room temperature before serving for the best texture and flavor.
Pecan pie freezes well: bake and cool completely, wrap tightly, and place in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving. Freezing an unbaked pie is not recommended because the crust can become soggy.
Recipe
Pecan Pie
Prep: 25 mins • Cook: 50 mins • Cooling: 4 hrs • Total: 5 hrs 15 mins • Servings: 8
Ingredients
- 1 — 9-inch unbaked pie dough, chilled
- 3/4 cup corn syrup (or golden syrup / 3/4 cup maple syrup + 1 tbsp cornstarch slurry)
- 1 cup packed brown sugar
- 1/4 cup unsalted butter
- 1 1/2–2 teaspoons vanilla extract or 1 tablespoon bourbon
- 1/2 teaspoon ground cinnamon (optional)
- 3 large eggs
- 1 1/4 cups chopped pecans
Instructions
- Preheat the oven to 350°F and place the rack in the lower third of the oven.
- Let the chilled pie dough sit at room temperature for about 10 minutes, then roll it into a 12-inch circle on a lightly floured surface.
- Lightly dust the bottom of a 9-inch pie plate with flour, transfer the dough to the plate, dust the inside of the crust with a little flour, fold and crimp the edges, then refrigerate the pie shell while you make the filling.
- In a medium saucepan over low heat, combine corn syrup, brown sugar, and butter. Stir until the sugar dissolves and the butter melts. Remove from heat and whisk in vanilla (or bourbon) and cinnamon.
- Whisk the eggs in a separate bowl until frothy. Temper the eggs by whisking 1 tablespoon of the warm sugar mixture into the eggs, then quickly whisk the eggs into the warm mixture so they don’t scramble.
- Place the chopped pecans in the chilled pie shell, pour the filling over the nuts (the pecans will float), and bake 50–60 minutes. After about 30 minutes, cover the pie edges with foil if they are browning too quickly.
- Remove from the oven and cool completely at room temperature for at least 4 hours before slicing and serving.
Notes
After about 30 minutes of baking, if the crust is already golden, cover the edges with foil to prevent burning. Store the pie covered at room temperature for up to 8 hours, then refrigerate. Refrigerated pie keeps up to 4 days; frozen baked pie keeps up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition (per serving)
Calories: 387 kcal • Carbohydrates: 52 g • Protein: 4 g • Fat: 20 g • Saturated Fat: 5 g • Cholesterol: 94 mg • Sodium: 56 mg • Fiber: 2 g • Sugar: 49 g