Perfect Pecan Pie
Gooey, nutty, and perfectly balanced between salty and sweet, this easy pecan pie recipe is my absolute favorite version and a must-make holiday dessert! With toasted pecans and an unbelievably flaky pie crust, this decadent pie pairs perfectly with fresh whipped cream, a scoop of ice cream, or a drizzle of warm chocolate. Learn how to make this classic pecan pie for your next family or holiday gathering.
Unlike pumpkin pie, pecan pie has always been an absolute favorite of mine. Given my long-running love affair with nuts, I’d gobble up as much pecan pie as I could around the holidays. I loved the combination of the sweet filling with the salty nuts. Pair that with a buttery, flaky crust and you pretty much had heaven as far as I was concerned.
This classic pie recipe is a Southern staple. Made with pecans, butter, sugar, and eggs, this gooey pie also commonly contains corn syrup, molasses, or even honey. While this pie is traditionally dished out at Thanksgiving and Christmas, I basically can’t get enough of it and think it deserves a spot in your year-round dessert-making line-up.
Why We Love This Pie
I adore this pie for a number of reasons. Some of the top reasons you should bake this pie include…
- Pecan packed! There are tons of chopped up pecans all throughout the pie and not just in a little layer on the top.
- Gooey filling. It doesn’t have that fake, gelatin-y, super firm set consistency, which can sometimes be a little off-putting.
- Flaky, buttery, homemade pie crust, need I say more?
- Great for making in advance. Since there is a long cooling time you can easily whip this pie up a day or two before you plan to serve.
Ingredients You’ll Need
A crust and 7 ingredient filling are all it takes to make this incredibly delicious pecan pie.
- Flaky Pie Dough: Prebaked to perfection, this flaky pie crust cradles gooey pecan pie filling.
- Butter: Unsalted butter cut into 1-inch pieces gives the filling a rich buttery flavor.
- Brown Sugar: I use a dark brown sugar to sweeten the filling and give it an extra thick texture.
- Salt: Enhances the flavor of the pecan filling.
- Eggs: Holds the filling together.
- Corn Syrup: I used a light corn syrup to help sweeten the filling and prevent the sugar from crystalizing.
- Vanilla: For all the flavor!
- Pecans: Toast your pecans (see below for instructions!) and let them cool before you add them into the filling. This helps enhance the flavor and give you all the nutty goodness you are looking for.
The BEST Pecans for Pecan Pie
The best pecans for any baked good are toasted. I cannot stress this enough. If you are looking for that warm, buttery, nutty flavor of a delicious pecan, you absolutely must toast them before adding them to your pie. The process of toasting nuts helps draw the natural oils from the pecan to the surface. It makes the nuts crunchier and truly enhances the flavor.
To toast your pecans, follow these instructions:
- Preheat the oven to 350°F.
- Spread the pecans into a single layer on a rimmed baking sheet.
- Place the baking sheet in the oven and toast for up 10 minutes.
- Around 5 minutes, stir the pecans to make sure they evenly roast.
- You will know they are toasted when they are about a shade darker in color and you can smell their rich pecan flavor.
- Cool completely before chopping and using in the pie.
How to Make Pecan Pie
This classic pecan pie can easily be broken down into 4 main steps, making the pie crust, prebaking the crust, cooking the pecan pie filling, and baking the pie. Let’s discuss how to make this easy pecan pie.
Step 1: Make the Flaky Buttery Pastry
Tender, buttery, and flaky, this is the BEST pie crust you will sink your teeth into!
- Pulse dry ingredients: In the base of a food processor, process the flour, sugar, and salt until combined, about 2 one-scond pulses.
- Cut in butter and shortening: Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds.
- Redistribute the dough: Scrape down the sides and the bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl.
- Add remaining flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses.
- Transfer: Empty the mixture into a medium bowl and sprinkle vodka and water over the mixture.
- Fold dough together: With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Shape and refrigerate the dough: Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Step 2: Prebake the Crust
After chilling the pastry dough, roll and prebake the crust to prevent any filling leakage.
- Prepare for baking: Adjust the oven rack to the center position and preheat the oven to 400°F.
- Roll the dough onto a lightly floured work surface into a 12-inch circle about 1/8 inch thick.
- Transfer the dough to the pie plate: Roll dough loosely around the rolling pin and unroll into the pie plate, leaving at least 1-inch overhang on the sides.
- Press into pan and refrigerate for 15 minutes.
- Trim the overhang to 1/2 inch beyond the lip and fold the overhang under itself. The folded edge should be flush with the edge of the pie plate.
- Shape the crust: Use thumb and forefinger to flute the edge of the dough, then prick the dough all over the sides and the bottom of the pie plate. Refrigerate another 15 minutes.
- Fill with pie weights: Remove pie pan from the refrigerator, line the crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up the rim of the pie plate.
- Bake for 15 minutes. Remove the lining and weights, rotate the pie plate, and bake 5 to 15 additional minutes until the crust is golden brown and crisp.
- Remove the pie plate from the oven.
Step 3: Make the Pecan Pie Filling
While the crust is baking, begin making the filling. This allows you to pour the warm filling into the hot crust before baking.
- Melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer.
- Add sugar and salt: Remove the bowl from the skillet; stir in sugar and salt with a wooden spoon until the butter is absorbed.
- Beat in remaming ingredients: Beat in the eggs, corn syrup, and vanilla.
- Heat filling: Return the bowl to the hot water; stir until the mixture is shiny and hot to the touch, about 130°F on an instant-read thermometer.
- Add pecans: Remove from the heat and stir in the pecans.
Step 4: Putting the Pecan Pie Together
Now that your crust is baked and the filling is ready, it’s time to put the pie together.
- Prepare for baking: As soon as the pie shell comes out of the oven, decrease the oven temperature to 275°F.
- Fill the pie shell: Pour the pecan mixture into the hot pie shell.
- Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes.
- Cool: Transfer the pie to a rack and cool completely, at least 4 hours.
Troubleshooting Pecan Pie
Two ways to prevent the pie filling from leaking out during the baking process are to prebake the pie crust and then pour the pecan pie filling into the crust while it is still hot.
While some methods for making pecan pie might not prebake the crust I find it extremely helpful for making a pecan pie. It helps ensure the crust gets a nice even bake while also locking in the filling to prevent any leakage.
There are a few reasons your pecan pie might be runny. For starters, cutting into the pie fresh out of the oven doesn’t allow the filling to cool and set up so the filling will come cascading out.
Another reason your filling might be runny is underbaking. If you remove the pie from the oven before it’s finished baking it won’t set properly. Use a pie crust shield to protect the crust if you are worried about the crust burning during the baking process.
You will know your pecan pie is done when it looks set but still a bit soft, like gelatin. You can test this by pressing the back of a spoon to the top to see if it sinks or is set.
It is possible to overcook a pecan pie. The filling is similar to a custard and will curdle if cooked too long.
Pecan Pie Serving Suggestions
After allowing the pie to cool, slice up a piece and dish it out for all to enjoy! Here are some decadent toppings that take this classic pecan pie to the next level:
- A dollop of fresh whipped cream
- Scoop some vanilla ice cream on top
- Drizzle the top with melted chocolate
- Swril some salted caramel over your slice.
Storing, Freezing, and Making Ahead
Whether you are keeping your pie whole or looking for ways to store leftovers, here are my tips for safely storing, freezing, and reheating your pecan pie.
- Storing: Once cooled, the pie can be covered in aluminum foil and kept at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Cooked and cooled pecan pie keeps in the freezer for up to 2 months. Cover the pie in aluminum foil and then wrap it in a freezer-safe ziplock bag.
- Reheating: Let the pie thaw overnight in the refrigerator then bake at 250°F for about 15 minutes until warmed through.
- Making Ahead: There are a few ways to prep in advance for making this pecan pie. First, you can make the pie crust up to 2 days before you plan to make the pie. Alternatively you can make the entire pie up to 4 days in advance and store it in the refrigerator.
Love This Pecan Pie? Try This Next…
- Cinnamon-Sugar Candied Pecans
- Ultranutty Pecan Bars
- Pecan Tassies
- Kentucky Derby Chocolate Bourbon Walnut Pie
Bring out the best with this easy homemade pecan pie. Baked to perfection, this sweet meets salty holiday pie pairs perfectly with whipped cream or ice cream. From the flaky pie crust to the gooey, buttery, nutty pecan filling, this decadent pie has it all!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Pecan Pie
Ingredients
- 1 recipe Pie Dough, for single crust
- 6 tablespoons (85 g) unsalted butter, cut into 1-inch pieces
- 1 cup (198 g) dark brown sugar
- ½ teaspoon salt
- 3 eggs
- ¾ cup (234 g) light corn syrup
- 1 tablespoon (14 g) vanilla extract
- 2 cups (228 g) pecans, toasted and chopped into small pieces
Instructions
- Make the Crust: Prepare the pie crust dough and refrigerate for at least 1 hour.
- Adjust the oven rack to the center position and heat the oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
- Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. using thumb and forefinger, flute edge of dough. Use a fork to prick the dough all over the bottom and sides of the pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
- Blind Bake Pie Crust: Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake for 15 minutes. Remove foil/parchment and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate from oven.
- Prepare Pie Filling: Meanwhile, melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.
- Bake the Pie: As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees F. Pour the pecan mixture into the hot pie shell.
- Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours or overnight.
Notes
- Equipment: 9-inch pie plate / Instant-read thermometer
- Pie Crust: Use this all-butter pie crust recipe if you prefer no shortening and/or vodka.
- Dark Brown Sugar: You can substitute light brown sugar.
- Pecans: Toast the pecans for the best flavor! Follow directions in the ingredients section above.
- Serving Suggestions: Whipped cream, vanilla ice cream, melted chocolate, or salted caramel sauce.
- Storing: Once cooled, the pie can be covered in aluminum foil and kept at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: Cooked and cooled pecan pie keeps in the freezer for up to 2 months. Cover the pie in aluminum foil and then wrap it in a freezer-safe ziplock bag.
- Reheating: Let the pie thaw overnight in the refrigerator then bake at 250°F for about 15 minutes until warmed through.
- Making Ahead: There are a few ways to prep in advance for making this pecan pie. First, you can make the pie crust up to 2 days before you plan to make the pie. Alternatively, you can make the entire pie up to 4 days in advance and store it in the refrigerator.
- Recipe from Cook’s Illustrated.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
Best pecan pie I’ve ever made! Followed directions exactly except used a whole wheat crust. It was soooo good. Made it the day before Thanksgiving and it was perfect. Thanks for this amazing recipe. Will definitely make again.
This pie is delicious, but a little confusing that the creator of this pie, cooks illustrated, is only mentioned just once at the very end.
Do you use a nonstick spray or prepare your pie dish before cooking the crust at all? My crusts always stick!
My pecans burned in 5 minutes on 400. Next time I turned the heat down to 350 and they were brown in 5 minutes. This was not an easy recipe. You don’t need to blind bake it first or heat the ingredients before you put it in the pie crust. It turns out just as good to put it in the oven at 350 for 50 minutes.
There are no instructions for the amount of ingredients to make this pie.
HI Barbara, All of the ingredients and instructions are right above here.
Amazing!!!!
Just want to say that if you want an even better flavor, use Golden Syrup (from Amazon or a British shop) instead of corn syrup. It’s a purer syrup, and marginally better for you, too.
My fav desert. If you had used salted butter would you have left out the added salt. I love that you used dark brown sugar
I made this recipe and another pecan pie version that used maple syrup instead of corn syrup. This one won:)
I have been using this recipe for 7 thanksgivings in a row. Great recipe! Thank you! I am trying the pumpkin pie recipe that I also downloaded and printed 7 years ago for the first time this year. I expect great things. Thanks being a part of our family’s tradition. Happy holidays!
Aww I love this! Thank you for the kind words :) Happy Thanksgiving!
I made this pie yesterday and it tasted fantastic but didn’t setup completely. Do you know what would cause this?
Hi Krystal, Did you use a thermometer for heating the mixture? Press with the back of a wooden spoon to check for doneness? And did you allow it to cool and set completely for 4 hours? I make this multiple times a year and love it because it always sets up perfectly!
Tried this one this year for a family New Years Day dinner and unfortunately didn’t have the resources to give it more than three hours’ cooling time — it was a soupy mess, though the two lovely humans who tried a piece were kind enough to say that it tasted pretty good. Personally not a huge fan of how sweet non-fruit pies wind up being, but I think with a little more cooling (maybe if I popped it in the fridge?) it could have been a hit…
Side note: your Pâte Brisée recipe is still my gold standard for pie crusts and my family insists on it whenever we need something of the sort! Thank you for that and the kitchen cred it has given me.
Made this pie as a last minute addition to a dinner gathering… it was one of the best and easiest pecan pie recipes I’ve ever used! Everyone raved about the filling from taste to texture. I totally gave your website the credit and can’t wait to try other recipes
Made this for Thanksgiving. The best pecan pie I have ever had. Delicious, rich flavor – like candy. Everyone loved it. After I went to bed, the family all had seconds! The only change I made, I don’t liked toasted nuts so I just used the pecans raw. I broke them by hand so I would have pieces, but larger pieces. What a great hack breaking the nuts – never thought of that. The pie is easier to cut and the nuts are everywhere. My new go-to pecan pie.
I am also thinking of making this for Thanksgiving. Could this be made in advance, baked and frozen? There is no way with all the cooking we do for thanksgiving that I could make this the day before. Any suggestions would be appreciated. Love your site!
Hi Barbara, I think this would work just fine to bake ahead and freeze. Enjoy! :)
So, if I were to bake it prior to freezing would I heat it again in the oven. Or make it ahead, freeze it prior to baking, and then take it out of the freezer and bake as directed? What would be your suggestion? I have never frozen pies but it seems like a good idea with everything else that needs to be done on Thanksgiving. Again thanks for your suggestions.
Hi Barbara, You could either let it thaw in the refrigerator overnight, then serve it cold or take it out and let it come to room temperature before serving; or you could reheat in an oven around 300 degrees or so. You could also freeze unbaked and then bake (although it would take longer to bake from a frozen state). I would probably make it totally ahead of time and then thaw or reheat.
Michelle,
I’m making two of these. What are your thoughts about baking two pies in the oven at the same time? Any adjustments to time? Do you recommend not doing that and baking separately?
Hi Katlyn, I’ve never baked two of these at once, but I think it should be okay. You might need to increase the time, but I’m not sure. Let me know how they turn out!
Hi Michelle, I love your dough recipe for the pecan tassies, but the ingredients for the regular pie crust is very different. Will there be a huge difference if I use the dough recipe for the pecan tassies on a bigger pie? Will I have trouble fluting the edges? Thanks so much!!
Hi MaryAnn, I’ve never tried to use the dough from the pecan tassies for a pie. I’m not sure how it would hold up. If you try it, please let me know how it goes.