This easy pecan pie recipe is a must for your holiday dessert table! Made with a flaky, buttery homemade crust and a simple filling made with plenty of crunchy pecans - this pie is perfect for Thanksgiving and Christmas.
Recipe summary
Flavor/texture: Flaky pie crust is filled with a soft, custard-like filling that's very sweet and topped with a crunchy pecan crust.
Time saver: I've included my recipe for homemade pie crust, but store bought pie crust saves time on busy holidays!
Pan size: 9" pie plate
Similar to: Pumpkin Pie Bars, Butter Pecan Cookies
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Ingredients and substitutions
Crust: Purchase a store bought pie crust to save time or make one from scratch with all-purpose flour, unsalted butter, salt, and ice water.
Custard filling: The base of the filling is made with granulated sugar, brown sugar, corn syrup, butter, vanilla, salt, and eggs. If you're using salted butter, cut the listed salt in half. The eggs are arguably the most important part of a pecan pie because they add structure and stability to the filling.
Pecans - I like to chop my pecans before adding them to a pecan pie. Chopped pecans create a crunchy crust that's easy to slice through when serving.
How to make pecan pie
- Roll out pie crust and place into pie pan, trimming and crimping as necessary.
- Pour pecans into prepared pie pan and spread into an even layer.
- Pour filling mixture over pecans.
- Cover loosely with foil and bake at 350F for 30 minutes. Remove foil and bake another 20-30 minutes or until middle of pie is mostly set. Cool before serving.
Tips and tricks
Pie crust can be made ahead - Prepare your pie crust but before rolling it out, form it into a disc and wrap it in plastic. Store it in the refrigerator until you're ready to assemble your pie. Pie crust can be made up to two days ahead of time.
Chop the pecans - Chop your pecans instead of leaving them whole. This creates a crunchy, easy to slice crust that blends with the pie filling.
Add the pecans before the filling - Once your pie dough is ready, add the pecans to the pan first, then pour the pie filling over the chopped pecans. The filling coats your pecans and creates a glossy, crunchy coating while baking in the oven.
Testing for doneness - Give your pie pan a nudge in the oven. If the center is very jiggly and loose, it needs more time. Your pie is done when it's mostly set and has a very slight jiggle in the center.
Frequently asked questions
I recommend making pecan pie a day or two ahead of time. Pecan pie is best served at room temperature after the filling has had time to set completely. It shouldn't be served hot from the oven. This makes it a great recipe to make for busy holidays like Thanksgiving because it can be made a day or two ahead of time and stored until ready to serve.
Pecans are added to the pie before baking, and even before adding your filling. The filling coats the pecans, creating a glossy crust after baking in the oven.
Pecan pie can be served on its own or with vanilla ice cream or whipped cream on top.
Recommended
📖 Recipe
Easy Pecan Pie
Ingredients
Pie Crust (or use one store bought pie crust)
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold
- 3-4 tablespoons ice water
Pie Filling
- ¾ cup (149 g) granulated sugar
- ¼ cup (53 g) brown sugar
- 1 cup (312 g) corn syrup
- ⅓ cup (38 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs, beaten
- 1 ¼ cups (143 g) chopped pecans
Instructions
Pie Crust
- In a food processor (or a bowl) add flour and salt. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is pea sized. Pulse in ice water, 1 tablespoon at a time, until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a lightly floured surface.*
- Roll out your pie dough into a large circle and place into a 9" pie plate. Cut away any excess crust and form the edges as desired.
Pie Filling
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add granulated sugar, brown sugar, salt, corn syrup, vanilla, melted butter, and eggs. Whisk until fully combined.
- Pour pecans into empty pie crust and spread into an even layer. Pour pie filling over pecans.
- Cover pie loosely with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-30 minutes, or until middle of pie is mostly set (it will jiggle slightly). If pie is very jiggly and liquid, continue baking until mostly set. Pie will continue to set as it cools.
- Place pie on the counter to cool for several hours before serving.
Equipment Recommendations
Notes
- *If making in advance: Form dough into a disc and wrap in plastic. Place in refrigerator to chill until ready to use (dough can be made up to 2 days in advance and kept in the refrigerator).
- Topping: Top with whipped cream or vanilla ice cream when serving.
- Storage: Leftover pie can be kept in the refrigerator for 3-4 days in a sealed container or tightly wrapped with foil.
- Make ahead: Pecan pie can be made a day ahead to save time on busy holidays. Pie can be served cold, or brought to room temperature on the countertop for 30 minutes before serving.
I am going to use a store bought crust - are there are any variations in the baking time?
The baking time will be the same. Enjoy!
My favorite!
I love pecan pie! Looks so delicious and perfect for Thanksgiving!
Me too Natalie! It's a must at my Thanksgiving table 🙂