Indulge in the rich, buttery delight of our Pecan Pie, where every bite offers a perfect balance of crunchy pecans and a lusciously smooth filling. The caramelized notes of brown sugar and vanilla meld seamlessly with the earthy richness of pecans, creating a dessert that’s both comforting and sophisticated. In just 15 minutes of prep and 45 minutes of baking, you’ll have a show-stopping pie that’s worth every moment.
After a brief 2-hour rest, the filling sets to a velvety consistency, making each slice a dreamy union of textures—crispy edges, tender crust, and gooey center. Packed with natural sweetness and a hint of salt, this pie is a celebration of Southern tradition, perfect for sharing or savoring solo. With 8 generous slices, it’s a crowd-pleaser that leaves everyone craving just one more bite.
Ingredients for Pecan Pie
- 1 9 ½” homemade pie crust (click link for recipe)
- 2 ¼ cups (230 g) pecan halves (or coarsely chopped pecans)
- 3 large eggs (room temperature preferred)
- ⅔ cup (158 ml) dark corn syrup (light corn syrup can be substituted)
- 1 cup (200 g) light brown sugar (tightly packed)
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter (melted and cooled until no longer warm to the touch)
Step-by-Step Instructions
- Prepare the pie crust: Follow the linked recipe to prepare, chill, roll out, and arrange the crust into a 9 ½” pie plate. Do not bake. Return to the refrigerator to chill while preparing the filling.
- Preheat the oven: Set the oven to 350°F (175°C).
- Toast the pecans: Line a cookie sheet with parchment paper and scatter the pecan halves evenly. Toast in the preheated oven for 3-5 minutes. Remove and let cool.
- Whisk the eggs: In a large bowl, whisk the eggs until pale yellow and foamy (about 30 seconds).
- Combine wet ingredients: Add the dark corn syrup, brown sugar, vanilla extract, and salt to the eggs. Whisk until well combined.
- Add the butter: Stir in the melted, slightly cooled butter and whisk until smooth.
- Mix in the pecans: Add the cooled pecan halves to the mixture and stir until fully coated.
- Assemble the pie: Pour the pecan mixture into the prepared pie crust.
- Bake: Transfer the pie to the preheated oven and bake for 40-50 minutes, or until the center is set (not jiggly). Check at 25 minutes and cover with foil if the crust is browning too quickly.
- Cool and serve: Allow the pie to cool completely (at least 2 hours) before slicing and serving.
Perfect Pairings: Serving Suggestions
This pecan pie is a classic dessert that shines on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or sprinkle with a pinch of sea salt. Pair it with a cup of coffee or spiced tea for a cozy treat.
Keep It Fresh: Storage and Reheating Tips
Store your pecan pie at room temperature, covered with plastic wrap or foil, for up to 2 days. For longer storage, refrigerate it for up to 5 days. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.
Mix It Up: Recipe Variations
Try adding 1/2 cup of chocolate chips to the filling for a decadent twist, or swap the dark corn syrup for maple syrup for a richer flavor. For a nut-free version, replace pecans with toasted oats or sunflower seeds. You can also experiment with spices like cinnamon or nutmeg for a warm, aromatic touch.
Time-Saving Hacks
If you’re short on time, use a store-bought pie crust instead of making your own. Toasting the pecans can be done ahead of time and stored in an airtight container. For quicker cooling, place the pie in the refrigerator for about 1 hour before serving.
Essential Equipment Guidance
Ensure you have a 9 ½” pie plate, a whisk, and a large mixing bowl for this recipe. A parchment-lined cookie sheet is perfect for toasting the pecans, and a pie crust shield or foil will help prevent over-browning during baking. A kitchen timer is handy for keeping track of baking times.
Pecan Pie Recipe
Ingredients
- 1 9 ½” homemade pie crust click link for recipe
- 2 ¼ cups pecan halves or coarsely chopped pecans 230 g
- 3 large eggs room temperature preffered
- ⅔ cup dark corn syrup 158 ml
- 1 cup light brown sugar 200 g, tightly packed
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsalted butter 57 g, melted and cooled until no longer warm to the touch (please note that the video states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter).
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½” pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.
- Preheat oven to 350F (175C)
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
- Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.
- Add melted, slightly cooled butter and stir well/whisk to combine.
- Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
- Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
- Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
- Allow to cool completely (at least 2 hours) before cutting and serving.