Why You’ll Love This Recipe
I make this pecan pie every Thanksgiving and Christmas, and it’s the one dessert nobody lets me skip. The filling is sweet and gooey with a custard-like center, the pecans toast to a deep, nutty crunch on top, and the crust stays flaky and golden underneath. A splash of vanilla and a pinch of salt keep it from tasting cloying. It’s also surprisingly easy, since the filling is simply whisked together and poured in, with no stovetop work required.
- Gooey, caramel-like filling with a crunchy pecan top
- Simple pantry ingredients and no stovetop work
- Flaky, buttery homemade crust
- Make-ahead friendly, so it’s perfect for the holidays
Ingredients
For the pie crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the pecan filling:
- 1 ½ cups pecan halves, lightly toasted
- 3 large eggs, room temperature
- ¾ cup packed dark brown sugar
- ½ cup light corn syrup
- ¼ cup pure maple syrup (or more corn syrup)
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon (optional)
- ½ teaspoon salt
For serving:
- Whipped cream or vanilla ice cream
- Flaky sea salt, a pinch (optional)
Directions
- Make the crust. Whisk the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill for at least 1 hour.
- Prepare the pan. Preheat the oven to 400°F (200°C). Roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim the overhang, fold it under, and crimp the edges. Freeze for 15 minutes.
- Blind bake. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes until lightly golden. Reduce the oven to 350°F (175°C).
- Toast the pecans. Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until fragrant. Let cool slightly.
- Make the filling. In a large bowl, whisk the eggs until smooth. Add the brown sugar, corn syrup, maple syrup, melted butter, flour, vanilla, bourbon if using, and salt, and whisk until fully combined.
- Fill the pie. Scatter the toasted pecans over the bottom of the warm crust. Slowly pour the filling over the pecans, then use a fork to nudge the nuts so they float evenly across the top.
- Bake. Place the pie on a baking sheet and bake at 350°F for 50 to 60 minutes, until the edges are set and the center has just a slight jiggle (about 200°F or 93°C in the center). If the crust edges brown too quickly, cover them with foil.
- Cool. Let the pie cool on a wire rack for at least 2 hours before slicing so the filling can fully set. Serve at room temperature or slightly warm, with whipped cream or ice cream.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 30 minutes (plus 1 hour chilling for the dough)
- Cook time: about 1 hour 20 minutes (including blind baking)
- Cooling time: at least 2 hours
- Total time: about 5 hours, mostly hands-off
Variations
- Chocolate pecan pie: Sprinkle ½ cup semi-sweet chocolate chips over the crust before adding the pecans.
- Bourbon pecan pie: Increase the bourbon to 2 tablespoons for a bolder, warmer flavor.
- Salted caramel pecan: Drizzle caramel sauce over the cooled pie and finish with flaky sea salt.
- Maple pecan: Replace the corn syrup entirely with pure maple syrup for a deeper, less sweet flavor.
- Brown butter pecan: Use browned butter in the filling for a nutty, toasty finish.
- Pecan pie bars: Press the crust into a 9 x 13-inch pan, pour over the filling, and bake for 30 to 35 minutes.
- Mini pies: Bake in muffin tins for 20 to 25 minutes.
- Shortcut crust: Use a refrigerated pie crust and blind bake as directed.
Storage and Reheating
- Room temperature: Cover and store for up to 2 days.
- Refrigerator: Cover and refrigerate for up to 5 days. Bring slices to room temperature before serving.
- Reheating: Warm slices in a 300°F (150°C) oven for 10 minutes to soften the filling and re-crisp the crust.
- Freezing (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the pie up to 2 days in advance and store it covered at room temperature.
FAQs
Can I make pecan pie without corn syrup?
Yes. Pure maple syrup, golden syrup, or honey can replace it, though the flavor and set will be slightly different. I find golden syrup is the closest substitute.
Why is my pecan pie runny?
It’s usually underbaked or cut too soon. The center should barely jiggle, and the pie needs the full 2 hours of cooling to set completely.
Why did my filling crack or puff up?
This happens when the pie is overbaked or the oven runs too hot. Pull the pie as soon as the center has a slight wobble, since it continues to set as it cools.
Do I need to blind bake the crust?
I recommend it. The filling is wet, and a partially baked crust helps keep the bottom crisp instead of soggy.
Do I have to toast the pecans?
It’s not required, but I always do it. Toasting deepens the flavor and keeps the nuts crunchy against the gooey filling.
Can I use a store-bought crust?
Absolutely. A refrigerated crust is a great shortcut on busy holiday days. Just blind bake it first.
Conclusion
This pecan pie is the recipe I trust every holiday season. The gooey, caramelized filling, toasty pecans, and flaky crust make every slice feel like a celebration, and it’s easy enough to make ahead so you can enjoy the day. I hope it becomes a tradition at your table, just as it has at mine. Enjoy!
Print
This classic pecan pie has a flaky, buttery crust filled with a rich, gooey caramel-like filling and a crunchy layer of toasted pecans on top. Sweet, nutty, and deeply satisfying, it is the quintessential Thanksgiving and holiday dessert that is easy to make and always disappears first.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 9-inch pie crust, homemade or store-bought, unbaked
- 1 1/2 cups pecan halves, toasted
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup packed dark brown sugar
- 3/4 cup light corn syrup
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon bourbon or milk (optional)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup chopped pecans, for sprinkling (optional)
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C) with a rack in the lower third. Place a baking sheet on the rack to catch any drips.
- Toast the pecan halves on a separate baking sheet for 6 to 8 minutes until fragrant. Let cool.
- Fit the pie crust into a 9-inch deep-dish pie plate, trim the overhang to 1 inch, then fold under and crimp the edges. Chill the crust while you prepare the filling.
- In a large bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth.
- Whisk in the eggs one at a time, then stir in the flour, bourbon, vanilla, and salt until well combined.
- Arrange the toasted pecan halves evenly in the bottom of the crust. Slowly pour the filling over the pecans. They will float to the top as the pie bakes.
- Sprinkle with chopped pecans, if using. Cover the crust edges with foil or a pie shield to prevent over-browning.
- Bake for 50 to 60 minutes, until the edges are puffed and set and the center jiggles slightly when gently shaken (about 200°F or 93°C in the center).
- Cool the pie on a wire rack for at least 2 to 3 hours so the filling can set completely before slicing.
- Slice with a sharp knife and serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream.
Notes
- Toasting the pecans deepens their flavor and keeps them crunchy in the finished pie.
- Do not overbake. The center should have a slight wobble, as it will continue to set while cooling.
- Use room-temperature eggs so the filling mixes smoothly.
- Dark brown sugar gives a richer, more molasses-forward flavor than light brown sugar.
- Blind-baking the crust for 10 minutes before filling helps prevent a soggy bottom.
- Let the pie cool completely before slicing for clean, neat slices.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
- To freeze, wrap the baked and cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Add 1/2 cup chocolate chips for a chocolate pecan pie variation.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 540
- Sugar: 50g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
