Pecan Pie Recipe
A perfect balance of gooey, caramelized filling and crunchy toasted pecans nestled in a flaky homemade crust—this traditional Southern dessert is the ultimate crowd-pleaser for holidays and special occasions.
Easy Pecan Pie Recipe
There’s something undeniably comforting about a slice of homemade pecan pie. This classic American dessert has graced holiday tables since the early 1800s, becoming especially popular in the South where pecan trees flourish. What makes this particular pecan pie recipe special is its perfect balance—not too sweet, with a rich, buttery flavor that lets the natural nuttiness of fresh pecans shine through.
Traditional pecan pie holds a special place in American holiday traditions, particularly during Thanksgiving and Christmas gatherings. The warm spices and rich flavors capture the essence of fall and winter celebrations, making it a nostalgic favorite that evokes memories of family gatherings and festive meals.
THIS RECIPE:
- Requires simple pantry ingredients you likely already have on hand
- Features a perfectly balanced filling that’s sweet without being cloying
- Uses a foolproof pie crust that bakes up flaky every time
- Can be prepared a day ahead for stress-free entertaining
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Yield | One 9-inch pie |
This pecan pie recipe strikes the perfect balance between impressive results and straightforward preparation. Even if you’re new to pie baking, the clear instructions will guide you to success. The hardest part might be waiting for it to cool before slicing into that perfect combination of crunchy pecan top and gooey, caramelized filling beneath.
Ingredients for Pecan Pie Recipe
The quality of ingredients makes all the difference in a pecan pie. Since this dessert has relatively few components, each one contributes significantly to the final flavor. Fresh, high-quality pecans are especially important—their natural oils provide the distinctive nutty flavor that defines this classic dessert.
For the Pie Crust:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Pecan Pie Filling:
- 1 cup light corn syrup
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 3 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves
- Optional: 2 tablespoons bourbon or rum
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pecans | 1½ cups pecan halves | Look for plump, uniform pieces with a golden-brown color. Avoid pecans that appear shriveled or discolored. For maximum freshness, purchase from bulk bins with high turnover. |
| Corn Syrup | 1 cup light corn syrup | Light corn syrup creates the classic flavor, though dark corn syrup can be substituted for a deeper molasses note. |
| Eggs | 3 large eggs | Use fresh, room temperature eggs for the best texture and even baking. |
| Butter | ¾ cup total (divided) | European-style butter with higher fat content creates a more flavorful crust and filling. |
| Vanilla Extract | 1½ teaspoons | Pure vanilla extract (not artificial) provides the best flavor. Madagascar or Tahitian varieties work beautifully. |
Pro tip: Toast your pecans in a dry skillet over medium heat for 3-5 minutes before adding them to your pie filling. This simple step enhances their natural oils and creates a deeper, more complex flavor profile in the finished pie.
How to Make Pecan Pie Recipe
Creating the perfect pecan pie involves a careful balance of proper technique and timing. The process falls into two main components: preparing a flaky pie crust and creating a silky-smooth filling that sets up beautifully around the crunchy pecans. Follow these detailed steps for consistent results every time.
Preparing the Pie Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold, cubed butter and cut into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle ice water, one tablespoon at a time, gently tossing with a fork after each addition until the dough begins to form large clumps.
- Gather the dough and form into a disc. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick.
- Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess dough, leaving about a 1-inch overhang.
- Fold overhang under itself and crimp edges decoratively. Refrigerate for 30 minutes.
Making the Pecan Pie Filling:
- Preheat oven to 350°F (175°C) and position rack in the lower third of the oven.
- In a large bowl, whisk together corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, salt, and bourbon (if using) until smooth and well combined.
- Arrange pecan halves in the chilled pie shell.
- Carefully pour the filling mixture over the pecans, ensuring they remain distributed evenly throughout the pie.
Baking the Pecan Pie:
- Place the pie dish on a baking sheet to catch any potential overflow.
- Bake for 50-55 minutes, until the center is just set but still slightly jiggly when gently shaken.
- If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield after about 20-25 minutes of baking.
- Remove from oven and place on a wire rack to cool completely, at least 3 hours or overnight. The filling will continue to set as it cools.
Pro tip: The perfect pecan pie has a slightly jiggly center when removed from the oven. Don’t be tempted to overbake it—the residual heat will continue cooking the filling as it cools.
Tips for Making Pecan Pie Recipe
Creating a perfect pecan pie requires attention to a few key details that can make the difference between a good pie and a great one.
- Temperature matters: Room temperature ingredients blend more smoothly, creating a silkier filling texture.
- Blind bake for extra crispness: For an extra-crisp bottom crust, consider blind baking the crust for 10 minutes before adding the filling.
- Appearance enhancement: Arrange some pecan halves on top in a decorative pattern before pouring in the remaining filling for a professional presentation.
- Filling secret: Whisking the filling until just combined prevents incorporating too much air, which can lead to a less dense, less flavorful result.
| Technique | Recommendation |
|---|---|
| Crust edge protection | Cover pie edges with foil or a pie shield after 25 minutes to prevent over-browning |
| Testing doneness | Pie is done when the center reaches 200°F on an instant-read thermometer or when the center jiggles slightly but the edges are set |
| Cooling process | Allow pie to cool completely (minimum 3 hours) on a wire rack before slicing for clean cuts |
| Preventing soggy bottom | Brush bottom crust with beaten egg white before filling to create a barrier |
The filling consistency is crucial for the perfect pecan pie. When mixing, be thorough but gentle—overmixing can incorporate air bubbles that will rise to the surface during baking, potentially creating an unattractive crust on top of your filling. Aim for a smooth, homogeneous mixture that pours easily.
Make-Ahead Instructions
Pecan pie is an excellent make-ahead dessert, which makes it perfect for holiday planning or entertaining.
The pie crust dough can be prepared up to 3 days in advance and stored in the refrigerator. For longer storage, freeze the disc of dough for up to 1 month. Thaw overnight in the refrigerator before rolling out. You can also roll out the dough, place it in the pie plate, crimp the edges, and freeze the prepared shell for up to 1 month, tightly wrapped in plastic and aluminum foil.
The complete pecan pie can be baked 1-2 days ahead of serving. Once completely cooled, cover loosely with foil or plastic wrap and store at room temperature for up to 2 days. For the freshest taste, avoid refrigerating unless your kitchen is particularly warm.
To refresh a previously baked pie, warm it in a 300°F oven for about 10 minutes before serving. This restores the gooey texture of the filling and reinvigorates the flavors.
Storing Leftovers
Proper storage is essential for maintaining the quality and safety of your pecan pie.
After serving, allow any leftovers to cool completely before storing. Cover the pie loosely with aluminum foil or plastic wrap, or place slices in an airtight container. Pecan pie can be stored at room temperature for up to 2 days in a cool, dry place.
For longer storage, refrigerate the pie for up to 4 days. The refrigerator’s cold temperature will cause the filling to firm up significantly, so I recommend allowing refrigerated slices to come to room temperature for 20-30 minutes before serving for the best texture and flavor experience.
When storing cut pie, place a piece of parchment or wax paper against the exposed filling to prevent it from drying out or forming a skin.
Freezing Pecan Pie Recipe
Pecan pie freezes exceptionally well, making it a perfect make-ahead option for busy holiday seasons.
To freeze a whole pecan pie, allow it to cool completely, then place the entire pie (in its pie plate) in the freezer, uncovered, until solid, about 2 hours. Once frozen, wrap tightly with several layers of plastic wrap, followed by a layer of aluminum foil. Label with the date and return to the freezer. Properly wrapped, pecan pie will maintain quality for up to 3 months.
Individual slices can also be frozen. Wrap each slice tightly in plastic wrap, then aluminum foil, and store in a freezer-safe container or zip-top bag.
To thaw a frozen pecan pie, remove from the freezer and unwrap completely. Allow to thaw overnight in the refrigerator, then bring to room temperature for 1-2 hours before serving. For a freshly baked taste, reheat the thawed pie in a 300°F oven for 10-15 minutes.
Pro tip: Freeze pecan pie without any whipped cream or ice cream toppings, as these do not freeze well. Add fresh toppings after thawing and reheating.
Serving Suggestions
A slice of homemade pecan pie is delicious on its own, but thoughtful accompaniments can elevate it to an extraordinary dessert experience.
For a classic presentation, serve slightly warm pecan pie with a dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla ice cream. The cool creaminess creates a beautiful contrast to the warm, nutty pie. For an elevated twist, try cinnamon or bourbon-infused whipped cream.
Complementary sauces can add another dimension: drizzle plates with warm caramel sauce, chocolate ganache, or a bourbon-butter sauce for an elegant presentation. A light dusting of powdered sugar just before serving adds a festive touch for holiday gatherings.
For beverage pairings, consider:
- Coffee or espresso: The bitterness balances the pie’s sweetness
- Bourbon or whiskey: Echoes the vanilla and caramel notes
- Sweet dessert wines like Port or Madeira: Complement the rich, nutty flavors
- Spiced hot apple cider: Creates a warming fall dessert experience
Serve pecan pie at room temperature or slightly warm (10 minutes in a 300°F oven) for the ideal texture and flavor profile.
FAQ
Can I use dark corn syrup instead of light corn syrup?
Yes, you can substitute dark corn syrup for a deeper, more robust flavor with molasses notes. Some bakers even use a combination of both light and dark corn syrups (½ cup of each) for a balanced flavor profile.
Why did my pecan pie filling turn out runny?
Runny filling is typically caused by underbaking. The pie should be baked until the center reaches 200°F or when it has just a slight jiggle in the center but is otherwise set. Also, make sure to allow the pie to cool completely (at least 3 hours) before slicing, as the filling continues to set during cooling.
Can I make pecan pie without corn syrup?
Yes, alternatives include using maple syrup, honey, or making a brown sugar solution. However, these substitutions will change the flavor profile and possibly the texture. For a classic pecan pie taste and the characteristic glossy appearance, corn syrup is recommended.
Is it necessary to toast the pecans before adding them to the filling?
Toasting pecans is optional but highly recommended. It intensifies their flavor and maintains their crunch even after baking in the wet filling. To toast, spread pecans on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
How can I prevent my crust from becoming soggy?
A soggy bottom crust can be prevented by: 1) Blind baking the crust for 10 minutes before adding filling, 2) Brushing the unbaked crust with beaten egg white to create a moisture barrier, 3) Baking the pie on a preheated baking sheet or pizza stone to conduct heat directly to the bottom crust, or 4) Baking on the lower rack of your oven.
