Pecan Pie is one of the simplest and most satisfying pies to bake. A buttery caramel filling studded with pecan halves makes a rich, festive dessert that’s perfect for holidays or weeknight indulgence.
This classic pecan pie delivers deep, toffee-like flavor from a straightforward filling of corn syrup, melted butter, sugar and eggs. I prefer using whole pecan halves for a dramatic top and pleasant bite, but roughly chopped pecans folded into the filling work well too. If you’re short on time or don’t bake pies often, a store-bought pie crust is a reliable shortcut—blind bake it briefly to keep the crust crisp. This recipe is forgiving, straightforward, and bound to impress family and guests.
Ingredients
- 1 9″ pie crust (homemade or store-bought)
- 2 cups pecans (reserve about 1/2 cup for the topping)
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
How to make Pecan Pie
- Preheat the oven to 400°F (200°C).
- If using a homemade crust, roll and fit it into a 9″ pie plate. Trim and flute the edges. To blind bake, line the crust with parchment and fill with pie weights or dried beans; bake for 15 minutes, then remove weights and parchment.
- In a large bowl, whisk the eggs until smooth. Add the granulated sugar, corn syrup, vanilla extract, salt, cinnamon and ground cloves. Whisk until fully combined. Stir in the melted butter.
- Fold 1 1/2 cups of the pecans into the filling. Pour the mixture into the prepared pie crust.
- Arrange the reserved pecan halves on top of the filling for an attractive finish.
- Cover the outer edge of the crust with foil to prevent overbrowning. Bake at 400°F for 50 to 55 minutes, until the filling is mostly set but still slightly jiggles in the center.
- Remove the pie from the oven and cool completely on a wire rack—at least 2 hours—so the filling finishes setting before slicing.
- Slice and serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Baking tips and variations
- Use a mix of granulated and light brown sugar for a deeper caramel flavor.
- For a boozy note, substitute bourbon for part of the vanilla (about 1 to 2 teaspoons).
- If the top browns too quickly, tent the pie loosely with foil partway through baking.
- Toasted pecans intensify the flavor—toast them in a dry skillet over medium heat for 3 to 5 minutes before adding.
Storing
Cover the cooled pie loosely with plastic wrap or an airtight cover and refrigerate. Pecan pie keeps well in the fridge for up to 3 days. Bring slices to room temperature before serving or warm gently for a few seconds in the microwave for a fresh-baked feel.
Make-ahead
You can bake the pie up to three days in advance and store it chilled. For the best texture, allow the pie to come to room temperature before serving so the filling is soft and tender.
Notes
- Nutritional values provided are estimates and may vary depending on brands and exact ingredient amounts. The nutritional estimate does not include the crust.
- If you prefer a less sweet filling, reduce the granulated sugar slightly or use a combination of white and brown sugar to balance flavor.
- Leftover pecans can be chopped and sprinkled on individual slices for added texture and presentation.
Nutrition (per serving)
Approximate values per serving (based on 8 servings): Calories: 471 kcal; Carbohydrates: 47 g; Protein: 5 g; Fat: 31 g; Saturated Fat: 10 g; Cholesterol: 112 mg; Sodium: 298 mg; Fiber: 3 g; Sugar: 44 g.
This pecan pie recipe is simple to follow and yields a luxurious, crowd-pleasing dessert. Whether you make it for a holiday table or a cozy gathering, its classic flavors and attractive pecan topping make it a memorable finish to any meal.