Pecan Pie
Our homemade Pecan Pie is the ultimate dessert for holiday gatherings or whenever you’re craving something delicious.
This dessert is a go-to for family gatherings and special occasions, offering that perfect blend of a buttery crust with a rich, gooey, nutty filling.
With a buttery crust and a simple but indulgent filling of dark corn syrup, brown sugar, and pecans, this pie comes together in no time. The end result? A perfectly set pie with a gooey center and just the right balance of sweetness.
Pecan Pie Recipe Highlights
- Rich, sweet pecan filling with a gooey center
- Buttery homemade crust that’s flaky and tender
- Gooey, sweet filling with the crunch of pecans
- Make-ahead friendly for easy entertaining
- Great balance of buttery, sweet, and nutty flavors
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – All-purpose flour is the foundation of your crust. It holds everything together while still being light. Just be sure not to overpack it into your measuring cup — that can make your crust too tough.
SUGAR – A little bit of sugar in the crust gives it just enough sweetness to complement the filling without taking over. It also helps the crust brown a little better.
SALT – You might not think about salt in a sweet pie, but trust me, it’s important! It balances the sweetness and brings out all the flavors in both the crust and the filling.
BUTTER – The butter makes the crust rich and flaky. Keep it cold so it melts as the pie bakes, creating little layers of flakiness. If you only have salted butter, you can still use it, just go easy on the salt elsewhere. But I strongly recommend using unsalted butter.
ICE WATER – Cold water keeps the dough from getting too sticky and helps the butter stay firm until it hits the oven. You really want to keep that butter cold for the best texture!
PECANS – The star ingredient. You can chop them up for the filling, but whole pecans on top give it that pretty finishing touch. Go for fresh pecans if you can; it really makes a difference in the flavor and texture.
DARK CORN SYRUP – This is what gives the filling that classic gooey texture. Dark corn syrup adds a bit of depth and richness to the sweetness. If you only have light corn syrup, you could use that, but it won’t have quite the same deep flavor.
BROWN SUGAR – This adds a bit more richness and a molasses-like flavor to the filling, which balances out the sweetness. It also helps give the filling that beautiful golden color.
MELTED BUTTER – This gives the filling extra richness and a velvety texture. It ties all the sweet ingredients together and makes everything extra indulgent.
EGGS – These are what help the filling set. They give the filling structure so it doesn’t just ooze all over the place. Make sure to use room-temperature eggs so they blend smoothly into the other ingredients.
VANILLA – Just a splash adds a warm, sweet aroma and deepens the flavor of the filling. It’s one of those little things that makes a big difference.
How To Make A Pecan Pie
Please check the printable recipe card below for more detailed instructions.
- Combine flour, sugar, and salt in a bowl. Work the cold butter into the flour until it resembles coarse crumbs. Gradually add ice water until the dough comes together, then refrigerate.
- Roll the dough out, fit it into a pie dish, and blind bake for 18-20 minutes. Let it cool while you make the filling.
- Whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, flour, and salt. Stir in the chopped pecans, then pour the mixture into the cooled crust. Arrange whole pecans on top.
- Bake at 350º Fahrenheit for 60-70 minutes, or until the center is mostly set. Let the pie cool completely before serving.
Leftovers and Storage
STORE – Pecan Pie should be stored in the refrigerator. After it cools completely, cover it tightly with plastic wrap or foil and store it in the fridge for up to 4 days.
FREEZE – Yes, pecan pie freezes well! Wrap the cooled pie tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw it overnight in the fridge before serving.
REHEAT – To reheat, place the pie in a 350º Fahrenheit oven for about 10 minutes. This will help crisp up the crust without overbaking the filling.
MAKE AHEAD – Yes, you can make pecan pie a day or two in advance. It stores well in the refrigerator and can be reheated before serving if you prefer it warm.
Recipe Success Tips
CRIMPING THE EDGES OF THE PIE CRUST – You can do this. It’s easier than you might think. Crimping pie edges with your fingers is simple and gives your pie a classic look. Here’s how to do it:
- After rolling out your dough and transferring it to the pie dish, trim the overhanging dough, leaving about 1 inch of excess around the edge.
- Fold the overhang under itself to create a thicker edge along the rim of the pie dish.
- Place your index finger on the outside edge of the crust.
- Using your other hand, place your thumb and index finger on the inside of the crust directly opposite your first index finger. Press your fingers together, pushing the dough between your thumb and index fingers to form a “V” shape.
- Continue around the entire edge of the pie, crimping evenly for a uniform look.
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Serving Suggestions
WHIPPED CREAM – A dollop of homemade or store-bought whipped cream pairs perfectly with the rich pie.
VANILLA ICE CREAM – For those who love the combo of warm pie and cool ice cream, this is a must.
CUP OF COFFEE – The bitterness of coffee balances the sweetness of the pie, making it the ideal drink pairing.
Commonly Asked Questions
Should Pecan Pie be served warm or cold?
The pie can be enjoyed warm or cold. If you prefer it warm, gently reheat it in a 300° Fahrenheit oven for about 10-15 minutes.
What’s better, butter or shortening for pie crust?
This comes down to personal preference! Butter provides a rich flavor and creates a sturdy, flaky crust. Shortening, on the other hand, increases flakiness and creates a lighter texture.
Some bakers use a combination of both, but for this recipe, using all butter gives you a delicious, flavorful crust.
You can experiment by adding 1-2 tablespoons of shortening if you prefer more flakiness without compromising the taste.
Can I use a store-bought crust?
Yes! If you’re short on time, a store-bought crust works as a great substitute. Just follow the same blind-baking instructions for a crispy base.
How long does it take for Pecan Pie to set?
Pecan Pie can take up to 2 hours to cool completely and set properly. Avoid cutting into it before then to ensure the filling is firm and not runny.
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Pecan Pie
Ingredients
For the Crust
- 2 cups all-purpose flour
- 2 teaspoon sugar
- ¾ teaspoon salt
- ¾ cup butter unsalted, cold and cubed
- 4-6 tablespoons ice water
For the Filling
- 1 ½ cups pecans roughly chopped (plus extra whole pecans for the top)
- 1 ½ cups dark corn syrup
- 1 cup dark brown sugar packed
- ½ cup butter unsalted, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoons all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° Fahrenheit.
CRUST
- Combine the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
- Roll the chilled dough on a floured surface to fit a 9-inch pie dish, ensuring it has enough overhang to crimp the edges. Transfer the dough to the pie dish, trim the excess, and crimp the edges with a fork or your fingers and thumb.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Blind bake the crust for 18-20 minutes. Remove the parchment paper and pie weights, and set the crust aside to cool slightly while preparing the filling.
FILLING
- Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, flour, and salt in a large bowl until smooth. Stir in the chopped pecans.
- Pour the filling into the blind-baked crust. Arrange extra whole pecans on top in a decorative pattern if desired.
- Bake the pie for 60-70 minutes, or until the center is set but still slightly jiggly.
- Cover the edges with foil halfway through baking if the crust is browning too quickly. Cool the pie completely before serving to let the filling fully thicken.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.