The holidays feel complete with this classic pecan pie recipe. It’s often the first dessert to disappear. With a gooey, nut-filled center and crunchy pecans on top, it’s the cozy dessert that belongs on every holiday table.
“There’s nothing like a warm slice of pecan pie with a scoop of vanilla ice cream after a delicious holiday meal.”
-Becky
If you want a dessert that tastes like tradition and feels like home, this pecan pie could become your new Thanksgiving favorite. Each bite is buttery, sweet, and melts in your mouth.
If you enjoy holiday baking, try other seasonal treats like Homemade Eggnog, Candied Pecans, or Peanut Butter Fudge. For festive Christmas bites, apple roses and Grinch Oreo Balls are fun and simple options.
Ingredients You Will Need
- Light corn syrup – creates the classic glossy pecan pie filling.
- Eggs – help the filling set for clean slices.
- Granulated sugar – adds sweetness and structure.
- Melted butter – gives the filling a rich flavor.
- Vanilla extract – enhances the overall taste.
- Salt – balances the sweetness.
- Ground cinnamon (optional) – a warm hint of spice.
- Pecans – use whole or chopped, or a mix for texture.
- Pie crust – store-bought or homemade, a 9-inch deep-dish crust works best.
A full list of ingredient amounts appears in the recipe card below.
Variations
- Maple pecan pie: Replace corn syrup with ¾ cup pure maple syrup plus ¼ cup light brown sugar and 1 tablespoon flour or cornstarch to help the filling set.
- Mini pecan pies: Divide the filling among a muffin tin or small tart pans and bake 30–35 minutes for individual pies.
- Extra crunch: Press a layer of pecan halves on top of the filling before baking.
- Bourbon or rum: Add 1–2 tablespoons bourbon or dark rum for a warm, deeper flavor.
How to Make Pecan Pie
Preheat the oven to 350°F. Place a sheet pan or foil under the pie to catch any drips in case the filling bubbles over.
- In a large bowl, whisk together the light corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt until smooth.
- Stir in the pecans until they are evenly coated in the syrup mixture.
- Pour the filling into the prepared deep-dish pie crust. Arrange pecan halves on top if you want a decorative finish.
- Bake the pie 55–65 minutes. Cover loosely with foil about halfway through if the top is browning too quickly. The pie is done when the edges are set and the center still wobbles slightly; an instant-read thermometer should register about 200°F. Cool at room temperature for at least 2 hours, then refrigerate so the filling fully sets before slicing.
Expert Tips
- Use the right pan: A deep-dish pie plate gives the filling room to bake without overflowing.
- Toast the pecans: Lightly toasting pecans in a dry skillet for 3–4 minutes boosts their flavor and crunch.
- Protect the crust: If the edges brown too fast, tent them with foil partway through baking.
- Don’t skip the salt: A pinch balances the sweetness and brightens the flavors.
- Chill before slicing: Let the pie cool and then refrigerate so the filling firms up for clean slices. Leftovers keep 3–4 days in the fridge.
- Make ahead/freezing: Fully baked and cooled pie freezes well when wrapped in plastic and foil. Thaw overnight in the refrigerator before serving.
Pecan Pie Recipe FAQs
Yes. Dark corn syrup will give the pie a richer, more caramel-like flavor and a deeper color, which many people enjoy for an old-fashioned taste.
No. This recipe is written for an unbaked deep-dish crust; the baking time is sufficient for the bottom to cook through.
If the center is still very jiggly after the stated time, return the pie to the oven for 10–15 more minutes. Always chill the pie fully before slicing so the filling sets.
Wrap the cooled pie tightly in plastic wrap or store slices in an airtight container in the refrigerator for 3–4 days. For longer storage, wrap with plastic and foil and freeze for up to 2 months; thaw overnight in the fridge.
Absolutely. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with warm or chilled pecan pie.
More Holiday Recipes
Meals
Spiral Ham
Desserts
Apple Roses
Smoker and BBQ Recipes
Smoked Turkey
Holidays
Cranberry Orange Sauce
If you try this recipe, please leave a star rating and share your thoughts in the comments. Your feedback is appreciated!
Pecan Pie Recipe
Equipment
- Pie Dish
- Mixing Bowl
Ingredients
- 1 cup light corn syrup
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole pecans
- 1 pie crust 9 inch
Instructions
- Preheat oven to 350°F. Place foil or a sheet pan under your pie dish to catch drips.
- In a large bowl, whisk together light corn syrup, eggs, granulated sugar, melted butter, vanilla, and salt until smooth.
- Stir in the pecans until evenly coated.
- Pour the filling into the prepared deep-dish pie crust and top with pecan halves if desired.
- Bake 55–65 minutes, covering with foil halfway through if the top browns too quickly. The edges should be set while the center remains slightly wobbly (about 200°F).
- Cool at room temperature for at least 2 hours, then refrigerate until fully set before slicing.
Notes
- Use a deep-dish pan so the filling has room to bake without spilling over.
- Toast the pecans briefly in a dry skillet for extra flavor and crunch.
- Protect crust edges with foil if they brown too quickly.
- Chill before serving for cleaner slices; leftovers keep in the fridge for 3–4 days.
- Freezing – fully baked and cooled pie freezes well wrapped in plastic and foil; thaw in the fridge overnight.
Nutrition
Carbohydrates: 72g
Protein: 6g
Fat: 28g
Nutrition information is automatically calculated and should be used as an approximation.