My classic homemade pecan pie is traditional in the best possible way. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite dessert recipe!
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more helpful success tips.
One reader, Jenna, commented: “I’ve made this recipe more than a few times now and it’s so incredible. It has turned me, someone who does not like nuts, into someone who LOVES pecan pie. It’s honestly so amazing and it’s an easy to follow recipe. Thank you so much! ★★★★★“
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as pumpkin pie and as wonderfully rich as apple pie. Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s homemade recipe. It’s a true honor to share her recipe in memory of her, and I know her recipe will live on for many years to come.
What Makes This My Best Pecan Pie Recipe
This is my favorite pecan pie recipe and here’s why:
- Simple: There are only 8 ingredients in this remarkably simple filling.
- Flaky pie crust: We’re talking mega flaky, mega buttery, and mega delicious. This is the one and only pie crust recipe I use. It’s been passed down through generations and stands the test of time. Here’s my recipe for all-butter pie crust if you’d like to try that instead. Both pie crust recipes yield enough dough for two 9-inch pies. You can freeze the second half of the dough, or make another one-crust pie such as this chocolate chess pie, turkey pot pie, or pumpkin pie.
- No pre-baking needed: The buttery pie crust has a wonderfully flaky texture, but still stays perfectly intact as the pie bakes and cools. Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary in this recipe.
- Incredible texture: The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecans’ flavor and texture, paired with the flaky pie crust, the filling’s vanilla, butter, and cinnamon… it all just makes this my favorite pecan pie recipe. If you love this, try my pecan pie cheesecake next. Talk about a texture lover’s dream!
- It’s make-ahead friendly! This pie freezes and thaws well, so you can make it up to 3 months before you serve it.
Grab These Ingredients
- Pecans: Can’t make pecan pie without them!
- Eggs: Eggs bind the ingredients and hold the filling together.
- Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes. I prefer dark corn syrup here for intensified flavor. See below if you’re interested in pie without corn syrup.
- Brown Sugar: You can use light or dark brown sugar; dark has a little deeper flavor, with its higher molasses content.
- Pure Vanilla Extract: One of the key flavors.
- Butter: Melted butter makes for the best buttery flavor.
- Salt: A little salt balances the sweet, and is especially welcome in a pie made with nuts.
- Cinnamon: Cinnamon adds an extra layer of flavor! I don’t see many pecan pies with cinnamon; so thank you, Grandma, for giving me the opportunity to present a slightly unique pecan pie on our Thanksgiving tables.
Since it’s made with few ingredients, it’s imperative to use high quality. I genuinely love Diamond of California pecans and if you have homemade vanilla extract, go ahead and use it here.
Here’s How to Make This Pecan Pie
As far as Thanksgiving pies go, this is one of the easiest. There’s no pre-baking the crust or pre-cooking the filling. Grandma truly knows what’s best! Here’s an overview of the process:
- Make the pie crust. As always, use my favorite homemade pie crust. This is the same crust you can use when making mini pecan pies too! It needs to chill in the refrigerator for at least 2 hours before rolling out, so I always make it the night before.
- Roll out the pie crust. You’re aiming for a pie dough circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.
- Spread the pecans inside the pie crust.
- Whisk together remaining ingredients. Pour over pecans.
- Bake. I like to place a pie crust shield on top of the pie edges to prevent them from browning too quickly. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
- Slice and serve. The pie is delicious warm or at room temperature. Top with whipped cream or ice cream.
How to Make Pecan Pie Without Corn Syrup
FAQ: Can I make pecan pie without corn syrup? My answer was always: yes, but the filling won’t really set, and it won’t taste like pecan pie. So… no, you can’t. Until I tried maple pecan pie!
Corn syrup is the glue that holds this filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. However, many bakers are looking for an unrefined substitution for the corn syrup. When creating my recipe for pecan pie without corn syrup, my goal was to find a solution to not only find a corn syrup substitute, but to guarantee the filling will still set and taste delicious.
Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The bars recipe calls for tempering the eggs, but I wanted a no-fuss filling that skipped the extra steps. Enter the magical ingredient: 1 tiny Tablespoon of flour. Simple, delicious, and pure flavors give us a maple-infused, buttery, sweet, deliciously thick slice of pie. So, I know you’ll love my maple pecan pie variation too.
Success Tip: How to Freeze Pecan Pie
Pecan pie is a wonderful dessert to make ahead of time. Simply bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving with a big dollop of whipped cream.
I made about 3 or 4 of these pies the past couple of weeks to freeze for the upcoming holidays—they freeze and thaw beautifully! No one ever realizes they aren’t freshly baked.
More Thanksgiving Pie Recipes
- Caramel Pear Pie
- Pumpkin Pie
- Apple Pie with Chai Spices
- Sweet Potato Pie (like the dessert version of Sweet Potato Casserole!)
- Apple Pie
And make sure to check out my list of the 10 best tools for baking pies!
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Print
My Favorite Pecan Pie Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours
- Yield: serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
My classic homemade pecan pie is traditional in the best possible way. It’s the perfect combination of sweet and salty—after one taste, you’ll know why it’s a favorite! No need to pre-bake the crust.
Ingredients
Crust
- 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
- egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
- 2 and 1/2 cups (250g) shelled pecans (pecan halves)
- 3 large eggs
- 1 cup (240ml) dark corn syrup*
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- The crust: Prepare my pie crust through step 5.
- After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
- Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video tutorial, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above or in my separate how to crimp and flute pie crust tutorial. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
- The filling: Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
- Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
- Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
- Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
Notes
- Make-Ahead Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1–5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
- Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Pastry Brush | Glass Mixing Bowl | Whisk | Pie Crust Shield | Cooling Rack
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use or another one-crust pie like pumpkin pie.
- Corn Syrup: You can use light corn syrup instead. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. For a variation without corn syrup, try my maple pecan pie.
I could not get the pie filling to set when cooking I cooked it longer than suggested but it was very runny even after putting in the fridge overnight. I went back after and checked to see if I had missed an ingredient and I had not.
Hi Audrey, could your oven run a little cool? Did the top get lightly browned? It likely needed longer to bake.
Hello cannot eat diary any suggestions welcome
Hi Alice, instead of butter (in both the crust and the filling), you could try a plant-based butter instead. Let us know if you try it!
I grew up in the Midwest in a family where pie making is a family tradition, and this recipe with Sally’s all butter crust was phenomenal! I always splurge and get Kerry gold butter, tastes so much better than conventional. Thanks for the great recipe Sally my pie for my man’s birthday turned out spectacular. Btw I looked online and watched a short YouTube video on how to tell when the pie is done and it has to do with how much it springs back when you push down on the center – that was really helpful.
Hi Sally! I’m planning on making this for Thanksgiving, however can I use the store pie crust?
Absolutely. Hope you enjoy the pie!
I tried it over the weekend and used graham crackers pie crust, it came out beautifully and tasted delicious.
An amazing pecan pie recipe! We don’t get corn syrup in South Africa so I replaced it with golden syrup and it was absolutely amazing and delicious.
I only trust recipes by Sally at this point best site hands down, I recommend her Red Velvet as well; it’s to die for.
Way to many nuts; it was like eating a bowl of pecans. Once I removed 3/4 cup it was delicious.
Hi Sally, can I use honey instead of corn syrup? If yes, what adjustments need to be made?
Hi Munazza, corn syrup is needed for this recipe. Here’s our maple pecan pie, sweetened with maple syrup instead of corn syrup, if that helps!
Hi Sally, like all your other recipes, they are fantastic. The 9 inch pie filling is not enough for my 10″ pie crust, can I make 1 and half or double the filling recipe, will that work?
Hi Carol, you can certainly try that. It may turn out thicker, and need longer in the oven though.
Made this recipe several times each with success:)
It’s a favorite whenever I make it!
So good! This is the best pecan pie I have ever had. Same with your Great Pumpkin Pie recipe. I think I 100% need to stick to your baking recipes. You have not failed me yet. The cinnamon in this recipe makes it!
Perfect pie! My husband purchased a pie from a reputed bakery while on vacation n San Antonio, Texas (we are from Canada) We were disappointed with it’s texture – entirely too dry. I made this and he said it was exactly what he wanted in a pecan pie – toasty pecans over a moist, buttery filling. So many variations on pecan pie, but this recipe is now our go-to!
I made this but replaced the corn syrup with xylitol to make it healthier. Didnt have any issues with it not setting.
I want to make this, Sally! How do I keep the crust and filling from falling apart when I slice it and remove from pie plate? Thanks!
Hi Nancy, make sure that the pie is completely cooled before slicing and enjoying. The pie will set as it cools, helping to ensure nice, clean slices. Hope you enjoy the pie!
Made this for our Christmas dessert and it was super yummy. Everyone loved it and said it was the best pecan pie they had ever eaten.
Hi Sally! I’ve made this recipe several times and it always turns out great! But where I live its difficult to find dark corn syrup. I read replacing it with light corn syrup and some molasses for depth of flavour is a good option; what do you think? How much molasses would you add? Thank you!
We’ve never tested that, Beatriz. Let us know if you do!
I made this this morning and it turned out perfect. I too only had light corn syrup so I mixed 3/4 cup of that with 1/4 molasses. Deep color, taste and texture you want from a pecan pie.
Everybody wanted more.
Can this be made in a tart pan?
Hi Mary Ann! For a tart pan, it depends on the size and depth– there is too much filling for a typical 9-inch tart pan. You could halve the filling recipe, but we’re unsure of the bake time. (To halve 3 eggs, use 1 egg and 1 egg yolk.)
I only have 1/2 cup of corn syrup. Can I use honey for the other half? Will it still set up? thank you!!
Hi Amy, we fear the pie will not set up properly. Best to wait until you have enough corn syrup!
This was so simple to make and it was very popular at Thanksgiving dinner. I combined it with the “Flaky Pie Crust” and there wasn’t a crumb left. Thank you!
This was just the Pecan Pie recipe I was looking for, with the emphasis on the toasted nuts and a modest but delicious sweet layer beneath. Thank you, Sally!
By far the absolute best pecan pie I’ve ever had. Toasting the pecans lightly really added a wonderful taste to the pie. Made this for Thanksgiving and it was delicious. I loved the hint of cinnamon in the filling. Unlike many pecan pies, this was a perfect sweetness. I love the flavor with brown sugar. I’m going to try this same recipe but with walnuts. I think it’ll probably be just delicious!
Does the type of pie pan matter? I was going to use ceramic Emile Henry, but the photos look like a Pyrex pan. I just had an epic failure with a different recipe and would like this one to turn out. Thank you!
Hi Heather, we typically prefer using a glass pie dish so that you can see how the crust underneath is baking. You can certainly use a ceramic pie dish instead, though. Let us know how you like the pumpkin pie!
Can you use this recipe to make tart size as well?
Hi Dawn! For a tart pan, it depends on the size and depth– there is too much filling for a typical 9-inch tart pan. You could halve the filling recipe, but I’m unsure of the bake time. (To halve 3 eggs, use 1 egg and 1 egg yolk.)
Just made this for Thanksgiving this year and we all loved it! Thank you!
I’ve made this recipe more than a few times now and it’s so incredible. It has turned me, someone who does not ever like nuts, into someone who LOVES pecan pie. It’s honestly so amazing and it’s an easy to follow recipe. Thank you so much!