This easy, delicious Classic Pecan Pie makes every Thanksgiving special. It's loaded with chopped pecans, a gooey, buttery, caramel custard, and baked in the perfect flaky pie crust.
An Easy Homemade Pecan Pie Recipe
Having an amazing pecan pie recipe is essential, especially during the holiday season. It's a family favorite, easy, delicious, and bakes up perfectly every time.
I love a quick, simple pie and this is one of the easiest pies to make especially if you're using a store-bought pie crust.
Before you start baking, here is what you will need:
- Pie crust- Store-bought or a homemade crust will work. I use both, depending on how much time I have to spend in the kitchen. I like the frozen pie crusts in the freezer section of the grocery store. They taste the most like a homemade crust and are super easy to use.
- Chopped Pecans- You can chop your own whole pecans or buy them pre-chopped. Make sure they are plain, not salted or seasoned.
- Eggs- Eggs will help set the pie filling as it bakes. The egg yolks also add a rich, creamy texture to the pie filling.
- Vanilla Extract- Vanilla adds a rich flavor and complex sweetness to the pecan pie.
- Sugar- I highly recommend using granulated sugar and not swapping it for brown sugar. I've tested brown sugar and the custard just doesn't set up as it should.
- Salt- A touch of salt brings out the flavor of the nuts and balances the sweetness.
- Corn Syrup- Corn syrup sweetens the pie and also keeps it soft. Pecan pie is easily sliced and cut with a fork thanks to the viscosity of corn syrup. That chewy texture is one of the best things about pecan pie.
- Butter- This pie should be creamy and rich. Butter helps achieve both those goals
How to Make Pecan Pie
Once you have all the ingredients you need, putting the pecan pie recipe together is as easy as 1, 2, 3!!! You’ll be able to whip up this holiday favorite in a matter of minutes. Here is how.
- Press the pie crust into the pie pan, crimping the edge of the pie to make it pretty and “holiday worthy”.
- Add the pecans to the bottom of the pie crust.
- Whisk all the remaining ingredients together until smooth.
- Pour the filling over the nuts in the pie crust.
- Bake the pie in a preheated oven. I like to put the pie on a flat baking sheet tray so it is easier to move in and out of the oven. This also will catch any drips if the pie bubbles over.
- Once the pie is baked, let it cool for 3-4 hours before slicing. The pie needs time to set up and chill. Cut the pie too early and you will get a puddle of liquidy pecan pie filling on the plate.
Seems pretty easy, right? I really think even the most novice baker can make this recipe and impress all their family and friends.
I have made a few tweaks to this pie in the past. Sometimes I don’t have all the ingredients I need or I just want to switch it up a little. Here is how I have altered this pecan pie recipe and what works well.
- Chocolate pie crust is delicious with pecan pie
- Use pecan halves instead of chopped nuts. If you are using pecan halves, increase the nuts to 3 cups.
- Use almond extract in place of vanilla extract.
- Add 1 cup of mini chocolate chips to make the pie even more decadent
- Add ¼ cup bourbon to the mix. Bourbon pecan pie is fantastic
How to Store and Freeze Pie
After you have baked the perfect pecan pie, you want to be sure to store it correctly. Keeping your pie tasting fresh is just as important as using a great pecan pie recipe!
Once the pie is completely cooled, wrap it completely in plastic wrap. You can also place it in an airtight container like this pie container if you have one. The pie will last up to 5 days in the fridge.
Since pecan pie has lots of eggs and is very moist, it should not be left on the counter at room temperature.
To freeze the pecan pie, wrap the pie in plastic wrap, covering it very well and sealing it tightly. For additional protection while being stored in the freezer, wrap the pie in heavy-duty tin foil next. The pecan pie can be stored in the freezer for up to 2 months.
When you are ready to enjoy the pie, thaw it in the fridge overnight. Unwrap the pecan pie and place a crust shield on top of the pie to prevent the crust from burning. Pop it in the oven for about 10 minutes at 350 degrees F to freshen it up. The pie will taste as delicious as the day it was made!
You can also slice the thawed pie and pop a piece on a microwave-safe plate and heat in 30-second increments until it's warmed to your liking.
TIP: Avoid crushing the Oreos in a storage bag with a rolling pin. The Oreo filling that we need for sweetness will stick to the sides of the bag instead of being incorporated into the cookie crumbs.
Frequently Asked Questions
It's done when the center of the pie is jiggly like set-up jello and no longer liquid. The top of the pie will appear dull rather than look wet and shiny. Gently (and quickly) tap the center of the pie with the back of a spoon. If the spoon is dry with no filling stuck to it, that is a good sign the pie is done.
Yes, it does need to be refrigerated. Pecan pie is very moist and has a lot of eggs so it is best kept in the fridge. Commercial pecan pies often have preservatives and additives that help them keep at room temperature. That is why you can see them sitting on grocery store shelves. A homemade pie needs to be kept in the fridge.
If your pie is runny, it was probably not baked long enough. You can pop it back into a preheated 350 degrees F with a piece of foil covering the top to help prevent it burning to try to bake it fully.
A pecan pie can also be runny if you did not cool it long enough before slicing.
I hope this easy, delicious pecan pie recipe becomes part of your family holiday traditions. It is a classic that is still so loved. Let me know if you enjoy it! Happy baking!
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
- 1 pie crust store-bought or homemade
- 2 cups chopped pecans
- 3 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup light corn syrup
- ⅓ cup melted butter
- Preheat the oven to 350 degrees F.
- Place the pie crust onto a lightly floured surface and roll out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
- Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
- Add the chopped pecans into the bottom of the pie crust.
- In a large mixing bowl, add in the eggs, vanilla extract, sugar, salt, corn syrup, and melted butter. Stir until combined.
- Pour the mixture on top of the pecans.
- Place the pie in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes. The edges should be set and the center should very slightly jiggle like a setup jell-o or cheesecake and the center should reach 200 degrees F on a thermometer.
- Cool for at least 3 to 4 hours before serving.
- Cover and store in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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