This easy pecan pie recipe is a classic with a flaky crust, sweet creamy filling, and plenty of pecans in every bite. A traditional homemade dessert that’s always a family favorite!

Slice of homemade pecan pie on a plat with extra pecans scattered on counter.

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Homemade Pecan Pie Recipe

Homemade pecan pie is a classic holiday dessert, and this easy recipe comes together in just 15 minutes before baking. The caramel-like filling and crunchy pecans make every slice rich and delicious, yet it’s simple enough for beginners. Perfect for Thanksgiving or anytime you want a cozy, decadent dessert.

I bake it all season long in rotation with this chocolate pecan pie recipe and pecan pie bars with shortbread crust and it disappears fast every time. The smooth filling and toasted pecans balance perfectly, making this a dessert you’ll crave long after the holidays.

Top down photo of a whole pecan pie with a slice cut for serving.

Why You’ll Love This Recipe

  • A homemade holiday favorite: A slice of traditional pecan pie is a Thanksgiving favorite and always wows guests with it’s impressive look and taste.
  • Classic flavor and texture. We’re not shy with our use of corn syrup. The best pecan pie recipe uses Karo corn syrup. It makes the sweet filling silky and smooth.

Pecan Pie Ingredients

Pecan pie ingredients including pecans, sugar, brown sugar, corn syrup, crust and eggs.

Find the full printable recipe with specific measurements below.

  • Pie crust: You’ll need just 1 unbaked pie crust since there’s no top crust. Store-bought pie crust works or make my homemade easy pie crust recipe.
  • Pecans: Most of your pecans will be chopped and placed in the filling so they become buttery and tender but don’t forget to keep about 8-10 pecans whole to be placed on the top for a crunchy decoration.
  • Large eggs: These help to bind the ingredients in the sweet filling.
  • Light corn syrup: Corn syrup is sweet but it also serves a purpose. It prevents crystallization which keeps the pecan pie filling nice and smooth and not gritty.
  • Sugar: Brown sugar adds a delicious caramelized sweetness and a golden brown color to the pie and granulated sugar will dissolve easily into the sweet filling.
  • Unsalted butter, melted: Butter always does a good job of enriching a pie filling with a buttery flavor.
  • Baking staples: Vanilla extract, salt and cinnamon add additional flavor.

How to Make Pecan Pie

Lay the pie dough down into a 9-inch pie dish and press it down so that it sits flush against the plate. Refrigerate while making the filling.

In a large bowl, whisk the eggs. Then, whisk in the corn syrup, brown sugar, sugar, melted butter, vanilla, salt, and cinnamon. Add chopped pecans to the bottom of the crust, and pour the filling overtop.

Chopped pecans in pie crust.
Pecans in pie crust with corn syrup filling poured on top.

Place the whole pecans in a circular design on the top, making sure to gently press the pecans into the filling. Bake for 50-60 minutes until the edges are golden and the center is set (slightly jiggly is fine). Halfway through the baking time, place aluminum foil over the pie to prevent the crust from burning.

A side view of a whole pecan pie sliced to show gooey texture.

Take pie out of the oven and place it on a wire rack to cool completely. If you try and slice it too early it will be runny and won’t have time to set properly.

When you’re ready to serve, enjoy it with ice cream or whipped topping for an extra special treat.

Close up of pecan pie showing delicious caramelized pecans.

Recipe Tips

  • How to know pecan pie is done. A slight jiggle to the center of the pie is okay because it will continue to set as it cools. If it’s too jiggly, it’ll need to bake a little more.
  • Avoid overbaking it. As mentioned earlier, a slight jiggle is sometimes better than no jiggle. If you notice there’s no jiggle, take it out immediately.
  • Chop your own pecans or buy them already chopped to skip a step. You can also buy pecan halves if you prefer to use them instead.
  • Serving: You can serve this homemade pecan pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Slice of pecan pie on a white plate.

More homemade pie recipes you’ll love include razzleberry pie, this pumpkin pie recipe, apple cranberry pie and sweet potato pie.

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Slice of pecan pie with whipped cream garnish on a plate with extra pecans on counter.

Pecan Pie Recipe

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 10
This easy pecan pie recipe is a classic with a flaky crust, sweet creamy filling, and plenty of pecans in every bite. A traditional homemade dessert that’s always a family favorite!
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Video

Ingredients 

  • 1 pie crust , unbaked
  • 2 cups chopped pecans , reserve 8-10 whole pecans
  • 3 large eggs
  • 1 cup light corn syrup
  • ½ cup light brown sugar , packed
  • ¼ cup granulated sugar
  • 4 Tablespoons unsalted butter , melted
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

For serving: Ice cream or Whipped cream

Instructions

  • Preheat the oven to 350ºF.
  • Prep. Prepare your pie crust and press into a 9-inch pie dish. Place in the refrigerator until ready to bake. When ready to bake, place 2 cups chopped pecans (reserve 8-10 whole pecans) in the bottom of the crust.
  • Combine. In a large bowl, whisk together 3 eggs. Whisk in 1 cup corn syrup, 1/2 cup brown sugar, 1/4 cup granulated sugar, 4 Tablespoons melted butter, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon until combined. Pour over the pecans. Place whole pecans in a circle design on top, being sure to press the pecans into the filling.
  • Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
  • Cool. Remove from oven and place on a cooling rack to cool completely. Serve with whipped cream or ice cream.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.

Nutrition

Calories: 450kcal, Carbohydrates: 54g, Protein: 5g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 232mg, Potassium: 144mg, Fiber: 3g, Sugar: 43g, Vitamin A: 233IU, Vitamin C: 0.2mg, Calcium: 43mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Does pecan pie need to be refrigerated?

It’s okay to stay out for a couple of hours while serving, but it will need to be put back in the fridge after that because it does contain eggs.

Can you freeze pecan pie?

Yes! Once completely cooled, wrap it with plastic wrap to avoid freezer burn. Then, transfer it to a freezer bag or freezer-safe container. Keep it frozen for up to 1 month. You could probably stretch it to 3 months but you may notice some texture changes.

Thaw overnight in the fridge and enjoy it within a couple of days.

Is it best to serve this classic pecan pie recipe warm or cold?

Once it is baked, you always want to cool it entirely down to room temperature. You can enjoy it as is, or cold straight out of the fridge. If you want to warm it a bit, pop it in the microwave for a few seconds.

If it’s given a chance to set in the first place, you can enjoy it however you like.

Should I use dark or light corn syrup in homemade pecan pie?

This is a personal preference. I prefer light corn syrup because I think the brown sugar gives enough of the caramel molasses flavor, and I prefer the lighter, more vanilla flavor profile.