Classic Pecan Pie
A rich, gooey pecan pie with a caramel-like filling and toasted pecans in a flaky crust. An easy holiday dessert for Thanksgiving and Christmas.
Pecan pie is a Southern holiday classic. The filling is sweet and gooey, like soft caramel, and the toasted pecans on top turn crunchy in the oven.
It takes just 15 minutes to mix. The hard part is waiting for it to cool so the filling sets and slices cleanly.
Bake it a day or two ahead. Pecan pie keeps well and frees up your oven on the holiday.
Why You’ll Love This Recipe
- 15 minutes of prep
- Make it 2 days ahead
- Gooey filling, crunchy top
- Works with store-bought crust
Ingredient Notes
Corn syrup: Light corn syrup gives the classic smooth, gooey filling. Dark corn syrup gives a deeper, more caramel taste.
Pecans: Toasting the pecans for 5 minutes before adding them deepens their flavor.
See the recipe card below for full measurements.
How to Make Classic Pecan Pie
Heat the oven
Preheat the oven to 350°F (175°C). Fit the crust into a 9 inch pie plate and crimp the edges. Chill while you make the filling.
Toast the pecans
Toast the pecans on a sheet pan for 5 to 6 minutes until fragrant. Cool slightly and roughly chop half of them.
Mix the filling
Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
Fill
Scatter the chopped pecans in the crust, pour in the filling and arrange the pecan halves on top.
Bake
Bake on the lower rack for 55 to 60 minutes, until the edges are set and the center jiggles slightly. Cover the crust edges with foil after 30 minutes if they brown too fast.
Cool
Cool completely on a rack, at least 3 hours, before slicing.
Tips for the Best Results
- Set the pie on a sheet pan to catch drips.
- The center should wobble a little when you nudge the pan. It firms as it cools.
- Use a pie shield or foil ring to stop the crust from burning.
- Serve with whipped cream or vanilla ice cream.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Runny filling | Bake until only the very center wobbles and cool fully before cutting. |
| Burnt crust | Cover the edges with foil halfway through. |
| Cracked top | Do not overbake. Take it out when the center still jiggles. |
Substitutions
- Corn syrup: Maple syrup, though the filling will be softer.
- Pecans: Walnuts.
- Pie crust: A frozen deep dish crust; add 5 minutes to the baking time.
What to Serve With It
- Whipped cream
- Vanilla ice cream
- Homemade hot chocolate
- Copycat brown sugar shaken espresso
Storage and Reheating
Fridge: Cover and refrigerate for up to 4 days.
Freezer: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Serve at room temperature or warm slices in a 300°F (150°C) oven for 10 minutes.
Tools That Make This Easier
- Glass pie plateLets you see the bottom crust browning.Check price on Amazon
- Pie crust shieldKeeps the edges from burning.Check price on Amazon
- Pie serverFor clean slices.Check price on Amazon
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Classic Pecan Pie
A rich, gooey pecan pie with a caramel-like filling and toasted pecans in a flaky crust. An easy holiday dessert for Thanksgiving and Christmas.
Ingredients
Pie
Instructions
- Preheat the oven to 350°F (175°C). Fit the crust into a 9 inch pie plate and crimp the edges. Chill while you make the filling.
- Toast the pecans on a sheet pan for 5 to 6 minutes until fragrant. Cool slightly and roughly chop half of them.
- Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
- Scatter the chopped pecans in the crust, pour in the filling and arrange the pecan halves on top.
- Bake on the lower rack for 55 to 60 minutes, until the edges are set and the center jiggles slightly. Cover the crust edges with foil after 30 minutes if they brown too fast.
- Cool completely on a rack, at least 3 hours, before slicing.
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 6 g
- Carbohydrates
- 64 g
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 46 g
- Sodium
- 260 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I know when pecan pie is done?
The edges are set and puffed and the center jiggles slightly when you nudge the pan. It sets as it cools.
Why is my pecan pie runny?
It was underbaked or cut while warm. Bake until the center barely wobbles and cool at least 3 hours.
Can I make pecan pie ahead?
Yes. Bake it up to 2 days ahead and keep it covered in the fridge.
Does pecan pie need to be refrigerated?
Yes, because the filling has eggs. Cool it at room temperature, then refrigerate.
