This Homemade Pecan Pie recipe is the perfect dessert! A sweet buttery pecan filling is poured into a classic pie crust and baked.
Not only is it easy to prep and bake but this dessert turns out perfect every time!
A classic pecan pie (along with pumpkin pie) is an iconic thanksgiving dessert recipe for good reason.
How to Make Pecan Pie
The best pecan pie filling takes fewer ingredients and less time than you think!
- Add crust to the pie plate. Line a pie plate with parchment paper and set the pastry in the bottom (see recipe below).
- Whisk ingredients in a bowl. Whisk together remaining ingredients (except pecans) until smooth. This is where you might add chocolate syrup or chocolate chips for a delicious chocolate version.
- Add pecans. Stir in pecans and pour into the prepared crust.
- Bake. It’s literally as easy as pie!
FLAVOR TIP: While this is optional, for crunchy and more flavorful pecans, saute pecans in a small skillet until they are lightly browned. This releases their flavor and keeps them extra crunchy!
Bake & Cool
Line a pan with parchment if you have it, this makes for easy clean up if you have any drips or spills.
Bake about 1 hour or until the filling is set.
Cool completely (at least 2 hours) and then serve this pecan pie as the perfect end to any meal! Top it with a dollop of freshly whipped cream or ice cream.
How to Tell When Pecan Pie is Done
To tell if pecan pie is done, the edges should be set and the center should appear mostly set but should have a very slight jiggle with a gentle shake. The pie will be puffed up and will settle slightly upon cooling. It should take about an hour to bake and a couple of hours or so to cool.
Time Saving Tips
- Use store-bought pie crust in place of homemade if desired.
- Prepare homemade pie crust dough months in advance and freeze. Thaw in the fridge overnight and roll as usual.
- Purchase chopped pecans to save on chopping.
- Prepare, bake and freeze the pie up to 2 months in advance.
Make-Ahead
This pecan pie recipe (and most pies) can be made ahead of time. Bake and store at room temperature for up to 48 hours.
If you’d prefer, bake and cool completely. Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Fridge: Pecan Pie can be stored in the fridge loosely covered with plastic wrap for 3-4 days. Allow it to come to room temperature before serving.
As with most pie recipes, this is delicious topped with freshly whipped cream or a scoop of vanilla ice cream. My husband actually pours a little bit of heavy cream overtop!
More Fall Favorites
- Traditional Apple Pie – classic
- Sweet Potato Pie – easy and delicious
- Pumpkin Pie Recipe – a staple of autumn
- Apple Crumb Pie – sweet cinnamon kissed apples!
- Pumpkin Pie Recipe – quick prep!
Classic Pecan Pie
Ingredients
- 3 eggs
- 1 teaspoon cornstarch
- ¼ cup brown sugar
- ½ cup white sugar
- 1 cup corn syrup
- ⅓ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecans chopped coarsely
- 9 inch pie crust unbaked
Instructions
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Preheat oven to 350°F.
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Make pie crust and line a 9″ pie plate.
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Place eggs in a medium bowl and whisk until well combined, whisk in cornstarch. Add sugar, brown sugar, corn syrup, butter and vanilla. Mix well.
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Stir in pecans and pour into prepared pie crust.
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Bake pie 55-65 minutes, or until filling is set. Cool completely, at least 2 hours.
Video
Notes
If you’d prefer, bake and cool completely. Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
