This pecan pie recipe has just the right amount of pecans and sweetness baked to perfection in a flaky, all-butter crust!
It’s a simple dessert recipe that makes a great ending to your Thanksgiving dinner.
Make one ahead of time to free up your oven during busy holiday celebrations!
It’s that time again. Time to start planning for friends and family to gather around the table, create new memories, give thanks and share good food!
Pecan Pie of course!
It’s just not Thanksgiving without a homemade pecan pie!
Pecan Pie Ingredients
There’s only a few ingredients needed for the best pecan pie!
- Pie Crust: If you want the BEST flaky pie crust use my all-butter pie crust recipe. I always keep a couple of these in the freezer that I can thaw when needed during the holidays. You can also use an unbaked 9″ frozen pie crust or a pre-made roll-out pie crust from the store.
- Pecans: I prefer to use pecan pieces because the smaller pieces make it easier to slice the pie but you can use pecan halves if you wish.
- Karo Corn Syrup: Either light corn syrup or dark corn syrup can be used. The color of the pecan pie filling will be a darker color if you use dark corn syrup.
- Eggs: While baking, the protein in the eggs coagulate and help to firm the filling.
- Flour: Adding just a little flour to the pecan pie filling helps set it and keeps it from being runny.
- Sugar: Granulated sugar adds just the right amount of sweetness.
- Vanilla Extract and Butter: Both of these ingredients give the pie a rich flavor.
How to Make Pecan Pie
- Make the Pie Crust: Use a half-recipe of my all-butter pie crust OR a frozen unbaked 9″ pie crust from the store. If making your own, roll the dough to a 1/8″ thickness and line a 9″ pie plate. Press the edges with a fork and poke holes in the center.
- Pecan Pie Filling: Spread the pecans into the unbaked pie crust. In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract and flour.
- Pour the filling over the pecans.
- Bake the pie at 350 degrees for 70-75 minutes. You’ll know the pie is done when the edges are set and the center is slightly jiggly.
Tip: If the crust and pecans are browning too fast, tent a piece of foil over the top of the pie during the last 10-15 minutes of baking.
Make sure to let the pie cool completely before slicing!
Frequently Asked Questions
- Why is my pecan pie runny? A lot of people that have this issue, including me! To remedy this problem, I added flour to the filling and it has worked like a charm every time! You could also try using cornstarch in place of flour.
- How do you know when a pecan pie is set? The edges of the filling should be completely set and the center should give you a slight jiggle, like “jello”, when you move the pie plate. If the middle of the pie is “wavy” when you jiggle it, it needs more time!
- Can pecan pie be made a day ahead? Yes! This is a great recipe to make ahead of time. Just let it cool completely, cover loosely and store in the fridge until ready to serve.
- Should I refrigerate pecan pie? Yes. According to the USDA, refrigerate, loosely covered, for up to 4 days.
- Can I freeze pecan pie? Yes. Bake the pie as directed and allow to cool completely. Wrap tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to serve, let thaw if fridge overnight.
Other holiday recipes you may like:
Did you make this recipe? Leave a comment below and make sure to RATE the recipe!
- 9" pie plate
- Mixing Bowls
- Rolling Pin
- 1 9" unbaked pie crust homemade or frozen
Pecan Pie Filling
- 1 cup corn syrup light or dark
- 3 large eggs
- 3/4 cup sugar
- 1.5 cups pecans
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- Prepare the pie crust as directed and let the disk of dough chill for 1 hour. Roll the dough to a 1/8" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.
Pecan Pie Filling
- Preheat oven to 350°. Whisk the pecan pie ingredients in a large bowl until well combined. Pour into the unbaked pie shell.
- Bake for 1 hour and 10 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning.
- Remove the pie and let cool completely before slicing.
- You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.
- Can be made one day ahead of time and stored in the fridge loosely covered.
- Refrigerate, loosely covered, for up to 4 days.
- To freeze, bake the pie as directed and allow to cool completely. Wrap tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to serve, let thaw if fridge overnight.