Name: Easy Homemade Pecan Pie Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 Homemade pie crust (unbaked, recipe makes 2 crusts, freeze the other crust); 1 cup granulated sugar (200 g); 3 Tablespoons light brown sugar (40 g); 1/2 teaspoon salt (3 g); 1 cup light corn syrup (240 ml); 3/4 teaspoon vanilla extract (3.75 ml); 1/3 cup salted butter, softened or melted (75 g); 3 large eggs; 1 1/2 cups pecan halves (150 g; chopped or whole)

If you’re craving a classic Southern dessert that’s both comforting and irresistibly delicious, you’ve come to the right place! This Easy Homemade Pecan Pie Recipe is one of my all-time favorites because it hits that perfect balance between a rich, gooey filling and a flaky, buttery crust. Whether you’re a pecan pie aficionado or making one for the first time, stick around—I’m sharing every tip that will help you nail this pie like a pro every single time.

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Why You’ll Love This Recipe

Super Simple Ingredients: You likely have everything on hand, making it quick to whip up.
Perfectly Gooey Filling: The combination of corn syrup and brown sugar creates that classic caramel-like texture.
Flaky, Buttery Crust: My homemade crust recipe adds that extra touch you won’t find in store-bought versions.
Fail-Proof Baking Method: I share tips to avoid the dreaded runny center so your pie sets perfectly every time.

The image shows a pecan pie in a white fluted pie dish placed on a white marbled surface. The pie has a golden-brown crust with ruffled edges forming a thick, uneven border. The filling is dark brown with a slightly shiny texture, densely packed with whole pecan halves that are toasted and glossy, scattered evenly on top. Around the pie, there are loose pecans and a spoon with some light brown sugar spilling out, plus a beige cloth partly folded nearby. In the top right corner, two stacked dark gray plates sit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pecan Pie, Easy Homemade Pecan Pie, Southern Dessert, Classic Pecan Pie, Fall dessert recipes

Ingredients You’ll Need

The magic behind this Easy Homemade Pecan Pie Recipe really starts with simple, quality ingredients that work beautifully together. Using a homemade pie crust makes a noticeable difference, but you can boost convenience with a store-bought crust if you’re in a pinch.

Flat lay of a round unbaked homemade pie crust in a simple white ceramic pie dish, a small white bowl of granulated sugar, a small white bowl of light brown sugar, a small white bowl of light corn syrup, a small white bowl of softened salted butter, three whole uncracked brown eggs, a small white bowl of pecan halves scattered around the layout, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pecan Pie, Easy Homemade Pecan Pie, Southern Dessert, Classic Pecan Pie, Fall dessert recipes

Homemade pie crust: I recommend making it yourself for best texture, but you can freeze extra dough for another pie.
Granulated sugar: Provides sweetness without overpowering the pecans.
Light brown sugar: Adds a subtle molasses flavor that deepens the filling’s richness.
Salt: Just a pinch balances the sweetness perfectly.
Light corn syrup: The hero ingredient for that iconic pecan pie shine and chewiness.
Vanilla extract: Adds warmth and depth to the flavor profile.
Salted butter: Softened or melted, it enriches and smooths the filling.
Large eggs: These bind everything together and give the filling its custardy quality.
Pecan halves: Use whole or chopped depending on your texture preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Easy Homemade Pecan Pie Recipe my own by tweaking a few elements based on the occasion or who I’m serving. Don’t be afraid to experiment a little—you might find a new favorite spin!

Chopped pecans: For a nuttier, more textured pie, I often chop about half of the pecans so every bite has a crunchy surprise.
Gluten-Free Crust Option: I’ve tried this with a gluten-free pie crust and it worked beautifully—still buttery and flaky.
Maple Syrup Swap: For a deeper, earthier sweetness, substitute half the corn syrup with pure maple syrup. It’s a bit more natural and has great flavor.
Chocolate Drizzle: Want to fancy it up? Drizzle melted chocolate over the cooled pie for a decadent twist my family adores.

How to Make Easy Homemade Pecan Pie Recipe

Step 1: Prepare Your Pie Crust

Start with my perfect pie crust recipe. If you’re pressed for time, a store-bought crust works too, but I promise homemade makes a huge difference in flavor and flakiness. Press the dough into a deep dish pie plate and refrigerate while you make the filling—that helps keep the crust from shrinking during baking.

Step 2: Make the Pecan Pie Filling

In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and the softened or melted butter. Then, whisk in the eggs and vanilla extract until smooth and combined. This mix is the secret behind that perfect gooey texture, so make sure it’s well mixed but don’t overbeat the eggs.

Step 3: Add the Pecans

Reserve a handful of pecan halves to sprinkle on top for an attractive finish. Stir the rest into the batter, making sure the nuts are evenly distributed. Pour everything into your chilled pie crust, then sprinkle the reserved pecans on top—use a spoon to gently cover them with a little batter so they stick and don’t burn while baking.

Step 4: Baking the Pie

Pop the pie into a preheated 425°F oven for 10 minutes to jump-start the baking, which helps the crust set and the filling start to firm up. Then lower the temperature to 350°F and bake for approximately 50 minutes. At the halfway mark, tent a large piece of greased aluminum foil over the pie so the top doesn’t burn—make sure it’s raised so it doesn’t stick to the filling. You’ll know the pie is done when the center jiggles just a little but isn’t overly loose. If it’s too wobbly, keep baking in 5-10 minute increments until set.

Step 5: Cooling and Serving

Patience is key here—let the pie cool completely for several hours on a wire rack. This allows the filling to thicken and slice cleanly. You can also refrigerate it for 1-3 days before serving; I usually cover mine loosely with foil once cooled.

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Pro Tips for Making Easy Homemade Pecan Pie Recipe

Don’t Skip Tenting: Covering with foil halfway prevents the pecans from scorching while the filling finishes baking.
Check Doneness with a Jiggle: The pie should still have a slight wobble in the center but not be liquid—overcooking will lead to cracks.
Use Fresh Pecans: Pecan flavor is delicate, so fresh or properly stored nuts make a noticeable difference in taste.
Bake in a Deep Dish: This gives you the thick, luscious filling everyone loves, just like grandma used to make.

How to Serve Easy Homemade Pecan Pie Recipe

A close-up of one slice being lifted from a pecan pie on a white pie plate, showing three layers: a thick, light golden brown flaky crust on the edges and bottom, a gooey medium brown filling in the middle, and a top layer of whole pecans arranged in a dense pattern with a glossy, darker brown color and a slightly rough texture. The white marbled surface is visible beneath the pie plate with a few scattered pecans in the background. photo taken with an iphone --ar 2:3 --v 7 - Pecan Pie, Easy Homemade Pecan Pie, Southern Dessert, Classic Pecan Pie, Fall dessert recipes

Garnishes

I love adding a dollop of freshly whipped cream right on top of my pecan pie slice—it adds a lightness that balances the richness. Sometimes, I sprinkle a pinch of flaky sea salt over the whipped cream to highlight the caramel notes of the filling. For holidays, a scoop of vanilla bean ice cream pairs beautifully.

Side Dishes

This pie shines as a stand-alone dessert, but if you want to serve it alongside something, try fresh fruit salad or a lightly dressed green salad with tart vinaigrette to cut through the sweetness. A hot cup of coffee or black tea always makes my family’s enjoyment complete.

Creative Ways to Present

For special occasions, I sometimes bake mini pecan pies in muffin tins; they’re adorable and perfect for individual servings. Another fun idea: drizzle dark chocolate or caramel sauce over each slice on the plate and garnish with a sprig of fresh mint. It makes the pie feel extra festive and a little fancy.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, I cover the pie loosely with foil or plastic wrap and keep it in the fridge. It stays fresh and delicious for up to 3 days, which means you can definitely enjoy leftovers without any rush.

Freezing

I’ve frozen pecan pies before by wrapping them tightly in plastic wrap and then foil. When thawed in the fridge overnight, the texture remains surprisingly good. Just make sure to reheat slightly before serving to refresh the gooey filling.

Reheating

The best way I’ve found to reheat leftover pecan pie is in a low oven (about 300°F) for 10-15 minutes. This warms the pie through without drying it out. Stay close and tent with foil if the pecans start looking too toasted.

FAQs

Can I use a store-bought crust for this Easy Homemade Pecan Pie Recipe?

Absolutely! While I recommend my homemade crust for the best flavor and texture, a good-quality store-bought crust will work fine if you’re short on time. Just be sure to chill it well before adding the filling so it holds shape during baking.
Why does my pecan pie filling sometimes turn out runny?

This usually happens if the pie isn’t baked long enough. I’ve learned to look for a gentle jiggle in the center—too much wobble means it needs more time. Tent the pie with foil if the top is browning too quickly and continue baking until set.
Can I make this recipe dairy-free?

Yes! You can replace the salted butter with a dairy-free alternative, such as coconut oil or vegan butter. The texture will be slightly different but still tasty. Just use the same amount and follow the recipe as usual.
What’s the best way to serve pecan pie?

I love serving pecan pie slightly chilled or at room temperature with whipped cream or vanilla ice cream. The contrast between warm pie and cold ice cream is simply divine.

Final Thoughts

This Easy Homemade Pecan Pie Recipe holds a special place in my heart because it’s both comforting and crowd-pleasing every single time I make it. I love how the filling turns out perfectly gooey with just the right crunch from the pecans. Whether you’re bringing this to a holiday gathering or just treating yourself, this recipe will quickly become your go-to. Honestly, there’s nothing like slicing into a warm pecan pie and seeing those golden nuts glistening on top—trust me, you’re going to want to make it again and again!