Description

This classic Pecan Pie recipe features a rich caramel pecan filling combined with a flaky, buttery homemade pie crust. The pie is baked to perfection, starting with a high temperature to set the crust, then lowered to ensure a gooey yet set filling studded with toasted pecan halves. It’s an easy-to-make and crowd-pleasing dessert perfect for holidays or any special occasion.

Ingredients

Scale

Pie Crust

1 Homemade pie crust (unbaked, recipe makes 2 crusts, freeze the other crust)

Filling

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)

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Instructions

Prepare the Pie Crust: Make the homemade pie crust according to your favorite recipe. Line a deep dish pie plate with the dough and refrigerate while you prepare the filling to keep the crust firm and prevent shrinking during baking.
Make the Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until fully combined and smooth. Add eggs and vanilla extract, mixing thoroughly to create a smooth batter.
Add Pecans: Reserve a few pecan halves for decoration, then stir the rest of the pecans into the filling mixture evenly.
Assemble the Pie: Pour the filling into the unbaked pie shell. Place the reserved pecans on top in any open spaces for an attractive presentation. Use a small spoon to cover the pecans with a bit of the batter.
Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pie at this temperature for 10 minutes to set the crust. Then reduce the oven temperature to 350°F (175°C) and continue baking for approximately 50 minutes.
Tent with Foil: Halfway through baking, check the pie and tent a large piece of greased aluminum foil over the top, ensuring it doesn’t touch the filling. This prevents over-browning while allowing the pie to finish baking gently.
Check Doneness: The pie is done when the filling is set enough that it doesn’t jiggle excessively when shaken gently. If it’s still very jiggly, bake it for an additional 5-10 minutes or longer as needed. It’s better to err on the side of slightly longer baking to ensure the center is fully set.
Cool the Pie: Let the pie cool completely at room temperature for several hours before slicing and serving. Alternatively, refrigerate for 1–3 days until ready to enjoy.

Notes

This pecan pie is one of the easiest pies to make, delivering an outstandingly rich caramel pecan filling paired with a flaky, buttery crust.
Reserving some pecans for topping adds a beautiful decorative touch to the final pie.
Tenting with foil mid-bake avoids over-browning while allowing thorough cooking of the filling.
Allowing the pie to cool completely ensures the filling sets properly for clean slices.
You can freeze the extra homemade pie crust for future use.

Nutrition

Serving Size: 1 slice (1/12 of pie)
Calories: 368 kcal
Sugar: 42 g
Sodium: 230 mg
Fat: 19 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 54 mg