Pecan Pie
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Is it pee-can or pick-kahn? However you say it, one thing’s for sure: pecan pie is a holiday classic. Rich, gooey, and irresistibly nutty, it’s one of the easiest pies in the holiday line-up—and this version truly delivers!
Pecan pie is a holiday staple in almost every house I know, including mine. Rich, gooey, and crunchy, it’s one of those desserts that tastes far more complicated than it actually is. It’s a true American classic with deep Southern roots, where pecans are practically a way of life. The pie really took off in the early 1900s when Karo syrup started printing pecan pie recipes on the bottle, and to this day, that same syrup is what gives the filling its signature sweet, gooey texture.
This is the pecan pie recipe I make year after year. It’s simple, reliable, and works beautifully with either a homemade pie crust or a store-bought one. Serve it with whipped cream, vanilla ice cream, or nothing at all—pecan pie is a crowd-pleaser no matter how you serve it.
Variations
During Thanksgiving and Christmas, pecan pie often shares the spotlight with other classics like pumpkin pie, sweet potato pie, and apple pie. And like any classic, it has countless spinoffs: bourbon pecan pie, chocolate pecan pie, pecan squares, and even Canadian butter tarts.
What You’ll Need To Make Pecan Pie
- Unbaked Pie Crust: You can use a homemade pie dough or a store-bought 9-inch deep-dish crust.
- Butter: Adds richness and a smooth, creamy texture to the filling.
- Light Brown Sugar: Contributes sweetness and a hint of molasses flavor, enhancing the caramel-like filling. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Dark Corn Syrup: Sweetens the filling and gives the pie its signature gooey texture. Not to be confused with high fructose corn syrup—which is chemically modified and much sweeter—it’s perfect for baking. Karo is the standard brand you’ll find in most supermarkets.
- Eggs: Bind the filling and give the pie structure.
- Bourbon & Vanilla Extract: Add a warm, complex flavor that complements the sweetness of the pie.
- Pecan Halves: Provide a crunchy, nutty contrast to the luscious filling, adding texture and richness.
- Beaten Egg, Milk, or Cream: Used for brushing the edges of the crust for a golden, glossy finish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prepare the crust. If you’re using a store-bought crust, simply fit it into a 9-inch deep-dish pie pan, trim the edges so they hang about ½ inch over the rim, and crimp or flute. For homemade dough, roll it out into a 13-inch circle, ease it into the pie pan without stretching, trim the overhang to about ½ inch, and crimp or flute the edges. Refrigerate the crust until you’re ready to fill it (up to 1 day ahead).
Step 2: Make the filling. In a large bowl, combine the melted butter, sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt. Whisk until completely smooth.
Step 3: Assemble the pie. Scatter the chopped pecans evenly over the bottom of the chilled crust, then pour the filling right over the top. If you saved a few whole pecan halves, nestle them on top in a little pattern—just press them in gently so they glaze over with the filling. Brush the edges of the crust with the beaten egg (or milk/cream), if using, and slide the pie onto the preheated baking sheet in the oven.
Step 4: Bake. Bake the pie until the filling is set and the top is golden, 50 to 55 minutes. Let it cool on the baking sheet on a wire rack for about 4 hours. Pecan pie should be served at room temperature. It can made up to 2 days ahead or frozen for longer storage.
Pro Tip: Bake the pie on a preheated baking sheet — it acts like a pizza stone and helps the bottom crust crisp up beautifully.
Pecan Pie Video Tutorial
More Holiday Desserts You’ll Love
Pecan Pie
Ingredients
- 1 homemade pie crust dough, chilled (or store-bought 9-inch deep-dish pie crust; see note)
- 5 tablespoons unsalted butter, melted
- ½ cup (packed) light brown sugar
- 1 cup dark corn syrup
- 3 large eggs, at room temperature
- 2 tablespoons bourbon (optional but recommended)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2½ cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like)
- Beaten egg, milk, or cream, for brushing the edges
Instructions
- If using a store-bought pie dough: If using a refrigerated dough, unroll it and fit it into a 9-inch by 1½-inch (23-cm by 3.75-cm) deep-dish pie pan. Press the dough gently into the pan so it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead. If using a frozen crust in an aluminum pan, keep frozen until you’re ready to fill it.If using a homemade pie crust dough: Roll the dough into a 12 to 13-inch (30 to 33-cm) circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press it into the pan, ensuring it fits snugly without stretching. Trim the edges to extend about ½ inch (1.25 cm) beyond the pan’s lip. Crimp the edges with a fork or flute them with your fingers for a decorative finish. Refrigerate until ready to fill, up to 1 day ahead.
- Preheat the oven to 350°F (175°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
- In a large bowl, combine the melted butter, sugar, corn syrup, eggs, bourbon (if using), vanilla, and salt. Whisk until completely smooth.
- Sprinkle the coarsely chopped pecans in the chilled pie crust, then pour the egg mixture evenly over the top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream. Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature with whipped cream or vanilla ice cream.
Notes
- If using a store-bought crust, you can use either a rolled refrigerated crust or a frozen crust in an aluminum pie pan.
- Make-Ahead/Freezing Instructions: The pie can be made up to 2 days ahead and stored, covered loosely with aluminum foil or plastic wrap, at room temperature. Alternatively, the unbaked pie can be frozen for up to 3 months. Simply place the unbaked pie in the freezer, uncovered, and allow it to freeze until firm. Once the pie is frozen, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to bake, there is no need to thaw the pie. Simply remove it from the freezer, unwrap it, and brush the edges with beaten egg, milk, or cream, and bake as directed. Note that you'll need to add about 10 minutes to the original baking time if baking from frozen. Cover the edges with foil towards the end if they start to get too brown.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jen, I am a big time fan & have made a number of your recipes. I just made your pecan pie! The flavor was amazing! There were far too many nuts for me. I would think a cup would be more than enough. The filling to nut a ratio was off. Not sure there’s anything I could
Have down differently. I used a store bought dough and will do from scratch next time. Was wondering why so many pecan.”s.
Can I sub walnuts for the “p’khans” or do you have a recipe for them? Thanks.
Hi Peggy, walnuts will give the pie a slightly different flavor, but they will work. Please LMK how it turns out if you try it!
Have tried several recipes and this one was great. Had a wonderful flavor: buttery, brown sugar with essence of the bourbon. No other recipes for me!
My family and I loved this recipe. Flavors were so good. I need advice for adjusting temp at 8500 feet. I baked it an extra 5 minutes but didn’t want to overcook it. The filling wasn’t completely solidified.
Hi Mary, I don’t have any personal experience baking at high altitudes, so unfortunately, don’t have any wisdom to share, but you may find the tips in this post helpful (see #14 – Make Adjustments at High Altitude). Hope you find them useful!
Do I need to reduce the oven temperature using a pyrex glass pan?
Hi Linda, you don’t need to start out with a lower oven temperature- just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Curious if you toast the pecans first?
Happy Thanksgiving and thanks for the recipes!
No need to toast the pecans. Enjoy and happy Thanksgiving!
Will an 8 ounce bag of pecans work?
Sure, Linda, that should be fine. Enjoy!
I can’t find dark corn syrup (or corn syrup in general) where I live. Every time I made pecan pie in the past, I used maple syrup instead. Would you suggest any other alternatives I could maybe try?
Hi Stella, you can substitute Golden syrup for the dark corn syrup. Hope you enjoy the pie!
Hey, Jenn….I’m sure it has to be p’kaahn….because a pee-can is something that slides in and out from under your bed….just sayin’
And I haven’t made this yet but I’m sure it’s a 5 star.
😂
Can I substitute light/golden corn syrup for the dark version?
Sure, Marina, that’s fine. Enjoy!