A slice of pecan pie with a glossy, gooey filling and toasted pecans on top, served on a plate with a fork.
Pecan pie is sweet, gooey, and full of toasty nut flavor—basically a holiday classic that never goes out of style. This pecan pie bakes up with a set center (not soupy), a crisp crust, and a top layer of pecans that tastes like caramelized candy.
The standout trick is baking until the center has a gentle wobble, not a liquid slosh. Then you cool it fully so it sets into perfect slices. It’s a simple recipe, but those little cues make all the difference.
Introduction
Pecan pie is one of those desserts that feels like a celebration. The filling is rich and caramel-like, and the pecans toast right on top as it bakes. It’s cozy, classic, and always a crowd-pleaser.
This pecan pie is beginner-friendly because it’s basically whisk, pour, and bake. The only “hard” part is knowing when it’s done. Don’t worry—I’ll give you the visual cue so you don’t overbake it.
And yes, it’s a make-ahead dream. In fact, pecan pie is even better after it sits overnight.
Why You’ll Love This Pecan Pie
- Holiday favorite: A classic dessert that everyone expects on the table.
- Perfect texture: Gooey, not runny, with crisp pecans on top.
- Beginner-friendly: Simple whisk-and-pour filling.
- Make-ahead friendly: Sets beautifully overnight.
- Toasty and cozy: Pecans bring deep, warm flavor.
Ingredients for the Best Pecan Pie
- Unbaked 9-inch pie crust (1) – homemade or store-bought.
- Pecan halves (2 cups) – the star; toast for deeper flavor if you want.
- Light corn syrup (1 cup) – classic texture; honey can work but changes flavor.
- Brown sugar (1 cup) – caramel-like sweetness; light or dark both work.
- Unsalted butter, melted (4 tablespoons) – richness and flavor.
- Eggs (3) – helps the pie set.
- Vanilla extract (2 teaspoons) – warm flavor.
- Salt (1/4 teaspoon) – balances sweetness.
- Optional: ground cinnamon (1/4 teaspoon) – cozy hint.
Pecan Pie Recipe Step-by-Step
- 1. Preheat: Heat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges.
- 2. Whisk: In a bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, salt, and cinnamon (if using) until smooth.
- 3. Fill: Spread pecans evenly in the crust. Pour filling over the pecans. Tap the dish lightly so the filling settles into gaps.
- 4. Bake: Bake 50–65 minutes, until edges are set and the center has a gentle wobble. If the crust browns too fast, tent edges with foil.
- 5. Cool: Cool at room temperature at least 3 hours (overnight is best) so it fully sets.
- 6. Serve: Slice with a sharp knife. For extra clean slices, chill 30 minutes before cutting.
Tips for Perfect Pecan Pie
- Don’t overbake: the center should wobble slightly, not jiggle like liquid.
- Cool fully so it sets into neat slices.
- Use foil if the crust browns too quickly.
- Toast pecans for 5–7 minutes at 350°F for deeper flavor.
- Add a pinch more salt if it tastes overly sweet (salt balances everything).
Variations & Substitutions
- Chocolate pecan: Stir 1/2 cup chocolate chips into the filling.
- Maple twist: Replace 1/3 cup corn syrup with maple syrup (flavor changes slightly).
- Nut mix: Swap 1/2 cup pecans for walnuts.
- Mini pies: Bake in muffin liners for party servings (reduce bake time).
Make-Ahead & Freezing
Fridge: Keep covered for 4–5 days.
Freezer: Freeze whole pie or slices up to 2 months. Wrap tightly. Thaw overnight in the fridge.
Make-ahead: Bake 1 day ahead for easy serving.
Serving Suggestions & Pairings
- Vanilla ice cream
- Whipped topping
- Fresh berries for contrast
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 4 hours 15 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: Perfect gooey center and the pecans tasted so toasty. It set up beautifully after cooling overnight.
If you make this pecan pie, leave a rating and comment. Do you like it with ice cream or whipped topping?