Rich, gooey, and loaded with toasty pecans, this pecan pie recipe bakes up with a glossy caramel filling and a crisp, flaky crust. It is easy enough for a weeknight bake yet special enough for your holiday table. I will walk you through every tip so your pie sets perfectly every time.
Pecan Pie Recipe: Classic, Gooey, and Easy
Equipment
- 1 9-inch pie plate
- 1 Baking Sheet preheated
- 1 Mixing Bowl large
- 1 Whisk
- 1 Instant-read thermometer for doneness (200°F)
- 1 Aluminum foil to shield crust edges
- 1 Cooling rack
Ingredients
Crust
- 1 pie crust unbaked, 9-inch; homemade or store-bought
Filling
- 2 cups pecan halves lightly toasted
- 1 cup light corn syrup
- 1 cup light brown sugar packed
- 3 large eggs at room temperature
- 4 tbsp unsalted butter melted and slightly cooled
- 1.5 tsp vanilla extract
- 0.5 tsp fine sea salt
- 1 tbsp bourbon optional
- 1 tsp cornstarch optional, for a slightly firmer set
Instructions
Preheat and Prepare
- Preheat the oven to 350°F (175°C) with a rack in the lower third. Set a sturdy baking sheet on the rack to preheat. Fit the pie crust into a 9-inch pie plate, crimp the edges, then chill or freeze for 15 minutes to minimize shrinking.
Toast the Pecans
- Spread pecans on a baking sheet and toast for 5 to 7 minutes until fragrant. Cool slightly, then roughly chop half, leaving the rest as halves for a pretty top.
Mix the Filling
- In a large bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, salt, and bourbon if using. Whisk in cornstarch if you prefer a firmer set. Mix just until smooth and glossy.
Assemble the Pie
- Scatter the chopped pecans in the chilled crust. Pour the filling over them, then arrange the remaining pecan halves on top for a decorative finish.
Bake Until Just Set
- Place the pie on the preheated baking sheet. Bake 30 minutes, then rotate. If the crust browns quickly, shield edges with foil. Continue baking 20 to 30 minutes more, until the edges are set and the center has a slight, controlled jiggle (like gelatin, not waves). The internal temperature should read about 200°F in the center.
Cool and Slice
- Cool on a rack for at least 3 hours so the custard sets. For the cleanest slices, chill 1 hour before cutting, then serve at room temperature.
Notes
Why You’ll Love This Pecan Pie Recipe
- Classic Southern flavor with a silky, caramel-like filling and crisp pecans.
- Foolproof method with doneness cues so the center sets without overbaking.
- Simple pantry ingredients and flexible swaps for every kitchen.
- Perfect make-ahead dessert that slices cleanly and serves beautifully.
Pecan Pie Recipe Ingredients & Substitutions
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 2 cups pecan halves, lightly toasted
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 4 tbsp unsalted butter, melted and slightly cooled
- 1.5 tsp vanilla extract
- 0.5 tsp fine sea salt
- 1 tbsp bourbon, optional
- 1 tsp cornstarch, optional for a slightly firmer set
Simple Substitutions
- No corn syrup: use 1 cup pure maple syrup or golden syrup for a similar texture with a different flavor profile.
- Darker flavor: swap in dark corn syrup for half or all of the light corn syrup.
- Dairy-free: use plant butter in place of unsalted butter.
- Gluten-free: choose a gluten-free pie crust or make an almond flour press-in crust.
- No bourbon: add 0.5 tsp almond extract or 0.25 tsp butter extract for depth.
Step-by-Step Instructions to Make Pecan Pie Recipe
Preheat and Prepare
Preheat the oven to 350°F (175°C) with a rack in the lower third. Set a sturdy baking sheet on the rack to preheat. Fit the pie crust into a 9-inch pie plate, crimp the edges, then chill or freeze for 15 minutes to minimize shrinking.
Toast the Pecans
Spread pecans on a baking sheet and toast for 5 to 7 minutes until fragrant. Cool slightly, then roughly chop half, leaving the rest as halves for a pretty top.
Mix the Filling
In a large bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, salt, and bourbon if using. Whisk in cornstarch if you prefer a firmer set. Mix just until smooth and glossy.
Assemble the Pie
Scatter the chopped pecans in the chilled crust. Pour the filling over them, then arrange the remaining pecan halves on top for a decorative finish.
Bake Until Just Set
Place the pie on the preheated baking sheet. Bake 30 minutes, then rotate. If the crust browns quickly, shield edges with foil. Continue baking 20 to 30 minutes more, until the edges are set and the center has a slight, controlled jiggle, like gelatin, not waves. Internal temp should read about 200°F in the center.
Cool and Slice
Cool on a rack for at least 3 hours so the custard sets. For the cleanest slices, chill 1 hour before cutting, then serve at room temperature.
Tips for Success
- Toast pecans to deepen flavor and keep them crunchy in the filling.
- Use room temperature eggs to help the custard emulsify smoothly.
- Bake on a preheated sheet to combat soggy bottoms and encourage even heat.
- Check doneness with a thermometer; 200°F is the sweet spot for a clean set.
- Let it cool fully. Cutting too soon leads to a runny slice.
Variations of Pecan Pie Recipe
- Chocolate Bourbon Pecan Pie: Fold in 0.5 cup dark chocolate chips and 1 tbsp bourbon.
- Maple Pecan Pie: Replace corn syrup with pure maple syrup and add a pinch of cinnamon.
- Salted Caramel Pecan Pie: Drizzle 0.25 cup caramel sauce over the pecans before pouring in filling; finish with flaky salt.
- Mini Pecan Tarts: Press crust into muffin tins and bake 18 to 22 minutes.
- Gluten-Free Pecan Pie: Use a gluten-free crust and confirm all ingredients are certified gluten-free.
Serving Suggestions: What to Pair with Pecan Pie Recipe
- Lightly sweetened whipped cream or vanilla ice cream.
- Freshly brewed coffee, chai, or a small pour of bourbon.
- Serve with tart berries or orange segments for balance.
Storage & Reheating Instructions
Cool completely. Cover and refrigerate within 2 hours of baking. It keeps 3 to 4 days in the fridge or up to 2 months frozen.
- To reheat slices: warm at 300°F for 8 to 10 minutes or microwave 15 to 20 seconds.
- To freeze: wrap tightly in plastic, then foil. Thaw overnight in the refrigerator.
Memories Made Around the Table
My dad would tap the pie plate and listen for the soft jiggle to know it was ready. We would wait, not so patiently, until the first slice released with a shiny, custardy sheen and a little pecan crunch.
FAQs
How do I know when pecan pie is done?
The edges will be set, the center will jiggle slightly but not ripple, and a thermometer will read about 200°F in the middle.
Why is my pecan pie runny?
It likely needed more time in the oven or more cooling time. Bake until it reaches about 200°F and let it cool at least 3 hours before slicing.
Can I make pecan pie without corn syrup?
Yes. Use pure maple syrup or golden syrup 1 to 1. Expect a slightly different flavor and a touch softer set.
How do I prevent a soggy crust?
Chill the crust well, bake on a preheated sheet, and if you prefer, brush the crust with a thin egg wash and pre-bake 8 to 10 minutes.
Can I make it ahead?
Absolutely. Bake up to 2 days in advance, refrigerate covered, then warm slices briefly before serving.
Final Thoughts
This pecan pie recipe delivers the rich, toasty, caramel-silk bite everyone craves with simple steps you can trust. Bake it once and it will become your signature dessert.