Homemade Pecan Pie Recipe
This homemade pecan pie recipe is everything a classic Southern dessert should be—buttery, rich, gooey, and packed with toasted pecans in every bite. Made with simple pantry ingredients like brown sugar, corn syrup, eggs, butter, vanilla, and fresh pecans, it bakes into a beautifully set filling with a crisp, flaky crust that's perfect for Thanksgiving, Christmas, Friendsgiving, Easter, or any special occasion. Whether you're making it for the first time or adding another favorite to your holiday baking rotation, this easy pecan pie recipe delivers dependable, bakery-quality results every time.
Equipment
- 9-inch Pie Pan
Ingredients
- 1 unbaked 9-inch pie crust
- ½ cup pecan pieces
- 1½ cup pecan halves
- 3 large eggs room temperature
- 1 cup light corn syrup
- ¾ cup dark brown sugar packed, or light brown sugar
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour or gluten-free flour
- ¼ tsp salt
Instructions
- Preheat oven to 350°F.
- Fit the pie crust into a 9-inch pie plate. Crimp the edges and refrigerate while preparing the filling.
- If desired, toast the pecans on a baking sheet for 6–8 minutes at 325°F. Cool completely.
- In a large bowl, whisk together the eggs until smooth.
- Add the corn syrup, brown sugar, granulated sugar, melted butter, vanilla, flour, and salt. Whisk until fully combined.
- Fold in ½ cup pecan pieces and about 1 cups of the pecans. Pour the filling into the chilled pie crust.
- Arrange the remaining pecan halves decoratively over the top. Bake for 50–60 minutes, or until the edges are set and the center still jiggles slightly.
- If the crust browns too quickly, loosely cover the edges with foil during the last 15–20 minutes.
- Remove from the oven and cool completely on a wire rack for at least 4 hours, preferably overnight.
- Slice and serve with whipped cream or vanilla ice cream.
Notes
Recipe Notes
- Room-temperature eggs create the smoothest filling.
- Toasting the pecans enhances their flavor.
- Avoid overmixing the filling to prevent bubbles.
- Let the pie cool completely before slicing.
- Store leftovers in the refrigerator.
- Freeze for up to three months.
Nutrition Information (Estimated)
Serving Size: 1 slice (⅛ pie)| Nutrient | Amount |
|---|---|
| Calories | 618 |
| Total Fat | 37g |
| Saturated Fat | 10g |
| Unsaturated Fat | 24g |
| Trans Fat | 0g |
| Cholesterol | 89mg |
| Sodium | 243mg |
| Carbohydrates | 68g |
| Fiber | 3g |
| Sugars | 46g |
| Protein | 7g |