Bake a rich and buttery pecan pie with a homemade flaky crust, sweet filling, and crunchy pecans. This easy holiday dessert is perfect for Thanksgiving, Christmas, or any special occasion. Make ahead, refrigerate, or freeze for a classic Southern pie everyone loves.

Ingredients

1 unbaked homemade pie crust (deep dish)
1 cup (200 g) granulated sugar
3 tablespoons (40 g) light brown sugar
1/2 teaspoon (3 g) salt
1 cup (240 ml) light corn syrup
3/4 teaspoon (3.75 ml) vanilla extract
1/3 cup (75 g) salted butter, softened or melted
3 large eggs
1 1/2 cups (150 g) pecan halves (whole or chopped, plus a few reserved for topping)

Instructions

Prepare the crust: Roll out your homemade pie dough and fit it into a deep-dish pie plate. Place in the refrigerator while you prepare the filling.
Make the filling: In a large bowl, whisk together the granulated sugar, brown sugar, salt, corn syrup, and butter until smooth. Mix in the eggs and vanilla.
Add pecans: Reserve a small handful of pecans for topping. Stir the remaining pecans into the filling mixture. Pour into the chilled, unbaked pie crust. Arrange the reserved pecans on top for a decorative finish, gently covering them with a bit of batter.
Bake: Place the pie in a preheated oven at 425°F (220°C) for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through baking, tent the pie loosely with a piece of greased aluminum foil to prevent over-browning.
Check doneness: The pie is ready when the center is set but still has a slight wobble. If it appears too jiggly, continue baking in 5–10 minute increments until done.
Cool and serve: Allow the pie to cool completely for several hours before slicing. Store in the refrigerator for up to 3 days if not serving immediately.

Tips

Always chill your pie crust before baking to prevent shrinking.
Place the pie dish on a baking sheet to catch any bubbling filling.
Allow the pie to cool completely before cutting for clean slices.
Err on the side of longer baking if unsure — underbaked pecan pie can be runny in the middle.

Variations and Substitutions

Sweetener: Replace corn syrup with maple syrup, golden syrup, or honey for a different flavor profile.
Nuts: Try using a mix of pecans and walnuts for extra depth.
Chocolate Pecan Pie: Add 1/2 cup of chocolate chips to the filling.
Bourbon Pecan Pie: Stir in 1–2 tablespoons of bourbon for a rich, warm flavor.
Dairy-Free: Use vegan butter or margarine in place of butter.

FAQs

Can I use a store-bought pie crust?
Yes, a store-bought crust works fine if you don’t have time to make homemade.

Why does my pecan pie turn out runny?
It usually means it was underbaked. Be sure the center is set and no longer overly jiggly before removing from the oven.

Do I need to refrigerate pecan pie?
Yes, because of the egg-based filling. Store it covered in the refrigerator for up to 3 days.

Can pecan pie be frozen?
Yes — wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Serving Suggestions

Serve plain at room temperature or chilled.
Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Pair with hot coffee, tea, or even bourbon for a Southern-inspired finish.

Why You’ll Love This Recipe

This pecan pie is rich, buttery, and packed with toasted pecans in a perfectly sweet filling. It’s a classic holiday dessert that’s easy to prepare, beautiful to serve, and always a crowd-pleaser.