Even the guest who doesn’t like nuts in their dessert will fall head over heels for this delicious and easy Pecan Pie recipe! The combination of a homemade crust and sweet pecan pie filling makes this recipe irresistible.
It wasn’t until I was well into adulthood that I first tried Pecan Pie. I was so committed to not eating nuts in my dessert that I thought this was an easy no-brainer. I always picked pumpkin pie at Thanksgiving, and while that is incredibly delicious, I was absolutely missing out.
Even someone who remains committed to no nuts in my brownies or my ice cream, I can say that pecan pie is ridiculously amazing. This recipe is easy to follow with my step by step instructions and with my homemade pie crust, it will be the star of the show!
How to Make Pecan Pie
Here is a brief overview of how this recipe for pecan pie comes together. For the full recipe including all measurements and ingredients, scroll to the recipe card at the bottom of the page.
- Make your pie crust. You will fall in love with my homemade pie crust recipe. Please remember that the pie dough needs time to chill in the refrigerator before you can use it. If you prefer not to make your own, a store-bought crust will also work.
- Partially bake the crust. This is also known as blind baking. Roll out the crust and put it in the pie pan. Cover it with two layers of aluminum foil and pie weights or coins. This will keep the crust in place while it bakes.
- Make the pecan pie filling. While your crust is baking, melt butter in a large saucepan over low heat. Whisk the brown sugar into the melted butter and stir until smooth. Remove from heat and whisk in the corn syrup, vanilla extract, and salt. Then stir in the eggs followed by the pecans.
- Add the mixture to the hot crust. Take the crust out of the oven and remove the foil and weights. Pour the mixture into the hot pie crust. Turn down the oven from 375 to 320 degrees Fahrenheit.
- Finish baking the pie. The pie should be puffed up in the middle and should spring back when you gently push on it.
- Let the pie cool. Allow the pie to sit for two hours to set.
Pie Weights
The Best Pie Crust
A key part of any pie is the crust and I believe pies are always best with a homemade crust. The crust makes this homemade pecan pie absolutely perfect. It is made with simple ingredients, including a secret ingredient: vodka! A very small amount of vodka is used to pull the dry ingredients together and then evaporates while the crust is baking resulting in a perfectly flakey pie crust.
If you follow my step-by-step instructions, this pie crust is foolproof. You are sure to wow your guests and yourself with this fantastic pie crust. With that being said, if you want to make this pecan pie recipe with a store-bought crust, you can.
We bake the crust by itself first, or blind bake it, by putting foil over it along with some weight. You could use coins, sugar, or pie weights. Blind baking the pie crust keeps it crisp and not soggy.
Easy Pie Crust Recipe
Using a Crust Shield
A key part of this recipe is blind baking the crust. We do this because the crust needs to bake longer than the filling does, so this ensures that the crust is flakey and fully cooked without the filling being overdone. If you notice your crust browning while your pie is baking, you may want to add a crust shield. I shared one I love below.
You can also wrap the exposed crust with foil.
Pie Shield
How to Tell When Pecan Pie is Done
The first rounds of this pie for me tasted delicious but didn’t set. There are two ways I learned to make sure your pecan pie is done.
The center of the pie should be puffed up. Additionally, when you gently push on the center of the pie with the back of a spoon it should spring back.
You can also test the internal temperature with an instant-read thermometer. It should be 200 degrees Fahrenheit. You should be able to work the thermometer in between pecans at the top without sacrificing your beautiful pie.
Tips and Tricks
Follow these tips for the perfect homemade pecan pie.
- Cover the crust. If you notice your crust browning, cover it with a crust shield or lightly wrap the exposed crust with foil.
- Keep the temp low. We intentionally lower the temperature of the oven after blind baking the crust. This will prevent the pie from curdling. Don’t miss this step or you will have a rock hard pie.
- Blind bake your crust. Blind baking refers to baking your crust with foil and weights. It is important in this pie recipe to do this before adding your pecan pie filling so that your crust doesn’t get soggy because the filling takes less time to bake than the crust.
Storing Pecan Pie
After you remove the pie from the oven, you want it to cool on the counter on a wire rack for about two hours. Wrap it in loosely in foil and refrigerate until you are ready to serve it.
Pecan pie should be refrigerated because it has an egg base. If you make it in advance, serve within three days of making it. It is best served at room temperature or slightly warm with a heaping mound of ice cream.
Making Ahead
Because the pie needs time to fully cool and set, it is a great recipe to make at least one day before you plan to serve it. The pie will be good for up to four days, so you could even make it two days in advance.
Once the pie has cooled, cover it with foil and store it in the refrigerator. I think pecan pie is best served at room temperature, so allow it to sit on the counter for a couple of hours before serving.
How to Freeze Pecan Pie
Pecan pie is a great dessert to make ahead of time and freeze. Here are a few tips:
To freeze your whole pecan pie, bake it completely and allow it to cool. Wrap it three times in aluminum foil and store it in the freezer for up to three months. Allow it to thaw overnight in your refrigerator before serving.
You can also freeze it in slices, which is a great way to save leftover pie to enjoy a month or two down the road. Place slices of the pie on a baking sheet and flash freeze for four hours, then transfer them to a freezer-safe container and store for up to three months. If you flash freeze them you can even vacuum seal the pieces before putting them back in the freezer.
Other Great Dessert Recipes
If baking around the holidays makes you as happy as it makes me, here are some recipes I know you’ll love:
- These Red Velvet Cookies are perfect for a holiday cookie plate.
- If you make those, you’ll also want my Cream Cheese Frosting.
- And if you want to make a no-fuss treat, grab the recipe for my Chocolate No Bake Peanut Butter Cookies.
If you make this classic pecan pie recipe or any of my other recipes, leave me a comment and let me know what you think! I love hearing from you!
Best Pecan Pie Recipe
Ingredients
- 1 pie crust (see my post for the best, most flakey pie crust)
- 6 tablespoons unsalted butter (84.75 grams)
- 1 cup light brown sugar packed (213 grams)
- 3/4 cup light corn syrup Karo syrup works great (234 grams)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs beaten
- 2 cups pecan halves (210 grams)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Roll out your pie crust and line your 9 inch pie pan with it. Line the pie crust with a double layer of aluminum foil, making sure to wrap the foil around the edges of the pie crust. Fill it with pie weights or coins. (If you use coins, make sure to take care when removing them as they will be hot.) Bake for 25 minutes.1 pie crust
- When the pie crust is done pre-baking, remove it from the oven and lower the temperature to 320 degrees Fahrenheit. Remove the aluminum foil and pie weights.
- While your pie crust is baking, melt butter in a large saucepan over low heat. Once melted, whisk in the brown sugar, stirring until smooth.6 tablespoons unsalted butter, 1 cup light brown sugar
- Remove from heat and whisk in the corn syrup, vanilla extract, and salt. Then stir in the eggs. Finally, stir in the pecans. Pour the mixture into the hot pie crust.3/4 cup light corn syrup, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 3 large eggs, 2 cups pecan halves
- Bake for 50-60 minutes. The pie should be puffed up in the middle, and when you gently push on it it should spring back. Remove from the oven and allow the pie to set for up to 2 hours.
Notes
Jules says
Here is a hint. My mom made the best pecan pie I have ever tasted. Her secret was Mexican Vanilla.
Don’t knock it – it is different.
I love Mexican Vanilla! Worth every single penny.
Donna says
Can you use reg 9″ pie shells already made ?
You definitely can. Those tend to not be as deep, so you might have excess filling.
Donna says
If you use reg pre made 9″pie crust do you have to prebake ?
I probably would still blind bake the pre made crust because it will keep it from getting soggy. But I haven’t made this pie with a store bought crust.
Marilyn Goss says
Can I use pure maple syrup in the pecan pie filling instead of corn syrup?
I would want to test that. Corn syrup is quite a bit thicker than maple syrup, so I’m not sure that would work.