Classic Pecan Pie


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Classic Pecan Pie is the perfect Thanksgiving dessert (along with pumpkin pie)! A sweet buttery pecan filling is poured into a classic pie crust and baked to create a delicious dessert. 

When it comes to desserts this Southern homemade recipe is the best! Not only is it easy to prep and bake but it will bring rave reviews!

slices of pecan pie in the pie dish

How to Make Pecan Pie

The best pecan pie filling takes fewer ingredients and less time than you think!

  1. Line a pie plate with parchment paper and set the crust in the bottom (see recipe below).
  2. Whisk together remaining ingredients (except pecans) until smooth. This is where you might add chocolate syrup or chocolate chips for a delicious chocolate version.
  3. Stir in pecans and pour into the prepared crust.

prep for pecan pie, eggs, and whipped eggs

FLAVOR TIP: While this is optional, for crunchy and more flavorful pecans, saute pecans in a small skillet until they are lightly browned. This releases their flavor and keeps them extra crunchy!

overhead of uncooked pecan pie

Bake about 1 hour or until the filling is set. Cool completely (at least 2 hours) and then serve this pecan pie as the perfect end to any meal! Top it with a dollop of freshly whipped cream or ice cream.

How to Tell When Pecan Pie is Done

To tell if pecan pie is done, the edges should be set and the center should appear mostly set but should have a very slight jiggle with a gentle shake. The pie will be puffed up and will settle slightly upon cooling. It should take about an hour to bake and a couple of hours or so to cool.

overhead of pecan pie

How to Store Pecan Pie

To Make Pecan Pie Ahead of time prepare and bake the pie as directed. Store as directed below (use the same storage directions for both make ahead and leftovers).

  • Countertop: According to Foodsafety.gov, this pie can be stored on the countertop for a couple of hours. If you keep it on the countertop, make sure it is covered and away from heat.
  • Fridge: Pecan Pie can be stored in the fridge loosely covered with plastic wrap for 3-4 days. Allow it to come to room temperature before serving.
  • To Freeze Pecan Pie: Cool completely and seal well with plastic wrap and a layer of foil. Freeze for up to one month.

a slice of pecan pie on a white plate

As with most pie recipes, this is delicious topped with freshly whipped cream or a scoop of vanilla ice cream. My husband actually pours a little bit of heavy cream overtop!

More Delicious Pie Recipes

a slice of pecan pie on a white plate
5 from 5 votes
Review Recipe

Classic Pecan Pie

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Author Holly Nilsson
Course Dessert
Cuisine American
Nothing is better than a classic pecan pie during the holidays, or any time of year for that matter!

Ingredients

  • 3 eggs
  • 1 teaspoon cornstarch
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 1 cup corn syrup
  • cup butter melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans chopped coarsely
  • 9 inch pie crust unbaked

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Instructions

  • Preheat oven to 350°F.
  • Make pie crust and line a 9" pie plate.
  • Place eggs in a medium bowl and whisk until well combined, whisk in cornstarch. Add sugar, brown sugar, corn syrup, butter and vanilla. Mix well.
  • Stir in pecans and pour into prepared pie crust.
  • Bake pie 55-65 minutes, or until filling is set. Cool completely, at least 2 hours.

Nutrition Information

Calories: 514, Carbohydrates: 65g, Protein: 5g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 82mg, Sodium: 206mg, Potassium: 129mg, Fiber: 2g, Sugar: 53g, Vitamin A: 336IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg
Keyword pecan pie
Pecan pie in a pie dish with a piece taken out and writingPiece of pecan pie on a plate with a title
Pecan pie in a pie dish and piece of pecan pie on a plate with a title

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I was invited to a dinner party this weekend on the one condition that I brought this pie with me! It is so delicious and so easy to make!5 stars

    1. Hi Linda, we do leave it in. It helps to prevent the pecan filling from cooking to the pie plate if any was to leak through.

          1. Thanks Holly – pie turned out perfect. I have 250 cookbooks, I now go to your recipes so much faster and GREAT results every time – no CB every printed that helpful idea – Thanks again.

  2. Looks yummy! What do you saute the pecans in? Can’t wait to try. I’ve tried several of your recipes and they have never failed me, all of them are so good.5 stars

    1. Aw thank you Bren, so glad you’ve enjoyed them. I cook the nuts in a dry non-stick pan just until they’re fragrant.

  3. Never put Vanilla in a Pecan Pie it will taste much better. You get the full flavor of the Pecan and filling.
    All I use in my Pecan Pies 1/2 cup Dark Karo, 1cup regular Sugar, 3 whole eggs 1/4 Butter mix well. 1 1/2 cups both chopped and full on bottom crust. They will float to the top. Bake at 350 until knife stuck in midale comes out clean. Have been baking the pie this way for 65 years and everyone wants my recipe.

  4. This pecan pie recipe looks yummy and it’s my husband’s favorite!
    Just wondering tho….does it matter if you use dark or light corn syrup?
    Thanks!S5 stars