No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.
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Here’s What Makes This Recipe Awesome…
- The flavor of this pecan pie recipe is rich and buttery with a sweet, caramel-like filling.
- Made without corn syrup, instead butter and brown sugar create a natural caramel flavor.
- The filling comes together quickly, it’s easy to make, and the ratio is perfect for a sweet pie that’s not too heavy.
- Since the pecans are chopped, it’s easy to prepar,e and you get toasted pecans in every bite.
Ingredient Tips
- Pecans: You can buy pre-chopped pecans to save time.
- Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
- Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
- Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.
Variations
- Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
- Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
- Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.
How to Make Pecan Pie
- Combine the filling ingredients (full recipe below).
- Pour the mixture into an unbaked pie crust.
- Bake and let cool completely before serving.
Quick Tips
- Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
- Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.
How To Store
- Keep leftover pecan pie covered at room temperature for up to 4 days.
- Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
- Enjoy slices cold or reheated in the oven or microwave.
Perfect Holiday Pie Recipes
Did you make this Pecan Pie? Leave a rating and comment below!
Equipment
Ingredients
- 2 eggs room temperature
- ½ cup melted butter
- 1¼ cups chopped pecans
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1½ tablespoons all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 single pie crust unbaked
Instructions
- Preheat oven to 400°F
- Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.
- Pour into the prepared pie shell and cover edges of pie crust with a pie shield or tinfoil to prevent them from over browning.
- Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.
Video
Notes
- If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.
- Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.
- Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months.
Nutrition Information
Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Party Food, Pie
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Just took this pie out of the oven a few minutes early – I am not sure what happened but it has formed a crust on top….hopefully it will taste ok since its for Thanksgiving!! Any thoughts??
If you look at the photos (in particular the top photo), it does have a thin crust on top. It’ll be delicious! Happy Thanksgiving!
Bongiorno , Y’all , from Texas , so many Pecans, paper shell , picked two pounds yesterday ,growing lakefront, Tree branches are super loaded , so low ,I picked them from the branches, those about to fall yikes. gotta get cracking. Never made a pecan pie before , will try your recipe would like to go with cupcake tin , any advise , Im a great cook been cooking 72 years was an associate of James , Jimmy to his friends , Beard 1970s , great chef ,hated garlic smell on his hands. Im just not a baker except fo pumpkin and apple pie stir bought crust , cup cake tin mini pecan pie advice , thank you ,
I have never made this recipe in cupcakes tins but that sounds delicious. I would love to hear how it turns out for you!
How far in advance can you store this before baking?
I have only tried storing this after baking so I can’t say for sure Cathy.
organic granulated sugar seems to be a little more course than regular sugar. Do you know whether that would affect the pie? BTW, thank you so much for this recipe. I haven’t made a pecan pie in a long time because corn syrup is make from GMO corn which I avoid. My grand-daughter is requesting I help her make a pecan pie when she is home for thanksgiving from college. So, your recipe is a life saver.
I haven’t tried this recipe with organic granulated sugar so I can’t say for sure. I think it should work but If you try it I would love to hear how it turns out!
I made this today! Was a little short on pecans but used what I had. It is delicious. Would make it again and again!
So happy to hear that, Marta. We love this pecan pie too!
I am so excited about this recipe. This is my first time making a pecan pie (with a gluten free shell) I substituted the flour for gluten free flour one to one blend from Walmart. It worked just fine. I also added in chocolate chips. I toasted my pecans per the recipe suggestion. Those turned out stunning. I mixed the dry ingredients as per the instructions and mixed in my chocolate chips. Because the nuts were still warm the chocolate chips melted a bit. When I added my hot butter to my eggs and beat those two ingredients together, I added my “dry mix” to the butter and eggs, the warm butter melted my chocolate chips. I was a little worried as I was hoping for more solid chips upon the finished product, however when I took a bite of my pie, my heart rejoiced, my tastebuds jumped for joy and I did a little “my first pecan pie” dance. SUCCESS!
First time pie maker here!! Super excited to make this Pecan Pie recipe but I do need a little guidance. When you say you cover the crust on the pie with tin foil, could I get a bit more guidance on that? Thank you in advance.
Kelly Sanders
We cover the edges of the crust with foil to prevent it from burning in the oven as the cooking time is fairly long. All you have to do is rip off strips of foil and gently cover the crust, working your way around the pie. The post has a video in it that shows how we did it, I hope this helped!
It’s flour but doesn’t say if it’s all purpose or self rising.
This recipe uses all purpose flour.
On any recipe, of directions call for all purpose you’ll be adding baking soda, salt etc, however self rising you’ll omit the baking soda, salt etc..that’s how you tell the difference. Happy Thanksgiving
Can’t wait to try several these recipes
I took the pie out of the oven five minutes early, poured a half cup of melted butter on top, then I threw a few generous handfuls of toffee chips all over it, followed by a multitude of mini cashew butter dallops. Then I baked at 485 for four minutes. Then I took it out, let sit for twenty minutes. Then I took off my apron, greeted my husband at the door after his twelve hour shift (he is a fireman), and showed my husband the pie. Long story short, we are expecting our first child!! That pie, I’m telling you, that pie!!!
Oh my gosh Congratulations on your little one! Those additions do sound great though, Elizabeth.
I just made this pie and took it out of the oven 10 minutes early because it was burned. I mean, almost black burned. Pretty frustrated. My house smells like burned pie. :-(
Oh no, that’s so disappointing! We’ve baked this pie many times, and haven’t had that happen. Did you reduce the heat to 350 degrees after 15 minutes? Have you checked your oven temperature with an oven thermometer?