This classic Pecan Pie recipe is rich, buttery, and perfectly sweet — featuring a golden flaky crust, toasted pecans, and a gooey caramel-like filling. Perfect for Thanksgiving or any cozy holiday dessert table!
Why We Love This Pecan Pie Recipe
A slice of pecan pie is pure comfort — sweet, nutty, and nostalgic. This classic recipe delivers everything you love about the traditional Southern dessert: a crisp, buttery crust filled with a glossy, caramel-like filling that’s loaded with toasty pecans.
It’s easy to make, bakes beautifully every time, and doesn’t require any special equipment. Whether you use corn syrup for that classic silky texture or swap in pure maple syrup for a deeper flavor, this pie brings warmth to any holiday spread. And the simple ingredient list makes it a great last minute dessert. Serve it plain or with a dollop of whipped cream (or a scoop of vanilla ice cream!)
Perfect for Thanksgiving, Christmas, or Sunday dinners, this pie can be made a day ahead, travels well, and is always a crowd favorite.
Tips for Success:
- Toast the Pecans: Toasting deepens their flavor and adds extra crunch. Simply bake at 350°F for 5–7 minutes before adding to the filling.
- Check for Doneness: The center should jiggle slightly, not slosh. It will finish setting as it cools.
- Protect the Crust: Use a pie shield or foil to keep edges golden instead of burnt.
- Cool Completely: Cooling helps the filling firm up for picture-perfect slices.
- Use a Glass Pie Dish: It helps you see the crust browning and ensures even baking.
Why Toasting Pecans Makes All the Difference:
Toasting warms the oils in the nuts, bringing out richer, more caramel-like flavors and a satisfying crunch that contrasts the gooey filling. If you skip toasting, the pie can taste flatter and the pecans may lose texture after baking; toasted nuts will look slightly darker and smell nutty and toasty when ready.
Suggestions & Variations:
- Maple Twist: Substitute pure maple syrup for corn syrup for a rich, earthy flavor.
- Chocolate Pecan Pie: Stir in 1/2 cup semisweet chocolate chips before baking for a decadent twist.
- Nut Mix: Use a blend of pecans and walnuts for a bit of texture variety.
- Mini Pies: Make individual mini pecan pies using a muffin tin — perfect for parties or gifting!
- Replace the pie crust with a shortbread crust for a rich and buttery twist.
Storage & Make-Ahead Tips:
- Refrigerate: Once cooled, cover tightly and refrigerate for up to 4 days.
- Room Temperature Serving: Bring to room temperature before serving for the best flavor and texture.
- Freeze: Wrap slices or the whole pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
- Make Ahead: Bake the pie 1 day before serving and store covered at room temperature — it actually tastes better the next day!
More Holiday Dessert Recipes:
Pecan Pie Recipe
This classic pecan pie is rich, buttery, and perfectly sweet — featuring a golden flaky crust, toasted pecans, and a gooey caramel-like filling. Perfect for Thanksgiving or any cozy holiday dessert table!
Servings: 8
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Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and set aside.
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In a large bowl, whisk together granulated sugar, brown sugar, and salt until combined. Whisk in corn syrup or maple syrup, melted butter, eggs, and vanilla until smooth.
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Stir in the toasted, chopped pecans and pour the filling into the prepared pie crust. Cover the crust edges with foil to prevent over browning and bake for 30 minutes.
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Remove the foil and continue baking for an additional 20 to 40 minutes, or until the filling is set with a slight jiggle in the center and the crust is golden.
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Allow the pie to cool completely before slicing so the filling finishes setting for cleaner slices.
- Toast pecans at 350°F for 3–6 minutes until fragrant to deepen flavor.
- Swap 1/2 cup pure maple syrup for corn syrup and add 1 teaspoon cinnamon for a maple cinnamon variation.
- Add 2 tablespoons bourbon to the filling for a grown-up bourbon pecan pie variation.
- If the center is too jiggly after the initial bake, cover the pie and bake for an additional 10–20 minutes.
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