This classic pecan pie is a Southern tradition that's perfect for holidays, special occasions, or any time you're craving a rich, sweet dessert. With a buttery, flaky crust and a gooey filling packed with toasted pecans, this pie is absolutely irresistible. The combination of brown sugar, corn syrup, and vanilla creates a perfectly balanced sweetness that complements the nutty pecans beautifully.
Ingredients
For the Pie Crust:
1 store-bought pie crust (or homemade if preferred)
For the Filling:
3 large eggs
1 cup light corn syrup
3/4 cup packed brown sugar
1/3 cup melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 8 oz)
Optional Toppings:
Whipped cream
Vanilla ice cream
Instructions
Preheat your oven to 350°F. If using a store-bought pie crust, fit it into a 9-inch pie pan and crimp the edges decoratively. Set aside.
Optional but recommended: Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. This enhances their flavor. Let cool slightly.
In a large mixing bowl, whisk together the eggs, corn syrup, and brown sugar until well combined and smooth.
Add the melted butter, vanilla extract, and salt to the egg mixture. Whisk until everything is thoroughly combined.
Arrange the pecan halves in the bottom of the unbaked pie crust in a decorative pattern if desired, or simply scatter them evenly.
Carefully pour the filling mixture over the pecans. The pecans will float to the top as it bakes.
Place the pie on a baking sheet (to catch any spills) and bake for 50-60 minutes. The pie is done when the edges are set but the center still has a slight jiggle - it will continue to set as it cools.
If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield after 30 minutes of baking.
Remove from oven and let cool completely on a wire rack, at least 2 hours. The filling will set as it cools.
Slice and serve at room temperature or slightly warm, optionally topped with whipped cream or vanilla ice cream.
💡 Nic's Tips & Notes
Don't Overbake: The center should still jiggle slightly when you remove it from the oven. It will firm up as it cools.
Toast Those Pecans: Toasting the pecans before adding them really brings out their flavor and adds extra depth to the pie.
Corn Syrup Substitute: You can use 1/2 cup maple syrup + 1/2 cup honey instead of corn syrup for a different flavor profile.
Make Ahead: Pecan pie can be made 1-2 days ahead and stored covered at room temperature.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Pecan pie freezes well! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving Temperature: While delicious at room temperature, many people love it slightly warm with ice cream!