Rich pecan pie filling served in a buttery, flaky pie crust. This easy-to-follow pecan pie recipe is made with a rich caramel pecan filling with tons of pecans and sweet vanilla. You don’t need many ingredients to make a decadent pecan pie. All you need is a little sugar, some eggs, and lots of pecans. With pecan pie, baking time and temperature are key! So make sure you tent your pie and use a toothpick or a thermometer to check for doneness. Check out my tips below, or feel free to leave me a comment if you have questions. P.S. Don’t forget the ice cream!
Where I am from, we use pecans in everything from baked goods like pies and cookies to savory dishes like salads and chicken recipes. I know all of the Southerners know what I am talking about. In my family, serving pecan pie and eating pecans are part of our family tradition. Every holiday, my uncle always gifted us with pecans. We would receive large sacks of shelled pecans, and by the end of it all, we’d have shells everywhere! It’s just one of those normal Texas things we do since we have so many pecan trees here. On another note: If you have never used pecan wood to smoke your BBQ, you don’t know what you are missing!
This pecan pie recipe is a holiday staple in my family. Pecan pie is also my dad’s favorite pie. He won’t touch sweet potato pie, no matter who makes it, but the man has to have his pecan pie every Thanksgiving and Christmas! It fills my heart watching him enjoy his pecan pie, and I always make sure he has enough to take home. There is nothing like enjoying a slice of a warm, homemade pie. If you are looking for more delicious pie recipes, try my Sweet Potato Pie, Lemon Pie, Strawberry Pie, and Key Lime Pie recipes.
PECAN PIE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
- Pecans – What’s a pecan pie without tons of pecans?!
- Corn Syrup – Light or dark corn syrup
- Butter – unsalted, real melted butter for richness and flavor, but can be substituted for plant-based alternatives.
- Sugar – I use a combination of granulated sugar and brown sugar in this recipe.
- Eggs – help to add structure to the pie
- Vanilla – a good quality vanilla extract
HOW TO MAKE PECAN PIE
Follow these steps to make this recipe:
Preheat the oven to 425°F.
Step 1: Pile the pecans into the bottom of a prepared 9-inch pie crust and place on a baking sheet; set aside.
Step 2: In a medium bowl, add the corn syrup, granulated sugar, brown sugar, melted butter, beaten eggs, salt, and vanilla extract
Step 3: Whisk the ingredients until well combined, then pour the mixture over the pecans in the pie shell. Place the uncooked pecan pie in the refrigerator for 10 minutes. This will help the pie settle and solidify the fats in the filling before baking.
Step 4: Remove the pie from the refrigerator and tent the top with foil. Place the pie in the oven and bake for 10 minutes. Then, reduce the temperature to 350 degrees and bake for an additional 50 to 55 minutes, or until the pie is puffed and no longer jiggly in the center. Allow the pie to cool on a wire rack
PRO TIPS FOR MAKING THIS RECIPE
- Baking. Want to avoid runny pecan pie? I have made tons of pecan pies, and there are a few important tips I can give. The first tip is to tent your pie with foil and let it bake in the center of the oven for about 1 hour to 1 hour 10 minutes. To check your pie for doneness, insert a toothpick in the center. If it comes out gooey, the pie is not done. If the pie is still gooey, tent the pie with foil and continue to bake until the toothpick comes out clean. The pie should be puffed, and the should lightly bounce back when gently pressed. The pie should reach an internal temperature of 200°F -205°F when done.
- Add bourbon. Elevate pecan pie by adding 1 to 2 teaspoons of good bourbon to the pie filling. The bourbon will add a sweet, deep, caramel flavor to the pecan pie. If you are worried about the alcohol, don’t, the alcohol will evaporate in the oven leaving you with a flavorful, aromatic pie!
- Ice-cream. No pecan pie is complete without the finishing touches! Top your pecan pie with a scoop of vanilla ice cream for a truly decadent experience.
Pecan Pie
8
servings15
minutes1
hour15
minutes1
hour30
minutesA decadent and easy-to-follow pecan pie recipe is made with a rich caramel pecan filling with tons of pecans and sweet vanilla.
Keep the screen of your device on
Ingredients
1 9 inch prepared pie crust
1 1/2 cups pecans halves or coursly chopped pieces
1 cup light or dark corn syrup
3/4 cup granulated sugar
3 tbsp dark brown sugar
1/3 cup melted butter
3 eggs, beaten
2 tsp vanilla extract
1/2 tsp salt
1 tsp bourbon, optional
Directions
- Preheat the oven to 425°F.
- Pile the pecans into the bottom of a prepared 9-inch pie crust and place on a baking sheet; set aside.
- In a medium bowl, combine the corn syrup, granulated sugar, brown sugar, melted butter, beaten eggs, salt, and vanilla extract, whisking until well combined. Pour the mixture over the pecans in the pie shell, and place it in the refrigerator for 10 minutes. This will allow the fats in the filling to settle before baking, creating a delicious, flakier pie crust that won’t shrink as much during baking.
- Remove the pie from the refrigerator and tent the top with foil. Place the pie in the oven and bake for 10 minutes. Then, reduce the temperature to 350 degrees and bake for an additional 50 to 55 minutes, or until the pie is puffed and no longer jiggly in the center. Allow the pie to cool on a wire rack for several hours or overnight before serving.
Notes
- Storing leftovers – Cover the pecan pie and store any leftovers in the refrigerator for up to 4 days.
- Cooling – Allow the pecan pie to cool for 6 hours up to overnight before enjoying.
- To prevent a runny pecan pie, tent it with foil, and bake it to an internal temperature of 200°F
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