Why You’ll Love This Recipe

The combination of a flaky, buttery crust and a sweet, caramel-like filling studded with crunchy pecans makes this pie irresistible. It’s sweet but balanced, rich but not overly heavy, and the perfect complement to coffee, tea, or a scoop of vanilla ice cream. Once you make this recipe, it’s sure to become a holiday tradition.

Ingredients

Pie Crust:

1 1/4 cups (155 g) all-purpose flour (see notes for gluten-free option)
1 1/2 tsp granulated sugar
1/4 tsp salt
1/2 cup (110 g) unsalted butter, cold and cubed
1/4 cup ice water

Pecan Pie Filling:

1 cup (340 g) Karo light corn syrup
3/4 cup (150 g) light brown sugar, packed
2 large eggs
2 tbsp unsalted butter, melted
2 tsp vanilla extract
3 cups (330 g) pecan halves

Directions

Prepare the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface and fit into a 9-inch pie pan. Trim excess and crimp edges as desired.
Prepare the filling: In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in pecan halves.
Assemble the pie: Pour filling into the prepared crust. Spread pecans evenly on top.
Bake the pie: Bake for 50–60 minutes, or until filling is set and pecans are golden. Check halfway through and cover edges with foil if crust browns too quickly.
Cool and serve: Allow pie to cool completely at room temperature for at least 2 hours before slicing. Serve as-is or with whipped cream or vanilla ice cream.

Servings and Timing

Servings: 8–10 slices
Prep time: 25 minutes
Chill/rest time: 30 minutes (crust)
Bake time: 50–60 minutes
Total time: 1 hour 45 minutes

Variations

Use a store-bought crust for convenience.
Add a splash of bourbon or rum to the filling for extra depth of flavor.
Mix in chocolate chips or drizzle chocolate over the top for a chocolate-pecan version.
For a gluten-free crust, use your favorite gluten-free flour blend.

Storage/Reheating

Store pie at room temperature for 2 days or refrigerate for up to 4 days. Reheat slightly before serving if desired. Pecan Pie can also be frozen for up to 1 month—wrap tightly in plastic wrap and foil.

FAQs

Can I make this pie ahead of time?

Yes, bake it a day in advance and store at room temperature or in the fridge. Flavors often improve after resting overnight.

Can I use dark corn syrup instead of light?

Yes, dark corn syrup works and gives a richer flavor and deeper color.

Can I halve the recipe for a smaller pie?

Absolutely! Reduce all ingredients by half and bake in a 6- or 7-inch pie pan, adjusting bake time slightly.

Can I make a nut-free version?

Yes, replace pecans with roasted seeds (like pumpkin or sunflower) for a nut-free variation.

Can I use pre-chopped pecans?

Yes, but whole halves create a classic look and texture for the pie top.

Conclusion

The BEST Pecan Pie combines a flaky, buttery crust with a rich, caramel-like filling and crunchy pecans for a dessert that’s truly unforgettable. Perfect for holidays, celebrations, or anytime you want a show-stopping sweet treat, this classic recipe is a must-have in your dessert repertoire.