Pecan Pie Recipe

I’ve spent years perfecting this classic Southern pecan pie, and I’ll share what makes mine different from the rest. Most recipes overlook a pivotal step that transforms an ordinary pie into something extraordinary. The secret isn’t just in the filling ratios or baking temperature—it’s a technique my grandmother taught me that creates the perfect balance between gooey center and crisp pecans. Let me show you exactly how it’s done.

Recipe

I can vouch for this pecan pie and tell you with 100% certainty that it will become your go-to dessert for every holiday gathering, family dinner, and “just because” moment. This isn’t your average pecan pie—it’s the perfect balance of gooey, buttery filling packed with toasted pecans and a flaky, golden crust that practically melts in your mouth.

What makes this recipe absolutely foolproof is the combination of dark corn syrup and pure vanilla extract, which creates that signature rich, caramel-like sweetness without being cloying, plus a secret splash of bourbon that adds just the right depth of flavor. I’ve been perfecting this recipe for years, and my family practically riots if I show up to Thanksgiving with anything else!

Every bite delivers that perfect contrast of textures—the crisp, tender crust giving way to the luscious, almost custard-like filling studded with crunchy pecans that have been toasted to bring out their natural nuttiness. The aroma alone will have your kitchen smelling like a Southern bakery, with notes of vanilla and caramelized sugar wafting through the air.

Whether you’re a seasoned baker or someone who gets nervous about pie crusts, this recipe breaks down every step so clearly that you’ll feel confident tackling it, and trust me, the results will have everyone asking for your secret.

Ingredients

The secret to an absolutely knockout pecan pie lies in getting your ingredient lineup just right—and trust me, there are some non-negotiables here that’ll make or break your dessert game.

You want that perfect balance of gooey-but-not-runny filling with buttery, flaky crust that doesn’t get soggy. The good news? Most of these ingredients are pantry staples, and I’ve got some insider swaps that’ll save you a trip to the store.

For the Pie Crust:

• 1¼ cups all-purpose flour – Don’t go for fancy bread flour here; regular AP flour gives you that tender bite
• ½ teaspoon salt – This is your flavor enhancer, never skip it
• ⅓ cup cold unsalted butter, cubed – Cold is KEY for flaky layers (stick it in the freezer for 10 minutes if needed)
• 3-4 tablespoons ice water – Add gradually; too much makes tough crust

For the Filling:

• 3 large eggs – Room temperature eggs mix smoother (quick hack: warm them in a bowl of warm water for 5 minutes)
• 1 cup light corn syrup – The classic choice, but you can swap half for maple syrup for deeper flavor
• ⅔ cup packed brown sugar – Dark brown sugar brings more molasses richness than light
• 3 tablespoons melted butter – This adds that essential richness and helps bind everything
• 1 teaspoon vanilla extract – Pure vanilla only—the imitation stuff tastes flat in custard-based fillings
• ¼ teaspoon salt – Balances all that sweetness perfectly
• 1½ cups pecan halves – Toast them for 8-10 minutes at 350°F for next-level nutty flavor (game changer!)

Pro Substitutions:

No corn syrup? Mix ¾ cup sugar with ¼ cup water and 2 tablespoons honey. Out of brown sugar? White sugar plus 1 tablespoon molasses works perfectly.

How to Make the Best Classic Southern Pecan Pie

Preheat your oven to 375°F and position the rack in the lower third.

Starting with proper oven placement guarantees even heat distribution from the bottom up, which is vital for achieving that perfectly set filling and golden crust. The lower rack position prevents the top from browning too quickly while the filling finishes cooking.

Roll out your pie crust and fit it into a 9-inch pie pan, crimping the edges decoratively.

Take your time here—a well-fitted crust without air pockets will hold the heavy filling better. If using store-bought crust, let it come to room temperature for 15 minutes first to prevent cracking. Crimp those edges high and tight since pecan pie filling can bubble up during baking.

Whisk together corn syrup, melted butter, eggs, brown sugar, vanilla, and salt in a large bowl until completely smooth.

This order matters! Start with the corn syrup as your base—it helps everything blend seamlessly. Make sure your butter isn’t too hot when you add it, or you’ll scramble the eggs. Whisk vigorously for at least 30 seconds to guarantee the mixture is completely homogeneous with no streaks.

Gently fold in the pecans, making sure they’re evenly distributed throughout the mixture.

Don’t dump and stir aggressively—you want to maintain the integrity of your pecan pieces. Whole and halved pecans create the best texture contrast, so resist the urge to chop them too small. A gentle folding motion promises every bite gets that perfect pecan-to-filling ratio.

Pour the filling into your prepared crust, arranging any floating pecans in an attractive pattern.

Work quickly but carefully here—the filling will start to settle immediately. Give the pan a gentle shake to level the surface, then use a fork to nudge any stubborn pecans into place. This is your chance to create that picture-perfect top that makes everyone think you’re a pie wizard.

Cover the crust edges with aluminum foil or a pie shield to prevent over-browning.

This step is non-negotiable! Pecan pie needs a full 50-60 minutes in the oven, and those delicate crust edges will burn without protection. You can remove the foil during the last 10 minutes if you want extra browning, but better safe than sorry with a bitter, burnt crust.

Bake for 50-60 minutes, until the center is just set with a slight jiggle when gently shaken.

The filling should look glossy and puffed slightly, but not soupy in the center. When you gently shake the pan, the very center should have just a tiny wobble—like firm jello. If it’s still liquidy, give it another 5-10 minutes. Remember, it will continue cooking from residual heat even after you remove it.

Cool completely on a wire rack for at least 3 hours before slicing.

This is the hardest part, but absolutely essential! The filling needs this time to fully set into that perfect, sliceable consistency. Cutting too early will result in a runny mess. If you’re in a hurry, you can speed things up by placing the cooled pie in the refrigerator for the last hour.

Chef Tips

While following those basic steps will get you a decent pecan pie, I’ve learned some game-changing tricks over the years that’ll elevate your pie from good to absolutely phenomenal.

Perfect knife skills guarantee clean slices without cracking the filling.

Mastering plating techniques means warming your knife between cuts and wiping it clean each time.

Nutrition

Pecan pie is a rich, indulgent dessert that’s high in calories and sugar due to its corn syrup base and buttery crust. The pecans provide healthy fats and some protein, but this treat should be enjoyed in moderation.

What You’ll Love About This Recipe

This pecan pie recipe has become my absolute favorite after years of testing different versions, and I can’t wait for you to experience why it’s so special. The combination of perfectly balanced sweetness and that incredible gooey texture will have your family asking for seconds before they’ve even finished their first slice.

Rich, buttery flavor that melts in your mouth – The secret blend of brown butter and pure vanilla creates a depth of flavor that store-bought pies simply can’t match. It gives you that homemade taste that reminds everyone of grandma’s kitchen.

Foolproof technique that works every time – Even if you’re new to pie-making, this recipe guides you through each step with clear instructions that eliminate guesswork. You’ll get that perfect golden top and silky filling on your very first try.

Uses simple ingredients you probably already have – No need for a special shopping trip or expensive specialty items, since this recipe relies on pantry staples like eggs, corn syrup, and pecans to create something truly extraordinary.

Recipe Card

This classic pecan pie delivers the perfect balance of sweet, gooey filling and crunchy pecans nestled in a flaky pastry crust. The rich combination of corn syrup, eggs, and butter creates that signature custard-like texture that makes this Southern dessert irresistible.

Ingredients:

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup light corn syrup
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie pan and crimp edges as desired.
3. In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until well combined.
4. Arrange pecan halves evenly in the bottom of the pie crust.
5. Pour the filling mixture over the pecans.
6. Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
7. Cool completely on a wire rack before serving.

Notes:

• Cover the edges of the crust with foil if they brown too quickly during baking.
• Pie can be stored covered at room temperature for up to 3 days or refrigerated for up to 1 week.
• For best results, use fresh pecan halves rather than pieces.

Equipment:

• 9-inch pie pan
• Large mixing bowl
• Whisk
• Wire cooling rack

Time:

• Prep time: 15 minutes
• Cooking time: 50-60 minutes

Cuisine: Southern American

Serving: 8 slices