This scrumptious and indulgent do-it-yourself Pecan Pie is nostalgia in a pie dish and at all times jogs my memory of the vacations spent with household. The wealthy, nutty taste and gooey filling make it the right approach to finish your Thanksgiving feast (no offense, pumpkin pie lovers!). And since I take advantage of a store-bought pie crust, it couldn’t be simpler to make. Make this southern pecan pie recipe the day earlier than for stress-free entertaining, or whip it up as a weekend deal with this fall!
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Straightforward Pecan Pie Recipe
Should you learn my weblog posts typically, you may already know I used to be born in Georgia. A few of my favourite components of all time hail from there, together with pecans! They’re harvested within the fall, which makes this the right time to include them into your vacation baking. Pecan pie is a fall and winter staple for my household, and it boasts a number of textures in each chew: a flaky crust, crunchy pecans, and a creamy, completely set middle made out of butter, eggs, and corn syrup. There’s nothing fairly prefer it! (Aside from Canadian butter tarts, which I really feel are a cousin to this pie, however I digress.)
Should you aren’t satisfied but that pecans are deeply ingrained in our tradition as People, you need to know they had been taken to the moon by our astronauts. Sure, they took pecans to the moon through the Apollo area missions! So, let me be actually dorky by assuring you that this budget-friendly, super-easy pecan pie recipe can be out of this world. 😉
Your do-it-yourself pecan pie is completed when the perimeters are set and agency, however the middle nonetheless jiggles barely while you gently shake it (like delicate Jell-O, not liquidy like water!) If the middle is underdone after the complete bake time, decrease your oven to 325°F and bake 5-10 extra minutes till it passes the jiggle take a look at.
One other approach to take a look at in case your pie is completed is to make use of an instant-read thermometer. The filling ought to register as 200°F (see the recipe card notes beneath for extra on this). Should you don’t have a thermometer, test for doneness by inserting a toothpick or skinny knife into the middle; it ought to come out barely moist however not moist (an excessive amount of syrup on the toothpick/knife means it’s underdone, utterly dry means it’s overbaked). It’ll nonetheless be scrumptious even when it’s overbaked, simply pull it from the oven ASAP!
Let your pie cool for a minimum of 3 hours earlier than slicing and serving. That is VERY essential! The corn syrup and eggs work collectively to assist set the filling because it cools. Should you minimize into the pie too quickly, the filling will likely be very runny and received’t maintain its form.
For the very best outcomes, observe the recipe as written. I’ve examined and retested this recipe for pecan pie many occasions now. Every ingredient has a task to play! The white sugar helps the custard set, the brown sugar brings that buttery caramel depth, and the syrup’s glucose retains the filling clean by serving to it gel and stopping crystallization.
Spray your measuring cup calmly with cooking spray earlier than measuring out the corn syrup. It’ll slide out a lot simpler and received’t persist with the measuring cup as a lot!
Whereas many recipes provide the choice of utilizing walnuts as a substitute of pecans, that’s a no-go for old style pecan pie! However that mentioned, I problem you to a style take a look at the subsequent time you could have each walnuts and pecans readily available! Walnuts are crumblier and have a extra bitter “tannic” style than pecans, that are naturally sweeter and have a softer chew to them. I’m a nerd for components, however you already know this!
Pecan Pie Recipe
Price $10.30 recipe / $1.29 serving
This Pecan Pie recipe makes use of easy, no-fuss components to create a basic dessert for the vacations. Straightforward to make and at all times a crowd-pleaser!
Collect components and preheat oven to 400°F.
Combine sugar, brown sugar, floor cinnamon, and salt collectively.
In a separate bowl, combine corn syrup, vanilla extract, melted salted butter, and gently-beaten eggs. Combine till mixed.
Pour the moist combination into the dry sugar combination and stir till constant all through.
Fold in pecan halves.
Roll out a pre-made pie crust and gently place it in a 9″ pie dish, pinching the perimeters to make it fairly!**
Pour the moist combination into the pie crust.
Tent the perimeters of the pie all the best way across the pan with tinfoil so your crust doesn’t burn. You’ll take away the tinfoil when you could have about 10 minutes left of baking time.***
Bake within the 400°F oven for 10 minutes, then cut back the warmth to 350°F (preserve the pie within the oven) and bake for an extra 40 minutes till the center of the pie remains to be just a little jiggly. (The within of the pie ought to temp at 200 levels! See notes!!)****
Take away and let the pie utterly cool for a minimum of 3 hours earlier than slicing. This can be a essential step!
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Glass Pie Plate
Mixing Bowls
**I like to recommend a GLASS pie dish, though I used a ceramic one for my images. The glass dish I examined in resulted in much less of the crust sticking to the underside!
***Should you take away the tinfoil and see the crust remains to be beginning to brown too deeply or burn (each oven is completely different), you may re-tent the crust if wanted.
****The inner temp goal of 200°F on the very middle of the pie ensures the eggs are totally set with out curdling. Should you’re utilizing an instant-read thermometer, insert it midway between the middle and the sting (not touching the crust, simply temping the custard within the center). Take away the pie when it hits 200-205°F. It would proceed to prepare dinner on the counter, however it can preserve the custard from being too tight. Should you don’t have an instant-read thermometer, these instructions will nonetheless end in a scrumptious pie!
Serving: 1sliceEnergy: 575kcalCarbohydrates: 85gProtein: 5gFats: 26gSodium: 336mgFiber: 2g
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find out how to make Pecan Pie step-by-step images
Collect your entire components and preheat the oven to 400°F.
Make the filling: Add ½ cup sugar, 1 cup brown sugar, ¼ tsp floor cinnamon, and ½ tsp salt to a bowl and blend collectively.
In a separate bowl, add 1 cup mild corn syrup, 1 tsp vanilla extract, ¼ cup melted salted butter, and three gently-beaten eggs and blend till mixed.
Now pour the moist combination into the sugar combination and blend till mixed and constant all through.
Fold 1½ cups pecan halves into the filling combination.
Make the pie: Roll out a pre-made pie crust and place it gently right into a 9” pie dish (I like to recommend utilizing a glass pie dish! I do know the photograph reveals a ceramic one, however I discovered the pie caught much less in a glass pie dish). Now pinch the perimeters to make them look fairly and ornamental.
Pour the pie filling into the pie crust.
Tent the pie crust: Cowl the perimeters of the pie with tinfoil to cease the crust from burning. You’ll take away this foil when you could have about 10 minutes left of bake time. Nevertheless, if you happen to discover your crust browning too shortly as soon as eliminated, you may re-tent it with the foil to cease it from overbrowning.
Bake: Now place the pie dish into the oven and bake for 10 minutes at 400°F. Then REDUCE the warmth to 350°F (whereas the pie remains to be within the oven) and bake for an additional 40 minutes till the center of the pie remains to be just a little jiggly. If in case you have an instant-read thermometer, the middle of the pie ought to register at 200°F as soon as accomplished (be sure you’re simply testing the custard middle, not the underside crust!)
Cool and serve: Take away the pie from the oven as soon as accomplished, and let it cool for a minimum of 3 hours earlier than slicing. Should you skip this step, then your pie filling received’t have time to set correctly and will likely be runny. Serve and luxuriate in!
Whether or not you adore it or hate it, there isn’t actually something that works as an equal substitute for corn syrup on this recipe. It’s vital ingredient for setting the pie filling and creating its gooey texture. Different liquid sweeteners, like maple syrup, are too runny to make use of as a 1:1 substitute, and it’s additionally dearer.
Should you’re sure you wish to do this recipe with out the corn syrup, you may experiment by making a date paste. Mix pitted Medjool dates and water till clean, including extra water as wanted to skinny it out till it matches the feel and thickness of corn syrup. The quantity of dates wanted would depend upon their measurement, and it could additionally work out far more costly than shopping for corn syrup. It could additionally alter the flavour, texture, and setting of your completed pie.
Should you do do this, let me know the way it seems! I take advantage of dates loads in my vegan desserts, so I assist your mission to provide it a attempt. If in case you have dates leftover, whip up a batch of my granola bars!
Serving Recommendations
A slice of this pie is a deal with all by itself, however you may gown it up with just a little whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce is nice too, although I normally save that for days when my candy tooth is in full power as a result of this pie is already a lot candy!
Storage Directions
Retailer your pie within the fridge for as much as 3-4 days, wrapped in plastic wrap or foil. You can too freeze the entire pie or particular person slices for as much as 3 months. To thaw, place within the fridge in a single day after which function desired. This pie is scrumptious chilly or barely warmed within the oven or microwave.
Our Pecan Pie recipe was initially printed 11/23/24. It was retested, reworked, and republished to be higher than ever 11/19/25.
