Desserts
Homemade Pecan Pie
Pecan pie is a longtime favorite at Southern holiday tables, especially during Thanksgiving and Christmas. With a rich, sweet filling, toasted pecans, and a flaky crust, this classic dessert is often one of the first pies to disappear at family gatherings.
Prep time
15 min
Cook time
1 hr
Cooling
3 hr
Total time
4 hr 15 min bakes 50 to 60 minutes; at least 3 hours of cooling so the filling sets is included
Servings
8 · One 9-inch pie
Ingredients
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves or roughly chopped pecans
Instructions
- 1
Preheat oven to 350°F.
- 2
Place unbaked pie crust into a 9-inch pie plate and crimp the edges.
- 3
Spread pecans evenly across the bottom of the crust.
- 4
In a mixing bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- 5
Carefully pour filling over pecans. Some pecans will rise toward the top.
- 6
Place the pie on a rimmed baking sheet.
- 7
Bake for approximately 50–60 minutes. The edges should be set, and the center should have a slight jiggle rather than appearing liquid. The center should reach approximately 200°F on an instant-read thermometer.
- 8
If the crust browns too quickly, loosely shield the edges with foil.
- 9
Remove from oven and allow to cool on a wire rack for at least 3 hours so the filling can set.
- 10
Slice and serve at room temperature.
Notes
- Suggested pairings: Southern Sweet Potato Pie, Peach Cobbler or Southern Sweet Tea.
Heritage Kitchen Tips
- Toasted pecans: for deeper flavor, toast pecans briefly and cool before adding to the crust.
- Avoid overbaking: the filling continues to firm as it cools.
- Serving: delicious plain or with a small scoop of vanilla ice cream.
Ingredient substitutions
- Dark corn syrup
- light corn syrup, for a stronger molasses-like flavor
- Refrigerated store-bought crust
- homemade crust — both work
Storage and reheating
Refrigerate after cooling and keep covered for up to 4 days.
Round out the meal
Complete the meal
Helpful kitchen tool
Recipe Scaling Calculator
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Open calculatorRelated guide
The Thanksgiving Cooking Game Plan: What to Make, When to Start & How Much You Need
A practical, family-kitchen game plan for Thanksgiving: what to make ahead, when to start the turkey, and how much food your table really needs.
Read the guideThe story behind it: Sweet Potato Pudding: Before There Was Pie
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