Pecan Pie is a rich, gooey Southern classic with a perfectly crisp, buttery crunch. An easy holiday favorite ready in under an hour!
Pecan Pie is the perfect Holiday dessert recipe! Want more holiday favorites? You HAVE to try our Bread Pudding or Carrot Cake and top them with Easy Whipped Cream!
Sabrina’s Pecan Pie Recipe
Pecan pies are a favorite Southern dessert, and they are a delicious way to end a hearty meal. First-time pie makers, don’t be scared: this recipe is quick and couldn’t be easier. This recipe has a long cook time and a short prep time, which allows you to work on a main course.
Recipe Card
Ingredients
- 1 cup Light Corn Syrup
- 3 large eggs
- 1 cup sugar
- 2 tablespoons unsalted butter , melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecans , chopped
- 1 pie crust
- 1/2 cup pecan halves
Instructions
- Preheat oven to 350 degrees.
- Mix Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans and pour the mixture into pie crust.
- Add pecan halves over the mixture evenly.
- Bake on center rack of oven for 50-55 minutes.
- Cool for at least 2 hours on wire rack before serving.
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Nutrition
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Table of contents
About this Recipe
This classic pecan pie recipe is perfect for wowing your guests (or yourself) because of how tasty and simple it is. All you have to do is mix the ingredients into a pie shell and put it in the oven.
Can this be made ahead of time?
Yes, it absolutely can. Bake the pie completely and then let it cool down to room temperature before putting it in an airtight container and storing it in the fridge. To warm it up, put it in your oven at 200 degrees F ( 93.3 degrees C) for about ten minutes, or until warmed through.
Recipe Tips & Tricks
If you end up with extra pecans, you can keep them for future use by sealing them in an airtight container and keeping them in a dry place. Storing them like this will keep them good for up to a year, which means that your future pies are in luck.
Serving Ideas
- Try it with some homemade Vanilla Ice Cream.
- Red Wine Pot Roast: This is a savory, filling main course that will feed a small party or a very hungry family and is a more dressed-up version of our most popular recipe on the site: Ultimate Slow Cooker Pot Roast.
- Roast Turkey: Turkey is a holiday favorite, but it is excellent all year round. Our roast turkey is delicious, and it makes plenty of leftovers for later weeknight meals.
How to Store
- Serve: This pie is different from cream pies in that you can store it covered at room temperature for up to 2 days.
- Store: Once in the fridge, it will last up to 4 days.
- Freeze: To freeze your pie, let it cool to room temperature and put it in an airtight container. It will last up to 2 months.
Variations
- Light Corn Syrup: You use light corn syrup when you want a less pronounced flavor. To substitute, for 1 cup light corn syrup, use ¼ cup water and 1 cup sugar.
- Dark Corn Syrup: Thicker, more flavorful, dark corn syrup is made from molasses. To substitute, use ¼ cup water and 1 cup brown sugar.
Related Recipes
More Delicious Pies
These photos were used in a previous version of this post
Hey Sabrina
Question? If I am using a deep dish crust, should I double the ingredients for the filling?
How deep?
This is my go-to pecan recipe. It turns out great every time. Thanks for all your great recipes!
You’re welcome and thank you for the 5 star review!
Is is the sugar content in the pie that keeps it from spoiling at room temp?
Keeping it in an airtight container or sealed plastic wrap will keep your pie fresh. Once it’s cut into, we recommend refrigeration.
Thanks for the reply. I asked because in the description, it says this kind of pie doesn’t need to be refrigerated. You may want to change it.
Good Point!
Everything looks delicious
Mine too came out liquidity. Does it harden up as it cools?
If its drippy liquidy in the center no that won’t harden up. If it’s jiggly then possibly yes. If you can and it’s really truly liquidy, wrap the pie crust edges will foil to protect them and put it back in the oven until it’s not liquidy. Up to 25 minutes. If you have an oven thermometer you may just want to double check if the oven is running a bit cooler than it should. I hope this firms up for you. It should if you give it a bit more time.
I had never made a pecan pie and this recipe turned out perfectly. It is now our regular at holidays!! Thank you
So glad to hear, Diane. Thanks for the 5 stars.
Replace 1 cup light corn syrup with 1 cup sugar/sweetener and 1/4 cup water, to replace 1 cup dark corn syrup use 1 cup brown sugar and 1/4 cup water
I’m not sure why this pie did not turn out well. It was so liquidy I wonder what I did wrong. I have made other pecan pies and never had this problem
Sorry to hear that! If you want to troubleshoot, shoot me an email at contact @ dinnerthendessert .com
Is this for a deep dish or regular pie crust?
This is for a regular pie crust. 🙂
Are your pies for 8 or 9-inch pies? Planning to do this one and your pumpkin pie but I do not see the size listed? Thanks!
Typically I use a 9-inch pie pan. Hope this helps!
What a perfectly moist pie! Loaded with flavor and easy to make too! Delicious!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
This pie is such a classic & delicious dessert! It is always a hit with everyone! I love pecans!
Thanks for the 5 stars, Kristyn.
This is the best pecan pie I’ve ever had! It’s always a hit!
So sweet of you to say, Anna.
YUMMMM. Love this Pecan Pie!!! Thank you!
You’re welcome, Sarah.
This looks amazing! I can’t wait to make it!
I hope you enjoy it!
This must be an American recipe and I live in UK, so i have no idea what corn syrup is. Can anyone enlighten me. I really want to make this.
It’s sugar disolved in hot water which makes it a more syrupy consistency. Hope this clears things up.
Hey Susanne- I have often used Lyle’s Golden Syrup in place of corn syrup- it doesn’t taste exactly the same and corn syrup is a bit thicker and more viscous but I think you could substitute it easily.