This Classic Pecan Pie features a buttery, flaky crust filled with a rich, gooey, and nutty filling. Topped with whole pecans arranged beautifully, it’s a perfect dessert for holidays, family gatherings, or anytime you crave a sweet treat.

Ingredients

1 single pie crust (homemade or store-bought)
3 large eggs, at room temperature
¾ cup granulated sugar
¼ cup brown sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
1 cup light corn syrup
¼ cup unsalted butter, melted
1 ½ cups pecans (1 cup chopped, ½ cup left whole for topping)

Instructions

Preheat the Oven
- Preheat oven to 350°F (180°C).
Prepare the Filling
- In a medium bowl, whisk the eggs until smooth.
- Add granulated sugar, brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until fully combined.
Prepare the Pie Crust
- Transfer the unbaked pie crust to a 9-inch pie dish. Fold the edges under and crimp them for a decorative finish.
- Prick the bottom of the crust lightly with a fork to prevent bubbling.
Assemble the Pie
- Spread the chopped pecans evenly over the bottom of the crust.
- Pour the filling over the pecans; they will gradually float to the surface.
- Arrange the whole pecans in concentric circles on top for a decorative look.
Bake
- Cover the edges with aluminum foil to prevent over-browning. Bake for 30 minutes.
- Remove the foil and continue baking for 25–30 minutes, or until the center is set and slightly firm.
Cool and Serve
- Place the pie on a wire rack and allow it to cool for at least 2 hours before slicing.
- Serve with whipped cream or a scoop of vanilla ice cream, if desired.

Why You’ll Love This Recipe

Classic, rich, and nutty flavor with a perfectly gooey filling
Beautiful presentation with whole pecan topping
Perfect for holiday gatherings, family dinners, or special occasions
Easy to make with simple pantry ingredients

Tips

Use room temperature eggs to help the filling set evenly.
Lightly toast the pecans before baking for enhanced flavor.
Cover the pie edges with foil early to prevent crust from over-browning.
Let the pie cool completely; slicing too soon may cause the filling to spill.

Variations and Substitutions

Crust: Use a graham cracker crust or gluten-free crust for variation.
Sweeteners: Substitute maple syrup or honey for part of the corn syrup for a different flavor.
Nuts: Swap pecans with walnuts or a mix of nuts.
Chocolate: Add a layer of chocolate chips on the crust before pouring the filling for a chocolate-pecan version.

FAQs

Can I make this pie ahead of time?
Yes, the pie can be baked a day ahead. Store at room temperature covered lightly with foil.

Can I freeze pecan pie?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

How do I know when the pie is done?
The center should be set but slightly jiggly. It will firm up as it cools.

Can I use a pre-made filling?
Yes, but homemade filling ensures the best flavor and texture.

Serving and Suggestions

Serve warm or at room temperature with whipped cream or ice cream.
Pair with a cup of coffee, tea, or dessert wine for a complete treat.
Garnish with extra chopped pecans for added texture and presentation.
Perfect centerpiece dessert for Thanksgiving, Christmas, or special occasions.