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Pecan Pie is one of the easiest pies you’ll ever make. The key to great filling is to have the perfect balance of butter, sugar and corn syrup. This recipe hits the mark! For the perfect consistency be sure to bake until the center is no longer jiggly. Easy peasy!
Our BEST Pecan Pie Recipe
Get out the wayback machine because I’ve finally updated this Classic Pecan Pie recipe. A variation of this recipe was first published in November of 2011. That year I posted a new pie recipe each week for the entire year. Let’s just say I had a lot of pie fans visit my house on a weekly basis.
Over the years I’ve tweaked this recipe which is a combination of many pies tested and enjoyed. This final version is ready for prime time with its delicious flavor and amazing consistency.
PRO TIP: I’ve also included my favorite method for avoiding a soggy bottom without having to par-bake or pre-bake the crust! Check it out…
- 9-inch unbaked pie shell, homemade, store-bought or frozen pie crust
For the Pecan Pie Filling:
- granulated sugar
- light brown sugar or dark brown sugar for a slight molasses taste
- light corn syrup or dark corn syrup or maple syrup
- melted unsalted butter
- large eggs, lightly beaten
- chopped pecan halves
- a 9-inch aluminum pie pan (not the disposable kind) (affiliate link)
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How to make perfect Pecan Pies
1. Prepare the pie pastry
For this recipe you can use our homemade Pie Crust recipe, refrigerated store-bought or frozen pie dough. Roll the pastry out on a lightly floured sugar to a 13-inch circle.
Transfer to a 9-inch pie pan, preferably metal / aluminum. Crimp the edges decoratively and trim away any excess. Refrigerate until needed.
2. Preheat the oven
To achieve a nice crisp bottom crust (no soggy bottom) try this method. Place a baking stone or heavy duty baking sheet on the middle rack in the oven. Preheat the oven (and stone) to 450 degrees F.
2. Prepare the pecan pie filling
In a large bowl stir together the sugars, salt, corn syrup, melted butter, eggs and vanilla. Whisk until smooth and blended. Scatter the pecans in the pie shell.
Carefully pour the filling over the nuts. The pecans rise to the top of the syrup mixture as you see in the above photo.
Place the pie on the hot stone in the preheated oven and immediately reduce the temperature to 325 degrees F. Bake until the center is set and not longer jiggly, about 50 to 60 minutes.
Cool completely on a wire rack before serving.
How to avoid a soggy bottom pie
For recipes that call for a par-baked, pre-baked or partially baked pie crust I always use this method. This simple step works better than lining the crust with beans or pie weights and baking with aluminum foil around the edges.
Roll out the crust and ease into a metal or heavy aluminum pan (not disposable). Place a baking stone (pizza stone Affiliate link) or a heavy duty baking sheet on the middle rack in the oven. Preheat the oven to 450 degrees F. (The temperature will be reduced once the pie is placed in the oven)
TIP: After the pie is assembled don’t let it sit too long before baking as it might get soft on the bottom.
Place the unbaked pie directly on the hot stone. This quick-bakes the bottom crust helping to prevent a soggy bottom. This is why an aluminum or metal pie pan is essential. If using a glass pan I don’t recommend placing a cold glass pie plate on a hot stone or it may crack and break.
The best holiday pies
Pecan Pie ranks right up there with Pumpkin Pie, Apple Pie and even Sweet Potato Pie as one of the best Thanksgiving desserts. For those with nut allergies, try this brilliant Pecan’t Pie made with pretzels instead of pecans!
Another one of my favorites is Chocolate Pecan Pie. If you’re a fan of nuts and chocolate it is a must try recipe!
Pecan Pies are also great for Christmas or anytime you have an abundance of pecans on hand.
How to serve Pecan Pie
Our favorite way to enjoy a slice of Pecan Pie is with a dollop of lightly sweetened whipped cream. Pecan Pie is sweet to take care if serving with ice cream.
To decorate this pie I’ve used pie crust cutters (affiliate link) in the shape of fall leaves. You can line the crust with cutouts or simply serve each slice with a crust cookie on top.
Storing Pecan Pie
Store pecan pie at room temperature well sealed in plastic wrap for up to 2 days. Refrigerate for longer storage. Set out at room temperature an hour before serving.
Pecan Pie can also be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Pecan Pie Recipe
- 9-inch aluminum or metal pie pan
- 1 9-inch unbaked pie crust
- ½ cup granulated sugar (110g)
- ½ cup light brown sugar packed (112g)
- ½ teaspoon salt
- ¾ cup light corn syrup (252g or 9oz)
- 6 tablespoons unsalted butter melted
- 3 large eggs room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1 ½ cups chopped pecans (177g or 6 1/4 oz)
- Prepare the pie pastry. Roll the dough out on a lightly floured surface to a 13-inch circle. Transfer to a 9-inch pie pan, preferably aluminum. Crimp the edges decoratively and trim any excess. Refrigerate until needed.
- Place a baking stone or heavy baking sheet on the middle rack in the oven. Preheat oven (and stone) to 450°F. The pie will be baked directly on the stone to help prevent a soggy bottom.
- In a mixing bowl whisk together the sugars, salt, corn syrup, melted butter, eggs and vanilla. Whisk until smooth and blended. Scatter the pecans in the pie shell. Carefully pour the filling into the prepared pie crust over the pecans. Place the pie on the stone in the hot oven and immediately reduce the temperature to 325°F. Bake until the center is set and no longer jiggly, about 50 to 60 minutes.
- Cool to room temperature (about 3 hours) before serving. The pie can be stored at room temperature well sealed for up to 2 days. Refrigerate for longer storage. Set out at room temperature an hour before serving.
- Top with a dollop of whipped cream if desired.
- If using a glass pie pan, do not place on a hot stone as it may crack or break. To pre-bake the crust pierce the sides and bottom of the pastry with a fork. Refrigerate for 30 minutes.
- While the pastry is chilling, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.
- Reduce the oven temperature to 325 degrees F.
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Originally published November 2011, updated December 2023