Sweet, gooey caramel filling with toasted pecans in a flaky crust
Pecan Pie
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Servings
10
1 nine-inch pie
Difficulty
Easy
Cost
Moderate
$$
Recipe at a Glance
A rich, caramel-like filling studded with toasted pecans in a buttery flaky crust. A Southern Thanksgiving essential.
Cuisine: American
Category: Dessert
Difficulty: Easy
Cost: $$
Dietary: Vegetarian
Quick Summary
70 min total time|10 servings|Easy difficulty
A rich, caramel-like filling studded with toasted pecans in a buttery flaky crust. A Southern Thanksgiving essential.
AmericanVegetarian
Sarah Chen
(Updated )
Pecan pie is pure indulgence — a gooey, caramel-like filling loaded with buttery toasted pecans in a flaky pie crust. It is the kind of dessert that is almost impossibly rich, which is exactly why a thin slice with a dollop of whipped cream is all you need.
This recipe balances the sweetness by using a combination of dark corn syrup and brown sugar rather than relying solely on corn syrup. A splash of bourbon adds warmth and complexity, and toasting the pecans before baking amplifies their nutty flavor.
The filling sets up beautifully — firm enough to slice cleanly but still gooey and luscious with every bite.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- 1/2 cup packed dark brown sugar
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon (optional)
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C). Toast pecan halves on a baking sheet for 6-8 minutes until fragrant. Let cool.
- 2
Place pie crust in a 9-inch pie plate and crimp edges.
- 3
Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon, and salt until smooth.
- 4
Scatter toasted pecans in the bottom of the pie crust.
- 5
Pour the filling over the pecans — they will float to the top.
- 6
Bake for 50-55 minutes, until the edges are set and the center has a slight jiggle. Shield crust edges with foil if browning too fast.
- 7
Cool completely before slicing, at least 3 hours. The filling needs time to set.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Dark corn syrupGolden syrup or cane syrup
Slightly different flavor but works well
PecansWalnuts
Good substitute for a more budget-friendly version
BourbonOmit or use vanilla extract
Add an extra teaspoon of vanilla instead
Tips & Storage
Pro Tips
Do not skip toasting the pecans — it makes a massive difference in flavor.
The pie will puff up during baking and settle as it cools. This is normal.
For a chocolate pecan pie, scatter 1 cup chocolate chips in the crust before adding pecans.
Use a deep-dish pie plate if you have one — pecan pie filling is generous.
Storage
Store at room temperature for 2 days, or refrigerate for up to 5 days.
Reheating
Warm slices in a 325°F oven for 8-10 minutes. Delicious served with vanilla ice cream.
Nutrition Facts
Per serving (1 slice (1/10 pie)) · 10 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates44g
Fat23g
Fiber2g
Sugar30g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the bourbon?
- Absolutely. Just increase the vanilla to 1 tablespoon.
- Why is my pecan pie runny?
- Underbaking is the most common cause. The filling should jiggle slightly in the center but the edges should be fully set.
- Can I use maple syrup instead of corn syrup?
- You can substitute half the corn syrup with maple syrup for a maple-pecan variation.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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