There’s nothing quite like the rich, buttery aroma of a freshly baked pecan pie filling your kitchen. This classic American dessert combines a flaky, golden crust with a gooey, caramel-like filling studded with crunchy, toasted pecans. In just 50 minutes, you can create a show-stopping treat that’s perfect for holidays, gatherings, or simply indulging your sweet tooth.
Each bite delivers a symphony of textures and flavors—smooth, velvety filling contrasts with the nutty crunch of pecans, while hints of vanilla and brown sugar dance on your palate. Whether served warm or at room temperature, this pecan pie is a comforting, decadent delight that’s sure to impress. It’s a dessert that feels like a warm hug in every slice.
What You’ll Need for the Perfect Pecan Pie
- 1 (9-inch) deep dish frozen pie crust (thawed overnight in the fridge or at room temperature)
- 1 cup brown sugar (packed, for a rich sweetness)
- ⅓ cup butter (melted; unsalted recommended for better control of flavor)
- ¾ cup corn syrup (light or dark, depending on your preference for flavor intensity)
- ½ teaspoon salt (to balance the sweetness)
- 3 large eggs (room temperature for easier mixing)
- 2 cups pecan halves (divided; 1 ½ cups chopped, ½ cup left whole for topping)
- 1 cup whipped cream (optional, for serving)
Step-by-Step Instructions for a Delicious Pecan Pie
- Prepare the pie crust: Thaw the frozen pie crust overnight in the refrigerator or at room temperature until soft. Place the crust on a baking sheet and set aside.
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s ready when you are.
- Make the filling: In a large mixing bowl, whisk together the brown sugar, melted butter, corn syrup, salt, and eggs until smooth and well combined.
- Add the pecans: Coarsely chop 1 ½ cups of pecan halves and gently fold them into the filling mixture.
- Assemble the pie: Pour the filling into the prepared pie crust. Arrange the remaining ½ cup of pecan halves on top in an even layer.
- Bake: Place the pie on the center rack of the oven and bake for 35-40 minutes, or until the center is set and the crust is golden brown. (Tip: The pie is done when the edges are firm, and the center jiggles slightly but doesn’t slosh.)
- Cool and serve: Let the pie cool completely on a wire rack. For best results, refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.
Whipped Cream & Topping Ideas
While whipped cream is a classic topping for pecan pie, you can get creative! Try a dollop of vanilla ice cream for a warm-and-cool contrast, or drizzle with caramel sauce for extra richness. For a festive touch, sprinkle with a pinch of sea salt or cinnamon before serving.
Perfect Pairings: Serving Suggestions
Pecan pie is a star on its own, but it pairs beautifully with a cup of coffee or spiced tea for dessert. For a holiday spread, serve alongside pumpkin pie or apple crisp. A scoop of bourbon-spiked whipped cream can also elevate the flavor for adult gatherings!
Storing & Reheating Tips
Store your pecan pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for about 5-10 minutes. Avoid freezing, as the texture may change.
Time-Saving Hacks
To save time, use a pre-made pie crust (like the one in this recipe) and pre-chop your pecans the night before. If you’re in a rush, skip the decorative pecan topping and simply mix all the pecans into the filling—it’ll still taste amazing!
Common Questions Answered
Wondering if your pie is done? The center should be slightly jiggly but set when you gently shake the pan. If the crust browns too quickly, cover the edges with aluminum foil. For a gooier pie, reduce the baking time by 5 minutes—just keep an eye on it!
Pecan Pie
Ingredients
- 1 9 inch deep dish frozen pie crust, thawed
- 1 cup brown sugar
- ⅓ cup butter, melted
- ¾ cup corn syrup
- ½ teaspoon salt
- 3 eggs
- 2 cups pecan halves, divided
- 1 cup whipped cream, optional topping
Instructions
- Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
- Place pie crust on a baking sheet and set aside.
- Preheat oven to 375℉.
- In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
- Coarsely chop 1 ½ cups of pecan halves and fold into the pie filling.
- Pour filling into pie crust.
- Top with remaining pecan halves.
- Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
- Let cool and store in the refrigerator before serving. Top with whipped cream, if desired.