This Classic Pecan Pie recipe is a rich and delicious Southern dessert made with a flaky homemade pie crust, sweet brown sugar filling, and plenty of pecans.

The gooey pecan filling is flavored with brown sugar, butter, and vanilla, then topped with pecans that toast beautifully as the pie bakes. Paired with the buttery homemade crust, it’s a traditional dessert that deserves a spot on the table year after year.

Pecan pie is especially popular for Thanksgiving and Christmas, but you don’t have to wait for the holidays to make one. Serve each slice on its own or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.

Why You’ll Love This Classic Pecan Pie

• Classic Southern flavor: The combination of pecans, brown sugar, butter, and vanilla creates the rich, sweet flavor you expect from a traditional pecan pie.
• Homemade from start to finish: This recipe includes a simple homemade butter pie crust along with the pecan filling.
• Rich and gooey filling: The sweet filling sets underneath a layer of toasted pecans for that classic pecan pie texture.
• Perfect for the holidays: Pecan pie is a great dessert to serve for Thanksgiving, Christmas, or other fall and winter gatherings.
• Easy to make ahead: Bake the pie ahead of time and give it plenty of time to cool and set before you’re ready to serve it.
• Simple serving options: Serve it as is or add whipped cream or vanilla ice cream.

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Ingredient Notes:

For the Homemade Pie Crust

All-purpose flour: The base of the homemade crust. When measuring flour, spoon it into the measuring cup and level it off rather than packing it down.

Unsalted butter: Keep the butter cold until you’re ready to make the dough. Cold pieces of butter help create a flaky, tender crust as the pie bakes.

Ice water: Add the water gradually and use only enough to bring the dough together. Keeping it ice cold helps prevent the butter from softening too much while you work with the dough.

Salt: A small amount helps balance the flavor of the homemade crust.

For the Pecan Pie Filling

Light brown sugar: Gives the filling its sweetness and adds a deeper caramel-like flavor.

Corn syrup or golden syrup: Creates the thick, sweet, gooey texture associated with classic pecan pie.

Eggs: Help bind and set the filling as the pie bakes.

Unsalted butter: Melted butter adds richness and helps create the smooth filling.

Vanilla extract: Adds a warm flavor that pairs especially well with the brown sugar and pecans.

Salt: A little salt helps balance the sweetness of the filling.

Pecans: Pecan halves create a beautiful classic presentation on top of the pie. Chopped pecans can also be used if you prefer smaller pieces throughout each slice.

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Pecan Filling

• 1 cup light brown sugar, packed
• ½ cup corn syrup or golden syrup
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves or chopped pecans

How to Make Classic Pecan Pie

Step 1: Make the Pie Dough

In a medium mixing bowl, combine the flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Chill the dough for 15 minutes to help firm up the butter before rolling.

Step 2: Prepare the Pie Crust

Preheat the oven to 350°F.

On a lightly floured surface, roll out the chilled dough until it is large enough to fit a 9-inch pie pan.

Transfer the dough to the pie pan and gently press it into the bottom and sides. Trim the edges as needed. Use the tines of a fork to press a simple decorative pattern around the edge of the crust.

Step 3: Make the Pecan Pie Filling

In a medium mixing bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until the filling is smooth and well combined.

Step 4: Assemble the Pecan Pie

Pour the filling into the prepared pie crust.

Arrange the pecans evenly over the top. If you are using pecan halves, arrange them in a circular pattern for a classic pecan pie presentation.

Step 5: Bake

Bake for 50–55 minutes, or until the filling is set and slightly puffed.

Keep an eye on the crust as the pie bakes. If the edges begin to brown too quickly, loosely cover the edges with aluminum foil and continue baking.

Step 6: Cool and Serve

Transfer the baked pie to a wire rack and allow it to cool completely for at least 2 hours before slicing.

The cooling time is important because it gives the filling time to finish setting. Once cooled, slice the pie and serve it as is or add whipped cream or vanilla ice cream.

Tips for Making the Best Pecan Pie

Keep the butter cold for the crust. Cold butter is important when making the homemade pie dough. Work fairly quickly and avoid overworking the dough so the butter doesn’t become too warm.

Add the ice water gradually. Start with the smaller amount and add more only as needed. The dough should hold together without becoming wet or sticky.

Don’t skip chilling the dough. Giving the dough 15 minutes to chill helps firm the butter back up and makes the crust easier to work with.

Watch the crust while the pie bakes. If the edges are getting too brown before the filling is finished, cover them loosely with aluminum foil or use a pie crust shield.

Look for visual signs that the filling is done. The filling should look set around the edges and slightly puffed. The center may still have a slight jiggle when the pie comes out of the oven, but it shouldn’t look liquid.

Let the pie cool completely. This is one of the most important steps. Give the pecan pie at least 2 hours to cool so the filling has time to set before you cut the first slice.

Use pecan halves for a pretty holiday pie. Arranging the pecans in circles creates a classic presentation that looks especially nice on a Thanksgiving or Christmas dessert table.

How Do You Know When Pecan Pie Is Done?

Pecan pie is ready when the edges of the filling look set and slightly puffed. The center can still have a slight jiggle when you gently move the pie, but it shouldn’t look wet or liquid.

Avoid baking the pie until the center is completely firm. The filling will continue to set as the pie cools.

After removing the pie from the oven, place it on a wire rack and let it cool for at least 2 hours before slicing. This cooling time helps the filling set properly and gives you cleaner slices.

What to Serve With Pecan Pie

Classic pecan pie is rich and flavorful enough to serve on its own, but a simple topping can make it even better.

Try serving each slice with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A cup of hot coffee
• A glass of cold milk

For Thanksgiving or Christmas, pecan pie also makes a great addition to a dessert table alongside other classic holiday favorites like pumpkin pie, apple pie, or sweet potato pie.

If you’re serving the pie with ice cream, let the slice warm slightly before adding the ice cream. The combination of the rich pecan filling and cold vanilla ice cream makes a delicious holiday dessert.

How to Store Pecan Pie

Because pecan pie contains eggs, it should be stored in the refrigerator after it has cooled.

Once the pie has cooled completely, cover it tightly with plastic wrap or aluminum foil and refrigerate. For the best quality, enjoy the leftover pecan pie within 3–4 days.

When you’re ready to serve it, you can enjoy a slice chilled or let it sit out briefly before serving if you prefer it closer to room temperature.

Can You Make Pecan Pie Ahead of Time?

Yes! Pecan pie is a great make-ahead dessert, especially when you’re preparing a holiday meal.

Bake the pie as directed and allow it to cool completely. Once cooled, cover the pie and store it in the refrigerator until you’re ready to serve.

Making the pie a day ahead also gives the filling plenty of time to set, which can make it easier to cut into clean slices when it’s time for dessert.

If you prefer pecan pie closer to room temperature, remove it from the refrigerator shortly before serving.

Frequently Asked Questions

Can I use chopped pecans instead of pecan halves?

Yes. You can use either pecan halves or chopped pecans in this recipe. Pecan halves give the top of the pie a more traditional, decorative appearance, while chopped pecans give you smaller pieces in each bite.

Can I use a store-bought pie crust?

Yes. If you’re short on time, you can use a prepared 9-inch pie crust instead of making the homemade crust. Add the pecan filling and bake according to the recipe directions.

Do I need to prebake the pie crust?

No. There is no need to prebake the crust for this recipe. The pecan filling is added directly to the unbaked crust, and they bake together.

Why is my pecan pie runny?

A pecan pie can be runny if it hasn’t baked long enough or if it is sliced before the filling has had enough time to set.

When you remove the pie from the oven, the edges should be set and the center can have a slight jiggle, but it shouldn’t look liquid. Let the finished pie cool for at least 2 hours before slicing.

Can I use golden syrup instead of corn syrup?

Yes. Golden syrup can be used in place of the corn syrup in this recipe. Keep in mind that it has its own distinct flavor, so the finished pie may taste slightly different.

Can I make pecan pie the day before Thanksgiving?

Yes. Pecan pie is a convenient dessert to make the day before Thanksgiving. Bake and cool the pie completely, then cover and refrigerate it until you’re ready to serve.

Can I use a frozen pie crust?

Yes. A frozen 9-inch pie crust can be used as a shortcut. Follow the package directions for preparing the crust for a filled pie, then add the pecan filling and bake as directed.

How long should pecan pie cool before slicing?

Allow the pie to cool for at least 2 hours before cutting it. The filling continues to set as the pie cools, so waiting helps prevent a runny filling and makes it easier to cut clean slices.

More Southern Dessert Recipes

If you enjoyed this Classic Pecan Pie, try these other delicious desserts from Roscoe’s Recipes:

• Mini Pecan Tarts – All the delicious flavors of pecan pie in a smaller, bite-sized dessert that’s perfect for holidays and gatherings.
• Slow Cooker Cinnamon Pecan Dump Cake – An easy pecan dessert with warm cinnamon flavor that makes a delicious fall or holiday treat.
• Instant Pot Apple and Blueberry Crisp – A warm fruit dessert topped with a sweet brown sugar oat crumble.
• Homemade Peach Cobbler Dump Cake – An easy Southern-inspired peach dessert that’s especially delicious served warm with vanilla ice cream.
• Pecan Cobbler – A rich and comforting dessert packed with pecan flavor