Pecan Pie Recipe
This Pecan Pie is sweet and rich, loaded with pecans and baked in a flaky all-butter pie crust. It’s make-ahead friendly and perfect for the holidays!
If I were to make a list of comfort food desserts, this pecan pie would be right up there at the top of the list. Along with Apple Pie and Pumpkin Pie, it’s a favorite holiday pie, the perfect finishing touch for your Thanksgiving or Christmas meal.
If you love pecan pie, you are going to especially appreciate how easy this recipe is to make. To make the filling, you simply whisk a few ingredients together. Then add the pecans to an unbaked pie crust, pour on the filling, and bake!
This is the best pecan pie I’ve tasted. The pie filling is buttery and sweet, with hints of caramel and vanilla. Add in plenty of buttery, savory-sweet pecans, and this pie is guaranteed to be a favorite for years to come.
Pecan Pie Recipe Ingredients
You’ll love the simple ingredient list of this pecan pie recipe.
- Pie Crust: I like to use this easy Pie Crust Recipe. You can also use a 9-inch store-bought pie crust. You do not have to bake the crust before adding the pie filling.
- Eggs: Three large eggs help to bind the filling.
- Pure Maple Syrup: Instead of corn syrup, we’re using maple syrup in this pecan pie recipe. Maple syrup is an unrefined sugar and it brings a lovely depth of flavor to this pie. Be sure to use pure maple syrup, not pancake syrup.
- Brown Sugar: Adds more sweetness to the pie. Both light and dark brown sugar work well. Dark brown sugar will give you a richer caramel flavor.
- All-Purpose Flour: Traditional pecan pie recipes use corn syrup along with eggs to help the filling to set. Since maple syrup is thinner and less sticky than corn syrup, adding a small amount of flour helps the filling to set up nicely.
- Butter: Adds rich, buttery flavor.
- Vanilla: For a touch of warm sweetness.
- Cinnamon: This warm spice is a nice complement to the sweet flavors in the pie.
- Salt: Balances out the sweetness and brings all of the flavors together.
- Pecan Halves: You’ll need 2 cups of raw pecan halves for this recipe.
How to Make Pecan Pie
One of the things that I love most about this recipe is how quick and easy it is to make. Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Put the unbaked pie crust in the freezer for 30 minutes while you prepare the filling.
- Crack the eggs into a large mixing bowl and lightly beat them with a whisk.
- Whisk in the pure maple syrup and brown sugar.
- Whisk in the flour.
- Add the melted butter, vanilla, cinnamon and salt and whisk until well combined.
- Add the pecan halves to the unbaked pie crust and spread them out into an even layer.
- Pour the pie filling mixture over the pecans.
- Bake at 350° F for 40-50 minutes, until the filling is mostly set and only jiggles slightly in the center.
- Let the pie cool on a wire rack for 2-3 hours. The filling will set up as it cools.
Serve slices of pecan pie with a spoonful of freshly whipped cream. This indulgent pie is worth it!
Do you need to blind bake the pie crust?
You do not need to blind bake the pie crust for this recipe. Blind baking means to pre-bake the crust and can help to prevent a soggy bottom crust. I tested this recipe without blind baking the crust and we did not find the bottom crust to be soggy. So you can skip a step and some effort and add the pie filling to an unbaked crust.
Recipe Tips
- The pie dough can be made up to 3 months ahead and frozen until you’re ready to use it. Thaw overnight in the refrigerator before rolling it out.
- Freeze the unbaked pie crust for at least 30 minutes before adding the filling. This helps the crust to keep its shape and not sink down on the sides when baking.
- I like to leave the pecan halves whole, but if you prefer smaller pieces of pecans you can coarsely chop them before adding them to the pie crust.
- Check on the pie after it has baked for about 30 minutes. If the crust is browning too much, loosely cover the top of the pie with a piece of foil. I did not have to cover my pie when baking, but it’s always good to check because no one wants a burnt crust.
- I know it’s hard to wait, but be sure to let the pie cool for at least 2-3 hours before slicing and serving. This cooling time is essential for allowing the filling to set.
Storage Instructions
You can make this pie ahead for the holidays and freeze it, or store it in the refrigerator until you’re ready to serve it.
- To Refrigerate: Pecan pie can be stored in the refrigerator for up to 4 days.
- To Freeze: Let the baked pie cool completely, then wrap tightly with plastic wrap. Then wrap again with aluminum foil. Store in the freezer for up to 2 months. When you’re ready to serve the pie, thaw overnight in the refrigerator and then let it come to room temperature before serving.
More Favorite Pie Recipes
Love this pecan pie recipe? Try one of these pie recipes next:
Pecan Pie
Ingredients
- 1 9-inch unbaked pie crust*
- 3 large eggs
- 1 cup pure maple syrup, at room temperature
- ½ cup packed brown sugar, light or dark
- 1 ½ tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups pecan halves
Instructions
- Place the unbaked pie crust in the freezer for 30 minutes before adding the filling. This helps the crust to keep its shape and not sink down on the sides when baking.
- Preheat oven to 350° F with a rack in the center of the oven.
- Place the eggs in a large mixing bowl and lightly beat them with a whisk. Add the pure maple syrup and brown sugar and whisk to combine.
- Add the flour and whisk until well combined. Then add the melted butter, vanilla, cinnamon and salt and whisk until well combined.
- Pour the pecan halves into the unbaked pie crust and spread them out into an even layer. Pour the maple syrup mixture over the pecans.
- Bake in the preheated oven for 40-50 minutes, until the filling is mostly set and only jiggles slightly in the center. Check on the pie after about 30 minutes of bake time to make sure the crust isn't browning too much. If it is, loosely cover the pie with a piece of foil. (I did not need to cover mine.)
- Let pecan pie cool on a wire rack for at least 2-3 hours before serving. It will set up as it cools.
Notes
- If using homemade pie crust, after rolling it out and putting it in the pie dish, freeze the unbaked crust for 30 minutes before adding the filling. If using store-bought, keep frozen until ready to use.
- To Refrigerate Baked Pie: Pecan pie can be stored in the refrigerator for up to 4 days.
- To Freeze Baked Pie: Let the baked pie cool completely, then wrap tightly with plastic wrap. Then wrap again with aluminum foil. Store in the freezer for up to 2 months. When you’re ready to serve the pie, thaw overnight in the refrigerator and then let come to room temperature before serving.
I’ve made this pie several times for different occasions and generally, I don’t have any left to take home as people enjoy it.
Although I use a 9 inch pie pan it always gets too crowded with 2 cups of pecans and it doesn’t allow for as much of the pie filling in each bite. So I started reducing the amount of pecans by at least half a cup and it turns out much more evenly proportioned in terms of pie filling to pecans. I do wish it didn’t take so long to set but as the saying goes, anything worth waiting for is worth having.