Christmas / Desserts / Holidays / Pies / Special Diets / Thanksgiving / Vegetarian

The Best Pecan Pie Recipe

Written by Katerina

Published Oct 17, 2022

Buttery, homemade crust? Check. Sweet maple and pecan filling? Double check! The Best Pecan Pie Recipe is right here, easy to make and perfect for your holiday table!

A slice of pie on a pie server, held just above the rest of the pie.

A Classic Southern Dessert

Are you a fan of pecan pie? When it comes to the lineup of holiday dessert favorites, pecan pie is a major contender. I can’t say that I love it +3more than Pumpkin Pie or Apple Pie, but it’s definitely up there with the best.

If you’ve never made your own pecan pie, you’ve got to try it! Making pecan pie is a very simple process, and the gooey, sticky, crunchy result is so worth it. Anyone who likes sticky caramel and chopped nuts will adore this dessert, perfectly baked in a flaky all-butter crust. Best of all, it’s incredibly easy to follow this simple pecan pie recipe!

Close-up shot of a slice of pie being lifted out of the pan.

Why Is Pecan Pie So Good?

Pecan pie is beloved for a lot of reasons. First, it has a sticky toffee-like filling. Second, that filling is loaded with crunchy pecans! Pecans have a naturally tender crunch and sweet aftertaste, making them a great dessert ingredient, while the syrupy, custardy filling adds a luxurious texture and flavor.

Many pies use corn syrup to make the filling, but this pecan pie recipe features maple syrup instead – a seasonal, flavorful alternative.

Finally, you can’t go wrong with all of that goodness served up in a flaky crust.

From top left: Eggs, salt, pecans, white and brown sugar, maple syrup, butter, chopped pecans.

What Is Pecan Pie Filling Made Of?

Let’s take a look at the ingredients you’ll need for this homemade pecan pie recipe. I use this simple 👉 homemade pie crust, but you could also use a store-bought crust, if you prefer. The rest of the ingredients create the luscious filling.

Crust: Either homemade or store-bought, depending on your preference. You can also use a gluten-free crust if you need to.
Butter: You’ll need unsalted butter at room temperature, cut into small pieces.
Sugar: I use plain granulated sugar, as well as light brown sugar. Raw sugar would also be fine.
Maple Syrup: Reach for pure maple syrup, not “pancake syrup” or “breakfast syrup.”
Eggs: Large, whole eggs give the filling its custardy texture.
Salt
Pecans: Chopped, toasted pecans give the recipe its special flavor and texture, while whole pecans make the perfect decoration.

A pie dish with several slices of pecan pie left in it.

How to Make Pecan Pie

To make this recipe, you’ll need to mix up the syrupy filling on the stovetop first. It takes a bit of time to cool, but overall it’s very simple to do.

Prep the Oven and Pie Crust. To get started, preheat your oven to 375°F. If your pie crust is in the fridge, take it out and let it come to room temperature for about 10 minutes. Then, bake the pie crust in the preheated oven and bake for 10 minutes. Remove it from the oven, and set aside to cool. Adjust the oven temperature to 325°F.
Make the Syrup Mixture. Next, combine the butter, brown sugar, granulated sugar, and maple syrup in a deep, heavy-bottomed saucepan. Cook over medium-high heat until the sugar is all dissolved and the mixture is glossy and shiny. Take the saucepan off the heat and let the syrup cool.

A heavy pot with butter, sugar, and syrup inside. Eggs, salt, an pecans are arranged in dishes on the work surface.

Assemble the Pie. Once the syrup has cooled down to room temperature, beat in the eggs one at a time until the filling is smooth. Make sure you wait until the syrup is cool, or the eggs will get scrambled! 🫤
Next, sprinkle the chopped toasted pecans into the prepared pie crust in an even layer. Pour the syrup over the pecans, and arrange the decorative pecans on top.

Beating eggs into cooled maple syrup mixture.

Overhead shot of a partially-assembled pecan pie. The pecan halves have not yet been added.

Bake the Pie. Slide the pie into the oven, and bake it for 40 to 50 minutes. It’s done when the edges are set, but the center is still slightly wobbly. (If the crust browns too much while baking, cover it with foil or a pie shield.)
Enjoy! Cool the pie completely before serving.

A slice of pie on a small serving dish, next to the larger pie.

Tips and Tricks

Is this pecan pie recipe making you hungry? Me too! But before you start baking, make sure to check out these easy recipe tips. They’ll go a long way toward making sure your pie is picture-perfect.

An Underdone Pie: If you check your pie at 40 or 50 minutes and it’s still runny, don’t despair. Pecan pies sometimes take longer to set, so just let the pie keep baking for a bit and it should firm up.
An Overdone Crust: One of the most common problems with pie baking is keeping the upper edge of the crust from burning. Luckily, this is an easy fix! All you have to do is cover the crust if it starts to brown too much. You can use strips of foil, or a special pie shield. Either way, uncover the crust for the last 10 to 15 minutes of baking so it can crisp up.
Testing for Doneness: If you really want to make sure your pie is done properly, you can use your trusty meat thermometer! Just insert a clean meat thermometer into the filling, and see if it registers at 200°F. If so, you’re good to go.

overhead shot of a slice of pie held over a newspaper, and a pie plate placed above it.

Does Pecan Pie Have to Be Refrigerated?

Yes, since pecan pie contains eggs and is technically a type of custard, you should definitely refrigerate leftover pie to keep it fresh. Wrapped well or stored in an airtight container, the pie will keep for up to four days.

A slice of pie on a pie server, next to the pie dish.

Does This Pecan Pie Recipe Freeze Well?

Definitely! You can make pecan pie ahead of time and freeze it for future use. Just cool the pie to room temperature, and then wrap it tightly in one layer of plastic wrap plus another layer of foil. Mark with the date, and freeze for up to 3 months. Thaw in the fridge before serving.

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5 from 4 votes