Classic Pecan Pie, sometimes called old-fashioned pecan pie, is a fall dessert that is perfect for the holidays or whenever you want to satisfy a sweet craving. With a flaky homemade pie crust, a sweet custard filling loaded with crunchy pecans, and a hint of cinnamon, it's got warm and cozy fall vibes written all over it. It has the perfect balance between sweet, savory, and nutty. You seriously won't believe how easy it is to make the best homemade pecan pie with just minutes of prep work. Plus, it's easy to make ahead and freezer-friendly. What else could be better for your Thanksgiving dessert table.
I first shared this recipe in 2017, and it has been on our holiday table ever since. It's the kind of old-fashioned pie your grandmother would recognize, with a buttery, caramel-like pecan pie filling that's a treat for your taste buds. The filling is simple to whisk together, and because the pie sets best when it has hours to cool, it's one of the easiest desserts to make a day or two ahead.
If you loved this recipe, try our Chocolate Pecan Pie, Pecan Pie Cheesecake, or Pecan Pie Muffins next
Why You'll Love This Recipe
- It's so easy to make. The filling is a handful of simple ingredients whisked together and poured in, with no lattice or arranged pecans needed.
- Make ahead and freezer-friendly. It's best made a day in advance, and it freezes well too.
- It's a classic pie. Pecan pie is a holiday favorite we make every fall, and it only spread widely in the 1920s after Karo syrup started printing the recipe on its cans.
- Not too sweet. With just ½ cup of brown sugar alongside the corn syrup, the filling is rich and caramel-like without being cloying.
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Ingredients and Substitutions
To make this delicious classic old-fashioned pecan pie, you will need the following ingredients (see recipe card below for quantities):
- single pie crust - use an unbaked pie crust, either homemade pie dough or a store-bought one to make things super easy.
- butter - Salted or unsalted both work.
- brown sugar - you can use light or dark. Dark brown sugar gives a slightly deeper, molasses flavor.
- eggs - use large eggs. Let them sit out for a few minutes so they blend smoothly.
- golden corn syrup - feel free to substitute with light corn syrup, which tastes nearly the same. Dark corn syrup gives a deeper, more molasses-like flavor. You can also use maple syrup (like we did in the Pecan Pie Bars) or honey, though the flavor will change a bit.
- vanilla extract - use pure vanilla extract for the best flavor.
- ground cinnamon - feel free to substitute with pumpkin pie spice if you prefer.
- salt - balances the sweetness.
- pecan halves - use whole halves so they rise to the top and look pretty. Toasting them first for 5 to 7 minutes adds extra nutty flavor, but it's optional.
Equipment
You will also need measuring cups and spoons, a large mixing bowl, a whisk, a rolling pin, a 9-inch pie dish, and a wire rack for cooling.
How to Make the Best Pecan Pie
- Prepare the pie dough. If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
- Chill the crust. Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
- Make the pecan pie filling. In a large mixing bowl, whisk together melted butter and brown sugar until the mixture is smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined.
- Assemble the pie. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
- Bake. Bake the pecan pie in a 350°F preheated oven for 20 minutes, then cover the edge loosely with a piece of aluminum foil or a pie crust shield to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also puff up but it will settle as it cools.
- Serve. Cool the pie completely on a wire rack for several hours before cutting. You could also serve it warm, but note that it won't hold its shape as easily when slicing. Serve each slice with whipped cream or vanilla ice cream.
Expert Tip
Look for a Slight Jiggle, Then Let It Cool Completely
The most common pecan pie mistake is pulling it out too early or slicing it too soon. The pie is ready when the edges are set and the center jiggles slightly when you nudge the dish, like gelatin, not like liquid. It firms up as it cools, so don't wait for it to look completely solid. Then give it several hours at room temperature before you cut into it. That time is what turns the filling from runny into clean, sliceable custard.
Recipe Variations
- Use maple syrup or honey. Swap the corn syrup for the same amount of maple syrup or honey, like in our Pecan Pie Bars. The flavor will change a bit.
- Make mini pecan pies. Fill a muffin tin lined with small rounds of pie dough for mini pecan pies. Grease the tin with cooking spray first, and bake for less time, checking for set filling. For another handheld version, try our Pecan Pie Muffins.
- Make chocolate pecan pie. Sprinkle ½ cup of semisweet chocolate chips over the bottom of the crust before adding the filling. Or see our Chocolate Pecan Pie.
- Add bourbon. Whisk 1 to 2 tablespoons of bourbon into the filling for a classic Southern twist.
- Swap the spice. Use pumpkin pie spice in place of the cinnamon for a warmer, spiced pie.
- Add orange zest. Stir in 1 teaspoon of fresh orange zest for a bright contrast.
Tips for the Best Classic Pecan Pie
- Chill the crust. Chilling the assembled crust before filling helps it hold its shape and bake up flaky.
- Whisk gently. Mix until the filling is just combined so it doesn't get bubbly or foamy.
- Place the pie on a baking sheet. A rimmed baking sheet catches any drips and makes the pie easier to move in and out of the oven. If you only have flat cookie sheets, line one with foil.
- Cover the crust edge. Loosely cover the edges with a pie crust shield or foil after 20 minutes so the crust doesn't over-brown.
- Check your oven temperature. Ovens often run hot or cold, and an oven thermometer helps you bake at the right oven temperature.
- Check for a slight jiggle. The center should wobble slightly, not slosh, when you nudge the pie.
- Cool completely. Give it several hours at room temperature so the filling can set.
- Use a sharp knife. Wipe the blade between slices for clean cuts.
Storage
Make Ahead
Pecan pie is one of the best desserts to make ahead. Bake it 1 day before you plan to serve it, let it cool completely, then cover it loosely and refrigerate. For the best texture, take it out about 30 minutes before serving so it comes to room temperature. You can also make the pie dough up to 2 days ahead and keep it wrapped in the fridge, or freeze it for up to 3 months.
How to Store
Once cooled to room temperature, cover the pecan pie loosely with aluminum foil or plastic cling wrap and refrigerate for up to 3-4 days. Don't leave it out for more than 2 hours, since the filling contains eggs.
How to Reheat
Pecan pie is best at room temperature, but you can warm individual slices in a 300°F oven for 8 to 10 minutes. Warm slices won't hold their shape as neatly, so serve them right away.
How to Freeze
You can also easily freeze this pecan pie. Carefully wrap it tightly with plastic cling wrap or aluminum foil and store upright inside a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Serve
Serve this Classic Pecan Pie at room temperature on your Thanksgiving or Christmas dessert table, or any time you want a classic pie. Put it next to an apple pie, like our Apple Crumble Pie, for a table of favorites, or serve it the way grandma always did, with a scoop of something cold or creamy to balance the sweetness.
These are my favorite things to serve with it:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Yes, and it's actually better when you do. Pecan pie needs several hours to cool and set, so baking it a day ahead gives the filling time to firm up. Cover it loosely and refrigerate, then let it come to room temperature before serving. It keeps in the fridge for 3 to 4 days.
Yes. Bake it the day before, cool it completely, cover it loosely, and refrigerate overnight. Take it out about 30 minutes before dessert so it's at room temperature. That frees up your oven on Thanksgiving Day, too.
The edges should be set and the top golden, and the center should jiggle slightly when you gently shake the pie, like gelatin. It will firm up as it cools, so don't bake it until it's completely solid.
It was most likely underbaked or sliced before it cooled completely. Bake until the center only slightly jiggles, then let the pie cool for several hours at room temperature before cutting.
Yes. Maple syrup or honey works in the same amount, though the flavor and texture will change a bit. Maple syrup gives a deeper, more caramel-like flavor.
Yes. This recipe is written for a standard 9-inch pie dish and a regular pie crust, which gives you the right amount of filling. In a deep dish pie plate, the filling will look a little shallow, so many bakers increase the recipe by about half and bake a little longer, until the center only slightly jiggles. A deep-dish frozen crust also works, but check for doneness early.
This recipe doesn't need it. You pour the filling into an unbaked crust that has been chilled, and the foil cover keeps the edge from over-browning. If you struggle with soggy bottoms, you can par-bake the crust for 10 minutes first.
The center of a fully baked pecan pie reaches about 200°F on an instant-read thermometer. Most people go by sight instead: the edges are set, the top is golden, and the center jiggles slightly when you nudge the dish. The filling keeps setting as it cools, so don't bake until it's completely firm.
Yes. The filling contains eggs, so cover the pie and refrigerate it once it's cooled to room temperature. Don't leave it out for more than 2 hours.
Yes. Wrap the cooled pie tightly in plastic wrap or foil, store it upright in a freezer bag or airtight container, and freeze for up to 3 months. Thaw it overnight in the fridge.
Look for a sour or off smell, visible mold, a slimy or watery filling, or a very runny, weeping texture. Pecans that taste bitter or rancid are another sign. Pecan pie has eggs in the filling, so refrigerate it once it's cool, and throw it out if it has been left at room temperature for more than 2 hours or has been in the fridge longer than 3 to 4 days. When in doubt, throw it out.
More Fall Pie Recipes
Looking for other recipes like this? Try these:
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Classic Pecan Pie
- Total Time: 1 hour 10 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans, perfect for Thanksgiving.
Ingredients
- 1 unbaked single 9-inch pie crust, homemade or store-bought
- ¼ cup butter, melted
- ½ cup brown sugar
- 3 large eggs
- 1 cup golden corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat oven to 350 F.
- If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
- Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
- Bake the pecan pie for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also peak out but it will settle as it cools.
- Allow the pie to cool completely for several hours before slicing and serving. You could also serve it warm but note that won't hold its shape as easily when slicing.
Notes
Make ahead: Bake the pie 1 day ahead, cool completely, cover loosely, and refrigerate. Let it come to room temperature before serving.
Storage: Once cooled to room temperature, cover loosely and refrigerate for up to 3-4 days. Don't leave it out for more than 2 hours. To freeze, wrap tightly and store upright in a freezer bag or airtight container for up to 3 months, then thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Amanda (The Glorious Grape) says
Such a timeless recipe for the holidays! This looks so yummy. I bet it would pair really well with a nice Madeira wine, too 😉
Helene D'Souza says
Your pie reminds me of my mum making this for Sundays when I was a kid. Just that we don't get pecans. I so wish this was my dessert now!
Colleen Milne says
How can you ever go wrong with such a classic. This pie looks divine, and I want some!!
Razena | Tantalisemytastebuds.com says
I have loved pecan pie since the very first bite when I was a teenager and still love it. I wondered how I was going to use the corn syrup I bought the other day, and this will be it!