Classic Pecan Pie Recipe (Easy, Gooey & Sliceable)

This classic pecan pie recipe gives you a glossy, sliceable caramel filling packed with toasted pecans, baked in a flaky all-butter crust. Every ingredient is listed in US cups and grams, with oven temperatures in °F and °C, so you can bake it with confidence for Thanksgiving or any holiday table.

Recipe at a Glance

• Yield: one 9-inch pie, 8 slices
• Prep time: 30 minutes (plus 1 hour to chill the dough)
• Bake time: about 20 minutes to par-bake the crust + 55–65 minutes for the filled pie
• Cooling time: at least 4 hours
• Oven temperature: 375°F (190°C) for the crust, then 350°F (175°C) for the pie
• Pan: 9-inch (23 cm) glass or metal pie plate, standard or deep-dish

Ingredients

All-Butter Pie Crust (single crust)

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 1 tablespoon (12 g) granulated sugar
• 1/2 teaspoon (3 g) fine salt
• 1/2 cup (1 stick, 113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3 to 5 tablespoons (45–75 ml) ice water

Short on time? A 9-inch refrigerated or frozen store-bought crust works too; par-bake it the same way.

Pecan Filling

• 2 cups (220 g) pecan halves
• 3 large eggs (about 150 g without shells), at room temperature
• 1 cup (330 g) light corn syrup
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (4 tablespoons, 57 g) unsalted butter, melted and slightly cooled
• 2 teaspoons (10 ml) pure vanilla extract
• 1/2 teaspoon (3 g) fine salt

Need help measuring butter by the tablespoon or gram? See our butter conversion chart.

How to Make Pecan Pie Step by Step

1. Make and chill the crust

1. Whisk the flour, sugar and salt in a large bowl. Add the cold butter cubes and cut them in with a pastry blender or your fingertips until most pieces are the size of peas.
2. Sprinkle in 3 tablespoons of ice water and toss with a fork. Add more water 1 teaspoon at a time only until the dough holds together when squeezed.
3. Press the dough into a 1-inch-thick disk, wrap it and refrigerate for at least 1 hour (or up to 2 days).
4. On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle about 1/8 inch thick. Ease it into the pie plate, trim to a 1/2-inch overhang, fold the edge under and crimp. Freeze for 15 minutes.

For more detail on handling a flaky butter crust, our strawberry rhubarb pie recipe walks through rolling and crimping step by step.

2. Par-bake the crust

1. Place a rack in the lower third of the oven and preheat to 375°F (190°C).
2. Line the chilled crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes.
3. Remove the parchment and weights and bake 5 minutes more, until the bottom looks dry and pale golden. Lower the oven to 350°F (175°C).

3. Toast the pecans

Spread the pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, until fragrant. Let them cool for a few minutes. Toasting deepens the nut flavor and keeps them crisp in the filling.

4. Mix the filling

1. In a medium bowl, whisk the eggs just until the yolks and whites are blended.
2. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Avoid whisking hard enough to create foam, which can form a crust of bubbles on top.
3. Scatter the toasted pecans over the par-baked crust (or stir them into the filling), then slowly pour the filling over them.

5. Bake and cool

1. Set the pie on a rimmed baking sheet to catch drips and bake at 350°F (175°C) for 55–65 minutes.
2. After about 30 minutes, cover the crust edge with a pie shield or foil strips if it is browning quickly. If the pecans darken too fast, tent the whole pie loosely with foil.
3. The pie is done when the edges are puffed and set and the center jiggles only slightly, like set gelatin, when you nudge the pan. An instant-read thermometer in the center should read 200°F (93°C).
4. Cool on a wire rack for at least 4 hours before slicing. The filling finishes setting as it cools.

Variations

• Dark corn syrup: swap 1:1 for light corn syrup for a deeper, molasses-like flavor.
• Bourbon pecan pie: add 2 tablespoons (30 ml) bourbon with the vanilla.
• Chocolate pecan pie: reduce the pecans to 1 1/2 cups (165 g) and scatter 3/4 cup (130 g) semisweet chocolate chips over the crust before pouring in the filling.
• Maple pecan pie: replace the corn syrup with 1 cup (320 g) pure maple syrup. The filling will be slightly softer, so bake until the center reaches 200°F (93°C).

Troubleshooting

• Runny filling: the pie was underbaked or sliced while warm. Bake until the center registers 200°F (93°C) and cool for a full 4 hours.
• Cracked or puffed, dry top: the pie was overbaked or the oven ran hot. Check with an oven thermometer and start testing at 50 minutes.
• Soggy bottom crust: par-bake the crust as directed and bake on the lower rack so the bottom gets direct heat.
• Burnt crust edges: shield the rim with foil after 25–30 minutes.
• Filling overflowed: standard pie plates vary in depth. Leave about 1/4 inch of space at the top and bake any extra filling in a ramekin.
• Too sweet: use the full 1/2 teaspoon of salt, toast the pecans well, or add the bourbon variation for balance.

Storage and Make-Ahead

• Refrigerator: pecan pie is an egg-based custard pie, so once cooled, cover it and refrigerate for up to 4 days.
• Freezer: wrap the cooled pie (or slices) tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Make ahead: bake the pie 1–2 days before serving and refrigerate. Let slices sit at room temperature for 30 minutes, or warm them at 300°F (150°C) for 10 minutes.
• Dough: the crust dough keeps 2 days in the refrigerator or 3 months in the freezer.

Planning a full holiday dessert table? Pair this pie with our pumpkin pie for the holidays and a fruit dessert made with homemade apple pie filling.

Pecan Pie FAQ

Does pecan pie need to be refrigerated?

Yes. Because the filling is made with eggs, refrigerate the pie once it has cooled (within about 2 hours of baking) and keep it covered for up to 4 days.

How do I know when pecan pie is done?

The edges should be set and slightly puffed while the center wobbles just a little when the pan is nudged. For certainty, the center should read 200°F (93°C) on an instant-read thermometer.

Can I make pecan pie without corn syrup?

Yes. Use 1 cup (320 g) pure maple syrup in place of the corn syrup. The flavor is richer and the set is a little softer, so bake to 200°F (93°C) in the center and cool completely before slicing.

Should I use pecan halves or chopped pecans?

Either works. Halves give the classic glossy top, while coarsely chopped pecans (the same 220 g) make the pie easier to slice neatly.

Why did my pecan pie get runny after cutting?

Most often it was cut too soon. The filling needs at least 4 hours at room temperature to set. If it is still loose after cooling, it was underbaked; next time bake a few minutes longer until the center reaches 200°F (93°C).