Best Pecan Pie Recipe – Easy Homemade Southern Dessert with Flaky Crust & Gooey Filling
Now, I’ve made a lot of pies in my time (comes with the mom-of-three territory), from apple pecan pie to classic southern pecan pie, but this one? This is the one I keep coming back to. It’s the perfect mix of sweet and nutty, and it’s so easy, even on a busy day when I have about ten other things to do. If you’re looking for an easy homemade pecan pie or a quick and easy pecan pie that’ll make you look like a pro baker, you’re in the right place.
This old-fashioned pecan pie recipe is the real deal—no fancy tricks, just simple ingredients coming together for that perfect bite. You can make it with a homemade pecan pie crust (if you’re feeling ambitious) or go with store-bought to save time. Either way, this is one of those easy pie recipes that’ll have people asking for seconds.
So whether you’re hunting for pie ideas for the holidays, craving a classic homemade pecan pie dessert, or just in the mood for some good ol’ pecan pie with homemade crust, I’ve got you covered. Let’s make some pecan pies and get to baking. Because nothing beats a pecan pie recipe that’s both simple and ridiculously delicious.
What You’ll Need
For the Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade—no judgment here)
For the Filling
- 1 cup light or dark corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups pecan halves
How to Make Pecan Pie
Step 1: Prep the Oven
Preheat your oven to 350°F. If you’re using a homemade crust, roll it out and press it into a 9-inch pie dish. You can crimp the edges all fancy, or you can do what I do and just sort of pinch them and call it rustic.
Step 2: Make the Filling
In a big bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt. You want it nice and smooth. It’s gonna smell amazing already.
Step 3: Add the Pecans
Take your pecan halves and spread them out in the pie crust. Some people like to arrange them in a perfect pattern, but I just toss them in. No one’s complaining.
Step 4: Pour in the Goodness
Slowly pour the filling over the pecans. They’ll float to the top like magic, making that signature crunchy layer.
Step 5: Bake to Perfection
Put the pie in the oven and bake for about 50–55 minutes. Check it around the 40-minute mark—if the crust is getting too dark, cover the edges with foil. You’ll know it’s done when the center is set but still has a little wobble (kind of like Jell-O).
Step 6: Let it Cool (The Hardest Part)
This is important—let the pie cool for at least 2 hours before slicing. I know, I know, the smell is gonna test your patience, but if you cut it too soon, the filling won’t set properly.
FAQs About Pecan Pie
Can I make pecan pie ahead of time?
Absolutely! Pecan pies are actually better when made a day ahead. Just bake it, let it cool completely, then cover and store at room temperature for up to 2 days. If you need it to last longer, pop it in the fridge for up to 4 days.
Should pecan pie be refrigerated?
If you’re eating it within a day or two, it’s fine at room temperature. But if you’re storing it longer, refrigerate it to keep it fresh. Just let it sit out for a bit before serving so it’s not too cold.
How do I know when my pecan pie is done baking?
The center should be set but still have a slight jiggle when you gently shake the pan. If it’s still really wobbly, it needs more time. You can also insert a knife in the middle—if it comes out mostly clean, it’s ready!
My pie crust browns too fast—help!
If the edges of your crust are browning too quickly, cover them with foil or use a pie shield about halfway through baking. That way, the filling gets fully cooked without burning the crust.
Can I use a store-bought crust?
Of course! While a pecan pie with homemade crust is always amazing, a pre-made crust makes this an easy homemade pecan pie recipe that saves time.
Best Ever Pecan Pie Recipe Card
Pecan Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish and set aside.
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Scatter the pecan halves evenly in the pie crust. Then, pour the filling over them. The pecans will float to the top naturally.
- Place the pie in the oven and bake for 50–55 minutes. If the edges of the crust start browning too fast, cover them with foil. The pie is done when the center is set but still has a slight jiggle.
- Let the pie cool for at least 2 hours before slicing. Serve warm or at room temperature with whipped cream or ice cream.
Notes
- For deeper flavor, use dark brown sugar.
- Toast the pecans for extra crunch.
- Add a splash of bourbon for a fun twist.
- Store leftovers in the fridge for up to 4 days.
As a mom of three, I know life gets busy, and sometimes you just need an easy pecan pie recipe that doesn’t require a ton of steps. That’s why I love this one—it’s simple, classic, and comes out perfect every single time. And if you’re feeling creative, go ahead and experiment! Maybe try an apple pecan pie, or switch things up with a chocolate drizzle. There are so many pie ideas out there, and honestly, you can’t go wrong with a good pecan pie recipe.
So whether you’re making a homemade pecan pie from scratch or using a store-bought crust for a quick and easy pecan pie, just know that as long as it’s made with love (and maybe a little patience while it cools), it’s gonna be amazing.
Now, I’d love to hear from you—do you have a secret ingredient for your southern pecan pie? Do you prefer a pecan pie with homemade crust or do you go the easy route like me sometimes? Let me know in the comments! And if you try this old-fashioned pecan pie recipe, I hope your family loves it as much as mine does.
