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Pecan Pie

This easy homemade pecan pie is rich, buttery, and packed with crunchy pecans on a flaky crust. Perfect for holidays or whenever you need a classic southern pecan pie that’s simple yet absolutely delicious.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 3 hours
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 unbaked 9-inch pie crust homemade or store-bought
For the Filling:
  • 1 cup corn syrup light or dark
  • 1 cup brown sugar packed
  • 3 large eggs
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups pecan halves

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish and set aside.
Make the Filling
  1. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Add the Pecans
  1. Scatter the pecan halves evenly in the pie crust. Then, pour the filling over them. The pecans will float to the top naturally.
Bake
  1. 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.
Cool & Serve
  1. 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.