Homemade Pecan Pie

With its flaky crust, sweet and nutty filling, and hint of warm spices, this recipe for Homemade Pecan Pie is the perfect way to end any holiday meal.

This recipe takes it to the next level by using brown butter, which adds a layer of richness and deep flavor to the pecan pie batter. Best of all, it's easy to make from scratch using pantry ingredients that you probably already have on hand.

Craving more easy desserts for the holidays? Check out some other Thanksgiving dessert ideas recipes for cakes, cookies, and more!

For some people the Thanksgiving meal is not complete without a slice of pecan pie.  However, growing up my family never had pecan pie as part of our Thanksgiving desserts. 

I guess this is what happens when you grow up in a German/Italian household from Queens, NY. We always had traditional apple pie, pumpkin pie and my mom's famous homemade cheesecake.

Looking for more Thanksgiving Pies to serve? Check out my favorite Mini Pecan Pie Tarts or Pecan Pie Cheesecake.

Table of Contents

• Mastering Pecan Pie: Expert Tips
• 🛒Helpful Kitchen Tools
• Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
• Ingredients
• Recipe Substitutions and Variations
• Step-by-Step Instructions
• Kitchen Tool Spotlight
• Baking Instructions
• Before You Begin!
• How long to cool pecan pie before eating?
• Can you make pecan pie ahead of time?
• Storing and Thawing Tips
• Recipe FAQ's
• More Pie Recipes to LOVE
• 📖 Recipe Card
• 💬 Comments

Mastering Pecan Pie: Expert Tips

• Use fresh, high-quality pecans for the best flavor. If you want, try toasting the pecans beforehand can also enhance their nutty flavor.
• Using brown butter in your pecan pie recipe adds a whole new level of flavor! Browning the butter creates a rich, nutty depth that complements the pecans perfectly. It's a simple step that makes a big difference, giving your pie a more complex and sophisticated taste.
• Allow the filling to cool slightly before pouring it into the crust. This helps prevent the crust from becoming soggy.
• This recipe does not use molasses. If you prefer a darker, richer filling, try this pecan pie recipe from Simple Recipes.
• If the pie crust edge is getting too brown, cover the edges with aluminum foil. Pie crust shields work great too!
• Allow the pie to cool completely before slicing and serving. This allows the filling to set properly.

🛒Helpful Kitchen Tools

Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch -CGGYYZ Mini Round Tart Pan with Removable Bottom, Nonstick Mini Pie Pans for Baking, Carbon Steel Quiche Pan Set for Cupcake Muffin Cakes and Desserts, Including 6 Tart Pan and 1 Tart Tamper (Green)HONGBAKE Round Tart Pan 9 Inch with Removable Bottom, Nonstick Quiche Baking Pan for Oven, Tarts Tin for Cheese Cakes, Desserts

 

Ingredients

Step-by-Step Instructions

Step 1: In a medium bowl, add the sugar and eggs. Mix until combined using a hand mixer.

Step 2: Add the Karo syrup and vanilla extract to the bowl. Use a rubber spatula to gently fold the ingredients together until they are fully incorporated and the mixture is smooth.

Step 3: Use a spatula to gently fold the pecans into the batter. Make sure they are evenly distributed throughout.

Step 4: Brown the butter in a small pot over medium-high heat, stirring constantly until golden brown (4-6 minutes). Let cool. Then add the cooled browned butter to the mixture and mix again with the spatula until thoroughly combined.

Step 5: Carefully transfer the mixture into the frozen pie crust. Ensure it's evenly distributed within the crust.

Step 6: If you'd like, you can press halved pecans gently into the top of the pie for an elegant look. You can also do this halfway through the baking, add the pecan halves in a circle design on top of the pie. Be careful not to press too heavily.

Baking Instructions

Step 7: Bake the pie for 45-50 minutes. You'll know it's done when the edges are golden brown and firm, and the center still has a slight jiggle to it. Once baked, let the pie cool completely at room temperature for 1 to 2 hours before slicing and serving.

How long to cool pecan pie before eating?

For the best pecan pie, let it cool for at least 1 to 2 hours after baking. This allows the runny filling to set, creates a more enjoyable texture, and enhances the flavors. Cooling completely is key for a perfect slice of pecan pie!

Can you make pecan pie ahead of time?

To make pecan pie ahead of time, prepare the crust and brown butter filling as instructed. Blind bake the crust, then pour in the cooled filling and let the pie cool completely. Finally, cover tightly and store in the refrigerator for up to 3 days or freeze for longer storage.

Storing and Thawing Tips

Refrigerator: Baked pecan pie should be stored in an airtight container or covered with plastic wrap or aluminum foil. Place the container in the refrigerator for up to 3 days.

Freezing Baked Pies: To freeze the pie, make sure to cool it completely first. Then wrap the pie with a few layers of aluminum foil or plastic wrap. Store the wrapped pie in an airtight container or freezer bag and place it in the freezer for 3 months.

Thawing Tips: Allow the pie to defrost overnight in the refrigerator before eating.

More Pie Recipes to LOVE

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📖 Recipe Card

This recipe has been updated since it first appeared in 2017 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!