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.
You’ll love this recipe because the brown butter adds a rich, nutty flavor that makes the pie even more delicious.
Best of all, it's easy to make from scratch using pantry ingredients that you probably already have on hand.
It's the perfect Thanksgiving dessert to serve for the holidays!
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 50 min | Difficulty: Easy
What it is: A classic homemade pecan pie with a rich, gooey filling made from corn syrup, sugar, and eggs, all baked into a flaky, buttery crust and topped with toasted pecans.
Why you’ll love it: It’s a timeless holiday dessert that’s easy to make, always impresses guests, and tastes even better the next day.
How to make it: Whisk together the filling ingredients, pour into an unbaked crust, top with pecans, and bake until the filling is set and the crust is golden.
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.
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Table of Contents
- Recipe at a Glance
- Ingredient & Flavor Tips
- Runny Pecan Pie
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Kitchen Tool Spotlight
- Baking Instructions
- How long to cool pecan pie before eating?
- Can you make pecan pie ahead of time?
- Storing and Thawing Tips
- More Pie Recipes to LOVE
- Thanksgiving Printables Your Family Will Love
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- Recipe FAQ's
- 💬 Comments
Ingredient & Flavor Tips
- Using brown butter adds a rich, nutty depth that pairs beautifully with the pecans and gives the pie a more complex flavor.
- Use fresh, high-quality pecans for the best flavor. Toasting them beforehand enhances their nutty taste even more.
- This recipe does not use molasses. If you prefer a darker, richer filling, try this pecan pie recipe from Simple Recipes.
Runny Pecan Pie
- Allow the filling to cool slightly before pouring it into the crust to help prevent sogginess.
- If the pie crust edge is getting too brown, cover the edges with aluminum foil. Pie crust shields work great too!
- Let the pie cool completely before slicing so the filling sets properly and doesn’t turn runny.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- You can also use maple syrup as a good substitute for Karo corn syrup as it has a similar consistency and sweetness. It will also add a subtle maple flavor to the pie.
- This pie recipe does not use molasses!
- For this recipe uses ready-made pie crust. Check out my post on Pie Crust Basics for full step-by-step photos. You can also check out my post on Pie Crust Basics Part Part Two for ideas on decorating pies using homemade pie dough.
- Another fun twist on this recipe is my Pecan Pie Brownies Recipe.
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.
Kitchen Tool Spotlight
Check the internal temperature of the pie using a meat thermometer to ensure that it reaches at least 200°F.
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
Looking for more Easy Desserts and Thanksgiving Pies to serve? Check out my favorite Mini Pecan Pie Tarts or Pecan Pie Cheesecake.
Thanksgiving Printables Your Family Will Love
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📖 Recipe Card
How to Make Homemade Pecan Pie – A Classic Holiday Dessert
Video
Ingredients
- ½ cup butter melted
- 3 eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 24 halved pecans optional. See note below.
- 1 recipe basic pie dough 9-inches
Method
- In a small pot, brown the butter by melting it over medium-high heat, stirring vigorously until browned. This should take 4-6 minutes. Then, let it cool.
- In a medium bowl, add the sugar and eggs. Mix until combined using a hand mixer.
- Add the Karo syrup and vanilla extract to the mixture. Mix by hand using a rubber spatula until well combined.
- Stir in the pecans with the spatula.
- Add the browned butter to the mixture and mix again with the spatula until thoroughly combined.
- Pour the mixture into the frozen pre-made pie crust. If desired, add a layer of halved pecans on top for decoration.
- Bake in the oven for 45-50 minutes, or until the middle slightly jiggles while the edges remain firm.
- If the pie crust edge is getting too brown, cover the edges with aluminum foil.
- Cool for 30 minutes or refrigerate for 2 hours until chilled before serving.
Nutrition
Notes
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.
Yes, you can re-bake an undercooked pecan pie to ensure that it is cooked through properly. Simply cover the top of the pie with foil to prevent it from over-browning and bake it in the oven at a low temperature (around 325-350°F) for an additional 10-15 minutes. Keep an eye on the pie while it's baking to make sure it doesn't burn or overcook.
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!
Beth says
LOVE the brown butter addition to this traditional pie, Lois!
Thanks for sharing at Creatively Crafty, we will be featuring you this week!
Creatively, Beth
Lois says
Thank you Beth!
Shirley Wood says
We cannot have Fall without Pecan pie! Mmmmm! Congratulations! This post is being Featured at the new Merry Monday Party starting Sunday evening! Sharing on social media!
Lois says
Thank you! That's one of my favorite parties!
Philip Christensen says
Something else to look forward to on Thanksgiving!