Classic Pecan Pie Recipe with An Incredible Texture, Amazing Flavor And A Simple Method

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Pecan Pie is one of the easiest pies you’ll ever make. The key to great filling is to have the perfect balance of butter, sugar and corn syrup. This recipe hits the mark! For the perfect consistency be sure to bake until the center is no longer jiggly. Easy peasy!

Ingredients You’ll Need

  • 1 9-inch unbaked pie crust
  • ½ cup granulated sugar (110g)
  • ½ cup light brown sugar packed (112g)
  • ½ teaspoon salt
  • ¾ cup light corn syrup (252g or 9oz)
  • 6 tablespoons unsalted butter melted
  • 3 large eggs room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 ½ cups chopped pecans (177g or 6 1/4 oz)


  1. Prepare the pie pastry. Roll the dough out on a lightly floured surface to a 13-inch circle. Transfer to a 9-inch pie pan, preferably aluminum. Crimp the edges decoratively and trim any excess. Refrigerate until needed.
  2. Place a baking stone or heavy baking sheet on the middle rack in the oven. Preheat oven (and stone) to 450°F. The pie will be baked directly on the stone to help prevent a soggy bottom.
  3. In a mixing bowl whisk together the sugars, salt, corn syrup, melted butter, eggs and vanilla. Whisk until smooth and blended. Scatter the pecans in the pie shell. Carefully pour the filling into the prepared pie crust over the pecans. Place the pie on the stone in the hot oven and immediately reduce the temperature to 325°F. Bake until the center is set and no longer jiggly, about 50 to 60 minutes.
  4. Cool to room temperature (about 3 hours) before serving. The pie can be stored at room temperature well sealed for up to 2 days. Refrigerate for longer storage. Set out at room temperature an hour before serving.
  5. Top with a dollop of whipped cream if desired.

Recipe Notes

  • If using a glass pie pan, do not place on a hot stone as it may crack or break. To pre-bake the crust pierce the sides and bottom of the pastry with a fork. Refrigerate for 30 minutes.
  • While the pastry is chilling, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.
  • Remove the parchment paper and pie weights or beans and set aside. Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.
  • Reduce the oven temperature to 325 degrees F.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 533kcal | Carbohydrates: 64g | Protein: 5g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 281mg | Potassium: 151mg | Fiber: 2g | Sugar: 51g | Vitamin A: 363IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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