Best Easy Pecan Pie Recipe
If you’re looking for the best pecan pie, this is it! This easy pecan pie recipe has a rich, gooey filling, perfectly toasted pecans, and a buttery, flaky crust — everything you want in a classic homemade pecan pie. Made with brown butter and corn syrup for that signature sticky-sweet texture, this Southern pecan pie comes together with just 15 minutes of prep and tastes like it took all day. It’s simple, reliable, and guaranteed to steal the show at any holiday table.
Servings: 10
Ingredients
- 1 unbaked pie crust
- 2 cups pecan halves
- 1 cup corn syrup light or dark *see note
- 3 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup salted butter *see note
- 1 tsp vanilla
- ½ tsp ground cinnamon
- ¼ tsp salt
Maple Whipped Cream (optional)
- 1 cup heavy cream cold
- 2 tbsp pure maple syrup
Instructions
- Preheat oven to 350 degrees. Have your pie crust ready to the point of lining your 9-inch pie dish, but not yet baked. Let it rest in the fridge until your filling is ready.
Prepare the Filling
- In a small sauce pan melt butter over medium heat. Continue to stir for 1-2 minutes until color changes from pale yellow to dark golden. Remove from heat and allow to cool slightly.
- Spread the pecans evenly in your prepared pie crust.
- Whisk together the corn syrup, granulated sugar, brown sugar, browned butter, cinnamon, and salt. Add in the eggs and vanilla and whisk until combined. Pour mixture over the pecans.
- Bake in preheated oven for 50-55 minutes. After 20 minutes, cover with a pie shield OR tented foil for the remainder of the baking time to keep it from browning too much.
- Transfer to a wire rack and allow to cool completely (the filling will settle as it cools.)
- Slice and serve warm or at room temperature topped with whipped cream or ice cream!
Maple Whipped Cream
- Combine the heavy cream and maple syrup in a bowl. Whip with an electric mixer on high speed (or by hand) until stiff peaks form. Chill until ready to serve.
Notes
Baking time: If you find that after 55 minutes the pie is still very jiggly in the middle when you gently shake it, bake for 5-10 minutes longer.
Corn Syrup: There is really no substitute for corn syrup in a classic pecan pie (sorry!). I prefer dark corn syrup in my pecan pie but if you only have light that works great!
Gluten Free: Use my buttery Gluten Free Pie Crust to make this pie gluten free!
Butter: I used salted butter, but if you have unsalted you can add an extra 1/4 teaspoon of salt to the recipe.
Pecan halves: I like to roughly chop the pecans so there is a mixture of chopped and whole.
Storage and leftovers: you pie keeps well at room temperature for 1-2 days, or chilled in the fridge for 4-5 days. You can definitely make this pie ahead of time! Heat individual slices in the microwave if desired.
Whipped Cream: The maple whipped cream is SO easy but really takes this pie to the next level and makes it feel really special. If you aren't a fan of maple, you can substitute 1/2 teaspoon vanilla or almond extract + 1/4 cup powdered sugar.
*Prep time does not include pie crust preparation.
Nutrition
Calories: 558kcal | Carbohydrates: 62g | Protein: 5g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 226mg | Potassium: 166mg | Fiber: 2g | Sugar: 51g | Vitamin A: 622IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 1mg
