Easy Pecan Pie Recipe
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Some Thanksgiving pies are finicky and time-consuming to make, but pecan pie is not one of them. Find out how to make the easiest pie with this simple recipe. Made with homemade all-butter pie crust the most delicious pean pie filling ever.
Did you know the pecans are native to North America? They start showing up at the beginning of fall, which is why it is a very popular nut during Thanksgiving. In fact, apple pies, pecan pies recipes, or pumpkin pie are the most popular during this time of the year.
If you’ve never tried this pie, you absolutely must try this classic recipe at least once. It is a sweet pie made with brown sugar, corn syrup, or golden syrup along with lots of pecans. It tastes so delicious, it will soon become your favorite, it is my husband’s absolute favorite pie.
Why is this the best pecan pie?
- This is a simple and easy recipe that can be made ahead of time. Therefore, it’s the perfect dessert for festive days like Thanksgiving and Christmas.
- Most of the ingredients are easy to find or pantry staples. In fact, most of them have easy substitutions.
- Of course, I am using pecan nuts today, but this pie is delicious even with macadamia and hazelnuts.
- There are two components to making this pie and guess what both can be made ahead of time.
- The pie crust – I am using my homemade pie crust. But, you can certainly use a ready-to-roll store-bought crust.
- The filling – a very simple and easy filling that takes just 5 minutes to make. But, you can also make it up to 2 days ahead of time.
The timeline for baking this pie
- Prepare pie crust – 10 mins
- Chill pie crust – 15 mins up to overnight
- Roll and partially bake crust – 20 mins
- Prepare the filling – 10 mins
- Bake the pie – 60 mins
- Cool the pie – 30 mins
Ingredients and substitutes
- Pecans – This is the essence of this pie. So, use good quality pecans from a reputable brand. There is no need to toast the pecans because they cook in the pie for a long time.
- Syrup – Today, I am using light corn syrup along with molasses. The molasses is for the color. And yet, you can also use golden syrup, or dark corn syrup and omit the molasses.
- Brown sugar – Dark sugar gives the pie a deeper color and stronger molasses flavor. But, you can also use light corn syrup.
- Lemon – The lemon just helps cut into the sweetness. So, do not omit the lemon.
How to make Pecan Pie
Homemade pie dough
- Food Processor – In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
Pastry blender – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Add the chilled iced water a little at a time and combine for 30 seconds more.
Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t over-mix or pulse too much. - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. - Dust the work surface with flour and roll carefully. Use your 9-inch pie pan as a guide to see how big you need it.
Pro tip – If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, and press the broken edges together with your fingertips.
- Transfer the dough to the pie pan. Gently fit it to the pan especially on the bottom edges with light hands. Cut the excess from the edges leaving 1/2 inch for crimping. Then, crimp the edges.
Pro tip – for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger. - Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking.
Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out. - Line the crust with parchment paper and fill it with pie weights and baking beans then bake for 15 minutes. Then, set it aside.
Pro tip – the best way to line the tart with parchment is to crumple the parchment first then open it again. - Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper.
Pro tip – while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust. - Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
Pecan pie filling
- In a mixing bowl or pyrex cup, beat the eggs with salt, spice, sugar, and lemon juice. Next, add the corn syrup, molasses, and melted butter. Stir to combine. Finally, add the chopped pecan nuts.
Pro tip – use a whisk to make sure everything is well combined and the sugar has almost dissolved. - Pour the pecan mixture into the pre-baked pie shell. Arrange the 12 saved pecan halves on top.
Bake
- Bake for 20 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 25 to 30 minutes until almost set.
Pro tip – tenting with a foil will prevent the pecans from getting too dark while baking. - Cool to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices.
Pro tip – When baked, the pie has a slight rise but as it cools it will settle again. - This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
Troubleshooting tips
- Homemade pie dough
- Use cold butter and ice water so you have a flaky pastry.
- Chill the pastry dough before rolling and chill the pie shell before baking.
- Pre-baking the pie shell for some time will ensure a crisp, not soggy crust.
- Pecan pie filling
- Use unsulphured molasses, not blackstrap molasses, which may be quite bitter and dominate the filling.
- And, use fresh pecans that are not kept for too long as they tend to get rancid over time.
- Also, use a whisk to ensure the syrup mixture is well combined.
- Bake
- First, bake on the middle rack of the oven.
- And bake for 20 minutes. Then, cover with aluminum foil so the pecan nuts on the top of the filling don’t become too dark.
- You must bake until the filling is just set, not liquid. The crust will be a light golden color and crisp.
How long will this pecan pie keep?
This pecan pie will keep at room temperature for two days. You can keep it in the fridge for 3 to 4 days. In fact, you can even freeze it for up to a month.
How long to bake pecan pie?
A pecan pie bakes for a little over an hour. I like to bake the crust for 15 minutes first at 400°F/200°C/ Gas Mark 5. Then reduce the temperature to 350°F / 177°C / Gas Mark 4 and bake for 20 minutes. Then tent with aluminum foil and bake for another 25 to 30 minutes.
How to freeze pecan pie?
You can make the pecan pie ahead and freeze it for a month.
1 – Bake and cool it to room temperature.
2 – Then carefully wrap it in plastic wrap twice. Make sure to remove any air pockets.
3 – Next, wrap the pie in aluminum foil. The foil prevents freezer burns and helps with condensation when thawing.
It is best to thaw it wrapped in the fridge overnight so the condensation says on the aluminum and plastic wrap. Once thawed bake for 20 minutes at 350 F / 175 C
What pan do you use for pecan pie?
You can make pecan pie in a pie pan or tart pan with a removable bottom. Today, I am using my pie pan, but some of my pies are made in tart pans. The advantage of the tart pan with a removable bottom is that you can take it with you over to friends and family. When making for the home, I like to use my stoneware pie pan. The advantage of stoneware is that it gives a lovely crisp crust that does not get soggy as it cools down
How to store pecan pie?
Cool the pie completely and store it at room temperature. You can serve it at room temperature or warm with a dollop of vanilla ice cream or whipped cream. If you like to serve the pie warm you can warm the pie at 275F / 140C for 10 minutes.
Can I make a pecan pie without corn syrup?
Absolutely. You can use golden syrup, maple syrup, instead of corn syrup. You can also use a combination of glucose with molasses.
Easy Pecan Pie Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/200°C/ Gas Mark 5
Calories: 587kcal
Adjust Servings Here: 9 servings
Description
Some Thanksgiving pies are finicky and time-consuming to make, but pecan pie is not one of them. Find out how to make the easiest pie with this simple recipe. Made with homemade all-butter pie crust the most delicious pean pie filling ever.
Video
Ingredients
Pie Crust
- 1 ½ cup (190 g) All purpose flour
- ½ cup (113 g) Unsalted butter (chilled cubes)
- ¼ tsp Salt
- 2 tbsp Iced water (up to 4 tbsp )
Pecan pie filling
- ½ cup (120 ml) Dark brown sugar
- 1 cup (240 ml) Corn syrup (light or dark)
- 1 tbsp Molasses ((optional for color))
- 4 tbsp (60 g) Butter (melted)
- 3 large Eggs (large)
- ¼ tsp Salt
- ½ tsp Pumpkin spice (or cinnamon )
- 7 oz (200 g) Pecans (chopped)
- 1 tbsp Lemon Juice
- 1 tbsp Vanilla extract
For the top
- 12 Pecan halves
Instructions
Homemade pie crust
- Food Processor – In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Pastry blender – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
- Add the chilled iced water a little at a time and combine for 30 seconds more. Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.
- Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Dust the work surface with flour and roll carefully. Use your 9-inch pie pan or 9-inch tart pan.Pro tip – If you find the crust is breaking around the edges too much, it means that it is too hard to roll. Leave it to rest on the counter for just 7 to 10 minutes. Then, roll again, press the broken edges together with your fingertips.
- Transfer the dough to the pie pan or tart pan. Gently fit it to the pan especially in the bottom edges with light hands. Cut the excess from the edges leaving 1/2 inch for crimping. Then, crimp the edges. Pro tip – for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
- Chill the crust in the fridge for 15 minutes up to 48 hours. Dock the pastry with a ting of a fork to prevent it from puffing during baking. Pro tip – if leaving for a long time make sure to wrap in plastic so it does not dry out.
- Line crust with parchment paper and fill with pie weights and baking beans then bake for 15 minutes. Then, set it aside.Pro tip – the best way to line the tart with parchment is to crumple the parchment first then open it again.
- Preheat the oven at 400°F/200°C/ Gas Mark 5
- Line the pie with parchment paper, then fill the center with pie weights or baking beans. Bake for 15 minutes – then remove the pie weights and parchment paper. Pro tip – while you can add the pie filling to an unbaked pie shell, prebaking the crust gives a wonderfully flaky, not soggy pie crust.
- Reduce the oven temperature to 350°F / 177°C / Gas Mark 4
Pecan pie filling
- In a mixing bowl or pyrex cup, beat the eggs with salt, spice, sugar, and lemon juice. Next, add the corn syrup, molasses, and melted butter. Stir to combine. Finally, add the chopped pecan nuts.Pro tip – use a whisk to make sure everything is well combined and the sugar has almost dissolved.
- Pour the pecan mixture into the pre-baked pie shell. Arrange the 12 saved pecan halves on top.
Bake
- Bake for 20 minutes on the middle rack. Then, tent with aluminum foil, and bake for another 25 to 30 minutes until almost set. Pro tip – tenting with a foil will prevent the pecans from getting too dark while baking.
- Cool to room temperature or for at least 30 minutes before you slice. I find letting it cool overnight makes for prettier slices. Pro tip – When baked, the pie has a slight rise but as it cools it will settle again.
- This pie can be served at room temperature or warm with a dollop of vanilla ice cream or whipped cream.
Recipe Notes & Tips
- Homemade pie dough
- Use cold butter and ice water so you have a flaky pastry.
- Chill the pastry dough before rolling and chill the pie shell before baking.
- Pre-baking the pie shell for some time will ensure a crisp, not soggy crust.
- Pecan pie filling
- Use unsulphured molasses, not blackstrap molasses which may be quite bitter and dominate the filling.
- Use fresh pecans that are not kept for too long as they tend to get rancid over time.
- Use a whisk to ensure the syrup mixture is well combined.
- Bake
- Bake on the middle rack of the oven.
- Bake for 20 minutes then cover with aluminum foil so the pecan nuts on the top of the filling don’t become too dark.
- You must bake until the filling is just set, not liquid. The crust will be a light golden color and crisp.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 587– kcalCarbohydrates: 63– gProtein: 7– gFat: 37– gSaturated Fat: 13– gCholesterol: 100– mgSodium: 240– mgPotassium: 195– mgFiber: 3– gSugar: 44– gVitamin A: 618– IUVitamin C: 2– mgCalcium: 54– mgIron: 2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Hi! dear, nice article. you have written very good article. i will try to make it. thanks for sharing this article.
Loved this recipe. Thank you
Pecan Pie is absolutely one of my all-time favorites, Veena! I don’t make it often, though, so I really appreciated some of your little tips on this wonderful recipe – even the shortcut cheater idea of using store-bought crust (which will come in handy all those times I’m in a time crunch around the holidays). Oh – and I’m so intrigued by your note that this could be made with maple syrup – that sounds like an amazing flavor twist – super excited about that idea, too! Thank you!
Thank you, Shelly. Yes, maple syrup works too
Pecan pie is my favourite pie ever!! That crust looks perfect, and that filling…oh my! Can’t wait to try your recipe. I have a feeling I will be making it lots this year.
Thank you, Sam.
excellent will try all your receips will be happy if you can make apple strudels
I do have an apple strudel Sushmita.