Best Pecan Pie Recipe

Published Nov 19, 2025

5 from 20 votes

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This easy Southern Pecan Pie Recipe is a classic dessert in which salty pecans caramelize in a sweet filling and flaky crust. A family favorite, this iconic pie is a must for Thanksgiving and a favorite for Christmas and family suppers.

Pecan pie with golden pie crust in a pie plate on a marble counter.

Our homemade pecan pie is a rich, deliciously sweet family recipe that is always a favorite dessert on our table. It’s super easy and can be made in one bowl; you don’t have to pre-bake the pie crust, and you can even make it ahead of time or freeze it! We love it for family suppers, and it is a must on my Thanksgiving dessert table, alongside my sweet potato pie, apple pie, and coconut cream pie!

Why you’ll love this Southern Pecan Pie recipe!

This homemade pecan pie recipe comes from family recipes passed down from my husband’s grandmother and my own grandmother. It is so quick and easy that my grandmother let me help her make it when I was young. Even though it’s very simple to make and can be mixed together in a single bowl, it’s incredibly decadent and delicious. I think once you try it, you’ll see why it is a must-make dessert recipe in my family.

Why You’ll Love This Recipe

Rich Flavor and Nutty Texture: Nutty pecans in a rich, buttery, caramel-like filling are nestled in a flaky homemade pie crust.
Simple Ingredients: With just 7 ingredients, this pie filling has a simple, buttery, nutty goodness.
Quick and Easy: Filling comes together in one mixing bowl. Then pour into the crust and bake.
Perfect for All Baking Skill Levels: Beginners and skilled bakers alike enjoy this recipe.

Ingredients for Pecan Pie

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Mixing bowl with sugar, unbaked pie crust, vanilla extract, pecan halves, three eggs, salt, butter, and measuring cup with maple syrup.

Granulated Sugar: With less sugar than the original recipe, the addition of maple syrup gives it plenty of sweetness.
Eggs: Room-temperature large eggs hold the filling together and give it structure.
Maple Syrup or Light Corn Syrup: Use either one; corn syrup has a more neutral flavor. Maple syrup gives a distinct maple flavor. Our grandmothers’ recipes used corn syrup, but I love the flavor that all-natural maple syrup gives to this pie.
Melted Butter: Get butter to just-melted, not boiling, so it won’t affect the eggs in the mixture.
Vanilla Extract: Use my homemade vanilla extract, or another pure vanilla extract.
Salt: Enhances the sweetness and the flavor of the pecans.
Pecans: Use halves or pieces, as preferred. I don’t toast them before baking.

Unbaked Pie Crust: I use my homemade pie crust for its amazing flavor and flaky texture, but you can also use store-bought.

How to Make Pecan Pie

This scrumptious homemade pecan pie is easy to make in one bowl with simple ingredients.

Step by Step Instructions

Sugar and eggs for pecan pie in a glass mixing bowl.

Mix sugar and eggs in a large mixing bowl.

Vanilla extract added to eggs and sugar in a glass mixing bowl.

Add in the melted butter, vanilla, salt, and syrup (corn or maple) and mix.

Stir in the pecans.

Pecan pie filling poured into an unbaked pie crust is ready to bake.

Pour the filling into the unbaked pie crust. (Again, I highly recommend my homemade pie crust.)

Overhead picture of baked pecan pie with golden brown pie crust.

Bake in a preheated oven at 350 degrees until the pie is set, about 45 minutes to 1 hour. In the last few minutes of baking, tent the pie loosely with foil. When the pie is done, remove it from the oven and place it on a cooling rack to cool completely. *See notes on How to Tell if Pecan Pie Is Done. Once the pie has completely cooled, cut the pie into slices and serve. Top with vanilla ice cream, whipped cream, or serve plain. It is delicious any way that you serve it.

How to Tell if Pecan Pie is Done

Internal Temperature: The center of the pie should register 200ºF when checked with an instant-read thermometer.
Slightly Springy in Center: If you touch the center of the pie, it should spring back slightly. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven, and you’ll know it’s not overbaked or underbaked.

Note: It will become firmer once removed from the oven and cooled. This is why you should wait until the pie is completely cooled before slicing it to serve.

Storage Tips

Store: Prepare the pie, cool completely. Store it in the refrigerator, covered, for 3 to 4 days. *See notes about refrigeration.
Freeze: Prepare the pie, cool completely. Wrap the pie plate entirely in foil, including the top and bottom. Place the wrapped pie into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. Thaw in fridge overnight. Serve cold or reheat.
Reheat: Allow to sit on the counter as the oven preheats. Tent with foil to prevent burning, then reheat in the oven at 325 degrees for about 15 minutes. You can also reheat individual slices on a plate (uncovered) in the microwave for 20-30 seconds until warm but not hot.

Frequently Asked Questions

Should you toast the pecans?

No. I recommend that you do not toast the pecans before baking. As the pie bakes, the pecans rise through the filling, forming a crispy, glistening, nutty topping. I’ve found that the pecans taste overcooked if toasted before making the pie.

How do I keep the edges of the pie crust from getting too brown?

You may loosely tent a piece of foil over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.

Can I make pecan pie without corn syrup?

Yes. I use maple syrup in this pecan pie recipe for its rich, natural, and delicious maple flavor. Light corn syrup (sometimes called Karo syrup) has a more neutral flavor and is what my grandmother used.
If using maple syrup, the amount is given in the recipe card, but you use the same amount of it as you’d use of corn syrup.

Does pecan pie need to be refrigerated?

Yes. According to the USDA, the pie needs to be refrigerated for food safety reasons because it contains eggs. Do not leave it out for over 2 hours without refrigerating it. Make sure the pie is completely cool before covering it and refrigerating.

You may also enjoy our Pecan Pie Bars or Pecan Chewies if you love pecans as my family does! Delicious!

Side view of toasty pecans in a freshly baked pie.

More Favorite Southern Desserts

Why This Southern Pecan Pie Is A Must-Make

This rich, nutty Pecan Pie is classic old-fashioned Southern baking at its best. It is made with simple ingredients, including pecans, butter, sugar, and eggs, that bake into the most delicious, sweet, salty, buttery dessert. It’s simple to make and a loved tradition at holiday gatherings and family dinners.

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Best Pecan Pie Recipe

Robyn Stone

5 from 20 votes

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 8

Equipment

Ingredients

▢ ½ cup (99 g) granulated sugar
▢ 3 large (150 g) eggs
▢ 1 cup (312 g) light corn syrup or maple syrup
▢ ½ cup (113 g) butter, melted
▢ 1 teaspoon (5 g) vanilla extract
▢ pinch (0.4 g) kosher salt
▢ 1 cup (114 g) pecan halves or pieces
▢ 1 unbaked pie crust

Instructions

Preheat oven to 350º F.
Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in syrup (corn or maple), melted butter, vanilla, and salt. Stir in pecan halves and pour into the unbaked pie crust.
Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over-brown.

Notes

How to Tell if Pecan Pie is Done:

Internal Temperature – The center of the pie should register 200º F when checked with an instant-read thermometer.

Slightly Springy in Center – If you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.

Storage Tips:

Store: Prepare the pie, cool completely. Store it in the refrigerator, covered, for 3 to 4 days. *See notes about refrigeration.
Freeze: Prepare the pie, cool completely. Wrap the pie plate entirely in foil, including the top and bottom. Place the wrapped pie into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. Thaw in fridge overnight. Serve cold or reheat.
Reheat: Allow to sit on the counter as the oven preheats. Tent with foil to prevent burning, then reheat in the oven at 325 degrees for about 15 minutes. You can also reheat individual slices on a plate (uncovered) in the microwave for 20-30 seconds until warm but not hot.