Pecan Pie Recipe (Easy Classic Pecan Pie)

Pecan pie is one of those desserts that just feels like it belongs on the table at this time of year. It’s sweet, sticky, packed with pecans and especially good served slightly warm with a big scoop of vanilla ice cream.

It’s also much easier to make than it looks. The filling is basically just a case of whisking everything together, stirring in the pecans and pouring the whole lot into your pie crust. I’m definitely not against using a store-bought crust here either if it saves a bit of time.

This would be such a good one to make for Thanksgiving, particularly because you can get it made ahead of time and leave it to cool while you’re sorting everything else. And if you do have leftovers, they’re very good with a coffee the next day!

Equipment

• 9-inch pie dish
• Large mixing bowl
• Whisk
• Measuring cups/spoons or kitchen scales

Ingredients

• 1 unbaked 9-inch pie crust – Homemade or store-bought is absolutely fine here, so use whichever works best for you.

• 200g pecans (about 2 cups) – These are obviously the star of the pie and give you that lovely crunch against the gooey filling.

• 3 large eggs – These help the filling set as the pie bakes, while still keeping that soft, slightly gooey texture.

• 200g brown sugar (1 cup packed) – Brown sugar gives the filling plenty of sweetness as well as that lovely caramel-like flavour.

• 120ml corn syrup or golden syrup (½ cup) – Either works well, although golden syrup will give the pie a slightly deeper flavour.

• 60g butter, melted (¼ cup) – This adds richness to the filling and helps make it lovely and buttery.

• 1 teaspoon vanilla extract – Just a little vanilla works really well with the brown sugar and pecans.

• ½ teaspoon salt – This might not seem like much, but it helps balance out all that sweetness.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven – Preheat your oven to 175°C (350°F).

Step 2: Prepare the pie crust – Place the unbaked pie crust into a 9-inch pie dish and set it aside while you make the filling.

Step 3: Make the filling – Add the eggs, brown sugar, corn syrup or golden syrup, melted butter, vanilla extract and salt to a large mixing bowl. Whisk everything together until the mixture is smooth and well combined.

Step 4: Add the pecans – Stir the pecans into the filling, making sure they’re nicely coated in the mixture.

Step 5: Fill the pie crust – Carefully pour the pecan mixture into your prepared pie crust, spreading the pecans out a little if needed.

Step 6: Bake – Bake for 50–60 minutes. The centre should be set but still have a slight jiggle when you gently move the pie. Don’t worry if it doesn’t seem completely firm at this point as it will continue to set while it cools.

Step 7: Keep an eye on the crust – If you notice the edges of the crust getting too brown before the filling is ready, loosely cover them with some foil for the rest of the baking time.

Step 8: Cool completely – Remove the pie from the oven and leave it to cool at room temperature for at least 2 hours before slicing. It does need this time for the filling to properly set.

What to Serve with Pecan Pie

Pecan pie is pretty rich and sweet on its own, so you really don’t need to do much with it. I think something creamy alongside it works best, although it’s also very good just as it is with a cup of coffee.

• Vanilla ice cream – Probably my favourite option, especially if the pie is still slightly warm so the ice cream starts to melt.

• Whipped cream – A big spoonful of whipped cream is lovely if you want something a little lighter than ice cream.

• Caramel sauce – Definitely one for anyone with a sweet tooth, but a little drizzle over the top is really good.

• Fresh berries – Strawberries or raspberries add a bit of freshness and help cut through some of the sweetness.

• Coffee – A slice of pecan pie and a hot coffee is such a good combination, particularly if you’re serving it after a big meal.

Storing

If you have any pecan pie left, cover it well or pop it into an airtight container and keep it in the fridge for up to 4 days. I like to take a slice out of the fridge a little while before eating it so it can come back towards room temperature.

You can freeze it too, which is handy if you want to make it well ahead of time. Wrap the pie (or individual slices) really well and freeze for up to 2 months, then leave it to thaw overnight in the fridge before serving.

Variations & Substitutions

There’s not really much you need to mess around with here because a classic pecan pie is pretty good just as it is. But there are a few easy swaps and additions you can try depending on what you have in the cupboard or how you want to serve it.

• Use golden syrup – If you don’t have corn syrup, golden syrup works really well and gives the filling a slightly deeper, more caramel-like flavour.

• Add chocolate – Stir some chocolate chips or chunks into the filling before baking if you fancy making it a little more indulgent.

• Toast the pecans first – You don’t need to do this, but you can lightly toast them beforehand if you want an even nuttier flavour.

• Add a little cinnamon – A small pinch of cinnamon works really nicely with the brown sugar and pecans, especially if you’re making this for fall or Thanksgiving.

• Use a homemade crust – I’m all for the convenience of a store-bought crust, but if you have a favourite homemade pastry recipe you can absolutely use that instead.

• Add a splash of bourbon – A tablespoon or so added to the filling gives the pie a slightly different flavour without changing the basic recipe too much.

FAQs

How do I know when pecan pie is done?

The edges should look set and the centre should still have a slight jiggle when you gently move the pie. It might look like it needs a little longer, but the filling will continue to set as it cools.

Why is my pecan pie runny?

Usually this happens if the pie hasn’t baked for quite long enough or you’ve sliced into it before it has completely cooled. Give it at least 2 hours to cool and set before cutting into it.

Does pecan pie need to be refrigerated?

Once it has cooled, I’d keep pecan pie covered in the fridge if you’re not eating it straight away. It will keep well refrigerated for up to 4 days.

Can you make pecan pie ahead of time?

Yes, and it’s actually a really handy dessert to make ahead because it needs time to cool and set anyway. You can easily make it the day before, refrigerate it and then bring it towards room temperature before serving.

Can I use golden syrup instead of corn syrup in pecan pie?

Yes. You can swap the corn syrup for the same amount of golden syrup. It works really well and gives the filling a slightly deeper caramel flavour.

Do you need to toast pecans before making pecan pie?

No, there’s no need to toast them first as they’ll toast while the pie is baking. You can toast them beforehand if you want a stronger nutty flavour though.

Can I use a store-bought pie crust for pecan pie?

Absolutely. A ready-made pie crust makes this recipe really quick to put together, but homemade pastry works just as well if you prefer.

Can you freeze pecan pie?

Yes. Wrap the whole pie or individual slices really well and freeze for up to 2 months. Leave it to thaw overnight in the fridge before serving.

Is pecan pie served warm or cold?

You can serve pecan pie at room temperature, chilled or slightly warm. I personally like it slightly warm with vanilla ice cream, but just make sure you let it cool completely after baking first so the filling has a chance to set.