Pecan Pie Recipe

filed under: Pies + Tarts on November 5, 2018

Is there anything better than an easy and delicious Pecan Pie?!? This pie is perfect for the holidays to grace the center of your dining room table! I love serving this pecan pie with a Pumpkin Cheesecake or this Caramel Apple Pie when we have a crowd coming over!

How to Make Pecan Pie Recipe

Pecan Pie Recipe

Nothing is more classic and true to your grandma’s roots than a good old Pecan Pie. This recipe is from The Pioneer Woman and needed very little tweaking. (you know how much food bloggers like to tweak!) But after making quite a few different recipes this one stands head and shoulders above the rest.*

Best Pecan Pie Recipe

Easy Pecan Pie Recipe

This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center, and oh, of course, the flaky crust. You cannot go wrong with this recipe! You will definitely want to add it to your Thanksgiving menu. However, we all grew up with a different version so I thought I would share those variations!

This recipe calls for 1 cup of pecans but I have heard folks adding as much as 3 cups. Their tip: Add about 2 cups and then another cup to pat down on top of the mix just before baking, usually about 55 minutes.  Before removing the baked pie from the oven, turn on the broiler and toast the top.  Allow it to cool for about 30 minutes then cut and enjoy.

Pecan Pie


Tips for Baking Pecan Pie

  • Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.
  • Don’t over mix the eggs, beat them until just broken up.
  • Don’t skip the aluminum foil! No one wants burnt pecan pie and the foil will protect your filling and pecans from turning black.

Pecan Pie Recipe

Pecan Pie Recipe Variations

Chocolate Pecan Pie: Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!

Fancy Pecan Pie: For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal-breaker!

We like to top it with ice cream around here, it gives it a delicious texture and flavor contrast the delights your taste buds!

Looking for More Fall Desserts?

The Best Apple Crisp

Pumpkin Crisp

Pecan Pie Bars

Caramel Apple Dump Cake

*After readers’ reviews, I have re-tested and updated the baking time for the pie.

4.61 from 23 votes
Pecan Pie
Prep Time
10 mins
Cook Time
1 hr 20 mins
Resting Time
3 hrs
Total Time
4 hrs 30 mins

This pie is perfect for the holidays to grace the center of your dining room table!

Course: Dessert
Cuisine: American
Keyword: pecan pie recipe
Servings: 8 slices
Calories: 640 kcal
Author: Amanda
  • cups (192g) all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoons shortening
  • 5 tablespoons (71g) unsalted butter, room temperature, cut into cubes
  • 3-5 tablespoons ice-cold water
  • 2 teaspoons white vinegar
  • 1 cup (200g) granulated sugar
  • 3 tablespoons brown sugar
  • 1 cup (340g) light corn syrup
  • cup (75g) melted butter
  • 1 teaspoon vanilla
  • 3 large eggs, room temperature and beaten
  • 1 cup chopped pecans
  1. Preheat your oven to 350°F.
  2. In a bowl, whisk together the flour and salt.

  3. Add in shortening and butter and mix together using a pastry blender until crumbs appear.

  4. Add water and vinegar. Stir around and make it into a ball.

  5. On a lightly floured surface, roll out the dough into a large circle. Place the dough into a 9-inch deep-dish pie plate, cutting away any excess crust. Place in the refrigerator as you prepare the filling.

  1. In a medium bowl mix together the granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs. Whisk until well blended.

  2. Add chopped pecans to the bottom of your prepared pie crust.

  3. Pour your filling mixture over the top.
  4. Cover the pie with aluminum foil and bake for about 30 minutes.

  5. Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.

  6. Place pie on the counter or in the refrigerator to cool for several hours before serving.

Recipe Video

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Kim says:

    What is corn syrup please is it corn flower

  • Jenny says:

    Can I use maple syrup instead of corn syrup?

    • Elizabeth Keeney says:

      Hi, Jenny! I work with iambaker and am happy to help with questions. You could substitute maple syrup for the corn syrup, but we have not tried that, so I can’t say how it would affect the recipe. Let us know if you give it a try and how the pie turns out!

  • Jessy says:

    Is it possible not use the butter on the filling?

  • Andreana says:

    I made this last night and just tried it. It was hard as cement. Horrible! It wasn’t setting when I was baking it and had to leave it in for a lot longer-
    It was very soupy. Not happy at all with this.

    • Amanda Rettke says:

      I’m confused… was it hard as cement or soupy?

  • Keltie Reist says:

    Where/when do I add the pecans for the top of the pie as pictured? I don’t see them I. The recipe, only chopped pecans on the crust base. Am I missing something?

    • Elizabeth Keeney says:

      Hi, Keltie! I work with iambaker and am happy to help with questions. Adding pecans to the top of the pie is an option. You can add another cup of pecans to pat down on top of the mix just before baking. I hope this helps, and have a great day!

  • Kate says:

    BEST. PECAN. PIE. EVER. Super easy to make. I did have to cook mine closer to the 75 minute mark, and appreciated the warning on that! Will definitely be my go to pecan pie recipe!

  • Emma G says:

    This is absolutely my favorite pecan pie recipe. Hands down. Crust is easy to make and comes out not too thin. Filling is sweet and delicious. I choose this recipe every thanksgiving. Thanks for sharing!

  • Shenna says:

    What do you mean by 3 tbsp to 5 ice water got the pecan pie

  • Melanie Gamble says:

    Awesome recipe and made a great pie. Very simple and easy to make! Thank you!

  • Andrea says:

    Super runny after done. So disappointing. Followed recipe to a T

    • Amanda Rettke says:

      So sorry that happened, Andrea! Sounds like it wasn’t baked long enough.

  • Amy H. says:

    I am confused by the 3tbsp to 5 ice water. What does that mean?

    • Elizabeth Keeney says:

      Hi, Amy! I work with iambaker and am happy to help with questions. Add just enough cold water to the pie crust dough to hold it together, starting with 3 tablespoons. I hope this helps, and have a great day!

  • brooklyn grill says:

    That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.

  • Esther Rothwell says:

    I love your posts. I would love to read your blog.

  • Avis says:

    Something is wrong on the measurements of the filling…how can. One cup sugar and one cup corn syrup have different gram measurements

  • Stephanie says:

    Can I use this recipe for mini pecan pies? If so, do you have an idea how long it would take to cook?

    • Elizabeth Keeney says:

      Hi, Stephanie! I work with iambaker and am happy to help with questions. We have not tried using this recipe to make mini pecan pies so I can’t say how much the baking time would need to be adjusted. Have a great day!

  • Kim Lang says:

    don’t forget to warm and top it off with butter Pecan icecream

  • Jay says:

    Is the baking temp 350 for crust and filling

  • Jane Emmerich says:

    Piecrust is too rich. How to make better.

  • Carole B Lawrence says:

    My deep dish is apparently deeper than normal but I added some more pecans and an additional 1/2 recipe for the filling, added additional baking time in 10 minute increments until it seemed to be done and it worked out fine. This was my first time baking a pecan pie and I am thrilled with result. I had quite a bit of crust dough left so I have wrapped in plastic wrap, put in the fridge to make a turkey pot pie after Thanksgiving. Great recipe.

  • Christine says:

    I want to make this ahead of time. Does it freeze well? And Amy tips on freezing and wrapping?

    • Elizabeth Keeney says:

      Hi, Christine! I work with iambaker and am happy to help with questions. To store the pie, cover the room-temperature pie with plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days. To freeze the pie, store it in a freezer-safe container for up to 2 months. When ready to serve, let it thaw in the refrigerator or at room temperature. I hope this helps, and have a great day!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.