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!
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.*
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.
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 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?
*After readers’ reviews, I have re-tested and updated the baking time for the pie.
- 1½ 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
- ⅓ cup (75g) melted butter
- 1 teaspoon vanilla
- 3 large eggs, room temperature and beaten
- 1 cup chopped pecans
- Preheat your oven to 350°F.
- In a bowl, whisk together the flour and salt.
- Add in shortening and butter and mix together using a pastry blender until crumbs appear.
- Add water and vinegar. Stir around and make it into a ball.
- 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.
- In a medium bowl mix together the granulated sugar, brown sugar, corn syrup, butter, vanilla, and eggs. Whisk until well blended.
- Add chopped pecans to the bottom of your prepared pie crust.
- Pour your filling mixture over the top.
- Cover the pie with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
- Place pie on the counter or in the refrigerator to cool for several hours before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
don’t forget to warm and top it off with butter Pecan icecream
Is the baking temp 350 for crust and filling
Piecrust is too rich. How to make better.
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.
I want to make this ahead of time. Does it freeze well? And Amy tips on freezing and wrapping?
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!
Hi! How can I replace the light corn syrup? Is other ingredient that makes the same or almost the same result of your lovely recipe? Thanks
In my pecan pie recipe I substitute half the corn syrup with maple flavored pancake syrup – maybe you could try substituting all the corn syrup for pancake syrup? It adds a lovely maple flavor to the pie, too! You could try it and see if it works!
Hi I just made these into mini tarts, filling is delicious and the pastry is lovely but I’m getting hints of the vinegar. Do you think I accidentally added too much? Will it disappear once cooled. It’s not unpleasant but it’s an odd note
Are these raw pecans or toasted? Never made one before
This got the best pecan pie rating from several.
I added a handful of nuts to the top after the 1 cup on the pie shell. Used the foil as directed. Did not need to broil top. Very crunchy as it was.
9” pie pan. Not a deep dish.
Enjoyed making this pie. It is certainly very sweet (almost too sweet for my taste) but it is a true pecan pie, judging from my taste experience as a younger person. The tin foil suggestion worked very nicely.