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! (VIDEO below!) 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! 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 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!

Do you love fall desserts? Try my BEST Apple Crisp!

4.44 from 16 votes
Pecan Pie
Prep Time
10 mins
Cook Time
50 mins
Resting Time
3 hrs
Total Time
1 hr

This is the BEST Pecan Pie you will ever make... just read the reviews!

Course: Dessert
Cuisine: American
Keyword: pecan pie recipe
Servings: 8 slices
Calories: 640 kcal
Author: Amanda Rettke
  • 1 1/2 cups (192g) all-purpose flour
  • 1/2 tsp. salt
  • 4 tbsp. shortening
  • 5 tbsp. (71g) unsalted butter
  • 3 tbsp. to 5 ice cold water
  • 2 tsp. white vinegar
  • 1 cup (200g) granulated sugar
  • 3 tbsp. brown sugar
  • 1 cup (340g) light corn syrup
  • 1/3 cup (75g) melted butter
  • 1 tsp. vanilla
  • 3 large eggs, beaten and at room temperature
  • 1 cup chopped pecans
  1. Preheat your oven to 350°F.
  2. In a bowl whisk together your flour and salt.
  3. Add in your shortening and butter and mix together using a pastry blender until crumbs appear.
  4. Add in your water and vinegar and stir around and make into a ball.
  5. Roll out dough into a large circle and place into a 9" deep dish pie plate, cutting away any excess crust, place in refrigerator.
  1. In a medium bowl mix together your granulated sugar, brown sugar, corn syrup, butter, vanilla and eggs and whisk until blended well.
  2. Add your chopped pecans into bottom of your prepared pie crust.
  3. Pour your filling mixture over the top.
  4. Cover your pie with tin foil and bake in preheated oven for about 30 minutes.
  5. Remove the foil and bake for an additional 20 minutes if needed until 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

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  • Janet says:

    Looking forward to trying this recipe out! Ive never made a pecan pie before, but it seems easy enough! I’m wondering how long this pie will stay fresh once baked? How far in advance can it be baked and stored? Thanks so much!

    • Isabel says:

      Followed receipe. Top came out crispy, center is perfect. Could it be bc the brown sugar was hard to began with and I had to soften it. Also this time I used glass pie dishes

  • Serina says:

    Made this pie for first time
    Had delicious flavor
    Followed all baking instructions
    But came out very liquidy?!!!
    Sadly disappointed
    Is it possible to put back in oven to bake longer?

    • Amanda says:

      Yes, everyone’s oven is different. You may need to bake for a bit longer! 🙂

  • Zuzana says:

    hi! if I am using a premade crust shells how big they should be for the filling? thank you!

    • Robert says:

      I used the “deep dish” shells and it filled it up perfectly

  • Mack Lynch says:

    I have to try this

  • Michelle says:

    Do you have to precook the crust?

  • Phyllis Cain says:

    When making the crust replace the water with vodka.

  • Robin J Taylor says:

    Can you use margarine instead of butter? We have a dairy allergy here.

  • Nazreen says:

    Can you please tell us what else to use beside shortening …

    • Theresa Melcher says:

      Use Lard, it’ll be the best crust you’ve ever eaten.

  • Gloria Herrin says:

    Y pecan pie is better than yoursGloria Herrin

  • Robin Criss says:

    Trying this for Thanksgiving!

  • Judy Nelson says:

    I have never made a pecan I do remember my friend didn’t use large eggs and it didn’t turn out. I’m going to try this recipe for this weekend and use extra pecans like you suggested.

  • Harold Watson says:

    Use 1/2 cup light corn syrup and 1/2 cup maple syrup for a different flavor.

  • Linda Woestendiek says:

    Would appreciate understanding why you add vinegar to the crust. Never heard of that before with this type.

    • Danelle says:

      “Vinegar helps prevent the formation of gluten which makes for a tough crust”

      Quick Woolley search.

  • Roland says:

    any comments or instructions for using mini tart pie tins?

  • Alan Wright says:

    Amanda, I followed the recipe and the instructions to the letter, with the exception of 4 small eggs for 3 large ones and got a pie that the top was crusty but when served, we found that the filling was a runny liquid. I had baked a good 30 minutes before and after removing foil—I was really concerned about over baking because of a little overrun of liquid and some smoke from the oven. I am an experienced pie baker and was amazed that the protien from the eggs didn’t thicken the filling up just as it should. I noticed on more comment very similar to this one. An awful lot of questions but not too many who actually made the pie. The crust was fine except for the bottom which never really crusted up—I suspect because of all the liquid. Sorry I can’t give a good report but it is wat it is. Maybe you should field test this recipe again in your kitchen?

    • Amanda says:

      I’m so sorry you experienced this! Has your altitude or oven changed? Is your oven calibrated? You may need to bake it a bit longer. Sometimes you need to cover the crust edges with foil to avoid getting them too dark. The filling also thickens as it cools. If you cooled yours and it did not thicken then it was not done. Again, so sorry this happened! Hope it at least tasted good.

  • Suzette Keller says:

    I made this pie for Thanksgiving and it was the best pecan pie we ever had!

    • Amanda says:

      So happy to hear that Suzette!! <3

  • Mary says:

    The punkin earthquake cake looks delicious I would like to know more about the receipt on this website.

  • Cindy says:

    The top layer was nice and chewy but it was so sweet I could hardly get through one piece. I added about a cup extra of pecans. Not sure about the crust recipe because I used my own.

  • Marilyn says:

    I baked this for Thanksgiving and was completely disappointed. It never set up. Followed recipe and directions completely. And added some time to baking when it didn’t seem to set. I’m wondering if there should be a high altitude addition. We live in the mountains and most recipes call for some variation because of that. I am hesitant to try your other recipes now.

    • Stephen Parker says:

      Use a teaspoon of corn starch to your filling !!

  • darlena martin says:

    I’m confused. Why didn’t you put pecans on the top? I’ve never heard of a pecan pie without pecans on the top. Even the picture of your pie looks like it has pecans on top.

    • Stephanie Shindler says:

      The pecans always rise to the top when baking. I grind my pecans into very small pieces to create more of a “crumble” pecan crust, and even they all rise to the top. As to the viscosity of the filling, barometric pressure and the oven temperature variations combine to affect the cooking time for any pie, and certainly for a pecan pie. Also, it is very important for a pecan pie to cool completely before serving or it will not have set.

  • Margaret Houston says:

    I baked two for Thanksgiving. They turned out great. I didn’t have a problem with them setting up. So good.

    • Amanda says:

      So happy to hear it Margaret!

  • Michelle says:

    I made this pie and it was FABULOUS

  • Laurie Bertolett says:

    I used a glutton free pie crust, and I will tell you that this pecan pie recipe is excellent! Thank you.

  • Marlys Stellingwerf (82 years young) says:

    Amanda, that was the most delicious Pecan Pie that I have ever made for Christmas! My family raved about it! I found that it wasn’t quite done after I finished baking it for the last 20 minutes. I just covered it with the foil again and continued baking for about 15-20 minutes and it was perfect! Thanks for sharing!

  • Tina K says:

    I made the pecan pie for my son and he devoured
    it! He says it was the best pie he’s ever had. I have to agree it was delicious!

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