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.
Pecan Pie
Ingredients
Crust
- 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
Filling
- 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
Instructions
Crust
- 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.
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.
Video
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.
Why is it that the videos don’t match the recipe? When I view a recipe the video is always for some other recipe. That makes no sense.
If I have a video that goes with the recipe it will be directly above the recipe. Other videos are just for fun and your viewing pleasure. 🙂
I’m so glad you are a baker!! Everything I’ve tried so far has been wonderful.
i HAVE A PECAN TREE IN MY FRONT YARD AND GOT A GREAT CROP THIS YEAR. I HUSK AND PEAL AND COOK THEM AT 375 DEGREES FOR 10 MIN. i CAN’T WAIT TO BAKE THIS PIE!!
My crust on the bottom always sticks!
I do a big BBQ every summer and bake 8 pecan pies each time. Your recipe is a little different than the one I have been using and will try it next time. I get A LOT more flavor if I put the pecans in a rimmed baking sheet and roast them at 375 for 5 to 8 minutes. I remove the pecans from the oven as soon as I smell the great pecan fragrance.
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!
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
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?
Yes, everyone’s oven is different. You may need to bake for a bit longer! 🙂
hi! if I am using a premade crust shells how big they should be for the filling? thank you!
I used the “deep dish” shells and it filled it up perfectly
I have to try this
Do you have to precook the crust?