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!

4.6 from 22 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 teaspoon salt
  • 4 tablespoons shortening
  • 5 tablespoons (71g) unsalted butter
  • 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
  • 1/3 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 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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  • Debbie says:

    OMG, the most delicious pecan pie ever. My husband and I are from the south and this is incredible. My husband said he could eat the entire pie in one sitting!!!!! Thank you, thank you.

  • Barbara says:

    Turned out perfect topped with home made honey roasted pecans for the last 20 minutes. Had to tie my husband down while it cooled so he didn’t burn his mouth.

  • Eve says:

    Just love your website…. always look forward to seeing and trying your recipes… thank you so much for all you do!!!!😀

    • Amanda says:

      Thank you sweet Eve!

  • Angelina says:

    Can this be made with a store bought pie crust to save time?

    • Amanda says:


  • Yolanda carrillo says:

    Pecan pie recipe looks so delicious I’m going to have to try it

  • rook brand cloth says:

    I gave it a try last week and my kids like it, thanks so much for the recipe, hope to see more recipe from you.

  • Meka says:

    I followed this recipe exactly. For some reason my pie is very jiggly. I’m continuing to bake it. I’m just not sure what went wrong

  • Andrea says:

    Can I replace the white granulated sugar with brown?

  • Cheri Koning says:

    Would love to make the pecan pie but cannot get video to play

  • Sarah says:

    This did not work well for me at all. I had to substitute golden syrup for corn syrup (UK) and it ended up opaque brown, took ages to set, and the nut to filling ratio was wrong. Way too sweet. Don’t recommend the substitute.

  • Lilly Morse says:

    It came out lovely, and the company was in awe. They thought I had bought it already made. Not! Thank you and Happy Thanksgiving to you and your family.

    • Amanda Rettke says:

      So happy to here Lilly! <3

  • Emma Amundson says:

    Can I make Pecan Bars with this receipe.

  • Rena says:

    Was this meant to be egg WHITES or whole eggs? My pie seems very eggy.

    • Elizabeth Keeney says:

      Hi, Rena! I work with iambaker and am happy to help with questions. It is 3 large whole eggs. Have a great day!

  • Diana says:

    The pie was so good my mom loved it. I used a store bought pie crust to save time

  • Sandy says:

    Hi can it be done eggless or egg whites without using the whole eggs just curios

    • Amanda Rettke says:

      I wouldn’t recommend that adjustment.

  • Chris says:

    On a whim I made your pecan pie – it is the best pie crust I ever made!! Flaky and light with rich pecan pie filling- your instructions are easy to follow- took a little longer to cook I baked for an hour. Great recipe and adding it to my favorites! Thank you

    • Amanda Rettke says:

      So happy you liked it Chris!!

  • Andrea Silva says:

    I saw the “best pecan pie”, so I had to try it for our Thanksgiving meal…
    it was the biggest disaster ever! Followed the recipe to the tee. It never set up. I ended up with a puddle pie! I DO NOT recommend!

    • Amanda Rettke says:

      Oh dear! I’m so sorry that happened to you on Thanksgiving. However, the pie just needs to cook longer. If you still have it you can put it back in the oven with a foil ring around the crust so that crust doesn’t burn.

  • Julia says:

    So jiggly. Won’t set. Had hoped to serve it for Xmas dinner tonight. Super bummed.

    • Amanda Rettke says:

      Cover it with foil and pop it back in the oven! Easy and delish!

  • Cecilia Glenn says:

    I love this recipe Pecan Pie

  • Laila says:

    Accurate …the best pecan pie ever

  • Tonya says:

    This pie look delicious! I just made it for Mother’s Day, does it have to be refrigerated?

    • Amanda Rettke says:

      Yes, I would refrigerate.

  • richard willison says:

    My pie would not set in the middle and I don’t know why. Any ideas? Can I double the recipe?

    • Elizabeth Keeney says:

      Hi, Richard! I work with iambaker and am happy to help with questions. The first thing I would check is your oven temperature (and not just by what it displays). A second thing you could try would be to use a fresh pie crust, not frozen, and add a few more pecans in the recipe next time. When it comes to doubling recipes, be careful, since that could be hard on a standard mixer. I hope this helps, and have a great day!

  • Giovannia says:

    The best pecan pie I have ever made. It’s my go to from now on. It’s easy to make and taste delicious.

  • Donna says:

    I love all your recipes, I will make this pecan pie its my favorite keep them coming.

  • Hannah says:

    Hello, I’m in the UK and wondering what to use as a substitute for corn syrup? I have read in the reviews somebody used golden syrup but that didn’t turn out great!? Thank you in advance!