The Best Pecan Pie Recipe
You’ve officially found the BEST pecan pie recipe! My carefully tested recipe is guaranteed to produce a perfect pie with a firm, yet slightly gooey center, crisp top, and flaky homemade pie crust base. It’s been carefully tweaked and adjusted for the best possible flavor and texture. Bonus: it’s also really, really easy to make!
If you’ve never had this pie before, you’re in for a treat! It has a nutty (obviously) slightly buttery, brown sugar/caramelized flavor that’s unbeatable, especially when served warm. This recipe is a classic for Thanksgiving (served after the turkey, creamed spinach and dinner rolls!) but honestly, there’s never a bad time it.
Why use my recipe:
- Just 15 minutes of prep.
- Perfectly set filling–no runny mess!
- Uses toasted pecans for extra flavor.
- NO need to blind bake your crust beforehand!
What You Need
Today’s pie filling is made with just a handful of basic ingredients. Here are the ones you should take note of:
- Pecans. Use pecan halves and lightly toast them for the best flavor (it literally takes less than 5 minutes!). If you need a refresher on how to do this, check out my post on how to toast pecans.
- Dark corn syrup. I prefer the richer taste from using dark corn syrup, but if you don’t have any, light corn syrup will work just fine. And yes, corn syrup is an essential ingredient in this recipe! I don’t have any substitutions to recommend. Remember, corn syrup is NOT the same thing as high fructose corn syrup.
- Eggs. Use room temperature eggs and whisk them vigorously until they’re light and foamy.
- Melted butter. Use unsalted butter and let it cool before adding it to your egg mixture. Note: I accidentally say 1 cup instead of ¼ cup in my video 🤦🏼♀️–you only need ¼ cup!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pecan Pie
- Roll out your pie dough, fit it to your plate, and chill it while you prepare your filling.
- Toast your pecans and let them cool.
- Vigorously whisk your eggs until they’re pale and foamy, then whisk in the corn syrup, brown sugar, and vanilla extract, and salt.
- Add the cooled melted butter, then stir in your pecans.
- Pour your filling into your chilled pie crust and bake for 40-50 minutes.
- Let the pie cool for several hours before slicing.
