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    See More:   Comfort Food Desserts Holiday Meals Recipes for Beginners

    Last Modified: Mar 12, 2025 by Tara Gerner 83 Comments

    The World's Best Ever Pecan Pie Recipe

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    The best easy homemade pecan pie recipe - This traditional Southern recipe is homemade from scratch except for the crust which is premade and packaged. Classic simple recipe for Thanksgiving dinner like Grandma used to make. Original gooey no fail instructions.

    one slice of pecan pie on a white platePin

    There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best ever pecan pie recipe because it comes out perfectly every time!

    I love pecan pie. I'm a real pecan pie aficionado, and I've never eaten one as tasty as this. (Except maybe this gluten-free pecan pie which is just as good but without a crust.)

    About 20 Novembers ago, I gained fifteen pounds perfecting my very own pecan pie recipe. My gain is your gain because I'm going to share it with you, in the spirit of the coming holidays.

    Also, this recipe works equally well in a deep dish pie plate or a normal shallow one. I've tried both, and I prefer the deep dish because there's more gooey filling in each bite, but that's just my personal preference. If you use a shallower plate, you may need to adjust your cooking time. A shallow pie will cook more quickly and may burn if you're not careful.

    Looking for a gluten-free pecan pie? Hop over to this post for the best one you'll ever bake!

    the whole pecan piePin

    Why this is the very best pecan pie recipe there is

    Simple recipe - This recipe is super simple with only 7 easy to find ingredients.

    Easy preparation - This is the best easy pecan pie recipe. Buying a pre-made pie crust makes preparation of this pie a 5-minute affair. It could not be easier to chop the pecans, whisk together the filling, and pour them into the pie crust.

    To die for texture - The pecans on top of this pie get crisp and toasty while the nuts underneath stay a little on the chewy side. The sweet filling is creamy and rich. There is something about a southern pecan pie that you simply can't beat, and this recipe comes out perfect every single time.

    the best ever pecan pie with one slice removed so you can see the gooey pecan fillingPin

    What you'll need to make the world's best pecan pie

    Equipment

    Of course, you will need a pie plate, and I also recommend a pie shield. They are very inexpensive, and they can save your pie crust from burning if the pie takes a little longer than expected to bake.

    Ingredients

    pecan pie ingredientsPin

    See printable recipe card at the bottom of the page for all measurements and nutritional information.

    • 1 pre-made pie crust - A package of pie crusts in the dairy case contains 2 crusts. You will only need 1 of these crusts to make a pecan pie. You can use the second one to make a beautiful pumpkin pie with pecan streusel topping and have two very impressive desserts to serve this year. You can also use a frozen pie crust or make your own. I've only ever made dough once, and it tasted great but was not so amazing as to justify the amount of work it took.
    • Large eggs - These bind the filling together. The pie won't work without them.
    • Light corn syrup - I use light corn syrup, and I have never used dark corn syrup. I know you can buy both, and I honestly don't know what the difference is, so I can't really help you decide which is better for your pie. If you want the same delicious pie that I make, use light.
    • Light brown sugar - I do know the difference between light and dark brown sugar. Dark brown sugar contains more molasses which is slightly sweet but also slightly bitter. I highly recommend getting the light brown sugar as that is most likely the base for the pecan pie flavor you're used to.
    • Vanilla bean paste - I am in love with vanilla bean paste. It's basically a sweeter and more concentrated form of vanilla extract, and it is made from crushed up vanilla beans rather than just alcohol steeped in vanilla beans. If you don't want to invest in vanilla bean paste (you really should!), you can use the same amount of vanilla extract with decent results.
    • Melted butter - This recipe doesn't call for a lot of butter (only 3 tablespoons which is slightly less than half of a stick), but the butter is essential to the taste and consistency of the filling.
      Commenters have asked whether they should use salted or unsalted butter. Let me tell you something about butter. There is approximately 1.25 teaspoons of salt in one pound of salted butter. There is so little that it's negligible. I think salted butter is one of the biggest farces in cooking. I buy unsalted and use it for everything, but if you have salted, use that instead. Don't skip the pinch of salt below even if you use salted butter.
    • 1 pinch of salt - Even though it's a tiny amount, don't skip this. It helps to balance the extreme sweetness of the corn syrup and brown sugar.
    • Pecans - Some people take the time to cut each nut individually and to line the top of their pies with pecan halves. I do not do this. I am lazy, and I think that a pecan pie made from chopped pecans tastes just as good as one topped with pecan halves (and maybe even better for the reason I will explain below). So I chop the pecans with my Food Chopper into nice big pieces OR mash them a bit in the bag they come in OR buy already chopped pecans.
      About the pies you see topped with whole pecans - I tried topping my pecan pie with pecan halves twice. The first time, I made the pie as the instructions below indicate, and then I laid pecan halves in a pretty pattern over the entire top of the pie. This was a disaster because the pecan halves had no sugary coating and burned in the oven.
      The second time I tried tossing the pecan halves in the sugary filling and then arranging them on top of the pie. This worked well enough because the pecans didn't burn, but I thought the pie was hard to cut because the halves were big. It was extra work for no benefit at all, save the fact that the pie looked nice on the table.
      I don't know about you, but I'd rather have a pie that is easy to cut and serve (and eat!) than one that is breathtakingly beautiful on the table. I have opted for chopped pecans ever since.

    How to make the best pecan pie recipe

    1. Preheat the oven to 350ºF.
      roll out the pie crust in the pie panPin
    2. Press the pie crust into the pie dish, leaving a little bit of an edge above the pie plate or crimping the edges between your finger and thumb (so it doesn't slide down the walls of the pie plate).
      crimp the edges so that the pie crust holds its shape during bakingPin
    3. Prick the crust with a fork to prevent bubbles. See note below on this process.
      prick the unbaked pie crust with a forkPin
    4. Bake the crust for 8 to 10 minutes, until it is just barely golden and not at all brown.
      the pre-baked pie crust in a glass pie platePin
    5. Meanwhile, in a 2-quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, salt, and melted butter.
      mix all of the filling ingredients togetherPin
    6. Stir in the chopped pecans.
      add the chopped pecans to the filling mixture in the bowlPin
    7. When the crust comes out of the oven, pour the syrup and pecan mixture into it.
      the world's best pecan pie ready to go into the ovenPin
    8. Bake the pie in the preheated oven about 1 hour or until firm. Let it cool on a wire rack for at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).
      the world's best pecan pie just out of the oven on a wire cooling rackPin

    Tips for baking a the best ever pecan pie

    Pre-baking - In the recipe below, I state that you should press the unbaked pie shell into the pie pan and pre-bake. You should first stick it all over with a fork. Don't do it so much that you make the crust into Swiss cheese, just enough that any air bubbles that form underneath the crust will be able to escape without causing a big lump in your cooked pie crust.

    Pricking is an important step any time you pre-bake a pie crust because the crust gets crispy in the pre-baking stage, and you don't want the crispy crust to be raised up with a big air bubble underneath. Don't skip it.

    If you have pie weights, you can put them in the unbaked crust before baking, but I would never tell someone to go buy pie weights when pricking the crust works just fine for the same purpose.

    Using a pie shield - Keep an eye on the pecans and crust edge of your pie during baking. If you notice that they are starting to move past golden brown into deep brown or almost black, cover the pie with aluminum foil. Nobody likes burnt pecans or burnt crust on the edge of their pie.

    If the crust is the only issue, use a ring of aluminum foil so that the pecans continue to brown while the crust is protected. Better yet, invest in a couple of pie shields before the holidays so that you'll be prepared for that and don't end up trying to make an aluminum foil ring while your pie crust is turning black.

    Allow the pie to cool - Pecan pie must be served at room temperature or (even better) chilled in the refrigerator for a couple of hours. The filling will be very liquid and runny if served even a little bit warm.

    Stay away from artificial sweeteners - Don't try to lighten this classic pecan pie recipe by using Splenda or another artificial sweetener. They don't work. Trust me; I know. Pecan pie filling won't set up without both sugar and corn syrup, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.

    a close up of one slice of the best ever pecan piePin

    How to store pecan pie

    As I mentioned above, this pie is best served chilled. So it stands to reason that you would want to refrigerate the leftovers, although I have let my pecan pie sit on the counter for a day or two without having it spoil. I wouldn't let one sit out for more than that though.

    You can actually freeze a pecan pie (the whole thing or a piece of it) and come out with beautiful results. Bake the pie as the instructions recommend, cool it completely, then wrap tightly with plastic wrap or aluminum foil. Slide the wrapped pie into a zippered freezer bag or an airtight container and freeze for up to 3 months. When you're ready to serve the pie, thaw overnight in the refrigerator and allow it to warm up to room temperature before slicing. No one will ever know it wasn't freshly baked.

    the top of the world's best pecan piePin

    THE REST OF OUR THANKSGIVING MENU

    We don't get creative with our Thanksgiving menu. We like routines. We like the comfort of the same old food.

    • Roast Turkey
    • Creamy Crockpot Mashed Potatoes
    • Candied Sweet Potatoes
    • Roasted Vegetable & Cornbread Stuffing
    • Old-Fashioned Chestnut Stuffing Recipe
    • Slow Cooker Sweet Potato Casserole
    • Traditional Green Bean Casserole
    • Fluffy Cranberry Fruit Salad with Pineapple
    • Homemade Orange Cranberry Sauce
    • Praline Pumpkin Pecan Pie
    • The Worlds' Best Pecan Pie
    • Couldn't Be Easier Cherry Pie
    • No Churn Pumpkin Pie Ice Cream
    • Pecan Pie Cobbler

    And for the leftovers, try one of these delights:

    • Turkey & Stuffing Muffins
    • Turkey Enchilada Casserole
    • Turkey Salad
    • Turkey Quesadillas

    You can read more about my easy and traditional Thanksgiving menu.

    Recipe

    one slice of pecan pie on a white plate

    The World's Best Ever Pecan Pie Recipe

    There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best ever pecan pie recipe because it comes out perfectly every time!
    4.67 from 336 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 420 kcal

    Equipment

    • Pie plate
    • Pie shield

    Ingredients
      

    • 1 unbaked pie crust
    • 3 eggs beaten
    • ¾ cups light corn syrup + 2 tablespoons
    • ¾ cups light brown sugar
    • 1½ teaspoons vanilla bean paste or equal amount vanilla extract
    • 3 tablespoons butter melted
    • 1 pinch salt
    • 2 cups pecans quartered (I chop them with my Food Chopper into nice big pieces OR mash them a bit in the bag. I don't spend the time to quarter each nut.)

    Instructions
     

    • Preheat oven to 350ºF.
    • Press the pie crust into the pie plate, leaving a little bit of an edge above the pie plate (so it doesn't fall down) and prick with a fork (see note). Bake the crust for 8 to 10 minutes, until it is just barely golden and not at all brown.
    • Meanwhile, in a 2 quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, salt, and melted butter. Stir in the chopped pecans.
    • When crust comes out of the oven, pour syrup and pecan mixture into it.
    • Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).

    Notes

    Don't try to lighten this recipe by using Splenda. It doesn't work. Trust me; I know. It won't set up, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.
    Pre-baking:
    I state that you should press the unbaked pie shell into the pie pan and pre-bake. You should first stick it all over with a fork. Don't do it so much that you make the crust into Swiss cheese, just enough that any air bubbles that form underneath the crust will be able to escape without causing a big lump in your cooked pie crust.
    Pricking is an important step any time you pre-bake a pie crust because the crust gets crispy in the pre-baking stage, and you don't want the crispy crust to be raised up with a big air bubble underneath. Don't skip it.

    Nutrition

    Calories: 420kcal | Carbohydrates: 39g | Protein: 6g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 145mg | Fiber: 3g | Sugar: 26g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Keyword pecans, pie
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    Reader Interactions

    Comments

      4.67 from 336 votes (314 ratings without comment)

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      Recipe Rating




    1. Desiree says

      December 19, 2022 at 4:33 pm

      Hi, I’m confused! If you stir in the chopped pecans with the pie filling, they will be all throughout, correct? You’re not just placing them on top of the pie before you put them in the oven? I’ve always had it where the pecans are on. Top of the filling is at the bottom.

      Reply
      • Tara Ziegmont says

        December 19, 2022 at 6:16 pm

        Pecans float. They’ll rise to the top.

        Reply
        • Desiree says

          December 21, 2022 at 11:17 am

          Thank you so much! I will be making this for Christmas Eve, I am not a pie maker, and I have no clue what I’m doing! Lol! I want it to turn out well, so I am buying the pie shield as well. My oven tends to nuke everything. Well, the center be a little jiggly? I always have to do everything in the oven for much less time than recipes call for.

          Reply
          • Tara Ziegmont says

            December 21, 2022 at 11:29 am

            No, the center should be fairly set when you take it out of the oven. It's easy to over bake, though, so keep an eye on it.

            Reply
      • Rachel Meaux says

        December 22, 2022 at 10:10 pm

        Automatically when you cook it the pecans will be on top they rise, and the filling will be in between the crust. no matter how you prepare it. This really looks like a great recipe,

        Reply
      • Kelly says

        December 12, 2023 at 2:58 pm

        The pecans rise to the top as it cooks.

        Reply
    2. Carrie D says

      January 09, 2023 at 8:21 pm

      5 stars
      BEST Pecan Pie I’ve ever had!!!
      The only changes I made to the recipe was adding 1 tsp cinnamon and 2 Tbsp bourbon into the egg mixture. I did not have the vanilla bean paste and just used regular vanilla. I did not pre-cook the crust and it turned out perfectly! This is the first time ever making a pecan pie and everyone was impressed with how it turned out. Thank you for the perfect recipe!

      Reply
      • Heather says

        December 21, 2024 at 10:29 am

        my Pie crust turned out a little too well done last time. I'm going to skip the pre baking this time. thanks!

        Reply
    3. DEBBIE says

      February 09, 2023 at 9:20 pm

      5 stars
      Excellent recipie. I have made a couple of pies using it and already have requests to make more. It's definitely a winner! Thanks very much for sharing.

      Reply
    4. Sara M. says

      March 14, 2023 at 3:13 pm

      This recipe looks great, and I’m about to make it for Pi day (3/14).

      I just wanted to say that baking a pie crust with no filling in it, is called “blind baking.” “Proofing” is what happens when yeasted dough is rising, such as bread dough. I was a bit confused when reading your notes, and thought you would want to know…

      Reply
      • Jasi says

        November 15, 2023 at 10:37 pm

        5 stars
        Docking is pricking holes into an uncooked pie base.

        Reply
    5. Soraya says

      September 28, 2023 at 2:22 pm

      Have you ever used a frozen premade pie crust for this?

      Reply
      • Tara Gerner says

        September 28, 2023 at 2:31 pm

        I only use refrigerated premade crusts. I've never tried a frozen one, but I'm sure it will work if you follow the package instructions.

        Reply
        • Christine says

          January 13, 2025 at 6:49 pm

          5 stars
          I used Marie Callendar’s 9” deep dish and had about 1/2 filling that wouldn’t fit. Used it on top of graham crackers and baked about 10 min. They were appetizers while the pie cooled properly! Wasn’t going to waste that wonderful filling!! Best pecan pie I’ve ever made!

          Reply
    6. luanne says

      October 07, 2023 at 1:03 pm

      do the pecans float to the top while baking?

      Reply
      • Tara Gerner says

        October 07, 2023 at 3:17 pm

        Yes, they do.

        Reply
        • Kari says

          November 13, 2023 at 12:23 pm

          Should I spray the pan before the crust goes in? Do I need to punch holes before I bake the crust?

          Reply
          • Tara Gerner says

            November 13, 2023 at 2:50 pm

            You can spray it or not. I’ve never had a pie crust stick. As for poking holes in the crust, yes, I would do that with a fork before baking.

            Reply
    7. Pie Lady says

      November 10, 2023 at 6:23 pm

      man! you dont spend time "quartering each nut ?" ..im working a small business you get them all the time !

      Reply
    8. Wilmary says

      November 12, 2023 at 2:52 pm

      5 stars
      I love this recipe, I’m starting a new tradition in my house to make a dessert every Sunday and this was the chosen one this week . My fiancé has a thing for pies and he told me his favorite was pecan pie . This recipe did not disappoint and he told me that he could taste the vanilla bean extract (so definitely worth investing on it ) The only thing I changed is that I put raw sugar on top of it . To make it more crispy on top ! Delicious. Thanks !!

      Reply
    9. Felicity sawyers says

      November 18, 2023 at 9:22 am

      So you don’t put pecans on top right? Can you just buy pecans already chopped?

      Reply
      • Tara Gerner says

        November 18, 2023 at 11:11 am

        Yes, you can buy pecans already chopped. And no, you don't put them on top. You mix them into the filling so they're coated with sweet syrup, and then they will float to the top when they bake.

        Reply
    10. Jill says

      November 18, 2023 at 11:43 am

      Can I use liquid vanilla instead of bean paste?
      If so how much vanilla can I use?

      Reply
      • Tara Gerner says

        November 18, 2023 at 11:55 am

        Yes, use an equal amount.

        Reply
    11. J C says

      November 22, 2023 at 9:56 am

      5 stars
      Thank you for this recipe! I have tried many different pecan pie recipes, and your is the BEST, by far! My search has ended.

      Reply
    12. Dina Reeves says

      November 22, 2023 at 4:56 pm

      5 stars
      very easy and delicious!!

      Reply
    13. Michele Mcminn says

      November 23, 2023 at 10:46 am

      5 stars
      This is really simple. The first time I made it shared it with friends they all agreed it was delicious. I made my own crust but it still was delicious

      Reply
    14. gabby says

      November 24, 2023 at 12:03 pm

      Is vanilla ok in place of paste?

      Reply
      • Tara Gerner says

        November 24, 2023 at 6:59 pm

        Yes

        Reply
    15. Carrie DesJardins says

      November 29, 2023 at 6:14 pm

      5 stars
      I added 1 tsp cinnamon and 2 tablespoons bourbon and mixed it in with the egg mixture. I did not prebake the pie crust and it turned out perfectly! This is THE BEST pecan pie I’ve ever had!!

      Reply
    16. Yolande says

      December 23, 2023 at 3:58 am

      5 stars
      I used two of the REGULAR Pillsbury pre-made pie crust and it made two perfect pies from the recipe. I pre-cooked my crusts per the recipe at 350 degrees and then cooked the pies at 350 for only 30 minutes. They came out perfect and deliciously addictive.

      Reply
    17. D says

      January 21, 2024 at 9:07 am

      5 stars
      Best pecan pie I have ever made came out perfect and surprisingly not so sickening sweet like most others, I made this for my sweet sister in law and the consensus was this pie was perfect, others that said it was runny either didn’t bake it long enough or didn’t wait at least one hour before cutting in my opinion. Thanks for the perfect pecan pie recipe it’s a keeper !

      Reply
    18. Nicole H says

      April 03, 2024 at 9:29 pm

      5 stars
      So delicious! This is the first pie I’ve ever made in my 28 years of life and it turned out great! I made it for my husband’s birthday because it’s his favorite. I wasn’t a fan of pecan pie until I tried this one! Thanks for the recipe!

      Reply
    19. Francene Crum says

      November 15, 2024 at 4:14 pm

      Do you have to precook the pie crust first or can you bake it raw with the filling?

      Reply
      • Tara Gerner says

        November 15, 2024 at 9:22 pm

        I always pre-bake it.

        Reply
    « Older Comments

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