Taste why pecan pie is a beloved classic with this foolproof, easy recipe. No Thanksgiving is complete without IT!
This homemade pecan pie is my favorite pie ever. It’s swoon worthy with its layers of silky, caramel-like custard base topped with rich, nutty pecans all cocooned in a buttery, flaky crust. This pecan pie recipe is ideal for Thanksgiving and Christmas because it’s make ahead (tastes better the next day) and crazy easy made in ONE BOWL. Best of all, this pecan pie recipe will teach you how to get the perfect consistency every time – no runny or hard filling here! Don’t miss the trouble shooting section and the video tutorial with step by step instructions for the best pecan pie every time.
Tis the season for pie! Don’t miss some of our favorites like Butterfinger Pie, Mini Caramel Apple Pies, Pecan Pie Cheesecake, Pear Pie, Mud Pie, Million Dollar Cookie Pie and S’mores Pie.
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WATCH: How to Make Pecan Pie
PECAN PIE RECIPE
Do you love pecan pie? You will after be sinking your teeth into this recipe. This easy pecan pie recipe is my favorite pie. in. the. world. It’s a bold statement, but this pecan pie is boldly delicious with its tantalizing layers of sweet and salty, rich, caramel-like custard and the crunchy crust of pecans that naturally toast as the pie bakes. Drool.
I made this pecan pie while hosting family for a few days and every time I went to sample some, there was another huge piece missing. Needless to say, everyone was a fan. Here’s why:
Why this Pecan Pie Recipe Works
- The easiest pie there is. Pecan pie filling requires less than 15 minutes to whip up – chop the pecans, whisk together the sugars, egg, butter, corn syrup and pour it into the unbaked pie crust, than bake. Done and done!
- The best homemade pie crust. The homemade crust is made with both butter and shortening to create the best flavor and texture: mega buttery, mega tender, mega flaky deliciousness. I use it in all of my pie recipes. The crust can also be made ahead of time and stashed in the refrigerator or freezer.
- No pre-baking needed. You will love that that the wonderfully flaky, buttery pie crust doesn’t require you to pre-bake it like some recipes. Instead, brushing it with a simple egg wash before adding the filling simplifies the process and helps promote a perfectly golden crust.
- Or use store-bought pie crust. Although I highly recommend my homemade pie crust, you can certainly use a frozen pie crust for extra ease.
- Simple, basic ingredients. All you need is sugar, brown sugar, salt, corn syrup, vanilla, butter, eggs, pecans and a few spices. What sets this recipe apart, however is more butter, more pecans and more spices!
- The best texture. The layers ooey gooey custard and nutty pecans creates the perfect mouthful of crunchy and smooth textures every time. Roughly chopping the pecans creates a tantalizing crunchy crust instead of leaving them whole which creates a disproportionate heavy bite. Additionally, chopped pecans means more surface area swaddled in the gooey caramel-esque filling.
- The flavorful filling. Pecan pie is pretty basic but with just a few minor adjustments, this recipe becomes the best pecan pie ever, in my humble opinion. Using dark corn syrup instead of light adds richer flavor with robust toasty flavor. Using both brown sugar and granulated sugar also adds richness, increasing the vanilla adds complex depth and adding cinnamon, nutmeg and cloves adds subtle dimension without overpowering the pecans.
- Foolproof filling. Many recipes leave you wondering how to know exactly when the pecan pie is done. This can make for disappointing results after the pie cools and you’re left with either an oozing filling or filling hard as a rock. Instead, this recipe details the exact filling temperature so it will turn out perfectly every time.
HOMEMADE PECAN PIE INGREDIENTS
The homemade pecan pie filling features many staple fall baking ingredients. You will need:
- Pecans: I prefer using chopped pecans.
- Eggs: 3 eggs will do the trick. They will whisk together more easily if at room temperature.
- Granulated sugar: sweetens the pecan pie filling without adding flavor.
- Dark brown sugar: sweetens the filling while adding a rich caramel-y flavor.
- Corn syrup: helps sweeten the filling, glue it together and prevents crystallization while the pie bakes. I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work (the flavor just won’t be as intense).
- Unsalted butter: use unsalted butter so we can control the salt. The butter should be fully melted but slightly cooled so it doesn’t scramble the eggs.
- Vanilla extract: use pure vanilla extract for the best flavor if possible.
- Salt: a good pinch of salt balances out the sweetness in the filling.
- Spices: a little ground cinnamon, nutmeg, and cloves flavor the rich filling.
Can I make Pecan Pie Without Corn Syrup?
I don’t typically cook with corn syrup, but it is a classic ingredient in pecan pie for a reason and 110% worth splurging on. The corn syrup helps the filling set and essentially glues all of the ingredients together. Additionally, it provides the classic flavor.
You can substitute the corn syrup with an equal amount (1 cup): pure maple syrup or honey and 1 tablespoon flour in the filling but be aware that this will drastically change the flavor profile from classic pecan pie to honey/maple pecan pie.
How to Make Pecan Pie
If you have never made homemade pecan pie before, it is one of the easiest pies to make (especially with our super easy crust)! To make:
- Step 1: Make the pie crust. Use my favorite homemade pie crust. I suggest making the crust the night before so it’s all ready to roll out and fill the next morning. The crust post is full of tips and tricks for fool proof pie crust even if you’ve never made it before – so don’t be intimidated!
- **To use prepared frozen pie crust: pour the filling into the frozen crust and bake on preheated cookie sheet.
- Step 2: Add pecans. Roughly chop the pecans and spread them inside the unbaked pie crust.
- Step 3: Make the filling. Whisk together the eggs, sugars, corn syrup, butter, vanilla extract, salt, ground cinnamon, ground cloves and ground nutmeg.
- Step 4: Assemble. Pour the filling over the pecans. The pecans will look buried but will rise to the top as the pie bakes.
- Step 5: Bake. See my tips below to tell when the pie is done.
- Step 6: Cool. Allow the pie to cool completely to room temperature so it can properly set. It is also fabulous the next day!
How to tell if Pecan Pie is done
Pecan pie is notorious for being difficult to bake. Bake the pie too long and the filling will become rock hard after cooling. Don’t bake the pie long enough and the filling will ooze all over the place and the pie will fall apart.
There are three okay ways to kind-of tell when your pecan pie is done but only ONE foolproof way to tell when your pecan pie is done. I stick with the foolproof method:
THE BEST WAY TO TELL IF PECAN PIE IS DONE: use an instant read thermometer and insert it into the center of the pie without touching the bottom. The internal temperature of a pecan pan when done should register 200 degrees F (93 degrees C.). If you use a thermometer, then there is zero guesswork and your pecan pie will be cooked perfectly every time.
If you don’t have a thermometer, you can try:
- The jiggle test. Give the pie a little shake. The center should be set but jiggle slightly. If there is any wavy movement from the center to the edge, your pie isn’t set quite yet.
- The spoon test. The center should yield slightly and spring back like Jell-O when pressed with the back of a spoon.
- The knife test. Bake until a knife inserted into the center comes out clean.
How do I cut pecan pie?
Wait for the pie to cool completely. Fill a glass with hot water then dip a serrated knife into the glass to warm the knife up, then dry the knife with a paper towel. The warm knife will easily glide through the custard without sticking. Use the serrated knife to cut through the pecan crust slowly, then push down to slice the custard. Wipe the knife in between slices as needed and dip into the hot water.
Can homemade Pecan Pie be Made Ahead?
Yes, the entire pecan pie recipe be made ahead of time or prepped in stages:
- Make pie crust: the pie crust can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months then thawed overnight before using.
- Form the pie shell: go one step further and arrange the dough in the pie plate, tightly cover and store in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before using.
- Make the filling: whisk all of the filling ingredients together 24 hours ahead of time, cover and refrigerate. Bring to room temperature before adding to the pie shell.
- Make the whole pie: allow the pie to cool to room temperature, wrap in plastic wrap, and refrigerate for 1-2 days, then let come to room temperature before serving or reheat at a 275°F for 10 minutes. This is my preferred method of making easy pecan pie because the flavors develop even further overnight.
- Freeze the pie: tightly wrap the baked, cool pie a couple times in plastic wrap then foil and freeze for up to one month. Thaw overnight in the refrigerator then let come to room temperature before serving.
Best Pecan Pie Recipe Tips
- Read the whole recipe once or twice before getting started. You’ll be much more likely to get it right the first time!
- Use the freshest pecans you can, since aged nuts can go rancid.
- I prefer using chopped pecans in this easy pecan pie recipe for more crunch, but you can decide how finely you want your pecans chopped to change up the presentation and amount of crunch in every bite. You can also chop some pecans and leave some whole to create a design on the top of the pie before you bake it.
- Don’t add more pecans than the recipe calls for otherwise the pie may overflow as it bakes.
- Don’t skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust.
- Don’t skip chilling the pie crust before filling or it can become soggy.
- Bake the homemade pecan pie on a baking sheet in case any of the filling does overflow. This also makes it easy to transfer the pie to and from the oven.
- If your crust is browning too quickly, place a pie crust shield on top of the pie edges to prevent them from browning too quickly.
- If the top is browning too quickly, loosely tent the whole pie with foil.
- If your filling is not set after the prescribed baking time, bake on! Every oven is different so it is important that you bake filling until it reaches 200°F for it to set properly.
- Don’t overbake the pie because it will continue to cook as it cools. If you overbake the pie, it can become rock hard.
- Use an instant read thermometer to test for doneness! This is the only 100% accurate method to tell when the filling is done. A perfect filling will be just set, soft and custardy but firm enough so you can slice into it without it oozing everywhere.
- Let the pie cool COMPLETELY in order for the filling to set. If you break into the pie too early, the filling will be runny.
Best Pecan Pie Recipe Variations
- mix in chocolate chips: mix 1 cup bittersweet or semi-sweet chocolate chips directly into the filling.
- add coconut: replace the ½ cup granulated sugar with 1 cup sweetened, shredded coconut.
- add chocolate and coconut: reduce the pecans to 2 cups, omit the ½ cup granulated sugar and add 1 cup sweetened shredded coconut and 1 cup bittersweet or dark chocolate chips.
- add bourbon or whisky: whisk 2 tablespoons bourbon or whisky directly into the filling. The alcohol will burn off, and leave behind a warm, tangy, bite.
- maple pecan pie: swap the corn syrup for pure maple syrup and 1 tablespoon flour for a strong maple flavor.
How do I serve pecan pie?
- Allow the pecan pie to cool completely to room temperature before serving or the filling will be runny and your pie slices will fall apart.
- Typically, pecan pie is served at room temperature, but you can also serve it chilled or warmed, but do not serve it hot. To warm, wait until the pie has cooled completely so the filling can set. Reheat in the oven at a 275°F for 10 minutes.
- Serve pecan pie slices plain or top with whipped cream or ice cream to beautifully complement the richness and nuttiness of the pie.
DOES PECAN PIE NEED TO BE REFRIGERATED?
Yes, according to the U.S. Department of Agriculture, pecan pie needs to be refrigerated because the filling contains eggs. Let the pie cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 4 days. Let it come to room temperature before serving or reheat at a 275°F for 10 minutes. If you’d like to store your pie for a longer period of time, I recommend freezing it.
How long is pecan pie good for at room temperature?
After the pecan pie has cooled, it should only be left at room temperature for up to 2 hours because the pie contains eggs that can grow bacteria in temperatures between 40 °F and 140 °F. You will need to serve the pecan pie within two hours or transfer it to the refrigerator or freezer.
Can you reheat pecan pie?
Yes, you can microwave individual servings at 10 second intervals or reheat the entire pie at a 275°F for 10 minutes or until it reaches desired temperature. Note, you can only reheat pecan pie after it has cooled completely and the filling has completely set.
CAN YOU FREEZE PECAN PIE?
Yes, pecan pie freezes very well, making it a wonderful dessert to make ahead of time. To freeze, bake the pie as directly then allow it to cool completely. Double wrap the pie in plastic wrap followed by double layers of foil or place it in an airtight freezer safe container. Freeze the pie for up to one month. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. If you like, warm it in the oven for 10 minutes at 275 degrees F before serving.
Troubleshooting Pecan Pie
Common pecan pie problems include runny, cracked, hardened, bubbled over, overly sweet, grainy, filling or soggy bottom crust. Most of these problems can be solved by using an instant read thermometer and baking the pie to the proper temperature. You should not have any of these problems with if you follow my easy pecan pie recipe.
Here’s how to fix your pecan pie problems…
A runny filling indicates that the pie wasn’t baked long enough or wasn’t allowed to cool completely. Most recipes require sixty minutes of baking time, but depending on the oven, your pie might take up to 90 minutes! Due to the baking variables, always use an instant read thermometer and bake the filling until it reaches an internal temperature of 200 degrees F. Wait until the pie cools to room temperature before cutting into it because the filling continues to cook and set as the pie cools. To correct a runny filling, cover the pie with foil and place it back in the oven until at 425 to 450 F for about 12-15 minutes.
Over-mixing the filling creates air bubbles which creates the foam. Take care to just whisk the filling until combined. Room temperature eggs also make the filling easier to combine.
A cracked pie indicates that the pecan pie was baked too long or refrigerated before it cooled completely. Next time, use an instant read thermometer and bake just until the internal temperature of the pie reaches 200 degrees F and only refrigerate after the pie reaches room temperature. To fix your cracked pie, top with a layer of whipped cream and sprinkle with chopped pecans and/or cinnamon.
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
A grainy pecan pie filling is a sign the pecan pie is overbaked. When the eggs overcook, they cause a grainy texture. Bake the pie just until the filling reaches 200 degrees F. You may also want to verify your oven is accurate with an oven thermometer (don’t trust your dial). Pecan pie baked at too hot a temperature may cause the egg custard to break and weep, and/or become grainy.
Make sure the pecans are completely submerged in the filling before you pop it in the oven, using a spatula as needed to press them down. Keep an eye on the filling. If it starts to brown too quickly, be ready to cover the entire pie with foil.
To ensure a crispy, golden pie crust: 1) brush the entire crust with an egg wash before adding the filling. The egg wash acts as a moisture barrier and prevents a soggy crust. 2) Keep the pie shell chilled until it is time to fill and pop in the oven, otherwise the butter and shortening will start to melt. 3) You have the option to blind bake the pie crust by filling the pie shell with parchment paper followed by pie weights. Bake at 375 degrees 25-30 minutes, remove the parchment paper and weights and continue to bake until the pastry dries out and turns a golden brown, about 12-18 additional minutes. Cool completely before adding the filling. 4) Stick with the measurements in the recipe. Extra filling can also cause a soggy crust.
The filling can leak through the bottom crust and stick, making serving difficult. To prevent this, brush the entire crust with an egg wash: 1 egg whisked with 1 tablespoon milk or heavy cream, before adding the filling.
Do not over fill your pie plate to avoid a sticky mess inside your oven. Make sure you are using the correct pie pan for the recipe and measure the ingredients accurately. Also, don’t over whisk the filling. Bake your pecan pie on a rimmed baking sheet to catch any overflow.
The edges of the pie crust will likely need to be covered during the baking, so don’t use the brownness of pie crust to judge the pie doneness. Never shorten the baking time or lower oven temperature to avoid over-browning your crust. Instead, when the crust is browned to your desired doneness, cover the crust edges with foil or I use this handy pie shield to avoid burning.
Cool the pie for at least 2 hours on a wire rack before serving. Cutting into a hot pie will cause it to collapse because the filling is not set yet. Also, placing a hot or warm pie into the fridge will also cause it to collapse because the temperature difference is too drastic (just like cheesecake).
FAQS
In short, pecan pie is an old-fashioned southern dessert; a delightful play of creamy, crunchy textures and rich, sweet and salty flavors. It’s made by pouring pecans into a pie shell and topping with a filling made with butter, sugar, eggs, and Karo® Corn Syrup. As the pie bakes, the filling thickens into a silky custard, pushing the pecans to the top of the pie.
As with all classic recipes, countless variations have emerged over the years. Some popular additions include molasses, bourbon, rum, whiskey, butterscotch, maple, pumpkin, shredded coconut, and/or chocolate. There are also countless pecan pie spin-offs like pecan hand pies, pecan pie cookies, pecan pie brownies, pecan pie bars, chocolate pecan pie bars, pecan pie cobbler and pecan pie-cheesecake.
Pecan pie is as American as Thanksgiving itself. Pecans are native to America, originally cultivated alongside the Mississippi river then propagated by Native Americans as far north as Illinois. After the Civil War, commercial developers began growing pecans in Georgia which remains the top producers of pecans to this day.
The earliest printed pecan pie recipes appear in Texas cookbooks in the 1870s, but pecan pie didn’t become popular nationwide until the 1920s when Karo Syrup began printing a recipe for pecan pie on cans of its product.
So, how exactly did pecan pie become a Thanksgiving staple? Thanks to a perfect storm of pecan harvesting between October and December and the need to use the surplus, the advent of corn syrup, and the fact that pecans are native to the states, along with our other native foods like turkey, pumpkin, and cranberries. And let’s not forget the fact that homemade pecan pie is delicious. It’s just the perfect fit.
The main difference between pecan pie and southern pecan pie is the sweetness. Southern pecan pie is usually much sweeter than regular pecan pie. As Chef Jessica Shillato describes: “Like their tea, South Carolinians traditionally prefer their pies on the sweet side, which supports the old Southern baker’s saying that a pie should be ‘sweet enough so that the fillings in your teeth hurt.’
How you pronounce pecan depends on where you are from. The pronunciation varies from pee-KAHNs to pee-CANs, PEE-cans, pick-AHNs. I’m from California and have always said pick-AHNs.
Studies shows that pee-KAHN is dominant nationwide, but in areas of Texas, Oklahoma, Louisiana and Mississippi, pick-AHN is the most popular. PEE-can is popular on the East Coast and in New England, while PEE-kahn is the most popular in Wisconsin, northern Minnesota and Michigan’s Upper Peninsula. How do YOU say pecans?
Looking for Homemade Pie Recipes?
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- Best Homemade Pie Crust
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Best Pecan Pie Recipe
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Ingredients
CRUST
- 1 recipe homemade pie crust <<click for recipe
FILLING
- 3 eggs, at room temperature
- 1 cup dark corn syrup, see notes*
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar (may sub light)
- 6 tablespoons unsalted butter, melted, slightly cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground cloves, ground nutmeg
PECANS
- 2 1/2 cups roughly chopped pecans (not too small)
Instructions
CRUST
- Prepare pie crust recipe through brushing with egg wash and chilling (don’t bake). SEE NOTE/WARNING IF USING GLASS PIE PAN.
FILLING
- Place a rimmed baking sheet on the lowest rack of the oven. Preheat oven to 350 degrees F.
- Add all the filling ingredients to a medium bowl and whisk just until combined.
- Pour chopped pecans into the bottom of the chilled pie shell. Pour filling mixture over the top.
BAKE
- Carefully transfer pie to the rimmed baking sheet. Bake at 350 degrees F until the center registers 200 degrees F on an instant read thermometer Check the pie at 60 minutes but expect the pie to take closer to 75-90 minutes (mine takes 85 minutes. The pie bakes longer than other recipes because of the extra butter). Keep in mind aluminum pans will take less time to bake than glass or ceramic. You will need to cover the top with foil or a pie shield towards the end of baking (I cover after 50 minutes).
- If you don’t have a thermometer (highly recommend one!) to see when the pie is done, tap the center surface of the pie lightly – it should spring back when done. Shake the pan, the center should be mostly set and only jiggle slightly.
COOL
- Let the pie cool COMPLETELY on wire rack in order for the filling to set, about 2 hours. Serve at room temperature.
Video
Notes
- GLASS PIE AN WARNING: I suggest a ceramic pie dish or HIGH QUALITY glass made from borosilicate glass and not soda-lime glass which seems more prone to thermal shock and shattering (newer Pyrex is not to be trusted). To be safe, I suggest blind baking the pie crust (see pie crust post for instructions) after a short refrigeration.
- *Corn syrup: I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work (the flavor just won’t be as intense). Corn syrup is necessary for the signature flavor and glues all of the ingredients together. You may substitute with 1 cup pure maple syrup and 1 tablespoon flour but this will drastically change the flavor.
- Don’t skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy or leaky crust.
- Don’t skip chilling the crust. A cold crust will help prevent a soggy crust.
- Use an instant read thermometer for foolproof pecan pie every time with zero guesswork.
- Troubleshooting: follow the recipe! Don’t make substitutions, use an instant read thermometer, don’t overbake and let the pie cool completely. See tips and tricks and entire troubleshooting section in post.
- To store: let the pie cool to room temperature, then wrap it in plastic wrap and refrigerate for up to 4 days. Let it come to room temperature before serving or reheat at a 275°F for 10 minutes. If you’d like to store your pie for a longer period of time, I recommend freezing it.
- To freeze: allow the baked pie to cool completely. Double wrap the pie in plastic wrap followed by double layers of foil or place it in an airtight freezer safe container. Freeze the pie for up to one month. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. If you like, warm it in the oven for 10 minutes at 275 degrees F before serving.
Made Ahead
Yes, the entire pecan pie recipe be made ahead of time or prepped in stages:- Make pie crust: the pie crust can be made in advanced and stored in the refrigerator for 5 days or frozen for up to three months then thawed overnight before using.
- Form the pie shell: go one step further and arrange the dough in the pie plate, tightly cover and store in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before using.
- Make the filling: whisk all of the filling ingredients together 24 hours ahead of time, cover and refrigerate. Bring to room temperature before adding to the pie shell.
- Make the whole pie: allow the pie to cool to room temperature, wrap in plastic wrap, and refrigerate for 1-2 days, then let come to room temperature before serving or reheat at a 275°F for 10 minutes. This is my preferred method of making easy pecan pie because the flavors develop even further overnight.
- Freeze the pie: tightly wrap the baked, cool pie a couple times in plastic wrap then foil and freeze for up to one month. Thaw overnight in the refrigerator then let come to room temperature before serving.
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deb says
OH MY MY MY MY!!! This looks SO good! On my list to make. Thank youuuuu!!!
Deb
Jen says
You are so welcome! I am excited for you to make it!!!
Janet says
I am SO making this! Looks and sounds scrumptious Thank you for all your delicious recipes. I have tried many and I have never been disappointed or felt like it was waste of time and ingredients.
Jen says
YAY! I am so happy you are going to make this because I think you will love it! Thank you especially for your kind words – It means so much to me that you have never been disappointed by my recipes! That is a HUGE compliment I don’t take lightly!
2pots2cook says
Sweet Heaves ! This is a keeper ! Thank you so much for sharing !
Jen says
You are so welcome!
Brigitte says
Can I put the pie together and then bake the next morning?
Jen says
Hi Brigitte, instead of assembling the pie, I would bake the pie, let it cool completely, wrap tightly in plastic wrap and store at room temperature until ready to serve.
Sharon J. says
This looks soooo yummy. I love so many of your recipes you are now my go-to for most everything I make. Last year I made a chocolate bourbon pecan pie that my son loved but not my thing. I loved the slight bourbon flavor so if I were to add some how much you you suggest?
Jen says
Thank you Sharon! I have not tried it with bourbon but I would add 2 tablespoons bourbon directly to the filling. Please let me know how it turns out, Happy Thanksgiving!
Nicole Krause says
I have always loved your recipes. Have you ever tried spinkling chocolate chips on the bottom before adding the filling? It is like eating a candy bar!
Jen says
Thank you so much Nicole, I’m honored you’ve been enjoying my recipes. I have never tried sprinkling chocolate chips on the bottom – that is brilliant! I cannot wait to try it, thank you!
Leona Julian says
I have had this same recipe, except for the spices for over 50 years from my mother. It is the best!
Jen says
Thanks Leona, it doesn’t get better than classic pecan pie!
Erin says
I am planning on making this for Thanksgiving and I have 2 questions:
1. Do you toast your pecans beforehand?
2. After the pie crust is chilled in the glass pie plate, would there be a risk of shattering it when placing in the oven?
I look forward to trying this!
-Erin 🙂
Jen says
Hi Erin, no you don’t toast the pecans first – they will get plenty toasty while the pie bakes. I highly suggest a ceramic pie dish or HIGH QUALITY glass made from borosilicate glass. Older Pyrex should be trustworthy but new Pyrex is made of soda-lime glass which seems more prone to thermal shock and shattering. To be safe, I suggest blind baking the pie crust (see pie crust post for instructions) and then you can just add the filling and bake.
Stephanie says
This pecan pie recipe is delicious! I made this and your pumpkin streusel pie for Thanksgiving. I’m a picky pie person and pecan is one of them. Dark corn syrup (which you used) and some brown sugar is always a must have ingredient because white sugar and light syrup makes pecan pie look sad and flavorless. What really elevated this pie taste-wise was the spices. Cloves, cinnamon and nutmeg were a brilliant addition, we loved it.
Jen says
Thanks Stephanie! I am picky about my pecan pie too (made this a few times to get it perfect), so I’m so pleased it did not disappoint!
Janet says
If I want to use whole pecans in the pie would I use the same amount? Thanks!
Jen says
Yes, enjoy!
Rhiley Quinn says
⭐️⭐️⭐️⭐️⭐️ Super easy to get an amazing result with this recipe, I tried another “highly rated” recipe and ended up with an okay pie but not to my satisfaction for serving- so I tried this recipe and WOW got soooo many compliments and found the step by step tutorial super helpful. I’ll only use this recipe from now on. Also has a great flavour profile with the spices to balance out the sweetness; 10/10 with crust recipe.
Jen says
I’m so sorry for the late reply Rhiley. We moved around the time of your comment and I’m still playing catchup. But I wanted to thank you SO MUCH for the 5 STAR review! I’m so pleased everyone loved it so much and is your new go-to!
Kim says
Hi! Do you have to have a rimmed baking sheet?
Jen says
Hi Kim, it’s just a safety net. The pie should be fine without it. Enjoy!