Best Pecan Pie
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.
Servings 8 -10 servings
- 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
- 2 1/2 cups roughly chopped pecans (not too small)
Prepare pie crust recipe through brushing with egg wash and chilling (don’t bake). SEE NOTE/WARNING IF USING GLASS PIE PAN.
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.
- 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.
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.