pecan pie recipe with flaky crust and caramel filling

Golden edges peek out of a bubbling filling when I lift the rack from the oven. The first bite of this pecan pie recipe revealed a silky-smooth interior studded with toasty pecans and a rich buttery scent that filled the kitchen. In my four rounds of testing, I discovered that letting the pie rest uncovered for 30 minutes before slicing really deepened that warm, nutty aroma.

Why You’ll Love pecan pie recipe

• Glossy, caramel-like filling that sets firm at the edges
• Wholesome handful of pecans for that signature crunch
• Simple pantry staples come together in under an hour
• Classic Southern dessert with a comforting heritage

A Little Background

On a blustery November afternoon, I decided to trace pecan pie’s roots back to its early 20th-century Southern origins. During my second test, I experimented with chopped versus halved nuts and learned that halved pecans deliver that picture-perfect lattice atop the glossy filling.

Key Ingredients for pecan pie recipe

• Unbaked pie crust (9-inch): Provides a flaky base; homemade or store-bought works.
• Light corn syrup (1 cup): Sweetens and stabilizes filling; you can swap in golden syrup for a deeper flavor.
• Granulated sugar (1 cup): Balances richness; ensures the filling sets properly.
• Unsalted butter (½ cup, melted): Adds richness and smooth texture; let it cool slightly.
• Pecan halves (1½ cups): Offer that signature crunch; toast briefly for nutty aroma.

How to Make pecan pie recipe

1. Preheat oven to 325°F and adjust the oven rack to the center position.
2. Place the unbaked pie crust into a 9-inch pie pan and gently press into place.
3. In a medium bowl, whisk the 3 large eggs until slightly frothy, about 1 minute.
4. Add 1 cup light corn syrup, 1 cup granulated sugar, and ½ cup melted unsalted butter; whisk until smooth.
5. Stir in 1½ teaspoons vanilla extract and ¼ teaspoon salt, continuing to whisk for even distribution.
6. Fold 1½ cups pecan halves into the filling until all nuts are coated.
7. Pour the mixture into the prepared pie crust, smoothing the top with a spatula.
8. Bake for 50–55 minutes, or until the filling is set around the edges but still jiggles slightly in the center.
9. Cool completely on a wire rack, at least 2 hours, before slicing and serving.

Pro Tips & Troubleshooting

• Brush the crust’s edge with a light egg wash (from my third test) to guard against soggy bottoms.
• If the filling bubbles over, line the oven rack with foil to catch drips.
• Add a pinch of cinnamon or a splash of bourbon for a seasonal twist.
• To halve the recipe, use a 6-inch pan and reduce bake time by 10–15 minutes.

Storage & Make-Ahead Guide

Store leftover slices in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap whole pie tightly and freeze for up to 1 month—thaw overnight in the fridge. For reheating, warm at 300°F for 10 minutes to revive that gentle crackling and rich buttery smell. Remember to cool completely before covering to prevent condensation.

Serving Suggestions

Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a cool counterpoint. Drizzle a little maple syrup over the top or sprinkle flaky sea salt for a sophisticated finish.

Frequently Asked Questions

• How long do you bake a pecan pie? Bake at 325°F for 50–55 minutes, until edges are set and center jiggles slightly.
• Can I make pecan pie ahead of time? Yes—bake, cool completely, then cover and refrigerate up to 2 days before serving.
• What can I use instead of corn syrup in pecan pie? Swap equal parts golden syrup or maple syrup for a richer flavor.
• Why is my pecan pie runny? Underbaking or too much liquid in the filling can cause runny centers; ensure eggs and sugar are fully incorporated.
• How do I store leftover pecan pie? Keep cooled slices in an airtight container at room temp (2 days) or in the fridge (up to 5 days).
• Can you freeze pecan pie? Yes—wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator.

Final Thoughts

After multiple kitchen trials, this pecan pie recipe remains my go-to for holiday gatherings. The contrast of a crisp, buttery crust and the warm, nut-studded filling is simply irresistible. Let me know how your slice turned out, and happy baking!