Pecan pie is one of those desserts that delivers pure satisfaction in every bite. It’s the kind of pie that feels warm and luxurious even when it’s served chilled.
The filling bakes into a glossy, caramel-like custard that slices beautifully, and the pecans turn irresistibly toasty as they settle into the syrupy center.
Pecan Pie Ingredients
Ingredient Notes
- If you can not find maple extract, don’t worry, your pecan pie will still be delicious without it.
- Karo syrup is a brand of corn syrup that does not contain any high-fructose corn syrup.
- If you have a favorite homemade pie crust recipe feel free to use it. We have a delicious recipe for a flaky crust you can use as well. Check it out here.
Tips For Making The Best Pecan Pie
- Mix the flour into the warm syrup mixture, not the eggs. The warm syrup melts the flour instantly, so it disappears into the mixture and helps the pie thicken evenly in the oven. If the flour goes into the eggs instead, it stays in little clumps.
- The eggs are cool and the syrup mixture is warm, so they need to meet slowly. Pour the warm mixture in a slow, thin stream while whisking the eggs the whole time. This gently warms the eggs so they blend smoothly instead of cooking too quickly (and end up looking like scrambled eggs).
- Use chopped pecans inside the filling as they spread through the filling much more evenly. This ensures every bite has a gentle crunch. These smaller pieces also blend better with the custard, giving the pie a smoother feel when you slice and serve it.
- Whole pecans look beautiful, but they’re optional. The chopped pecans naturally float to the top as the pie bakes, creating that classic pecan pie layer on their own.
- If the crust is already golden by 30 minutes, tenting early prevents over-browning while the filling finishes setting.
- The pie is ready when the top has puffed slightly and the center moves with a gentle, slow wobble.
How To Serve
This classic pecan pie is best eaten at room temperature to allow the filling to set up and slice nicely. Serve this pecan pie with a spoonful of whipped topping or a scoop of vanilla ice cream. At holiday gatherings, pair with our apple pie and pumpkin pie.
Make Ahead For The Holidays
Pecan pie is one of the best desserts to prep ahead because the filling actually improves as it rests. The custard firms, the flavors deepen, and the slices cut beautifully — all without losing that glossy, soft-set texture.
Up to Three Days Ahead (Best Option): Bake the pie fully, let it cool to room temperature, then cover lightly and refrigerate. Bring to room temperature before serving.
Freeze for Longer Prep (Up to 2 Months): Wrap the fully cooled pie tightly in two layers of plastic wrap plus foil. Thaw overnight in the refrigerator, then let it sit at room temperature for one to two hours before serving. The texture stays surprisingly true to freshly baked.
For Transporting to Holiday Gatherings: Chill the pie first for the cleanest structure, then bring it back toward room temperature before serving. A chilled pie travels exceptionally well.
More Pie Recipes You’ll Love
Pecan Pie
Ingredients
- 1 pre-made pie crust
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- ¾ cup light Karo syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon maple extract
- ½ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 4 eggs, room temperature
- 2 cups pecans, chopped
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch deep-dish pie plate with baker’s spray and unroll 1 pre-made pie crust. Fit the crust to the bottom and sides of your pie dish and crimp the edges of your crust. Set aside.
- In a small saucepan, melt the butter, sugar, and Karo syrup on medium-low heat for 1 to 2 minutes or until completely smooth. Turn off the heat.
- Add the vanilla extract, maple extract, salt and all-purpose flour to the sugar mixture and mix well, making sure no flour lumps remain.
- In a large mixing bowl, whisk your eggs so that they are light and fluffy. While constantly whisking, slowly drizzle the sugar mixture into the eggs. Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs, and that will not make a smooth filling for your pecan pie.
- Add your chopped pecan to your filling mixture and stir to incorporate.
- Gently pour your pecan filling mixture into your prepared pie plate. You will notice that your pecan pieces will rise to the top. Don’t worry that is what is supposed to happen.
- Bake your pie for 1 hour. Check your pie at 30 minutes, and if the crust seems to be browning too much, you can loosely tent your pecan pie with aluminum foil for the remainder of the bake time. Your pie will be done when it has puffed up slightly, and the center is just ever so slightly jiggly. It will firm up as it cools.
- Remove pie from the oven and allow it to cool completely on the counter to room temperature before slicing and serving.
Notes
- Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs, and that will not make a smooth filling for your pecan pie.
- I prefer to chop my pecan for the filling of this pie because it distributes the pecans much better, and when you are eating, you don’t get big chunks of nuts in your bite. I also like to use some whole pecans to make a pretty design on the top of my pie for presentation on special occasions. Feel free to skip the whole ones on top if you wish. All the chopped pecan will naturally rise to the top as it bakes, and you will still have a beautiful pie.
- I highly suggest allowing your pecan pie to chill for an hour or two in the refrigerator before slicing if you want as clean of a cut as possible for this pie. You will notice that the filling doesn’t always allow for a “pretty” slice of pie if the pie is too warm when trying to slice it.
Nutrition
Comments
Gloria says
Such a classic!
Michelle says
I have read and re-read this recipe and I do not see where the 1/2 teaspoon of kosher salt is incorporated.
Layne Kangas says
Hi, Michelle – you add it in step three. Enjoy!