This is the pecan pie you remember from holidays and Sunday dinners—sweet, buttery, and packed with toasted pecans in a flaky crust. The filling is silky, the top gets that lovely crackly finish, and every bite tastes like home. You don’t need special equipment or fancy steps, just a mixing bowl, a whisk, and a pie plate.

Whether you’re baking for a gathering or treating yourself, this classic pie is dependable and downright delicious.

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What Makes This Special

This pecan pie keeps things simple on purpose. No corn syrup substitutes that miss the mark, no complicated techniques, and no guessing games. The balance of brown sugar and corn syrup makes the filling rich without being cloying.

A touch of vanilla and salt adds warmth and keeps the sweetness in check. And toasting the pecans first brings out a deep, nutty flavor that makes the whole pie shine.

Shopping List

1 unbaked 9-inch pie crust (homemade or store-bought)
1 1/2 cups pecan halves (lightly toasted if you can)
3 large eggs
1 cup light corn syrup (dark corn syrup works for a deeper flavor)
1 cup packed light brown sugar
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
Optional: 1 tablespoon bourbon or 1 teaspoon maple extract
Optional finish: Flaky sea salt for sprinkling

How to Make It

Preheat and prep. Heat the oven to 350°F (175°C). Place an oven rack in the lower third.
Set your unbaked pie crust into a 9-inch pie plate and crimp the edges. If you like extra insurance, chill the crust in the fridge while you mix the filling.
Toast the pecans. Spread the pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant, then cool slightly. This step boosts flavor and helps them stay crunchy in the pie.
Mix the wet ingredients. In a medium bowl, whisk the eggs until well blended.
Add corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth and glossy. If using bourbon or maple, add it now.
Assemble the pie. Scatter the pecans evenly in the crust.
Pour the filling over the top, letting it settle around the nuts. For a neat look, place a few pecan halves on top for a tidy pattern.
Bake. Place the pie on a rimmed baking sheet and bake for 50–60 minutes. The edges should be set and the center should jiggle slightly, like gelatin.
If the crust browns too quickly, tent the edges with foil.
Cool completely. Let the pie cool on a rack for at least 3–4 hours. This is when the filling solidifies. Cutting too soon leads to a runny slice.
Serve. Slice with a sharp knife.
Wipe the blade between cuts for clean slices. Top with whipped cream or vanilla ice cream if you like, and a pinch of flaky sea salt for contrast.

How to Store

Room temperature: Keep loosely covered for up to 1 day if your kitchen is cool.
Refrigerator: Cover and refrigerate for 3–4 days. The texture firms up nicely and stays sliceable.
Freezer: Wrap tightly in plastic and then foil.
Freeze up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Reheating: Warm slices at 300°F (150°C) for 10–12 minutes to refresh the crust and filling.

Benefits of This Recipe

Reliable texture: The classic corn syrup and egg base sets custard-smooth without curdling.
Make-ahead friendly: Tastes even better the next day as flavors meld.
Simple ingredients: Everything is easy to find and budget-friendly.
Versatile flavor: Light or dark corn syrup, bourbon, or maple—make it your own without fuss.
Crowd-pleaser: Sweet, buttery, and nutty—hard to beat for holidays or potlucks.

Pitfalls to Watch Out For

Overbaking: If the center doesn’t have a gentle jiggle, the filling can turn grainy. Pull it when it barely wobbles.
Hot butter in the eggs: Adding very hot butter can scramble the eggs.
Let it cool a bit before whisking it in.
Runny slices: Cutting before the pie is fully cooled prevents a clean set. Give it a few hours.
Soggy crust: Baking on the lower rack and using a metal pie pan helps keep the bottom crisp. A quick 5-minute blind bake is optional for extra-crisp results.
Too sweet: Use light corn syrup and brown sugar, plus a pinch more salt or a shot of bourbon to balance.

Alternatives

No corn syrup option: Use 3/4 cup pure maple syrup plus 1/4 cup honey.
The pie will be softer and slightly less set, but wonderfully flavorful.
Chocolate pecan pie: Add 1/2 cup semisweet chocolate chips to the crust before the pecans.
Salted version: Sprinkle 1/2 teaspoon flaky sea salt over the baked pie once it cools slightly.
Gluten-free: Use a gluten-free pie crust. The filling is naturally gluten-free.
Nut mix twist: Swap in 1/2 cup chopped walnuts or hazelnuts for part of the pecans for a mixed-nut pie.

FAQ

Do I need to pre-bake the crust?

It’s optional. With a sturdy crust and lower oven rack, you can bake it unblind.

For an extra-crisp bottom, blind bake for 5–8 minutes with pie weights, then fill and bake.

How do I know when the pie is done?

Look for set edges and a center that jiggles slightly like Jell-O. You can also check with a thermometer: the middle should be around 200°F (93°C).

Can I use dark corn syrup?

Yes. Dark corn syrup gives a richer color and a deeper, molasses-like flavor.

If you use it, you can reduce the brown sugar by 2 tablespoons if you want it less sweet.

Why is my pie grainy?

That usually means it was overbaked or baked at too high a temperature. Pull it as soon as the center wobbles gently and let it cool completely.

Can I make it ahead?

Absolutely. Bake the day before and refrigerate.

Bring to room temperature or gently warm before serving for the best texture.

How can I keep the pecans from floating?

Toss the pecans with a couple of tablespoons of the filling before adding them to the crust, then pour the rest over. Toasting the nuts also helps them stay in place.

What if I don’t have brown sugar?

Use white sugar and add 1 teaspoon molasses if you have it. If not, plain white sugar works, though the flavor will be a bit lighter.

In Conclusion

This easy old-fashioned pecan pie is everything you want from a classic: rich, buttery, and beautifully simple.

With a handful of pantry ingredients and a few smart tips, you get a pie that slices clean and tastes even better the next day. Keep this recipe in your back pocket for holidays, potlucks, or any time you need a sure-thing dessert. One bite, and you’ll see why it never goes out of style.