Easy Old-Fashioned Pecan Pie Recipe - Simple, Sweet, and Classic
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.
Ingredients
- 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
- ¼ cup unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- ½ 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
Instructions
- 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.