Simple Pecan Pie Recipe
by Sommer Collier — on Oct 19, 2026 
It’s pie season, and I’m so here for it! Of all the holiday pies, there’s something extra special about a simple pecan pie recipe. With just a few pantry staples and plenty of pecans, I make a rich, nutty, gooey filling tucked inside a perfectly flaky, buttery homemade pie crust. It’s surprisingly easy to make, and I love arranging pecan halves on top so the finished pie looks just as amazing as it tastes!
I have a wonderful pecan pie cheesecake recipe on the site, but today I thought I’d share with you a more classic and simple pecan pie recipe for the holidays. It features a caramel-like filling that’s usually either a hit or miss in all pecan pies, and here I’m going to show you how to make a perfect one! The decadent taste and textures come from a mixture of sugar, corn syrup, eggs, butter, and of course, pecans. (Plus, a little bit of cinnamon really highlights the fall flavors here.) I like to chop some of the pecans to work into the filling, then save the prettiest halves to decorate the top. Having the chopped pecans in the custard filling also accentuates the pecan flavor throughout… This gives you two layers of pecan texture and a glorious holiday-table-worthy appearance at the end.
Table of Contents
Sommer’s Recipe Highlights
Simply Incredible – I’m guessing this won’t be your very first taste of pecan pie, so you know what to expect… A fabulous pie with pecans must have a buttery, flaky, and crispy crust to start. Then I fill it with a rich caramel-like custard that has crunchy and nutty pecan pieces inside and on top. Like my butter pecan cake, having nuts inside and on top of the dessert creates a delicious balance of sweet and not-to-sweet flavors, with both soft and crunchy textures.
No Really, it is this Simple – Yes, my homemade pecan pie recipe is *actually* very simple. It starts with an easy homemade pie crust, then I quickly make the buttery pecan custard, pour that into the pie crust, add halved pecans on top for a beautiful presentation, and bake. You don’t even have to par-bake the crust first!
Great to Make Ahead – The pie will need to cool to room temperature for at least 20-30 minutes, then it should spend at least another 30 minutes in the fridge to firm up. However, I like to refrigerate it for at least a few hours or more, so the flavors meld even more and the filling really sets. I’ll make pecan pie the night before Thanksgiving or Christmas so it doesn’t take up oven space for day-of cooking.
Key Ingredients and Tips
- Pie crust – I like to make my pie crusts from scratch, and will say I’ve perfected my homemade pie crust recipe after all of these years. But you can use a refrigerated roll out store-bought pie crust if you’re in a time crunch or just don’t wanna make one.
- Sweeteners – I use both granulated sugar and corn syrup for a pecan pie custard filling that is thick and sweet to balance out the savory nuts.
- Eggs – I take the large eggs out of the fridge and let them come to room temperature about 15-20 minutes before I start to make the pie. Cold eggs can slow down the baking process.
- Butter – I always use unsalted butter so I have total control over the amount of salt that goes into the pie.
- Vanilla extract – Just like corn syrup is a must, a quality vanilla extract is a non-negotiable to make the best pecan pie recipe. Don’t cheap out on here, friends!
- Cinnamon – Don’t the warm flavor of cinnamon make basically any baked good extra delicious? I think so. (Especially when it comes to make an incredible apple pie!)
- Pecans – I use raw unsalted pecan halves so I can organize a pretty patter on top of the pie. Then I just crush however many I need for the filling.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep the Pie Crust – If you’re starting from scratch you’ll want to make the pie dough in advance, so it’s been chilling in the fridge for at least 30 minutes and is now ready to use. I turn the oven on to 425 degrees, and while it preheats, I get out a 9-inch ceramic pie pan. (You can use glass, but I find it can be harder to get the pie crust just right, since I’m not par-baking it first.) Next, I make sure my work surface is clean, and lightly dust it with flour to keep the dough from sticking. PS, I like to roll out piecrust on a silicone mat (or on a piece of parchment paper) to make it easier to flip over into the pan. Then there’s no need to flour the workstation; you just peel the dough off the mat!
I use a rolling pin to roll the dough out into an 12-inch circle that’s equally thick, about 1/8-inch thick. Then I carefully move the pie crust over the pie pan, and gently use my fingers to work it into place. There should be a nice lip of dough on the outside of the rim… I pinch and fold the dough to make a pretty crust pattern all the way around. Try not to stretch it! We want the dough to stay the same even thickness. Then I pop the pie pan into the fridge to keep cold while I make the filling. It’s essential that the butter in the pie crust stays cold. This is what makes the pecan pie crust have those flaky layers.
Make the Filling – Next, I melt the butter in the microwave, chop a little over half of the pecans into small bits, and get out a large bowl and whisk. Into the bowl I add the sugar, corn syrup, eggs, melted butter, vanilla extract, salt and cinnamon… Essentially all of the filling ingredients but the pecan pieces. I whisk everything together to make a smooth liquid, then add the chopped pecan pieces and do another quick whisk to get them evenly distributed throughout the pie filling.
Fill Crust – Now I take the pie crust out of the fridge, and carefully pour the pecan pie filling into the crust… It should almost come to the rim of the crust, but with about 1 inch left to keep the folded crust exposed.
Arrange Pecan Halves – Then, the most fun part IMO… Adding the nuts on top! I love to arrange the pecan halves in a lovely, tight pattern so there isn’t much space between each one. But you can, of course, get creative. You do you!
Bake and Cool – I set a rack on the lowest position in the oven, and in goes the pie! For my simple pecan pie recipe I bake the pie for 45-55 minutes. I check on it frequently as the pie bakes by looking through the oven glass, but avoid opening the oven door as much as possible! At 45 minutes I really check it, opening the door if necessary. I know when the pecan pie is done when the filling is ever so slightly jiggly, not liquid-y, with a dark golden color and slightly crackly top.
Once it comes out of oven, I place the pie on a wire rack the counter to cool for about 30 minutes. This won’t quite get it to room temperature but does make the pan cool enough to go into the fridge, if you want to chill it.
Expert Tips
- Make the pie dough ahead and chill. In my pie crust recipe I instruct you to chill the prepared dough for at least 30 minutes before using. That said, the raw crust will keep well in the fridge for several days, or can be frozen for up to 3 months. So I recommend making a batch at your convenience to have on hand!
- Take your time. When you are putting the raw pie crust into the pan, it’s very important that there are no gaps in the corners of the pan. Take your time when working the dough down into the pie pan, but also be careful not to stretch it. This can cause holes to develop in the pie crust and the filling is likely to leak.
- Don’t overfill the crust. The filling liquid should not totally fill the prepared crust… As I noted, there should be about 1 inch between the top of the liquid filling and the edge of the pie dough, so it’s not touching the pretty folded crust. If you do have leftover filling that’s ok, you don’t need to use it all.
- Cover the crust, if necessary. Well don’t like cover cover the crust. If the pie crust starts to brown well before the pecan pie filling is set, I cut a piece of aluminum foil that’s slightly larger than the pie, and place that loosely on top.
- Let it set! I know you’re going to want to dive head-first into this pie after baking, but I promise it’s worth it to avoid temptation. If you cut into a pecan pie before it has cooled the filling is likely to ooze out. Waiting 30+ minutes after it comes out of the oven helps the custard-y caramel insides to firm up nicely, making it much easier to slice and serve. I even prefer to refrigerate it for another 30 minutes or so!
Serving Suggestions
My classic pecan pie recipe is fantastic to enjoy cold or at room temperature. You can technically warm it in the oven, but note that this can cause the filling to loosen up again.
Whatever the case, I usually serve pie with a scoop of homemade vanilla ice cream or big ‘ol dollop of whipped cream.
Storage Notes
I cover the pie with a layer of plastic wrap (or aluminum foil) and keep it in the refrigerator for up to 4-5 days. Then you can enjoy straight from the fridge, or let it sit out at room temperature for 15-20 minutes before serving.
This is a terrific pie to freeze, too! I let it completely cool on the counter, which can take up to 2-3 hours. Then wrap the whole thing in a layer of plastic wrap, followed by a layer of foil, and keep it in the freezer for up to 3 months. Thaw it in the fridge overnight and either serve at room temperature, or let it fully come to room temp and bake it for 10-15 minutes at 350 degrees. This helps the crust to crisp up again without overcooking and drying out the pecan filling.
Frequently Asked Questions
Pecan pie filling can be runny if it’s not baked for long enough and/or you slice into it too early before it gets a chance to firm up at room temperature. If it needs more time in the oven, I recommended baking for 5-10 more minutes with a piece of aluminum foil laid loosely on top to keep the crust from over-baking.
If the filling just needs to set more, pop the pie in the fridge and leave it alone for at least 30 minutes
This is likely because the pie crust was stretched too thin when it was originally placed in the bottom of the pie pan. And did you bake it on the lowest rack in the oven? Be honest!
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More Pie Recipes
Simple Pecan Pie Recipe
Video
Ingredients
- 1 pie crust homemade or refrigerated roll out crust
- 1 cup granulated sugar
- 1 cup corn syrup
- 3 large eggs
- ¼ cup melted butter
- 1 ½ teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups pecan halves divided
Instructions
- Preheat the oven to 425°F. Set out a 9 inch ceramic pie pan. Flour a clean work surface and roll out the pie crust into an even 12-inch circle. Carefully lift the pie crust into the pie pan. Gently work the crust so it fully covers the bottom and sides without any gaps. Lay the remaining crust over the edge. Then fold the edges under and crimp them neatly with your fingers to create a pretty pattern. *I like to roll out piecrust on a silicone mat (or on a piece of parchment paper) to make them easier to flip over into the pan. Then you just peel off the mat! Also, it's very important that there are no gaps in the corners of the pan. Take your time when working the dough down into the pie pan, being careful not to stretch it.
- Place the prepared pie crust in the refrigerator to chill while you're working on the filling.
- Set out a large mixing bowl. Combine the granulated sugar, corn syrup, eggs, melted butter, vanilla extract, salt, and cinnamon. Whisk well until the mixture is extremely smooth. Then finely chop 1 ¼ cups of pecans. Gently mix the chopped pecans into the filling, until they're well distributed.
- Now pour the pecan filling into the prepared pie crust. Arrange the remaining ¾ cup of pecan halves over the top of the pie in a pretty pattern.
- Bake the pie on the lowest rack, for 45-55 minutes. The pie is done when it jiggles just a little bit in the center, but it’s not super loose when you shake the pan. If the pie crust starts to look dark before it’s ready to take out of the oven, loosely cover the pile with a piece of foil, and continue baking.
- Once the pie is out of the oven, allow it to cool on the countertop for about 30 minutes, then places it in the refrigerator for another 1-2 hours to chill.
- Serve cold or at room temperature, as-is, or with a dollop of whipped cream on top!
