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Pecan Pie

Whole pecan pie with a golden, flaky crust and a rich, glossy pecan filling in a glass pie dish.
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This classic pecan pie recipe features a rich, buttery filling with toasted pecans, a flaky homemade crust, and warm cinnamon for added depth—perfect for holidays and gatherings.

Ingredients

Scale
  • 2 ½ cups (250g) shelled pecans (pecan halves)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • ½ cup (100g) packed light or dark brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup (56g) unsalted butter, melted
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 unbaked flaky pie crust (9-inch)
  • 1 egg + 1 tablespoon milk or cream (for egg wash)

Instructions

  1. Prepare your pie crust and place it into a 9-inch pie dish. Crimp the edges and chill the crust for 10 minutes.
  2. Preheat your oven to 350°F (177°C).
  3. Spread pecan halves evenly over the bottom of the unbaked pie crust.
  4. In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon until fully combined.
  5. Pour the mixture evenly over the pecans in the pie crust.
  6. Brush the edges of the crust with the egg wash.
  7. Bake the pie for 50–55 minutes, placing a crust shield after 20 minutes if needed to prevent overbrowning.
  8. Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set.
  9. Serve at room temperature or slightly warm with whipped cream or ice cream.

Notes

  • Pecan pie can be made 1–2 days ahead and stored at room temperature.
  • For longer storage, wrap and freeze the baked pie for up to 3 months.
  • To make a variation without corn syrup, use maple syrup and 1 tbsp of flour.
  • Use a pie crust shield or foil to protect edges from overbaking.

Nutrition

Find it online: https://recipeeasily.com/pecan-pie-dessert-recipe-2025/