Pecan Pie – The perfect pecan pie recipe for the holidays! A delicious and gooey filling made from eggs, cornstarch, and sugar poured over chopped pecans in a pie crust and baked until perfectly golden. Great served with whipped cream and caramel sauce.
Pecan pie is a Thanksgiving staple at my house. Gooey, crunchy, and oh so delicious, I can never resist having at least one slice! With the holidays right around the corner, I wanted to share my favorite pecan pie recipe. I love how easy it is and that it can be made beforehand. Serve it with a bit of homemade whipped cream, vanilla ice cream, and bourbon salted caramel sauce.
Common Questions About Making Pecan Pie
What is a pecan pie?
A pecan pie is a classic baked pie that is made by filling a pie crust with a filling that is typically made from corn syrup, eggs, spices, and pecans. It is then baked and served chilled.
How do you keep a pecan pie from being runny?
I used a bit of flour to help set the filling and found that it works well. Additionally, letting it cool fully before serving (or refrigerating) so that it sets fully.
How long is a pecan pie good for?
The pie will last about 3-4 days when covered and refrigerated.
What variations can I make of a pecan pie?
There are some incredible variations on pecan pie! Some of the most popular are –
- Chocolate Pecan Pie
- Bourbon Pecan Pie
- Brown Butter Pecan Pie
- Maple Pecan Pie
Should I use homemade or pre-made pie crust?
Either! In the recipe I call for a “deep dish pie crust” which are avaliable pre-made most frozen food departments at the grocery store but alternatively, if you want to make your own crust, you will need a deep dish pie dish. This extra depth helps fit in the filling.
What can I top a pecan pie with?
So many things! Some of my favorite toppings include –
- Salted Caramel Sauce
- Bourbon Salted Caramel Sauce
- Butterscotch Sauce
- Chocolate Sauce
- Homemade Whipped Cream
- Vanilla Ice Cream
Ingredient Notes –
- Pecans are what makes this a pecan pie recipe. You need a mix of chopped pecans and halved pecans for the filling and the decorations on top.
- Eggs help keep the filling together.
- Corn syrup both sweetens the pie and helps create that gooey filling. It helps keep the filling from crystalizing.
- Brown sugar also sweetens the pie and gives it that warm flavor we expect. You can substitute for granulated sugar if you only have that on hand.
- Flour is a thickening agent in this recipe that helps keep the filling from weeping.
- Butter also helps thicken the pie as it hardens when it cool but also adds a bit of fat to the filling.
- Vanilla extract and cinnamon both gives the pie a warm flavor.
Looking for more fall baking recipes? Check these out!
- 1 deep dish 9" pie crust
- 1 1/2 cups chopped pecans
- 4 large eggs
- 1 cup corn syrup
- 1 cup brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup pecan halves (optional - for decorating the top of the pie)
- Preheat oven to 350 degrees F.
- Place chopped pecans into bottom of pie crust, distributing them evenly.
- In a large bowl, stir together the eggs, corn syrup, brown sugar, flour, melted butter, vanilla, and cinnamon until smooth.
- Pour the filling mixture over top of the pecans, do not overfill pie shell.
- Decorate the top with pecan halves (if desired).
- Bake pie in preheated oven for 50-60 minutes, or until filling is brown and crust is golden.
- Allow to cool at least 2 hours before serving.
Never miss a Mildly Meandering recipe
Check out the web story for this recipe by clicking HERE.