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Top-down view of a baked pecan pie cooling on a rack. A golden brown pie with a shiny filling, with a slice cut out and placed on a nearby plate, ready to cool before serving.

Pecan Pie Recipe

This traditional pecan pie is sweet, nutty, and rich with a buttery, gooey filling. The combination of chopped pecans and a smooth syrup base makes this pie a holiday favorite, perfect for Thanksgiving or any special occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 512 kcal

Equipment

  • Saucepan
  • Large mixing bowl
  • Electric mixer
  • 9-inch pie dish
  • Oven

Ingredients
  

  • 1 ¾ cups white sugar
  • ¼ cup dark corn syrup
  • ¼ cup butter
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 3 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ¼ cups chopped pecans
  • 1 9-inch unbaked pie shell

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Prepare the Syrup Mixture:

  • In a saucepan over medium heat, combine the white sugar, dark corn syrup, butter, cold water, and cornstarch. Stir continuously and bring the mixture to a full boil. Once it reaches a boil, remove from heat and set aside.
    Top-down view of a saucepan on the stovetop. Ingredients like sugar, dark corn syrup, butter, water, and cornstarch are being stirred with a whisk as steam rises from the saucepan.

Prepare the Egg Mixture:

  • In a large mixing bowl, use an electric mixer to beat the eggs until frothy. Gradually add in the warm syrup mixture, beating it until well combined.
    Top-down view of a large mixing bowl where eggs are being beaten with an electric mixer. The warm syrup mixture is being gradually poured into the eggs on a clean countertop.

Add Flavorings and Pecans:

  • Stir in the salt, vanilla extract, and chopped pecans until evenly mixed.
    Top-down view of a mixing bowl with a spatula gently folding in vanilla, salt, and chopped pecans into the egg and syrup mixture, creating a smooth blend.

Assemble the Pie:

  • Pour the pecan mixture into the unbaked 9-inch pie shell, spreading it out evenly.
    Top-down view of a 9-inch unbaked pie shell being filled with the pecan mixture. A spatula spreads the filling evenly in preparation for baking.

Bake the Pie:

  • Bake in the preheated oven for 45 to 50 minutes, or until the filling is set and slightly firm to the touch.

Cool and Serve:

  • Remove the pie from the oven and allow it to cool to room temperature before serving.
    Top-down view of a baked pecan pie cooling on a rack. A golden brown pie with a shiny filling, with a slice cut out and placed on a nearby plate, ready to cool before serving.

Notes

  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
  • To prevent the crust from browning too much, cover the edges with foil halfway through baking.