Pecan Pie Recipe
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This pecan pie recipe is the one my family has made for years, and it’s built on one non-negotiable: light karo corn syrup. That’s the secret to the classic gooey, custardy filling and rich flavor that makes a truly great pecan pie. It’s my brother in law’s favorite pie, and I’ll admit it’s one of mine too.
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Pecan Pie Recipe
Pecan Pie Recipe
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The best pecan pie is one made with love, and honestly it comes together faster than you’d think, about ten minutes of hands-on time before it goes in the oven. Below I’ll walk you through why the corn syrup matters, how to tell when your pie is perfectly set, and exactly how far in advance you can make it so your holiday stays calm.
Why You’ll Love This Recipe
- Made with light karo corn syrup for that classic gooey, custardy filling.
- About 10 minutes of hands-on time before it goes in the oven.
- Make-ahead and freezer friendly, so it’s perfect for a busy holiday.
- Simple pantry ingredients, nothing fussy or hard to find.
- A crowd favorite that everyone asks for year after year.
Ingredients You’ll Need
- Pie shell – I use a pre-made refrigerated pie shell in the pictured recipe, but if I have time, using homemade pie crust takes it to the next level.
- White sugar – Regular white granulated sugar, nothing fancy.
- Light Karo corn syrup – This is the heart of the recipe. Light Karo syrup (sometimes called white Karo syrup) gives the filling its signature flavor and set.
- Eggs – They bind everything together and give you that custardy interior.
- Vanilla extract – Use real vanilla, not imitation.
- Pecans – It wouldn’t be pecan pie without them. I chop mine so there’s pecan in every bite.
- Salt – Just a dash, to balance all that sweetness.
Step By Step Directions
- First, put the pie shell in a pie dish and prick it all over with a fork. I prefer a glass dish because it bakes more evenly.
- Then, bake the empty pie shell for 5 minutes and let it cool completely.
- While the shell cools, combine the sugar, corn syrup, vanilla, salt, and eggs in a large bowl. Stir with an electric mixer until thoroughly combined.
- Next, fold in the pecans.
- Finally, pour the filling into the pie shell and bake for about 45 minutes. The pie will finish setting as it cools.
Why Karo Syrup Makes the Best Pecan Pie
The best pecan pie recipe is made with Karo syrup, and I’ll happily die on that hill. I use light Karo corn syrup, which gives the filling a milder, buttery sweetness that lets the pecan flavor come through instead of overpowering it. It’s what I grew up with, and to me it’s the only acceptable way to make a pecan pie.
Light or dark corn syrup for pecan pie?
I use light syrup (the clear kind, sometimes called white Karo syrup) for a classic, balanced flavor. You can use dark corn syrup if you want a deeper, more molasses-forward taste, but light is my strong preference and what this recipe is written for.
One more tip that makes a real difference: chop your pecans before folding them into the filling. It sounds small, but it means you get rich pecan flavor in every single bite instead of just a nutty top layer.
Do You Bake the Crust First for Pecan Pie
Yes, I bake the crust first for pecan pie, just a short 5 minute par-bake before the filling goes in. The filling is very wet, and that quick pre-bake keeps the bottom crust from turning soggy. It’s an easy step that makes a noticeable difference in the final texture.
How to Tell When Pecan Pie is Done
Pecan pie is done at the first signs of a set center. The middle should not jiggle, and a toothpick inserted in the center should come out clean. The internal temperature of a done pecan pie is 200 degrees Fahrenheit if you’d rather check with a thermometer.
The pie will not be fully firm when it comes out of the oven, so be careful not to overbake it. It continues to set as it cools, and pulling it at the right moment is the difference between gooey-perfect and dry.
How Far in Advance Can You Make Pecan Pie
Pecan pie is one of the best desserts to make ahead, which is exactly why I love it for a busy holiday. Here is how far in advance you can make pecan pie:
- Up to 1 day ahead: bake it and leave it at room temperature, loosely covered.
- Up to 3 days ahead: keep it covered in the refrigerator.
- Up to 3 months ahead: wrap tightly and freeze (freezing tips below).
I actually prefer to make mine a day or two ahead. After dinner is done, I pop it into a warm (but turned off) oven to take the chill off before serving. You can also serve pecan pie cold if that’s what you like.
Can Pecan Pie Be Frozen
Pecan pie freezes beautifully. Let it cool completely, then wrap it tightly and place it in the freezer. In an upright freezer it will keep one to three months, and in a chest freezer up to six months.
To thaw, move it to the fridge overnight to defrost slowly, or warm it in a 350 degree oven for 20 to 30 minutes.
Pecan Pie Recipe Tips
⭐ Do not overbake. The center is not fully set when you pull it from the oven, and it firms up as it cools.
⭐ If the crust edges are browning too fast, cover them with foil to prevent burning.
⭐ Make it ahead and keep it in the fridge or freezer to save time on a busy day.
⭐ Use a food processor to chop the pecans quickly and evenly.
What to Serve with Pecan Pie
Pecan pie is a total holiday treat, so we tend to serve it with holiday fixings!
- Strawberry Spinach Salad
- Slow Cooker Ham
- Roasted Turkey
- Scalloped Potatoes with Ham Recipe
- Easy Mashed Potatoes
- Roasted Carrots
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How to Make an Easy Pecan Pie Recipe
Pecan Pie Recipe
Ingredients
- 9 inch refrigerated pie shell
- ¾ cup white sugar
- ¾ cup light karo corn syrup
- 3 eggs
- 1 teaspoon real vanilla extract
- 1 cup smashed pecans
- a dash of salt
Instructions
- Preheat oven to 350 degrees
- Put pie shell in pie dish (preferably glass) and prick with a fork all over.
- Bake shell for 5 minutes and allow to cool
- In a large bowl, combine sugar, corn syrup, vanilla, salt and eggs and stir with an electric mixer until thoroughly mixed. Fold in pecans.
- Pour mixture into pie shell and bake for approximately 45 minutes, do not over bake, pie will set as it cools.
Video
Notes
- Syrup: Light Karo corn syrup (white Karo) gives the classic flavor. Dark corn syrup works for a deeper, molasses-forward taste.
- Crust: Par-bake the empty shell 5 minutes to prevent a soggy bottom.
- Doneness: Center should not jiggle and a toothpick comes out clean. Internal temp is 200F. Do not overbake, it sets as it cools.
- Pecans: Chop them so there's pecan flavor in every bite.
- Make ahead: 1 day at room temp, 3 days refrigerated, or up to 3 months frozen.
- Freezing: Cool completely, wrap tightly, freeze. Thaw overnight in the fridge or warm in a 350F oven for 20 to 30 minutes.
Nutrition
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Love desserts? Try Strawberry Poke Cake next!
Pecan Pie Recipe
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Tools we love
- Pie plate – I love these sturdy glass pie plates, they’re the go-to in our home. Also awesome, that they come in a 2-pack and are super reasonably priced!
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
- Ninja blender – Confession: I used the food processor attachment to chop the nuts. Easy peasy.
More Holiday Desserts
Other yummy pie recipes
Frequently Asked Questions
What kind of syrup is best for pecan pie?
Light Karo corn syrup is my go-to for the best pecan pie. It gives a classic, buttery sweetness that lets the pecans shine. Dark corn syrup works too if you prefer a deeper flavor.
How far in advance can I make pecan pie?
You can bake it up to a day ahead and keep it at room temperature, up to three days ahead in the refrigerator, or up to three months ahead in the freezer.
What does pecan pie look like when it’s done?
The center should be set and no longer jiggly, and a toothpick inserted in the middle should come out clean. The internal temperature of a done pecan pie is 200 degrees Fahrenheit.
Can I use dark corn syrup instead of light?
Yes. Light Karo syrup gives a classic, balanced flavor, while dark corn syrup gives a richer, more molasses-like taste. This recipe is written for light.
Is pecan pie gluten free?
The filling is naturally gluten free. Use a gluten free crust and the whole pie is gluten free.
Final Thoughts
This pecan pie recipe has been in my family for years, and once you make it my way I think it’ll earn a permanent spot in yours too. It’s easy, it’s make-ahead friendly, and it delivers that classic gooey filling every single time. If you make it, I’d love to hear how it turned out in the comments.
12.4.2010, 12.13.2018, 7.17.2026
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This pecan pie looks top notch!
Pecan pie is my absolute favorite pie and this recipe was stellar! Will definitely make again!
This is great pie!