It’s hard to say no to a slice of pecan pie, with its caramel-like filling, crunchy pecans, and flaky crust. When it comes to making the perfect pecan pie, the filling can often be the trickiest part. Not anymore! With this fool-proof filling, you’ll get a dessert that sets up beautifully every single time—all with just 15 minutes of prep. It’s a classic pie that will always be a hit, and our easy recipe breaks it down into just a few easy steps.

For more delicious pecan desserts, try our Easy Pecan Sandies or our Best Ever Pecan Bars.

Why Our Recipe

  • Fool-proof filling that sets up perfectly every time with just 10 minutes of prep!
  • Use a store-bought crust, or make your own homemade for that extra special touch.
A slice of pecan pie with ice cream on top.

Whether you want the convenience of a store-bought crust or you are aiming for perfection with a homemade crust, this pie will deliver either way. With just a few simple steps and a few ingredients, you’ll soon have a dessert ready for any festive meal that everyone is going to rave about all year. It’s easy enough for beginners and reliable enough to be a go-to recipe for experienced bakers.

Ingredient Notes

  • Pecans: You can either use pecan halves or pecan pieces, depending on the texture you are going for. We like having chopped pecans in our pecan pie to make the pecans a little smaller and to provide a variety of texture, but you can use whatever size you like! We sometimes like to save a few of the pecan halves to put on the very top of the pie as a nice decoration.
  • Corn Syrup: This provides the signature sweetness and texture of pecan pie. This is not the same thing as high fructose corn syrup. It’s an invert sugar which means it won’t crystalize. You can make your own invert sugar or replace it with another invert sugar like golden syrup.
  • Brown Sugar: Dark brown sugar will give you a slightly better flavor on this pie, but light brown sugar will work too.
  • Butter: If you only have unsalted, add an additional pinch of salt.
  • Pie Crust: You can use a store-bought crust for convenience or make your own homemade. The pie crust should be unbaked and in a 9-inch standard pie plate.

Pie Crust

We always prefer homemade pie crusts, but you can definitely use a premade store-bought pie crust if needed. If you want to try your hand at a homemade pie crust, definitely try out our Fool Proof Pie Crust recipe.

Toasted Pecan Variation

Toasting pecans is a simple step that can take your pecan pie to the next level by enhancing the nuts’ natural flavor. To toast pecans, spread them in an even layer on a baking sheet and place them in a preheated oven at 350 degrees Fahrenheit. Toast for 5-7 minutes, stirring halfway through to ensure even browning. Keep a close eye on them as nuts can go from perfectly toasted to burnt very quickly.

Filling Tip: Adding the Eggs

After you complete step 3 of the recipe, you’ll be adding beaten eggs to the hot mixture. To avoid getting scrambled eggs, you’ll want to add the eggs slowly and whisk fast. Otherwise, you might get clumps in the filling rather than the egg spreading out evenly.

Overhead view of a whole pecan pie.

Serving Suggestions

We recommend waiting for the pecan pie to cool completely so that the filling sets properly and slices cleanly. However, if you can’t resist the temptation, you can certainly enjoy a warm slice fresh from the oven—it’s rich and gooey in the best way. If you prefer, you can also heat up an individual slice in the microwave for a few seconds for that fresh-baked feel. Once served, a dollop of whipped cream or a hearty scoop of vanilla ice cream makes the perfect finishing touch.

For a pretty pie presentation, consider decorating the top of the pie with a few whole pecan halves before baking. This creates a polished, bakery-style look that’s sure to impress your guests. For a festive touch, you can dust the cooled pie with a light sprinkle of powdered sugar or drizzle it with caramel sauce just before serving.

Storage and Freezing Instructions

Refrigerate for up to 4 days. Cover the pie loosely with plastic wrap or aluminum foil, or place it in an airtight container. Let the pie come to room temperature or warm individual slices before serving.

Freezing: To freeze the pie, allow it to cool completely. Wrap the entire pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. For convenience, you can also freeze individual slices. Store the wrapped pie or slices in a resealable freezer bag for up to 3 months.

Thawing: When ready to enjoy, thaw the pie overnight in the refrigerator. Warm slices in the microwave for a few seconds, or place the whole pie in a 325-degree oven for 10-15 minutes to refresh its flavor and texture.

More delicious pie recipes . . .

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.