My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash! Jump to Recipe Print Recipe
Because the Pecan tree is the Texas state tree, Pecan Pie is naturally one of the favorites by locals and for me it takes top priority during the holidays.
This pecan pie recipe originates with my grandmother who got it off of the back of the Karo Syrup bottle. Over the years it has been tweaked and perfected by my mom to make it outstanding. Once you take your first bite, you’ll know why it’s my all-time favorite.
Why is this The Best Pecan Pie Recipe?
Simplicity is the first reason this pie is so great. With just 8 ingredients you’ll have the most delicious pie to serve.
Light corn syrup is used so that additional flavors don’t disguise the star of the show – the pecan!
Brown sugar replaces the traditional white sugar for a deeper flavor and the amount of sugar is slightly decreased so that the sweetness doesn’t overpower the nuttiness of the pie.
A little salt is added to balance the sweetness.
Butter is increased to give this recipe a rich, velvety texture.
Pecans are increased, because…Pecans!
Tips for The Best Pecan Pie:
For the BEST homemade pie crust, use my Buttery Flaky Pie Crust recipe.
When mixing the filling, make sure that you don’t over whip. Over beating the filling will cause it to become foamy and will make the filling look cloudy.
Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking.
You can make pecan pie ahead of time and freeze them easily. Bake the pies as directly and cool them completely. Wrap them in several layers of plastic wrap and then place them into a zip-top bag or sealable container and freeze them up to three months. Thaw them in the refrigerator overnight and then place them on the counter at room temperature for a few hours before serving.
Refrigerated pie dough can be used in place of homemade. I love easy shortcuts like this especially during the rush of holiday baking!
Need More Delicious Dessert Recipes? Here are more reader favorites!
Buttery Flaky Pie Crust
Czech Apple Strudel
Mom’s Carrot Cake
Sticky Toffee Pudding
Apple Dumplings
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
The Best Pecan Pie Recipe
Print Recipe
My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash!
Ingredients
1cuplight corn syrup
3eggsbeaten
½cuppacked brown sugar
¾stick buttermelted
1teaspoonvanilla extract
¼teaspoonsalt
1 ½cuppecanscoarsely chopped
1 9-inchpie crustunbaked
Instructions
Preheat the oven to 350 degrees.
Prepare the piecrust.
Roll pie dough out into a circle 12-inches in diameter.
Carefully place the dough into a 9-inch pie plate.
Press the dough firmly to the pie plate with your fingers, making sure it is smooth.
Crimp edges for a decorative crust.
Place the prepared pie crust and pan into the refrigerator while you are preparing the rest.
Combine the first 7 ingredients into a large mixing bowl.
Whisk to combine well, but do not whip.
Pour into piecrust and bake at 350 degrees for 35-45 minutes or until middle is set.
When crust gets to desired color (usually after about 20 minutes), cover edges with foil or pie shields until pie is done. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve slightly warm or at room temperature.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling.
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
Lack of water will reduce the production of nuts, the size of nuts, as well as leaf and shoot growth. Adequate soil moisture is important from bloom through late summer and fall. Proper fertilization of the trees is also important, especially for nitrogen and zinc.
The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."
Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.
Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.
A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes. Do not wait too long after you notice the filling isn't set. If you do, the bottom of the crust could begin to get soggy.
Yes! Recipes will typically call for one or the other, but Karo® Light and Dark Corn Syrups can be used interchangeably. The main difference is flavor—light corn syrup will yield a delicate flavor, and dark corn syrup has a more robust flavor and deeper color since it has molasses.
Let the pie cool completely — preferably overnight
As the pie cools, its filling will solidify. It takes time for pie to cool thoroughly and its filling to thicken completely, so control your appetite and let it rest for several hours.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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