If you’re craving a warm, sweet dessert that doesn’t take much effort, this easy pecan pie hits the spot. It’s rich, gooey, and full of toasty pecan flavor, all wrapped in a flaky crust. And the best part?

You can make it with ingredients you likely already have in your pantry. Whether you’re hosting a holiday meal or just want a comforting treat, this pie is a reliable crowd-pleaser. No special equipment, no complicated techniques—just honest, feel-good baking.

What Makes This Recipe So Good

Panty-friendly ingredients: You’ll use staples like sugar, eggs, butter, and vanilla.
No corn syrup required if you don’t have it—there’s a simple swap below.
Consistently great texture: The filling bakes up glossy and custardy with a soft center and crisp pecan top.
Beginner-friendly: A simple stir-and-pour filling is all you need, and a store-bought crust works beautifully.
Flexible sweetness: You can adjust sugars for a deeper caramel flavor or a lighter finish.
Make-ahead friendly: Pecan pie slices well and tastes even better the next day.

Ingredients

1 unbaked 9-inch pie crust (store-bought or homemade)
1 cup pecan halves (plus a few extra for topping, optional)
3 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark; dark adds deeper molasses flavor)
1/2 cup light corn syrup (see variation for no-corn-syrup option)
5 tablespoons unsalted butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Optional: 1 tablespoon bourbon or 1/2 teaspoon cinnamon for extra warmth

Step-by-Step Instructions

Preheat and prep: Heat the oven to 350°F (175°C). Place the oven rack in the lower third to help the bottom crust crisp. Set your pie crust in a 9-inch pie dish and crimp the edges.
Toast the pecans (optional but recommended): Spread pecan halves on a baking sheet and toast for 6–8 minutes, until fragrant.
Let them cool slightly. This step boosts flavor and crunch.
Mix the filling: In a medium bowl, whisk the eggs until well combined. Add granulated sugar, brown sugar, corn syrup, melted butter, vanilla, and salt.
Whisk until smooth and glossy. If using bourbon or cinnamon, stir it in now.
Assemble: Scatter most of the pecans into the pie crust. Pour the filling over the nuts, then place a few extra pecans on top for a neat finish.
Shield the crust: Cover the edges of the crust with a pie shield or strips of foil to prevent over-browning.
Bake: Bake for 45–55 minutes.
The center should look set around the edges with a slight jiggle in the middle, like gelatin. If the top browns too quickly, loosely tent with foil.
Cool completely: Place the pie on a rack and cool for at least 2–3 hours. The filling continues to set as it cools, making it easier to slice.
Serve: Slice with a sharp knife.
For clean cuts, wipe the blade between slices. Serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream.

How to Store

Room temperature: Cover and keep at room temp for up to 24 hours.
Refrigerator: Store tightly wrapped for 4–5 days. The flavor deepens, and slices hold nicely.
Freezer: Freeze whole or sliced.
Wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Reheating: Warm slices at 300°F (150°C) for 8–10 minutes to refresh the crust.

Health Benefits

Pecans provide healthy fats: They’re rich in monounsaturated fats, which can support heart health when enjoyed in moderation.
Minerals and antioxidants: Pecans contain manganese, copper, and antioxidant compounds that help reduce oxidative stress.
Protein and fiber: Nuts add a bit of protein and fiber, helping the dessert feel more satisfying.
Mindful indulgence: While pecan pie is a treat, pairing a small slice with fruit or yogurt can help balance your dessert.

Pitfalls to Watch Out For

Runny filling: Underbaking is the main cause. Bake until the edges are set and the center has a slight jiggle, not a slosh.
Cooling fully is essential.
Overbrowned crust: Use a crust shield early on. If the top darkens too fast, tent with foil in the last 15–20 minutes.
Soggy bottom: Position the pie on the lower rack and avoid overfilling. Preheating a sheet pan and placing the pie on it can help crisp the base.
Greasy texture: Let the melted butter cool slightly before mixing so it doesn’t scramble the eggs or separate in the filling.
Cracked top: Often from overbaking or too high heat.
Stick to the recommended temperature and check early.

Recipe Variations

No-corn-syrup version: Replace 1/2 cup corn syrup with 1/3 cup pure maple syrup plus 1 tablespoon molasses. This keeps the filling gooey while adding deeper flavor.
Chocolate pecan pie: Add 1/2 cup semisweet chocolate chips to the crust before pouring in the filling.
Salted pecan pie: Sprinkle the top with flaky sea salt right after baking for a sweet-salty finish.
Bourbon pecan pie: Stir in 1–2 tablespoons bourbon for warmth and complexity.
Cinnamon-sugar twist: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the filling for cozy spice.
Brown butter upgrade: Brown the butter instead of just melting it. Let it cool, then add to the filling for nutty depth.
Gluten-free: Use a gluten-free pie crust.
The filling is naturally gluten-free.
Extra-nutty: Increase pecans to 1 1/4 cups for more crunch and less custard.

Explore more irresistible pie recipes you won’t want to miss:

Peanut Butter Pie Recipe

Pecan Pie Balls

FAQ

How do I know when my pecan pie is done?

The edges will be set and slightly puffed, while the center should jiggle gently when you move the pie, like soft gelatin. If it sloshes, it needs more time. An instant-read thermometer inserted into the center should read around 200°F.

Can I use a frozen pie crust?

Yes.

Let it thaw slightly so it’s pliable, then proceed as directed. Keep it in the pie tin it came with to maintain shape.

Why is my pie grainy?

Graininess can result from overbaking or from sugar not fully dissolving. Whisk the filling thoroughly, avoid high heat, and bake just until set.

Should I blind-bake the crust?

It’s not required here, but if you like a very crisp bottom, you can blind-bake for 10 minutes at 375°F, cool slightly, then add the filling and continue baking at 350°F.

Can I make it ahead?

Absolutely.

Bake the pie a day in advance, cool completely, and refrigerate. Let it come to room temp before serving or warm gently in the oven.

What’s the best way to cut neat slices?

Use a sharp, thin knife. Wipe the blade clean between cuts and dip in warm water if needed.

A fully cooled pie slices best.

In Conclusion

This easy pecan pie makes classic baking feel refreshingly simple. With a handful of pantry staples and a straightforward method, you get a glossy, rich filling and a flaky crust every time. Whether you keep it traditional or add your own twist, it’s the kind of dessert that feels at home on any table—holiday or otherwise.

Slice, share, and enjoy the cozy sweetness.