Best Pecan Pie Recipe

Pecan Pie with slice removed
Rusty Hill/Photodisc/Getty Images
Prep: 25 mins
Cook: 55 mins
Total: 80 mins
Servings: 6 to 8 servings
Yield: 1 9-inch pie
Nutrition Facts (per serving)
560 Calories
30g Fat
69g Carbs
6g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 560
% Daily Value*
Total Fat 30g 39%
Saturated Fat 10g 49%
Cholesterol 90mg 30%
Sodium 293mg 13%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 9%
Total Sugars 47g
Protein 6g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make. 

Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert. 



  • 1 (9-inch) pie shell

  • 1/3 cup (5 1/3 tablespoons) unsalted butter

  • 1 cup brown sugar, packed

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/2 cup light corn syrup

  • 1 tablespoon pure vanilla extract

  • 1 1/2 cups pecans, coarsely chopped

  • 1 cup large pecan halves, for garnish

Steps to Make It

  1. Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.

  2. Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.

  3. As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.

  4. Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.

  5. Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.

  6. Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.

  7. Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.

  8. Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.