Pecan Pie With Graham Cracker Crust

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/28/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Pecan pie with graham cracker crust

The Spruce Eats / Maxwell Cozzi
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
427 Calories
30g Fat
39g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 427
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 54%
Cholesterol 84mg 28%
Sodium 170mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 4g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 1mg 7%
Potassium 131mg 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.)

Sweet, gooey, and oh-so-decadent—it's easy to love pecan pie! This classic dessert is so tasty and versatile. It's elegant enough for a Thanksgiving meal and simple enough that you could make it for a fall dinner. This is a straightforward recipe that helps you whip up the down-home treat with ease. You can top this rich, delicious pie with a scoop of vanilla ice cream or whipped cream. If you are feeling ambitious, you can even make your own whipped cream for an added treat.

A ready-made graham cracker pie shell makes the preparation a snap. You can also experiment a bit by baking it in a cookie crumb crust. You can find ready-made crusts in the baking aisle of most grocery stores. Avoid a frozen pie crust, which will still require some baking. Instead, the prepared crusts are a perfect shortcut for last-minute pie-making.

"I loved this pecan pie for its ease of preparation and perfect level of sweetness. Buying a pre-made crust cut down on prep time, allowing the pie to come together in minutes. I often find pecan pie to be overly sweet, but this one is perfectly balanced and allows the pecan flavor to shine through." —Kayla Hoang

Easy Pecan Pie/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 3 1/2 ounces (7 tablespoons) unsalted butter, melted

  • 2 large eggs

  • 1/3 cup heavy cream, or half-and-half

  • 1/3 cup dark corn syrup

  • Pinch salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup packed light brown sugar

  • 1 cup pecans, coarsely chopped

  • 1 (8-inch) store-bought graham cracker pie crust

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 350 F.

    Ingredients to make a pecan pie with a graham cracker crust

    The Spruce Eats / Maxwell Cozzi

  2. In a large bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar. Mix well.

    A bowl of melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar

    The Spruce Eats / Maxwell Cozzi

  3. Fold in the pecans.

    Pecans added to the sugar mixture

    The Spruce Eats / Maxwell Cozzi

  4. Pour the mixture into the graham cracker crust.

    Pecan mixture added to a graham cracker crust

    The Spruce Eats / Maxwell Cozzi

  5. Place pie on a rimmed baking sheet. Bake until the top of the pie is brown and puffy, and the filling mostly set, but jiggles slightly, about 30 minutes.

    A cooked pecan pie on a baking sheet

    The Spruce Eats / Maxwell Cozzi

  6. Don't worry if the middle of the pie looks slightly jiggly. The filling will firm as it cools.

    A cooked pecan pie

    The Spruce Eats / Maxwell Cozzi

  7. Transfer the pie to a wire rack to cool before slicing.

    A pecan pie on a metal rack

    The Spruce Eats / Maxwell Cozzi

  8. Serve with ice cream, whipped cream, or whipped topping. Add a small mint leaf to each slice of pie to dress it up.

    A slice of pecan pie topped with whipped cream and mint

    The Spruce Eats / Maxwell Cozzi

Tips

  • Since the recipe calls for only 1/3 cup of whipping cream or heavy cream, you will likely have some left over. If you do, you are in luck. You can make whipped cream! Add one cup of the cream to two tablespoons of sugar. Pour that into a cold metal bowl and use a hand mixer, stand mixer, or a whisk (although you may get tired!), to whip that cream. Store the whipped cream in a sealed container in the refrigerator until you are ready to use.

How to Store

  • If you have any leftover pie, it will store best in the pie crust container. Cover the leftover pie with foil or plastic wrap and store it on the countertop for a day or two. You can also store it in the refrigerator, but bring it up to room temperature prior to serving the leftover pie.