Name: Homemade Pecan Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 cup dark corn syrup; 3 eggs; 3 tbsp light brown sugar (lightly packed); ½ cup salted butter (melted); 1 tsp vanilla extract; 1 tsp cinnamon; ¾ cup pecans (chopped); 1 deep-dish frozen pie shell (9 inch); ¾ cup pecans (halved)

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My homemade pecan pie is a classic holiday dessert. It is decadent with lots of salty-sweet pecans on top of caramely dense pie filling, surrounded by a buttery crust. All the flavors of the holidays in one amazing pie. It’s the grand finale of desserts after a memorable gathering.

A whole pie with a white plate with two forks on it and a black mug up at the top.

Pecan pie is a statement pie. With no crust on top, you know exactly what’s coming. When people say “save room for dessert,” they mean it. It is not only delicious, but it’s substantial. It’s the kind of pie you leave out for everyone to eyeball until after dinner.

Many good cooks avoid making pecan pie because it looks difficult. But this recipe keeps things simple and manageable. Even a beginner chef can pull off this recipe like a pro.

A slice of pie on a white plate with two other pies on the sides of it with a mug and a fork on the other sides.

Pecan pie has solidified its place in the lineup of legendary fall pies, but this holiday favorite holds it’s own any time of year. You can go for broke with chocolate or caramel variations, or just stick with a classic version like this one.

Although Southerners proudly claim ownership of pecan pies, this is one dessert that knows no boundaries. It is loved in every corner of our country, and rightfully so. It’s incredible!

A slice of pie on top of three white plates with a fork on the side with pecans scattered around.

INGREDIENTS – WHAT YOU NEED

This old-fashioned pecan pie recipe is made from dark corn syrup, eggs, light brown sugar, salted butter, vanilla extract, ground cinnamon, chopped pecans, and a frozen pie shell.

HOW TO MAKE PECAN PIE

Thaw the pie crust based on the recommendations on the box.
Preheat the oven to 350 degrees.
Evenly lay the chopped pecans along the bottom of the pie crust and set aside.
In a medium bowl mix the corn syrup, eggs, brown sugar, melted butter, vanilla extract, cinnamon and mix well.
Pour the pie filling slowly on the pecans. The pecans will rise to the top; if you see any empty spots, you can sprinkle a small number of chopped pecans to ensure an even spread.
Top with halved pecans.
Bake for 50-60 minutes or until the center is just a little bit jiggly.
Remove the pie from the oven and allow it to cool completely on a wire rack.
Slice and enjoy with whipped cream or ice cream.

A whole pie with a mug next to it and two forks on white plates next to it.

HOW DO YOU SERVE THIS PIE?

This definitely comes down to personal preference, but I like certain pies at certain temperatures. Ice cream pies should be cold, cream pies are best served cool, fruit pies taste best warm, and pecan pies truly shine at room temperature. A dollop of whipped cream over this pie is picture-perfect. If you want to add a scoop of vanilla ice cream, I won’t stop you.

Three white plates with a slice of pie that is half-eaten with pecans around it and a fork holding a bite above it.

DOES PECAN PIE NEED TO BE REFRIGERATED?

When it comes to this pie, think of your fridge as a tool, rather than a requirement. A fresh-baked pecan pie can stay out on your counter for a couple of days and still be perfectly delicious. Any longer than that, and it should go in the fridge up to three additional days to maintain its flavor. Anything beyond that requires freezing.

CAN YOU FREEZE PECAN PIE?

The density and low moisture content make pecan pie very freezer-friendly. A fully cooked and cooled pecan pie should be wrapped – not just covered – in saran wrap. A sheet of wrap across the top is insufficient. Instead, cocoon the pie with a couple of go-rounds of saran wrap, leaving no gaps. Then do the same with aluminum foil. For best results, freeze the pie whole and uncut and use it within 3 months. Thaw in the refrigerator.

Three white plates with a slice of pie on it with a silver fork and pecans around it.

PRO TIPS/RECIPE NOTES

No more burnt crust! A silicone pie crust shield will protect the outer ring of your crust from burning. You can also use strips of aluminum foil. Remove foil or silicone ring for the last 15 minutes of baking.

Whipped cream is a great place to get creative as a chef. Ordinary spray whipped cream with a few drizzles of caramel sauce adds a tasty and colorful twist to the presentation. Just before serving, spray a golf-ball-sized helping of whipped cream right in the center of the pie, then add a zig-zag or cross-hatch drizzle of caramel ice cream topping. Leave the can of whipped cream on the table so everyone can customize their slices.

If you plan to freeze your pie or make several pies during the holiday season, you may want to invest in a few extra pie dishes. There’s nothing more deflating than gathering all the ingredients to make a pie, only to realize the one pie dish you own is in the freezer. You might also try using disposable pie tins. These are great when you want to give a pie to a neighbor or friend without worrying about getting your dish back.

When slicing this pie, use a strong knife with a sharp point, like a steak knife or a carving knife. The top layer of the pie requires something that pokes through the pecans.

A wire rack with a whole pie on top of it.

WHAT OTHER KINDS OF PIES CAN I MAKE?

Make the most popular Old-Fashioned Pumpkin Pie
Create The Best Apple Pie
Prepare this Decadent Chocolate Coconut Pie
Serve The World’s Best Fresh Peach Pie Recipe
Make The Best Strawberry Pie Recipe
Prepare Great Grandma’s Mile-High Sundae Pie

The next time you make this pie recipe, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!