The Best Easy Homemade Pecan Pie Recipe

I perfected my Homemade Pecan Pie made from scratch except for a premade crust, and I’ll reveal the simple no-fail tricks that make it turn out just like Grandma’s.

I know pecan pie gets a lot of hype, but this one actually earns it. Using a store bought deep dish pie crust and a pile of pecan halves, I kept everything classic and stupidly simple, the gooey center doing all the talking.

It reminds me of my grandmother’s version, only less fussy, perfect for Thanksgiving when you need something that behaves itself in the oven. I call it the Best Pecan Pie Recipe for a reason, every bite has that sticky toasted sweetness that makes you go back for more.

There’s a tiny trick that keeps it from weeping, and one surprise step that makes the top shine. Try it once, you won’t regret it.

Ingredients

• Pecans: Crunchy, rich in healthy fats and protein, add nutty texture and fiber.
• Light corn syrup: Sweetener that gives gooey chew, mostly sugar, not much nutrition though.
• Brown sugar: Adds caramel flavor and moisture, mostly carbs, makes filling sweet and sticky.
• Eggs: Bind the pie and set the filling, provide protein but also cholesterol.
• Butter: Richer mouthfeel and flavor, contributes fat and some salt if salted.
• Pie crust: Store bought crust saves time yet adds flaky base, watch for preservatives.
• Bourbon (optional): Tiny splash lifts flavor with smoky warmth, use sparingly, alcohol bakes out.
• Flaky sea salt (optional): Sprinkled on top it balances sweetness, gives little crunch and sparkle.

Ingredient Quantities

• 1 (9 inch) unbaked store bought deep dish pie crust
• 1 cup light corn syrup (Karo’s fine)
• 3/4 cup packed light brown sugar
• 3 large eggs, room temp
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1 1/2 cups pecan halves
• 1 tablespoon bourbon (optional)
• Flaky sea salt for sprinkling (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and place a rack in the lower third; put a rimmed baking sheet on the rack to catch any drips, you dont want a mess in the oven.

2. Fit the 9 inch unbaked store bought deep dish pie crust into a deep pie pan, press into the corners and crimp the edges, no need to blind bake.

3. In a large bowl whisk together 1 cup light corn syrup, 3/4 cup packed light brown sugar, and 3 large room temperature eggs until smooth and a little glossy, dont overbeat or you’ll get too many bubbles.

4. Stir in 2 tablespoons melted unsalted butter (cooled a bit so it doesnt cook the eggs), 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine salt until fully combined; add 1 tablespoon bourbon now if you want that warm flavor.

5. Fold in 1 1/2 cups pecan halves, then pour the mixture into the prepared crust, spreading pecans more evenly on top if you want a prettier pie.

6. Bake on the prepared baking sheet for about 50 to 60 minutes; after 25 to 35 minutes check the crust and tent the edges with foil if they are getting too dark.

7. The pie is done when the edges are set and the center still has a slight jiggle, or when an instant read thermometer in the center reads about 200°F; it will finish setting as it cools.

8. Let the pie cool on a wire rack at least 2 hours before slicing so the gooey filling firms up, patience is hard but its worth it.

9. Just before serving sprinkle flaky sea salt over the top if using, slice and serve with whipped cream or vanilla ice cream, enjoy.

Equipment Needed

1. Oven (preheat to 350°F)
2. Rimmed baking sheet (to catch drips)
3. 9-inch deep-dish pie pan (fit the store-bought crust in it)
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Small microwave-safe bowl or small saucepan (melt the butter, let it cool so it dont cook the eggs)
8. Rubber spatula or wooden spoon (fold in pecans and scrape the bowl)
9. Wire cooling rack (let the pie cool at least 2 hours so the filling firms up)
10. Instant-read thermometer (optional for checking about 200°F in the center)

FAQ

The Best Easy Homemade Pecan Pie Recipe Substitutions and Variations

• 1 cup light corn syrup: use 1 cup golden syrup (closest texture and sweetness). Or swap with 1 cup pure maple syrup for a tasty maple note, just know the filling will be a bit thinner and may brown quicker.
• 3/4 cup packed light brown sugar: use 3/4 cup dark brown sugar for a richer molasses flavor, or stir 3/4 cup granulated sugar with 1 tablespoon molasses if you don’t have brown sugar.
• 3 large eggs: replace with 3/4 cup silken tofu, blended smooth (1 egg = 1/4 cup tofu) for a similar set; it may be slightly denser. Commercial egg replacer per package directions also works.
• 2 tablespoons unsalted butter, melted: use 2 tablespoons melted coconut oil or melted margarine. If you use salted butter instead, skip or cut back on the 1/4 teaspoon fine salt.

Pro Tips

1) If your eggs are cold, stick them in a bowl of warm tap water for 5 to 10 minutes before you start. They mix smoother, you get fewer lumps and less foaming when you whisk.

2) Toast the pecans first in a dry skillet till they smell nutty, then cool them completely before folding in. Save a handful of whole halves to press on top for a prettier pie and a nicer crunch.

3) Dont overbeat the syrup and eggs, whisk just enough to combine. Tap the bowl on the counter to bring bubbles up and pop any big ones with a toothpick, and let the batter sit a few minutes so tiny bubbles settle.

4) Watch the crust edges, they can brown faster than the filling sets; loosely tent the edges with foil after about half the bake time or use a pie shield. Moving the pie to a lower rack can help too if the top is coloring too quick.

5) Be patient and let it cool at least a couple hours, the filling firms up as it cools. For clean slices warm a sharp knife under hot water, wipe it dry then cut, and sprinkle flaky sea salt right before serving for that sweet salty pop.