A true classic 🥧 Pecan pie is all about that gooey filling and toasty nuts. Here’s a reliable, traditional recipe that sets well and isn’t overly sweet.
Classic Pecan Pie (9-inch)
Ingredients
Crust
- 1 unbaked pie crust (shortcrust)
Filling
- 1 cup pecan halves
- 3 large eggs
- ¾ cup brown sugar
- ½ cup corn syrup (light or dark)
- ¼ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp salt
Method
- Preheat oven to 175°C / 350°F.
- Spread pecans evenly in the pie crust.
- In a bowl, whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt.
- Pour filling over pecans.
- Bake 50–60 minutes
- Center should jiggle slightly but not be liquid.
- Cool completely before slicing (very important!).
Tips for perfect pecan pie
- Cover crust edges with foil halfway through to prevent over-browning.
- Let it cool at least 2–3 hours so it fully sets.
- Dark corn syrup = deeper caramel flavor.
Variations
- Chocolate pecan pie (add chocolate chips)
- Bourbon pecan pie (1–2 tbsp bourbon)
- Maple pecan pie (swap corn syrup for maple syrup)
If you want, I can help you make:
- A less-sweet version
- A no-corn-syrup recipe
- Mini pecan pies
