There's something so comforting about a homemade pecan pie. With its gooey filling and crunchy pecan topping, it's a timeless dessert that never fails to impress. And with our one-bowl recipe, it will be the easiest pecan pie you've ever made too! Get all our best tips for creating the perfect pecan pie that will have your guests begging for seconds!
But we both agree that pecan pie is a must have dessert during the fall. Sometimes I make it just because I'm craving it, and I always make at least 2 for the big family meal on Thanksgiving day.
More than one year, both pies have disappeared without hours, and I ended up making 2 more!
Whatever the reason that brought you here today, I'm so excited to be able to share my best tips and tricks, along with my tried and true recipes, for the perfect pecan pie!
Best Tips for The Perfect Pecan Pie
When it comes to creating the perfect pecan pie, attention to detail makes all the difference. After 20 years of making this pecan pie, here are the best tips I've found for creating an irresistible dessert for your family and friends!
- The Perfect Crust: A flaky and tender pie crust sets the foundation for an outstanding pecan pie. Whether you're using a store-bought or homemade crust, letting the crust rest in the freezer before filling it will help maintain its shape during baking.
- Balanced Filling: Achieving the perfect balance of sweetness and texture is key to a successful pecan pie. Using a combination of white and brown sugar is the key to enhance the rich caramel flavor without overwhelming the pecans. The right amount of filling ensures a creamy custard center with a generous layer of crunchy pecans on top.
- Precise Baking Time: Pay close attention to the baking time. Cover the top and crust loosely with foil during the initial baking to prevent excessive browning. Once the pie has baked for the specified time, remove the foil and continue baking until the filling sets and is no longer wiggly. Be cautious not to overbake the pie, as it may lead to dry and tough filling. Pecan pie is best when it has a lusciously smooth and slightly gooey texture.
By following these tips, you'll create a pecan pie that's sure to impress your family and friends. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence!
The ingredients for pecan pie are relatively simple, but they each play their important roles to create the gooey delight we all know and love. The exact measurements can be found in the printable recipe card at the end of the psot.
- White sugar: Provides the base sweetness for the filling. Can be substituted for coconut sugar, but a texture change may occur.
- Brown sugar: Adds a hint of caramel-like flavor and richness. Don't worry if you run out, you can easily make your own brown sugar!
- Cane sugar syrup: Gives the filling its classic pecan pie consistency and sweetness. You can use corn syrup or maple syrup instead, if desired.
- Butter: Adds richness and a buttery flavor to the filling. Substitute with margarine for a dairy-free option.
- Pastured eggs: Act as the binding agent and contribute to the custard-like texture. Egg replacements are not suitable for this recipe.
- Salt: Balances the sweetness and enhances the overall flavor. Do not skip!
- Vanilla extract: Infuses the filling with warm and aromatic notes. We love our homemade vanilla extract, but use what you have.
- Pecan halves: The star of the pie, providing the nutty and crunchy topping. Can use other types of nuts, but they will change the flavor profile!
- Pie crust recipe: The base of the pie, a tender, flakey vehicles for the filling. Use your favorite homemade pie crust for the best results. Store-bought will work too, if you're in a time crunch.
NOTE: This recipe will make ONE deep dish pie or 2 small metal tin pies. So be sure to plan accordingly!
Here's a quick overview of the steps for making your homemade pecan pie. The full printable directions and ingredients can be found at the end of the post.
- Prep: Prepare the pie crust and let it rest in the freezer.
- Preheat: Preheat the oven to 350°F (175°C).
- Combine: Mix the sugars and butter in a medium bowl.
- Beat: Add the eggs and beat until frothy.
- Combine: Stir in salt and vanilla extract.
- Arrange: Place pecan halves in the bottom of the frozen pie shell if you want a neat design. Or you can just mix them into the sugar mixture!
- Pour: Pour the sugar and egg mixture over the pecans.
- Bake: Cover the top and crust with foil, bake for 30 minutes. Remove the foil and continue baking for 20 minutes.
- Check: Ensure the pie sets and isn't too wiggly.
- Serve: Allow to cool, slice, and savor every delightful bite.
TIP: Place the pie on a baking tray just in case there is some overflow! Nothing is worse than trying to clean up a sticky mess so you can keep baking Thanksgiving dinner!
Yes, you can substitute cane sugar syrup with corn syrup or maple syrup for a slightly different flavor profile.
Absolutely! You can prepare the pie crust in advance and store it in the freezer until you're ready to use it for the pecan pie.
Absolutely! While pecans are traditional and give the classic pecan pie its signature taste, you can experiment with other nuts like walnuts or almonds to create your unique twist on the dessert. Each nut brings its distinct flavor and texture to the pie, so feel free to get creative with your choices.
If you happen to have any leftover pecan pie (which is rare!), store it in the refrigerator in an airtight container or covered with plastic wrap. The pie should stay fresh for up to 4-5 days. For best results, reheat slices in the oven at 350° for about 5 minutes before serving.
Even More Irresistible Desserts!
Looking for more delicious options this holiday season? We've got you covered! Here are some of our favorite treats during the fall season!
One-Bowl Homemade Pecan Pie
- 1 1/4 cups white sugar
- 3 tablespoons brown sugar
- 1/2 cup cane sugar syrup
- 1/3 cup butter
- 3 whole eggs
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cups pecan halves
- 1 pie crust Prep pie crust according to directions, fit it to the pan of your choice, and let rest in the freezer until filling is ready
- Preheat oven to 350°
- In a medium bowl, combine the sugar, cane sugar syrup, and butter.
- Add eggs and beat until frothy. Stir in salt, and vanilla extract.
- Place pecan halves into bottom of frozen pie shell. Add mixture on top.
- Cover top and crust loosely with foil. Bake pie for 30 minutes. Remove foil, then continue baking for 20 minutes.
- Check often to avoid burning the crust or the pecans.
- Pie should not be too wiggly (yes that’s a technical term) when you remove it from the oven. If it is, put it back in until it sets.
- Remove from oven and allow to cool for about 15-20 minutes before serving.