Homemade Pecan Pie Recipe

Why You’ll Love This Recipe

I keep coming back to this pecan pie recipe because:

• The homemade crust is tender and flaky, but simple enough for beginners.

• The filling is perfectly balanced—sweet, nutty, and rich without being cloying.

• I can prepare it a day ahead, making it great for entertaining.

• It’s adaptable with vegan and refined sugar alternatives.

• It always earns rave reviews at the table—it’s the kind of pie that disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon granulated sugar

• ½ cup unsalted butter, cold and cubed

• 4–5 tablespoons ice water

Pecan filling

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• ¼ cup melted butter

• 1 ½ cups whole pecans (or chopped)

Vegan alternatives

• Replace butter with coconut oil or vegan margarine

• Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water)

• Swap corn syrup with a blend of maple syrup and agave for a different but tasty result

Directions

1. Make the crust:
   I mix the flour, salt, and sugar in a bowl. I cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs. I add ice water, one tablespoon at a time, mixing until the dough holds together. I shape it into a disk, wrap in plastic, and chill for at least 30 minutes.

2. Roll and prep:
   On a floured surface, I roll the dough into a 12-inch circle and carefully transfer it to a 9-inch pie pan. I trim or fold the edges as needed.

3. Make the filling:
   In a bowl, I whisk corn syrup and brown sugar until smooth. I add eggs and vanilla, whisk again, then stir in melted butter. Finally, I fold in the pecans.

4. Assemble:
   I pour the filling into the prepared crust. If I want a pretty presentation, I arrange some pecans decoratively on top.

5. Bake:
   I preheat the oven to 350°F (175°C) and bake the pie for 50–60 minutes, until the edges are set but the center still jiggles slightly. If the crust browns too quickly, I cover the edges with foil.

6. Cool and serve:
   I let the pie cool completely before slicing—it allows the filling to set properly.

Servings and Timing

Yield: 1 pie (8 slices)
Prep time: 30 minutes
Cook time: 50–60 minutes
Total time: 80–90 minutes

Variations

• Chocolate pecan pie: I stir in ½ cup of dark chocolate chips to the filling for a richer twist.

• Bourbon pecan pie: A splash of bourbon adds warmth and depth.

• Maple pecan pie: I swap some corn syrup for maple syrup for a cozy flavor.

• Nut mix pie: I combine pecans with walnuts or almonds for variety.

• Mini pies: I use muffin tins with crust and filling for individual servings.

Storage/Reheating

• Refrigerator: I store the pie tightly covered in the fridge for up to 4 days.

• Freezer: I freeze slices wrapped well for up to 2 months. I thaw overnight in the fridge before serving.

• Reheating: I warm slices in the oven at 300°F for about 10 minutes if I want that just-baked feel.

FAQs

How do I know when pecan pie is done?

The edges should be set while the center has a slight jiggle. It firms up as it cools.

Can I use store-bought crust?

Yes. I prefer homemade, but store-bought saves time and still tastes great.

Can I make pecan pie without corn syrup?

Yes, I like using a mix of maple syrup and agave for a natural sweetener option. The texture is slightly different but still delicious.

Should pecan pie be served warm or cold?

Either works! I enjoy it slightly warm with whipped cream, but chilled slices are just as tasty.

Can I make it vegan?

Yes. With flax eggs and vegan butter, the filling sets nicely and still delivers that classic pecan pie taste.

Conclusion

Homemade pecan pie is one of those desserts that feels like tradition on a plate. The buttery crust, nutty pecans, and gooey filling make it irresistible, especially during the holidays. Once I started making it from scratch, it became a permanent part of my seasonal baking list—I can’t imagine a holiday table without it.

Homemade Pecan Pie Recipe

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• Author: Mia
• Total Time: 80–90 minutes
• Yield: 1 (9-inch pie), about 8 servings
• Diet: Vegan

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Description

A golden flaky crust filled with a rich, gooey pecan filling—this homemade pecan pie is a holiday classic that never goes out of style.

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Ingredients

Pie Crust:

1¼ cups all-purpose flour

½ tsp salt

1 tbsp granulated sugar

½ cup unsalted butter, cold and cubed

4–5 tbsp ice water

Pecan Filling:

1 cup light corn syrup

1 cup packed brown sugar

3 large eggs (or 3 flax eggs for vegan)

1 tbsp vanilla extract

¼ cup melted butter (or coconut oil/vegan margarine)

1½ cups whole or chopped pecans

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Instructions

Prepare the pie crust:

In a bowl, mix flour, salt, and sugar.

Cut in cold butter until mixture resembles coarse crumbs.

Add ice water gradually until dough holds together.

Form into a disk, wrap, and chill 30+ minutes.

Roll out into a 12-inch circle and transfer to a 9-inch pie pan.

Make the pecan filling:

Whisk corn syrup and brown sugar until smooth.

Add eggs (or flax eggs) and vanilla; whisk well.

Stir in melted butter and fold in pecans.

Assemble and bake:

Preheat oven to 350°F (175°C).

Pour filling into pie crust and arrange pecans decoratively if desired.

Bake 50–60 minutes, until edges are set but center slightly jiggles.

Cool completely before serving.

Notes

Cover crust edges with foil if browning too quickly.

Filling firms up as pie cools.

Use fresh, high-quality pecans for best flavor.

Vegan option: flax eggs + coconut oil.

Healthier option: swap corn syrup with maple + agave (texture may vary).

• Prep Time: 30 minutes
• Cook Time: 50–60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American