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A full, perfectly baked pecan pie recipe with a caramelized pecan topping, cooling in a glass dish on a wire rack to allow the homemade filling to set.

Easy Pecan Pie Recipe (No-Fail & Gooey!)

Discover the foolproof pecan pie recipe that never fails! Gooey, rich, and perfectly flaky no corn syrup needed. Learn the secrets that make this Southern favorite shine.
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Prep Time 30 minutes
Cook Time 55 minutes
Chill Time+Cooling Time 4 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Flaky Pie Crust
  • 1.25 cups All-Purpose Flour (150g)
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter (113g) Very cold, cubed
  • 3-4 tbsp Ice Water Use as needed
For the Pecan Filling
  • 1.5 cups Pecan Halves or Pieces (150g) Toasted recommended
  • 3 Large Eggs Room temperature
  • 1 cup Dark Brown Sugar (213g) Packed
OPTION 1:
  • 0.75 cup Dark Corn Syrup
OPTION 2:
  • 0.75 cup Pure Maple Syrup (Instead of corn syrup)
  • 0.25 cup Unsalted Butter (57g) Melted
  • 2 tsp Vanilla Extract
  • 0.5 tsp Salt
  • 1-2 tbsp Bourbon (Optional)

Equipment

  • 1 9-inch Pie Dish Glass or ceramic recommended
  • 1 Large Mixing Bowl For the filling
  • 1 Rolling Pin
  • 1 Baking Sheet To place the pie dish on
  • Pie Weights or Dried Beans For blind baking the crust
  • Pie Shield or Aluminum Foil To protect crust edges
  • 1 Wire Cooling Rack Essential for cooling

Method
 

Prepare & Blind Bake the Crust
  1. Make Crust: Combine flour and salt in a bowl. Cut in cold butter using fingertips or a pastry cutter until mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Do not overwork.
    A hand adding ice water from a glass pitcher into a glass bowl containing flour and cold butter pieces to make a homemade pie crust for a pecan pie recipe.
  2. Chill Dough: Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes
    A flat disk of homemade pie dough, tightly wrapped in plastic wrap, resting on a wooden table before being chilled for a pecan pie recipe.
  3. Roll & Fit: On a lightly floured surface, roll chilled dough into a 12-inch circle. Carefully transfer and fit into a 9-inch pie dish. Trim excess dough and crimp the edges. Chill the lined pie dish for another 30 minutes.
    A raw, crimped pie crust fitted into a white ceramic pie dish, ready for baking, with a wooden rolling pin in the background on a floured wooden surface.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill completely with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights. Bake for another 5-7 minutes, just until the bottom looks dry and lightly golden. Let cool slightly on a wire rack. Reduce oven temperature to 350°F (175°C) for the pie baking.
    A lightly golden, par-baked pie crust in a white ceramic dish, cooling on a wooden counter after blind baking, with an oven and oven mitt visible in the background.
Make Filling & Bake Pie
  1. Whisk Eggs: In a large bowl, whisk the eggs until they are smooth and slightly frothy.
    A metal whisk in a large glass bowl, whisking eggs until smooth and frothy to create the base for a homemade pecan pie filling, with brown eggshells on the wooden table.
  2. Add Ingredients: Whisk in the packed dark brown sugar until no lumps remain. Add your chosen syrup (Dark Corn Syrup OR Pure Maple Syrup), melted butter, vanilla extract, salt, and optional bourbon. Whisk until the mixture is completely smooth and well combined.
    A large glass bowl of whisked eggs, surrounded by pre-measured ingredients like brown sugar, butter, vanilla, and a pitcher of dark syrup for a homemade pecan pie filling recipe.
  3. Assemble: Spread the toasted pecans evenly over the bottom of the pre-baked crust. Slowly and gently pour the prepared filling mixture over the pecans.
    A hand pouring the dark, syrupy pecan pie filling mixture from a glass pitcher over a layer of whole pecans in a pre-baked pie crust.
  4. Bake: Place the pie dish on a baking sheet (to catch any spills). Cover the crust edges loosely with a pie shield or strips of aluminum foil to prevent over-browning. Bake at 350°F (175°C) for 45-55 minutes. The pie is done when the edges are set and slightly puffed, and the center still has a slight, gentle jiggle (like set Jell-O) when the pan is gently nudged. An instant-read thermometer inserted near the center should read about 200°F (93°C).
    A hot, steaming, freshly baked homemade pecan pie in a white dish, resting on a black wire cooling rack on a wooden table, with an oven in the background.
  5. Cool Completely: CRUCIAL STEP! Transfer the pie to a wire rack and let it cool completely for at least 4 hours, or preferably overnight, before slicing. This allows the filling to fully set.
    A beautiful, finished homemade Pecan Pie Recipe in a white dish on a rustic wooden table, with one slice cut out and a steaming mug of coffee in the background.

Notes

  • Toasting Pecans: Spread pecans on a dry baking sheet and toast at 350°F (175°C) for 6-8 minutes until fragrant. Let cool completely before using. Highly recommended for best flavor.
  • No Corn Syrup Option: Using pure maple syrup + brown sugar gives a rich, complex flavor. The filling might be slightly less glossy but is equally delicious.
  • Don't Overbake: Trust the "slight jiggle" test. Overbaking can make the filling dry or cracked.
  • Storage: Store cooled pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.