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–+ servings
Easy Creamy Pecan Pie Recipe with Crispy Crust
katya bou

Pecan Pie Recipe

This Pecan Pie Recipe brings classic comfort with modern balance. It is sweet but not too sweet, glossy on top, tender inside and sturdy enough to slice clean. Perfect for Thanksgiving or a cozy weekend bake.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 9 inch unbaked pie crust store bought or homemade; use gluten free crust for gluten free option
Pecans
  • 2 cups pecan halves lightly toasted
Custard
  • 3 large eggs at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar reduce by 2 tablespoons if you prefer less sweet
  • 3/4 cup light corn syrup or substitute 1/2 cup pure maple syrup plus 1/4 cup light corn syrup or golden syrup
  • 6 tablespoons unsalted butter melted and cooled; brown it for deeper flavor
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
Optional Flavorings
  • 1 tablespoon bourbon optional
  • 1 teaspoon orange zest optional

Equipment

  • 9-inch pie plate
  • oven
  • Sheet pan
  • Mixing bowl
  • - Whisk

Method
 

  1. Heat the oven: Set a rack in the lower third and preheat to 350°F.
  2. Toast pecans: Spread pecans on a sheet pan. Bake 8 to 10 minutes until fragrant. Cool completely.
  3. Prep the crust: Fit crust in a 9 inch pie plate. Crimp edges. Chill 15 minutes. For flakier bottom, blind bake 10 minutes with parchment and pie weights then cool.
  4. Whisk custard: In large bowl, whisk eggs until blended. Add sugars, corn syrup, melted butter, vanilla, and salt. Whisk until smooth and glossy. Add bourbon or zest if using.
  5. Stir in nuts: Reserve small handful for top. Stir remaining toasted pecans into custard to coat evenly.
  6. Fill crust: Pour filling into crust. Arrange reserved pecans on top in a simple pattern for a shiny mosaic.
  7. Bake: Place on a rimmed sheet. Bake 45 to 55 minutes. Edges should be set; center jiggle slightly when nudged. Tent edges with foil if browning too fast.
  8. Cool: Set pie on rack. Cool at least 3 hours to finish setting custard. Chill 1 hour before cutting for neat slices.
  9. Serve: Slice with warm knife, wiping between cuts. Serve plain or with whipped cream or vanilla ice cream.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 150mgPotassium: 120mgFiber: 3gSugar: 45gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

This pie is indulgent yet balanced, beginner-friendly, and makes for easy make-ahead dessert good for Thanksgiving or casual gatherings. Try variations like vegan coconut maple custard or chocolate pecan.
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