Homemade Pecan Pie | Amazing Classic Dessert

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The first cool breeze of fall always makes me think of pecan pie. There’s something about that glossy filling, studded with crunchy nuts, that feels like a warm hug after a chilly day. This homemade pecan pie recipe brings that comfort straight to your table with classic flavors, simple steps, and even a few vegan-friendly swaps.

Ingredients for Homemade Pecan Pie

Pie Crust Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, cold and cubed
    • (Vegan option: margarine or coconut oil)
  • 4–5 tablespoons ice water

Pecan Filling Ingredients

  • 1 cup light corn syrup
    • (Vegan option: maple syrup + agave blend)
  • 1 cup packed brown sugar
  • 3 large eggs
    • (Vegan option: 1 tbsp flaxseed + 2.5 tbsp water each)
  • 1 tablespoon vanilla extract
  • ¼ cup melted butter
    • (Vegan option: margarine or coconut oil)
  • 1 ½ cups pecans, whole or chopped

Tools You’ll Need

  • Glass pie dish
  • Adjustable rolling pin
  • Pastry blender
  • Silicone pie shield
  • Stainless steel measuring set

Step-by-Step Instructions

Step 1: Make the Pie Crust

In a large bowl, mix flour, salt, and sugar. Cut in the cold butter with a pastry blender until the mixture looks like coarse crumbs. Slowly add ice water until dough holds together. Form into a disk, wrap, and chill for 30 minutes. Roll out and fit into a 9-inch glass pie dish.

Step 2: Prepare the Pecan Filling

Whisk together corn syrup and brown sugar until smooth. Add eggs one at a time and stir until combined. Mix in vanilla and melted butter. Fold in the pecans until evenly coated.

Step 3: Assemble and Bake

Pour filling into prepared crust. Bake at 350°F (175°C) for 50–60 minutes. The center should jiggle slightly when done. If edges brown too quickly, cover with foil or use a pie shield. Let pie cool completely before slicing.

Homemade pecan pie whole and sliced on a plate

Serving Ideas and Variations

Serve slices warm with vanilla ice cream or cinnamon whipped cream. For a richer dessert, drizzle with caramel sauce or melted chocolate. If you want a fun twist, try topping with toasted coconut flakes. Vegan diners will love it with coconut whipped cream or vegan caramel.

For more inspiration, try my Fudgy Pecan Pie as a decadent twist on tradition or pair this with a Pumpkin Pecan Streusel Torte for a fall-inspired dessert pairing.

Vegan-Friendly Modifications

Replace eggs with flaxseed mixtures, butter with margarine or coconut oil, and corn syrup with a maple-agave blend. These swaps keep the texture gooey and the flavor sweet while making the pie fully plant-based.

Storage and Reheating Tips

Store pecan pie covered in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat at 300°F (150°C) for 15–20 minutes with foil over the top to keep it moist. Avoid reheating in the microwave to preserve the texture.

Expert Tips for the Perfect Pecan Pie

Don’t overmix the filling, or cracks may form. Check for doneness by gently shaking the pan; the center should jiggle just a little. Always use fresh pecans for the best flavor.

Homemade pecan pie recipe with golden crust and glossy pecan filling

Homemade Pecan Pie Recipe Card

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Slice of homemade pecan pie with golden crust and glossy pecan filling

Homemade Pecan Pie | Amazing Classic Dessert


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  • Author: kai
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

This Homemade Pecan Pie Recipe delivers a flaky butter crust and a glossy, caramel-like filling packed with toasty pecans. It bakes up gently with a soft jiggle in the center and slices clean once cool. You can use simple vegan swaps for a plant-based pie without losing that classic flavor and texture.


Ingredients

Scale

Pie Crust

1 ¼ cups all-purpose flour

½ teaspoon salt

1 tablespoon granulated sugar

½ cup unsalted butter, cold and cubed (or vegan margarine or coconut oil)

45 tablespoons ice water

Pecan Filling

1 cup light corn syrup (or half maple syrup + half agave for vegan option)

1 cup packed brown sugar

3 large eggs (or 1 tbsp ground flaxseed + 2.5 tbsp water per egg)

1 tablespoon vanilla extract

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

1 ½ cups pecans, whole or chopped


Instructions

1. Make the crust: In a bowl, whisk flour, salt, and sugar. Cut in cold butter until pea-sized. Sprinkle in ice water, 1 tablespoon at a time, just until dough holds when pressed.

2. Form and chill: Gather dough into a disk, wrap, then chill 30 minutes to relax gluten and firm the butter.

3. Roll and fit: On a lightly floured surface, roll dough into a 12-inch circle. Ease it into a 9-inch glass pie dish and crimp edges. Chill while you make the filling.

4. Mix sweet base: In a large bowl, whisk corn syrup and brown sugar until smooth and glossy.

5. Add eggs or flax eggs: Whisk in eggs one at a time, or whisk in prepared flax eggs until combined, then mix in vanilla.

6. Stir in fat and nuts: Whisk in melted butter, then fold in pecans until evenly coated.

7. Fill and bake: Pour filling into the chilled crust. Bake at 350°F (175°C) for 50–60 minutes on the center rack.

8. Check doneness: The edges should be set and the center should jiggle slightly like gelatin. If crust edges brown fast, cover with foil or a silicone pie shield.

9. Cool completely: Set pie on a rack and cool until room temperature, at least 3–4 hours, before slicing for tidy wedges.

10. Serve: Slice with a sharp knife. Serve plain, with vanilla ice cream, or with cinnamon whipped cream.

Notes

Baking tip: Do not overmix the filling; gentle whisking helps prevent cracks.

Tools: Glass pie dish, pastry blender, adjustable rolling pin, silicone pie shield, and sturdy measuring set all help with consistency.

Vegan swaps: Use flax eggs, vegan margarine or coconut oil, and a maple-agave blend instead of corn syrup.

Storage: Refrigerate tightly covered for up to 4 days. Freeze well-wrapped for up to 2 months.

Reheat: Warm slices at 300°F (150°C) for 15–20 minutes, covered with foil. Avoid the microwave to keep the crust crisp.

Quality matters: Use fresh, high-quality pecans for the best aroma and crunch.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 560
  • Sugar: 40 g
  • Sodium: 270 mg
  • Fat: 28 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 2.5 g
  • Protein: 6 g
  • Cholesterol: 75 mg

More Such Recipes

If you love pecans, try my Crumbl Pecan Pie Cookies for a bite-sized version of the classic. Chocolate fans can’t miss the Dark Chocolate Pecan Pie for chocolate lovers.

FAQ

Can I make pecan pie ahead of time?

Yes. Bake it a day or two ahead, then refrigerate or freeze. Reheat in the oven before serving for the best flavor.

Why did my pecan pie crack?

Overbaking or overmixing can cause cracks. Pull the pie out when the center still jiggles slightly. Cooling slowly also helps prevent splitting.

Can I make pecan pie without corn syrup?

Yes. A blend of maple syrup and agave gives the filling sweetness and stickiness without corn syrup.

Slice of homemade pecan pie with golden crust and glossy pecan filling

Final Thoughts

This homemade pecan pie recipe brings classic Southern comfort to any table. Whether you bake it with corn syrup or go vegan with maple and flaxseed, you’ll have a dessert that feels both nostalgic and flexible. Try it for holidays, share it with friends, and know that this timeless pie never goes out of style.

For more recipe inspiration, follow me on Pinterest and Facebook.

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